spicy stir-fried pork [phat phet moo]

 

phat phet moo

phat phet moo

  • 400 grams pork loin, sliced thinly 
  • 1 tbsp red curry paste
  • 1 cup coconut milk 
  • 2 red spur chilies, sliced diagonally
  • 3 sprigs green peppercorn 
  • 3-5 kaffir lime leaves, torn
  • 1/4 tsp salt 
  • 1/2 tbsp sugar 
  • 1-1/2 tbsp fish sauce
  • 1 tbsp cooking oil 
  1. Fry the curry paste in oil over medium heat until fragrant, add pork and fry for 5 minutes until done. Add half of the coconut milk, and stir occasionally for another 10 minutes until the 011 surfaces . 
  2. Pour in the remaining coconut milk and stir well. 
  3. Season to taste with fish sauce, salt and sugar. Add kaffir lime leaves and green peppercorns, stir to mix well. When the mixture starts to boil, add red chilies and stir again . 
  4. Transfer to a serving dish. Best served with steamed rice. 
Serves 4 

chu chee curry with mackerel [chuu chee plaa thoo sot]

 

 

Chuu Chee Plaa Thoo Sot

Chuu Chee Plaa Thoo Sot

  • 400 grams fresh mackerel or other meaty fish
  • 2 tbsp red curry paste (see p. 21) 
  • 3 cups coconut milk 
  • 3 red spur chilies, sliced diagonally
  • 2 kaffir lime leaves, finely shredded
  • 1/4 cup sweet basil leaf 
  • 2 tbsp palm sugar 
  • 3 tbsp fish sauce 
  • sprig of sweet basil and carved red chili for garnish 
  1. Scale and clean the fish, remove the head and the insides. Wash again, score diagonally on both sides. 
  2. Heat 1 cup of coconut milk over medium heat until the oil surfaces, add the curry paste, slir constantly for 2 minutes until fragrant. Gradually add the remaining coconut milk. When the mixture starts boiling, add the fish and cook until done, do not stir . 
  3. Season to taste with fish sauce and sugar, stir lightly to combine.  Then turn off the heat. 
  4. Transfer to a serving dish, garnish with shredded kaffir lime leaves, red chilies and sweet basil leaves as a finishing touch. 

Serves 4

mutsamun chicken curry [kaeng mutsamun kai]

Kaeng Mtsamun Kai

Kaeng Mutsamun Kai

  • 500 grams chicken thigh
  • 3 tbsp mutsamun curry paste (see p. 23) 1 cup coconut cream,
  • 2 cups coconut milk
  • 5 potatoes, carved and boiled 5 small onions, carved
  • 2 tbsp roasted peanut
  • 5 roasted cardamom pods
  • 1 roasted cinnamon stick, about 1″ long 3 bay leaves, 3 tbsp palm sugar
  • 2 tbsp fish sauce, 3 tbsp tamarind juice 3 tbsp lemon juice
  • bay leaves for garnish
  1. Preheaf the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 mmutes until tender .
  2. Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season to taste with sugar, fish sauce, tamarind juice and lime juice .
  3. Add the remaining ingredients, and simmer until everything is tender and cooked through .
  4. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber relish can also be served as condiments.

Serves 4

beef in phanaeng curry [phanaeng neua]

Phanaeng Neua

Phanaeng Neua

  • 400 grams beef
  • 3 tbsp phanaeng curry paste or red curry paste (see p. 23) 2 cups coconut milk
  • 6 kaffir lime leaves, torn
  • 1/4 cup ground roasted peanut
  •  1/4 tsp salt
  • 3 tbsp palm sugar
  • 21/2 tbsp fish sauce
  • slices of red chili for garnish
  1. Wash the beef, cut into pieces about 3 cm thick.
  2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
  3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
  4. Transfer to a serving dish, garnish with red chilies.
  5. Serve hot.

Serves 4

green beef curry [kaeng khiaw waan neua]

Kaeng Khiaw Waan Neua

Kaeng Khiaw Waan Neua

  • 400 grams beef
  • 3 tbsp green curry paste (see p. 21) 2112 cups coconut milk
  • (squeezed oul from 400 grams grated coconut) 5 smatl eggptants, quartered
  • 2-3 red spur chilies, sliced diagonally 2 kaffir lime leaves, torn
  • 1/4 cup sweet basil leaf
  • 1-1/2 tbsp fish sauce
  • 1-1/2 tsp palm sugar
  • 1 tbsp cooking oil
  • sweet basil leaves and red chili slices for garnish
  1. Slice the beef into thin pieces, about 3 cm thick. ~~Saute the curry paste in allover medium heat until fragrant, reduce the heat, gradually add )’12 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
  2. Add the beef and kaffir lime leaves, continue cooking for 3 minutes untii fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
  3. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Serves 4

prawn yellow curry [kaeng kari kung]

 

kaeng kari kung

kaeng kari kung

  • 800 grams tiger prawn
  • 1 tbsp yellow curry paste
  • 21/2 cups coconut milk
  • 8 cherry tomatoes, quartered
  • 2 red spur chilies, sliced diagonally 
  • 1/2 tsp salt
  • 1-1/2 tsp palm sugar
  • 1 tbsp fish sauce
  1. Wash, shell and de-vein the prawns, remove the heads but keep the tails intact.
  2. Pour 1 cup of coconut milk into a wok and place over medium heat. Heat until boiling and the oil lightly surfaces. Add the curry paste, stir until fragrant.
  3. Season to taste with fish sauce, sugar and salt. Add the remaining coconut milk and continue cooking for 5 minutes .
  4. Add tomatoes, prawns and chilies. When mixture returns to the boil, turn off the heat. Serve with cucumber relish.

Serves 4

chicken and bamboo shoot in red curry

kaeng phet kai sai nawmai

  • 400 grams boneless chicken breast
  • 300 grams bamboo shoot, sliced thinly
  • 3 tbsp red curry paste
  • 2 cups coconut milk
  • 2 red spur chillies, sliced diagonally
  • 1/2 cup sweet basil leaves
  • 5 kaffir lime leaves, torn
  • 2 tbsp fish sauce
  • 1/4 tsp salt
  • 1 1/2 tsp palm sugar
  • sweet basil leaves for garnish

 

  1. Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces.
  2. Thinly slice the bamboo shoots.
  3. Pour 1 cup of th ecoconut milk into a wok. Bring to the boil over medium heat, stir constantly. Add the curry paste, stir until red oil surfaces. Add the chicken and sauté until it turns white and done.
  4. Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar and salt and bring back to the boil.
  5. Sprinkle kaffir lime leaves, chillies and sweet basil leaves, then turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
  • serves 5