Ingredients: serves 4 2 fresh red Thai chilies 2 tbsp. peanut oil 2 garlic cloves, crushed 4 shallots, chopped 2 lemongrass stems, sliced 6 fresh kaffir lime leaves 1 tbsp. tamarind paste 2 tbsp. palm sugar 1 lb / 450 g lean boneless lamb (leg or loin fillet) 1/2 pint / 300 […] Read more »
Coconut Beef Curry
Ingredients: serves 4 1 tbsp. ground coriander 1 tbsp. ground cumin 3 tbsp. Mussaman curry paste 1 lb or 450 g beef fillet, cut into strips 1/4 pint or 150 ml or 2/3 cup water 2-3/4 oz or 75 g block creamed coconut 14 fl oz or 400 ml or […] Read more »
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Thai Curry Paste
Corn & Crab Soup
Ingredients: serve 4 2 tbsp. vegetable or peanut oil 4 garlic cloves, chopped finely 5 shallots, chopped finely 2 lemongrass stalks, chopped finely 1-inch / 2.5-cm piece fresh ginger, chopped finely 1-3/4 pints / 1 liter / 4 cups chicken stock 14 oz / 400 g / 1-3/4 cups canned […] Read more »
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Thai Appetizers
Gaeng Ped Gai Heb Fang (Chicken and Straw Mushroom Curry)
By the look of this dish, the Chicken and Straw Mushroom Curry dish, I can’t wait to grab the bowl of steamed jasmine rice (khao rice) and start eating with it. I notice that the coconut flavor is enhanced by adding half the coconut milk towards the end of the […] Read more »
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Easy Thai Curry Recipe
Thai Shrimp Curry with Coconut Milk
This Thai recipe, the Thai shrimp with coconut curry, is easy to make and the dish taste good. Since, I’m not an expert cook; I always asked my wife for guidance whenever I don’t know some ingredients and terminology in cooking like the term “deveined the shrimp”. She taught me […] Read more »
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Best Thai Curry
Thai Beef Curry with Coconut Milk
I served this Thai beef curry to my family during our dinner and it makes me wonder how did I cook this dish because it was really good. To tell you the truth, I’m just an average cook and maybe I was lucky with this one. I’ll try it again […] Read more »
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How to Make Thai Curry Paste
Tom Kha Gai (Chicken and Coconut Milk Soup)
Thai soups usually stay on the table throughout the meal. They can serve as a sauce for rice or dishes that have no sauce of their own. Some soups are very light and can be served as a first course, whereas others are more substantial and may be served as […] Read more »
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