Red Curry with Chicken and Bamboo Shoots(kang nor-mai kai )

Red Curry with Chicken and Bamboo Shoots(kang nor-mai kai )

(For 2 Serving)

Ingredients:

• 400 grams chicken, sliced into well pieces
• 2 1/2 tablespoons red curry paste
• 2 cups coconut milk
• 2 tablespoons fish sauce
• 1/4 teaspoon sea salt
• 3 fresh red chilies, sliced diagonally
• 1/2 cup basil leaves
• 1/4 cup kaffir lime leaves, torn
• 1 1/2 teaspoons palm sugar (or brown sugar)
• 1 can bamboo shoots, sliced

Preparations:

1. Heat coconut milk (1 cup only) in a wok over medium heat. Add red curry paste, and keep stirring until boiling.
2. Add the chicken and stir until cooked through.
3. Add the remaining coconut (1 cup), and bamboo shoots. Then add fish sauce, sugar, salt, and continue stirring until boiling again.
4. Sprinkle with kaffir lime leaves, and sweet basil leaves. Transfer to a serving dish and garnish with sweet basil leaves before serving.

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Red Curry with Chicken

Red Curry with Chicken 

Ingredients:

• 1 cup sliced chicken
• 2 cans coconut milk
• ¼ cup Thai basil
• ½ cup Bamboo shoot
• 2 tablespoons red or green bell pepper
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 2-3 tablespoons red curry paste (Add more if prefer spicy)

Instructions:
1. Medium heats, stir fried red curry paste for a few minute, add coconut milk and chicken into a pot.
2. Let it simmer for 10 minutes then add bamboo shoot, fish sauce and sugar.
3. Let it simmer for about 10 more minutes.
4. Turn off the heat, add Thai basil served with steamed rice.

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Kaeng Hang Le (Hang Lay Curry)

Kaeng Hang Le (Hang Lay Curry) 

Ingredients:

• 500 grams pork neck, cut into 1 inch cubes
• 7 grams hang lay powder
• 50 grams pre-prepared hang lay curry paste
• 50 grams roasted peanuts
• 50 grams pickled local garlic (small and roundish)
• 100 grams fresh garlic
• 100 grams shallots
• 200 grams onions, sliced
• 50 grams ginger, shredded
• 50 grams tamarind juice
• 50 grams palm sugar
• 20 grams light soy sauce
• 10 grams dark soy sauce

Preparations:
1.Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
Marinade for one hour.
2.Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
Add the pickled garlic and reduce the heat to very low. Simmer, stirring occasionally, for another 30 minutes.
3.Garnish with the remainder of the ginger before serving with steamed rice.

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Panaeng Moo (Pork Panaeng)

Panaeng Moo (Pork Panaeng)

Ingredients:

• 400 grams pork, sliced into well pieces
• 2 tablespoons panaeng curry paste
• 2 tablespoons vegetable cooking oil
• 150 gms coconut milk
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce
• 10 basil leaves
• 1 red chilli, sliced
• 3 kaffir lime leaves

Preparations:
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add pork and season with palm sugar and fish sauce.
3. Wait until cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice.

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Massaman beef-massamun neur

Massaman beef-massamun neur

Ingredients

• 400 grams beef, cut into well pieces
• 1/2 cup coconut milk
• 2 tablespoons sugar
• 1/2 tablespoon salt
• 1 cup potato, peel and cut into big chunks
• 1 tablespoon masaman curry paste
• 1 tablespoon tamarind
• 1 cinnamon stick l
• 1/4 cup cashew
• 2 pinches cardamom
• 2 leaves bay leaf

Note : Instead of Beef, Other meats (chicken, Lamb, etc.) can also be used.

Preparations

1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).
2. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.
3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.
4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

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Fish fillet in dried red curry-chu-chee pla

Fish fillet in dried red curry

Ingredients

• 500 gms fish fillet (any meaty white fish)
• 3 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 kaffir lime leaves, thinly sliced
• 400 grams coconut milk
• 1 red chilli,thinly sliced
• 3 coriander leaves (for garnishing)
• cooking oil

Preparations

1. Heat oil in a wok over medium -high heat, add coconut milk and red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk.
2. Add the fish fillet, and season with fish sauce and sugar.
3. Stir fry until the fish is cooked, then add kaffir lime leaves and stir for another 1 minute.
4. Transfer to a serving dish and garnish with red chili, and coriander leaves. Serve immediately with steamed rice.

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Karee Curry with Chicken-kang karee kai

Karee Curry with Chicken

Ingredients

700 grams chicken, cut into well pieces
1 tablespoon red curry paste
3 cups coconut milk
1 onion, cut into well pieces
2 potatoes, clean, peel off the skin, and cut into pieces
3 red chili peppers, sliced diagnally
1/2 tablespoon sugar
1/2 teaspoon salt
1 tablespoon fish sauce
 cooking oil

Preparations

1. Wash chicken in clean water and cut into pieces. If you use chicken thigh or drumstick, you may not need to cut.
2. Heat oil in a wok over medium heat. Add coconut milk (1 cup) and red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk. Add prepared chicken. Turn down to low heat and simmer for 10 - 15 minutes.
3. Add onion, potato, and coconut milk. Season with fish sauce, sugar, red chili pepper and salt. Let simmer with low heat for 15 - 20 minutes. Remove from heat.
4. Transfer to a serving plate. Serve immediately with cucumber relish and hot steamed rice.

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