Red curry with roasted duck [Keang-Phed-Bhed-Yang]

Ingredients
1. Roasted duck only meat section cut into well piece 1 piece
2. Curry paste ready made 300 grams
3. Plum tomato took off stem 15 pieces
4. Zalacca wallichiana 3 pieces
5. Green-Red-Yellow chili cut diagonaally 5 pieces
6. Basil leave 1 cup
7. Kaffir lime leaves minced (possible to cut coarsely) 5 leaves
8. Fish sauce 2 tablespoons
9. Palm sugar 2 tablespoons10. Coconut milk ready made (500 grams) 2 box

Recipes of curry paste for fresh made

1. Big dried red chili deseeded, soaked 8-9 pieces

2. Galangal minced 1/2 teaspoon

3. Lemon grass minced 2 tablespoons

4. Red shallots minced 2 tablespoons

5. Garlic chopped 1 1/2 tablespoons

6. Kaffir skin minced 1 teaspoon

7. Cilantro seeds, cumin roasted 2 tablespoons

8. Shrimp paste grilled 1 teaspoon

9. Salt 1 teaspoon

Directions

1. Grind all curry recipes until well combined. Set aside.

2. Heat 1/2 box of coconut milk in the skillet and simmer until fatty cream. Add curry paste and stir-fry until aromatic.

3. Add the leftover coconut milk, boiling, add duck meats, add season with fish sauce and palm sugar.

4. Put tomato, zalacca wallichiana, green-red-yellow chili, kaffir leaves, basil leaves. Ready to serve.

Mackerel fish topped mild spice curry paste [Chu-Chi-Pla-Two]

Ingredients
1. Mackerel fish wiped, cut diagonally 3 pieces
2. Coconut milk 4 cups
3. Chili curry paste 1/4 cup
4. Palm sugar 2-3 tablespoons
5. Salt 1 teaspoon
6. Kaffir lime leaves minced 1 tablespoon
7. Red-Yellow chili cut diagonally

Chu-Chi curry paste recipes
1. Big size dried chili deseeded, soaked 60 grams
2. Red shallot minced 1 1/2 cups
3. Garlic minced 1/4 cup
4. Galanga minced 1 1/2 cups
5. Lemon grass minced 5 teaspoons
6. Shrimp paste 4 tablespoons
7. Salt 1 tablespoon

Directions
1. Grind curry ingredients finely.
2. Over heat stir fry 1 cup of coconut milk until oily cream, add prepared curry paste. Stir-fry until aromatic.
3. Add leftover coconut milk, add palm sugar and salt to taste. Wait until boiling, put fresh mackerel fish.
4. Put kaffir lime leaves and chili on well-cooked mackerel.

Thai Chicken Green Curry (Gaeng Kiao Wan Gai แกงเขียวหวานไก่)

Ingredients

1 cup chicken
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots1 tsp. pepper
2 cloves garlic4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil
4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale

25 green chili peppers (more or less as you prefer)
1 tbsp. coriander seed
1 tbsp. cumin powder
10 dried peppers
3 red onions5 cloves garlic
2 tsp. minced galangal
1 tsp. salt
1 tbsp. shrimp paste
1 tbsp. sliced lemongrass
1 tsp. sliced kaffir lime skin
1 tbsp. minced galingale (peel off the skin first)

Preparations

1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It's up to you.However, it is different between fresh paste and packed paste. :)

2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.

3. Boil 1 cup of coconut cream with low heat until it's boiling. Add paste and keep stirring until it smells nice.

4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don't stir.

5. After that, add fish balls, cooked chicken's blood, eggplant, sliced galingale, sweet basil and red chili peppers.

6. Turn of the fire.

Kaeng Kari Kai (Chicken Curry)

Main Ingredient

Ground dried chilli 5 seed (3 g.)
Ground dried hot chilli 10 seed (1 g.)
Shallot (peeled) 1 cup (30 g.)
Garlic (peeled) 2 tbsp. (15 g.)
Old ginger (peeled) 2 tsp. (6 g.)
Lemon grass 1 tbsp. (5 g.)
Ground roasted coriander seeds 1 tbsp. (4 g.)
Ground roasted cumin 1 tsp. (2 g.)
Salt 1 tsp. (5 g.)
Curry powder 2 tsp. (4 g.)
Chilli paste 1 tsp. (2 g.)

Soup Ingredient
Chicken, breast (2x2 inch cut) 2 cup (500 g.)
Potato (whole skin) 1 cup (250 g.)
Fish sauce 2 tbsp. (28 g.)
Palm sugar 1 tbsp. (17 g.)
Vegetable oil 1 tbsp. (10 g.)
Coconut milk 1 cup (350 g.)
Water 1 cup (300 g.)

(100 g. Kaeng Kari provide antioxidant capacity 10.85 mg vitamin C equiv. and Total phenolic compounds 32.98 mg gallic acid equiv.)* Serve size 5 persons

Cooking Method

• Pound chilli paste mixture thoroughly.


• Fry chilli paste with oil until fragrant, add coconut milk (100 g) little at a time.


• Add chicken, fry, add seasonings, fry for 5 minutes, dip unto pot.


• Add remaining coconut milk (250 g) and water, when boiled add potato, simmer with low heat for 15 minutes.

Panang Curry

Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted. Thai curries are typically a meal in themselves, but it is not uncommon to eat curry alongside your other favorite Thai dishes.

Ingredients:
2 pounds meat (beef, chicken or pork)
1 can coconut milk
8 oz panang curry paste
2 tablespoons fish sauce
2 tablespoons kafir lime leaves (cut into shreds)
1/2 cup basil leaves
2 tablespoons sugar

Directions:
1. Cut your meat into bite sized cubes. Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside.
2. Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.
3. Add in 2-3 tablespoons of curry paste.
4. Put the meat back in, and stir until the meat is thoroughly cooked.
5. Add in half of the remainder of coconut milk. Keep stirring.
6. Add the fish sauce and the sugar.
7. Add in the rest of the coconut milk.
8. When the coconut milk thickens, add in the basil leaves and lime leaves.
9. Give it a taste. You may need to add in more fish sauce or sugar depending on your preference.

Stir-fried noodle (Pad Sea Ewe)

This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce- sounds kind of plain, but it is truly delicious.

Ingredients:
8 oz of meat (beef, chicken, pork, or seafood)
8 oz noodles of your choice (normally fresh rice noodles are used)
1 tablespoon sugar
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut or Chinese kale (Chinese broccoli)
1-2 eggs

Additional Ingredients for marinade of meat:
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper.

Preparation:

1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour .

2. Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.

Directions:

You will need a medium or large size skillet or wok.

1. Grease the wok with a small amount of oil, stir-fried noodle while you put soy sauce until it turn to have a light dark color of soy sauce, then set aside.

2. Grease the wok again with small amount of oil, put the eggs in and lighty stir-fried, not well done then put the noodle in, stir-fried until it in a good mixed. Set aside for second time.

3. Grease the wok for the last time with the oil of your choice, and then cook the meat until it is almost done. Then add in the vegetable stir-fried for a while then add in the noodle and the rest of the ingredients, and stir-fry for about 2 minutes.Some may cook it in a easy way like put everything in the wok at the same time, but I can tell you that the taste will be different from my way of cooking. Try it.