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

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

Gaeng Matsaman Neua (แกงมัสมั่นเนื้อ)

Muslim-style beef curry This curry is typical of Southern Thailand, where tastes have been influenced by generations of trading with India.  Unlike most Thai curries, this curry uses dried spices, making it wonderfully aromatic.  It also contains peanuts and potatoes, which is again, not typical of Thai curries. Ingredients 3 cm stick of cinnamon 10 … Continue reading