Curry |

Hor Mok Ma Prao Orn – Green Curry in Coconut

RECIPE: Hor Mok Ma Prao Orn – Green Curry in Coconut

Ingredients
1 green coconut
1 egg
1 tablespoon red curry paste
½ tablespoon fish sauce
½ tablespoon oyster Sauce
½ teaspoon refined sugar
150Ml coconut milk
100Gr seafood
¼ red spur chili
1 kaffir lime leave
5 leaves sweet basil
½ tablespoon soy oil

Ingredients for green curry paste
4 green chili
1 red chili
1 lemongrass
3 slices galangal
1 kafir lime zest
½ red onion
1 clove garlic
2 coriander root
1 pinch cumin seeds
6 peppercorn black pepper
1 block shrimppaste
3 Thai basil leaves

Ingredients for garnishing
¼ red spur chili
1 kaffir lime leave
sweet basil

Preparation of curry paste

Finely chop the ingredients for the curry paste and put in the blender with a little bit of water.

Preparation
Heat up the oil. Add curry paste and stir until it starts to simmer. Add seafood and sugar, coconut milk, fish sauce, kaffir lime leaves and basil leaves , grated coconut and panfry until tender. Add everything in a green coconut and garnish with kaffir lime, red spur chili. Steam with steamer for 20 minutes.

Chuchi Pla – Fish in Red Curry

RECIPE: Chuchi Pla – Fish in Red Curry

Ingredients
150g King Mackerel or Barracuda fish (filet)
2 tablespoons Southern red curry
1 tablespoon fish sauce
¼ teaspoon salt
1 teaspoon refined sugar
1/4 Red Spur Chili finely sliced (julienne) for garnishing
2 leaves kaffir lime, very finely sliced
150 ml coconut milk
1 tablespoon soy oil

Ingredients Red curry paste
6 seeds of black pepper
1 Dried red Spur Chili
1 stalk lemon grass (thick bottom, third only)
1 chalot
1 clove garlic
1 small slice of finger ginger
1 small slice of turmeric

Preparation of the curry paste

Finely chop the ingredients for the curry paste and put in the blender with a little bit of water.

Preparation
Heat up the oil, set the heat to medium flame and pan fry the curry paste. Add coconut milk and stir. Wait for it to start to simmer. Add sugar, fish sauce and salt, mix well. Add the fish. Stir on and off until the fish is cooked. Add half of the chili and kaffir lime leaves. Serve on a plate and garnish with kaffir lime leaves and red spur chili.

Kaeng Kiew Wan Kung – Green Curry with Prawns

RECIPE: Kaeng Kiew Wan Kung – Green Curry

Ingredients
1 tablespoon soy cooking oil
100gr prawns
1 tablespoon fish sauce
1 teaspoon palm sugar
1 pinch salt
some Thai basil leaves
1 lime leaf
½ lime
2 small aubergines/eggplant
1/6 carrot
250ml coconut milk
3 tablespoons green curry paste

Ingredients Green curry paste
4 green chili
1 red chili
1 lemongrass
3 slices galangal
1 kafir lime zest
½ red onion
1 clove garlic
2 coriander root
1 pinch cumin seeds
6 peppercorn black pepper
1 block shrimppaste
3 Thai basil leaves

Preparation of curry paste
Mix the ingredients for the curry paste in a blender or use a mortar and pestle and add a bit of water.

Preparation of Green curry with Prawns
Panfry the curry paste in soy cooking oil. Add coconut milk. Add aubergine and carrots. Then add the prawns, fish sauce and palm sugar. When prawns are ready, add lime leaf and Thai basil.

Kaeng Massaman – Massaman Curry

RECIPE: Kaeng Massaman – Massaman Curry

Ingredients
100gr chicken or beef
½ cup potatoes cut into squares (previously boiled in water)
1/4 onion cut into 4 equal pieces
2 tablespoons massaman curry paste
200ml coconut milk
3 cardamoms
1 tablespoon fish sauce
½ tablespoon palm sugar
1 tablespoon tamarind paste
½ cup peanuts
1 stick of cinnamon

Ingredients Massaman curry paste
1 big dried red spur chilly and soak in water about 30 minutes
1 clove garlic, sliced
1 shallot sliced
1 lemongrass, thick bottom third only, outer layers removed, inner part finely sliced.
3 slices galangal, sliced finely
1 teaspoon kaffir lime rind, finely sliced (take out stem)
1 coriander root, finely sliced
1/4 teaspoon salt
1 teaspoon coriander seeds
1/4 teaspoon cumin seeds
5 peppercorns black pepper
1 star anise

Preparation of curry paste
Dryfry the dried spur chili, garlic, shallot, lemongrass, galangal and cardamon in a wok without oil. Afterward put ingredients in a blender and blend to a paste.

Preparation of massaman curry
Heat oil in wok, panfry the curry paste and add coconut milk. Then add onion and keep stirring to prevent burning. Add the chicken, add potatoes, sauce, salt and sugar,. Let it simmer and reduce the sauce. Lastly add the kaffir lime and cinnamon stick.

Kaeng Paneng – Paneng Curry with Chicken

RECIPE: Kaeng Paneng – Paneng Curry with Chicken

Ingredients
1 tablespoon soy cooking oil
100 gr chicken
1 tablespoon fish sauce
1 teaspoon palm sugar
1 chili and kafir lime leaf sliced in thin strips (julienne)
250 ml coconut milk
2 tablespoons paneng curry paste

Ingredients paneng curry paste
1 dry chili
1 small Thai chili
3 slices galangal
½ red onion
1 clove of garlic
1 kafir zest
1 lemongrass
6 corns pepper
1 pinch cumin seeds
7 coriander seeds

Preparation
Mix the ingredients for the curry paste in a blender or use a mortar and pestle and add a bit of water.
Panfry the curry paste in soy cooking oil. Add coconut milk. When boiling, add fish sauce and palm sugar. Add the thinly sliced chicken and let it simmer. Reduce the curry and add the sliced kafir lime leaves and chili for decoration.