Thai Food :KAENG KHUA SAPPAROT

INGREDIENTS :
Vegetable oil 2 tbsp.
Kaeng khua curry paste 2 tbsp.
Coconut milk 1/2 to 1 cup
Prawns or shrimps, fresh and peeled 1 lb.
Fish sauce 1 - 2 tbsp.
Sugar 1 - 2 tsp.
Pineapple, peeled and cubed 1/2 cup
(1 - 2 servings)

Preparation :
1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the kaeng khua curry paste to the oil. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.

2. Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil.

3. Once the curry sauce is boiling, add the prawns and quickly season the curry with fish sauce and sugar. When the prawns are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with rice.

Thai Food : KAI PHAT KHING

INGREDIENTS :

Vegetable oil 4 tbsp.
Chicken breast meat, sliced 8 oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2 cup
Woodear mushrooms, soaked in water, rough cut 1 cup
Spring onions, cut into 1 inch pieces 1/2 cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise 2
Sugar 1 tsp.
Fish sauce 2 tbsp.
(4 servings)

Preparation :

1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.

2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.

3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

Mussaman Curry with Chicken

INGREDIENTS :

Vegetable oil 2 tbsp.
Chicken thighs with skin 1 lb.
Massaman curry paste 3 tbsp.
Coconut milk 2 1/2 cups
Pearl onions, peeled and cooked, 10
Peeled potatoes quartered 5 oz.
Roasted peanuts 2 tbsp.
Bay leaves 3 leaves
Cardamon seeds 4
Cinnamon stick, roasted 1 stick
Sugar 3 - 4 tbsp.
Tamarind paste or pulp juice 2 tbsp.
Lime juice 2 tbsp.
Fish sauce 3 tbsp.
(4 servings)

Preparation :

1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.

2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.

3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.


4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.

5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.

Tips…
This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast.