Phanaeng Curry Paste

Ingredients 2 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped 2 lemongrass stalks, outer leaves removed. White part only. 2.5 cm galangal, peeled and finely chopped 5 garlic cloves, chopped. (Peeling optional) 4 Thai shallots, peeled and chopped … Continue reading

Gaeng Phanaeng Gung (แกงพะแนงกุ้ง)

Phanaeng Prawn Curry Phanaeng curries are thick, hot and sweet.  The curry paste includes cumin powder which makes the curry fragrant. Ingredients 600 g raw prawns, peeled and deveined.  Usually the tails are left on for presentation purposes. 2 T vegetable oil 2 T phanaeng curry paste (home made or bought) 185 ml coconut milk … Continue reading

Tom Kha Gai (ต้มข่าไก่)

Chicken and Galangal Soup This is a mild soup, rich with coconut milk and fragrant with lemon grass and kaffir lime leaves.  The mushrooms add a pleasant texture and the shallots an additional sweetness. Ingredients 750 ml coconut milk 2 lemon grass stalks, bottom third only, tough outer leaves removed, then bruised with the back … Continue reading

Yam Neua Yaang Nam Tok (ยำเนื้อย่างน้ำตก)

Waterfall Beef When one grills beef on a barbecue drops of water form on the underside and drop into the fire.  This is the “waterfall” of this dish’s name.  It’s a Isaan-style salad, fragrant with mint and coriander.    Traditionally it is eaten with sticky rice, but it’s great with regular rice, too.  A side plate … Continue reading

Gai Phat Bai Graphraw (ไก่ผัดใบกระเพรา)

Stir-fried Chicken with Holy Basil Leaves This is a very common one-dish meal of stir-fried chicken with holy basil leaves.  It’s very spicy, eaten with plenty of plain steamed rice and (often) a fried egg on top. Ingredients 500 g skinless chicken breast, thinly sliced, then cut into smaller pieces 4 garlic cloves, finely chopped … Continue reading

Matsaman Curry Paste

Matsaman curry paste has a reputation for being one of the most complex and difficult pastes to make successfully. When well made it’s wonderful. Ingredients 3 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped 1 lemongrass stalk, outer … Continue reading

Red Curry Paste

Red curry paste is one of the most common pastes. It’s used (as its name suggests) to make gaeng (red curries). It’s also used in a number of other dishes such as thort man plaa (fried fishcakes) and some northern sausages. Ingredients 3 dried, long red chillies (approximately 12 cm long), stalk and seeds removed … Continue reading

Curry Paste – The Basics

Every Thai curry starts with a curry paste. At the supermarket one can buy ready-made pastes in jars, but most Thai cooks rather look down on the stuff in jars and prefer either to buy a paste from a local market stall, or make their own. Making a paste the traditional way is a time-consuming … Continue reading

Gaeng Muu Phrik Thai Orn (แกงหมูพริกไทยอ่อน)

Red Pork Curry with Green Peppercorns This is a mild, slightly sweet curry with a citrus-y tang from the peppercorns. Ingredients 60 ml coconut cream 2 T red curry paste 3 T fish sauce 1 1/2 T palm sugar 500 g lean pork, finely sliced 440 ml coconut milk 280 g Thai aubergines, halved 75 … Continue reading