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kang Keaw Wan Nuea (Green Beef Curry)

In Thai "Kang" means curry or soup. In Thai tradition, rice is the main dish, and the curry or soup often accompanies the meal. Hot curries usually use dried red chilies; and green curries use green chilies. Different kinds of meat are added to the curries, such as chicken, beef, fish, or pork.

Ingredients

200 g. beef, finely sliced

2 cups coconut milk

1.5 tbs. fish sauce

6 lemon grass leaves

1 red chili, finely chopped

1/2 cup basil leaves

8 Thai round eggplants, halved

1 tsp. palm sugar

Ingredients of Green Curry paste

10 fresh chilies

8 yellow chilies, de-seeded

1 tbs. galanga, finely chopped

15 cloves garlic thinly sliced

1 tsp. grated kaffir lime

1/2 tsp. salt

1/2 tbs. cumin and coriander seeds, chopped and combined

8 dried chilies

2 shallot, thinly sliced

1 tbs. coriander root, thinly sliced

1 tbs. lemon grass, finely sliced

5 white peppercorns

1/2 tbs. shrimp paste

Directions for Green Curry paste

Put the coriander and cumin seeds in a cast iron frying pan and roast slowly, then allow to cool. Using a pestle and mortar or blender, combine all the ingredients, apart from the shrimp paste, then add in the paste and process until smooth.

Directions for the dish

Heat 1/2 cup of coconut milk in a pan until the oil separates. Remove 2 tablespoons(tbs.) and set aside. Add the curry paste to the pan and stir well. Add the beef and stir to ensure that the slices are evenly coated with paste, then pour in the remaining coconut milk and bring to the boil. Cook over a high heat for 3 minutes, then lower heat, add the eggplants and simmer for 10 minutes. Then add the lime leaves, sugar, chilies, and basil leaves. Remove from the heat, transfer to a bowl and serve immediately.

Yummy Tip ~Serving Size : 5 persons ~Preparation Time : 60 min.

A blender can be used to make the paste, but for a more flavorful taste, use the pestle and mortar. To make the curry green, but less spicy, use the chili leaves and de-seed the chilies before use. For more flavor, use coconut cream instead of coconut milk.

Khao Niew (Sticky Rice)

Most popular in the North and Northeastern part of Thailand. It is more glutinous than rice. It is used in many dishes and desserts.

-Steaming pot-

Cooking by steaming pot

Direction : Clean the rice and let it soak in water for a few minutes. Pour off the water, warp the rice in a soft white linen cloth and place it in the upper level of the steaming pot. Add water to the lower level, bring to the boil and steam the rice for 30 minutes.

• 1 kg stricky rice
• water

Secret

Do not let the rice touch the water at the bottom layer of the steamer.

Using a microwave

Directions : Clean and soak in water for at least 3 hours. Place the rice in a container, close the lid. Set the microwave on high for 8 minutes, then stir and close the lid again. cook again at high setting for another 2 minutes.

• 2 cups sticky rice
• 1/2 cup water
  

Khao Pad (Thai Mixed Fried Rice)

Thailand is rich with foods and agriculture products all year round. There is an abundance of natural ingredients and spices used to create delicious Thai dishes known around the world. Even a simple dish like fried rice can provide nutritious value with a satisfying taste.

Ingredient
5 cups rice
2 medium sized squids
3 cumbers
1 red onion
1 tbs. garlic, finely chopped
1/2 tbs. sugar
3 spring onions
3 eggs
10 medium sized black tiger prawns
100 g. chicken breast filet
2 large tomatoes
3 vegetable oil
3 tbs. white soy sauce
2 lemons, halved
1 coriander leaf

Directions
add vegetable oil to a hot pan. quickly saute the garlic; add chicken, prawns, and squid until cook. Flavor with white soy sauce, sugar, then add the rice. Push the side of the pan, add the rest of the oil, crack the eggs and mix with the rice. Add tomatoes and red onion, and combine. Garnish with coriander leaves. Serve with fish sauce and lemon.

Yummy Tip ~Serving Size : 4 persons ~Preparation Time : 15 min
De-vein the black tiger prawns, slice the squid horizontally into small rings, and thinly slice the chicken. Cut the tomatoes into 8 parts; slice the red onion length wise; and cut the spring onion into short stems, using only the green part. Slice the cucumber into a medium width. For more spice, add chopped fresh chilies to the fish sauce. Can change the meat, up to you.

Kluay Buad Chee (Banana in Coconut Milk)

Picture by : web.radompon.com/bobo/rharn.html

There are many varieties of bananas grown in Thailand such as Kluay Hom, Kluay Nam Wa, Kluay Hak Mook, and Kluay Khai. They are readily avaiable and have many uses, even banana leaves are used in cooking. it is a perfect complement to most Thai dishes.

Ingredients
5 bananas
1 cup coconut milk
5 tbs. sugar lodine salt

Directions
Separate the thick coconut milk. Cut the banana into 4 part; boil with the thin coconut milk. Upon boiling, add sugar, salt, and the coconut milk. Remove from the heat.

Yummy Tip ~Serving Size : 5 persons ~Preparation Time : 30 min
you can use any bananas, but kluay nam wa and kluay khai bananas are recommended. Choose banana that are not too ripe. Once peeled, the flesh should not have dark spots, which means it is too ripe. Cut the banana in half length-wise, and then cut in half to make 4 pieces. If using canned coconut milk, add I part water to thin it.

Tom Khaa Gai (Chicken Soup in Coconut Milk)

An example of a Thai tradition of living in harmony with nature, when food is eaten as medicine and it is taken as food. Thai herbs are used regulary in Thai cooking to enchance flavor and improve health.

Ingredients
200 gms. chicken breast fillets
1/2 cup thick coconut milk
2 cups thin coconut milk
5 Thai chilies, lightly crushed
15 galangal, peeled and sliced
1 stalk lemon grass, sliced
5 kaffir lime leaves, shredded
1 tbs. sugar
3 tbs. fish sauce
3 tbs. lemon juice
1 tbs. chili paste

Directions
Bring the thin coconut milk to a boil; add the lemon grass, kaffir lime leaves, and chicken. Add the thick coconut milk and flavor with sugar, lemon juice, fish sauce, chili paste and mix. Add chilies upon serving.

Yummy Tip ~serving size : 4 persons ~preparation Time : 30 min.
use coconut milk as the soup base, add galangal, lemon grass, kaffir lime leaves, simmer to blend the fragance. Bring the soup to the boil, then add chicken. For less spice, reduce chili or remove chili seeds. Add the coconut cream last for thicker texture. Or to thin the soup, only use the coconut milk.

Tom Yum Kung (Spicy Prawn Soup)

Similar with Thai food or Thailand for visitor is Tom Yum Kung, one of the most famous Thai dishes for Thais and foreigners alikes. The heady herbal aroma and succulent taste have captivated newcomers to Thai food and welcome visitors to Thailand for years.

Ingredients
12 fresh black tiger prawns
1/2 cup halved oyster mushrooms
5 fresh Thai chilies, lightly pounded
1 lemon grass stalk, sliced diagonally
1 tb. chili paste
3 tbs. lemon juice
5 pcs. finely sliced galangal
5 kaffir lime leaves, shredded
3 tbs. fish sauce
3 cups chicken stock

Directions

shell and de-vein the black tiger prawns, wash clean, Bring the stock to the boil, add mushrooms, lime leaves, galangal, and lemon grass; add prawns, add chili paste once the prawns start to turn color, Season with fish sauce, lemon juice, and chili. Good with freshy cooked rice.

Yummy Tip! ~Serving Size : 3 persons ~preparation Time : 20 min.

- use chicken bones to make fresh chicken stock for richer taste.

- Select black tiger prawns with large heads, bringing out more flavors from the shrimp fat.

- Add more lemon grass and chilies to increase flavor.