Tag: curry

Stir-fried Pork Crackling with Roasted Chilli Paste [ Cab Mhoo Phat Prik-kaeng


Crispy pork like the Chinese! The secret to the perfect. But we coating with Thai curry.
This is easier to make than you think.

Ingredients :
2 cups Pork crackling
1/4 cup Red curry paste
1/4 cup Palm sugar
1 tbsp Minced gingers
6 Kaffir lime leaves
1 cup Basil leafs
1 Red spur chilli
1 tsp Fish sauce
2 tbsp Water

How to :
1.Peel outer skin, slice and mince ginger
2.Finely shred kaffir lime leaves
3.Slice red spur chilli
4.Deep-fry basil leafs in hot oil until crispy
5.Remove from a wok and drain on sieve
6.Heat oil over medium heat and add 1/2 cup red curry
7.Then add minced ginger in a wok and stir well. Season with fish sauce, palm sugar and water
8.Followed by kaffir lime leave and red spur chilli
9.Then add 2 cups pork crackling and stir until mixed
10.Transfer to a serving plate and garnish with fried basil

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Vermicelli Thai Red Curry with Pork (Kanom-jaen-Gangphed-Mhoo-Song-kheung)


Vermicelli Thai Red Curry with Pork (Kanom-jaen-Gangphed-Mhoo-Song-kheung)

Noodle with a method that is meticulous in every step. South Curry Soup is made from curry and fish fillet. With recipe and process of making noodles.This menu is popular of Thai food.

Ingredients :

1 box Coconut cream

1 Vermicelli

1 cup Ground pork

½ tsp fish sauce

1 Thai red curry paste

1 Can Tuna

2 teaspoons oyster sauce

½ teaspoon Black pepper

1 teaspoon palm sugar

1 teaspoon soy sauce

1 egg

3 Long bean

1 cucumber

1 thai eggplant

Half of Cabbage

How to :

1. Bring the pork to grind. Include the prepared ingredients Put fish sauce, oyster sauce and white soy sauce

2. Use a mortar and put the tuna and Pounding

3. Boil a hot water when hot water put ground pork to boil.

4. When cooked took a pork put the cup.

5. Bring the coconut milk to cook for make a red curry paste

6. Bring the Thai eggplant cut into small pieces.

7. Put the tuna pounded in coconut milk and put a red curry paste

8. Put Thai eggplant into the pan.

9. Put Thai eggplant into the pan.

10. Then put a pork into the red curry paste

11. When everything cooked put on a bowl

12. Bring the Vermicelli to the plate.

13. Bring the cabbage to cut into small pieces.

14. Bring Cucumber and Long bean is cut into small pieces

15. Bring the boiled eggs to the shell. Cut half and put the plate and ready to eat

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Thai spicy mixed vegetable soup with prawn ,Kang Liang Goong Sod


Thai spicy Mixed vegetable soup with Prawns (Kang Liang Goong Sod)

Ingredient
5-6 fresh shrimp medium size
Zucchini sliced 1/2 cup
pumpkin 1/2 cup
Baby corn 1/2 cup
Straw mushrooms 1/2 cup
Gord gourd 1/2 cup
Sweet basil 1/2 cup
Sugar 1-2 tsp.
Fish sauce 2 tbsp.
Water 2 cups
Kang Liang (Curry)

How to

1.Put water in the pot 2 cups and Put Kang Liang (curry paste). Then dissolve the curry in water and mix well. Then boil with medium heat until boiling.
2.Put pumpkin 1/2 cup, zucchini 1/2 cup and baby corn 1/2cup.Boil until well cooked. Then put straw mushrooms 1/2 cup and 5-6 shrimp. Boil until cooked.
3.Season with fish sauce 2 tbsp and sugar 1-2 tsp. Mix well .Then add gord gourd 1/2 cup and sweet basil 1/2 cup. Mix well again.
4Spoon into bowl and ready to serve.

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Spaghetti Curry paste with Fried pork (Sapagetty-Gang-garee-Mhoo-Tord)


Spaghetti Curry paste with Fried pork (Sapagetty-Gang-garee-Mhoo-Tord)

Spaghetti is a combination of curry. And in curry, there are also fried pork. To get complete nutrition. Both flour and meat And there are other vegetables. The taste is delicious and popular.

Ingredients:

1 Spaghetti

1 piece of pork neck

1 cup vegetable

1 cup crisp bread powder

1 teaspoon soy sauce

1 teaspoon oyster sauce

1 potato

1 Half onion

5 lump of curry paste

1 Carrot

How to

1. Bring Carrot, potato, onion, sliced and cut into small pieces.

2. Bring the pork to ferment using the prepared ingredients

3. Boil a water then bring the spaghetti to the pot.

4. When the spaghetti line is up, scoop up the sieve and put it aside.

5. Apply butter on the pan. And put the cut vegetables Then add water in the right amount to mix.

6. Put a curry paste down And mix it well

7. Add three color vegetables to increase concentration.

8. Put oil in a pot for fried pork

9. Fried the pork until golden brown on both sides.

10. When the pork is cooked, put up the sieve and drain the oil.

11. Bring the pork to cut into small pieces

12. Bring spaghetti and pork to the plate.

13. Bring a curry paste topped on the spaghetti. And ready to eat

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Traditional Khmer cuisine : Chicken red curry


Chicken Red Curry

Ingredients

Chicken ( whole chicken )
Coconut Milk 200 Gr.
Coconut Water 1 Lt. ( Optional )
Onion 1 / 2 Kg.
Potato 1 / 2 Kg.
Eggplant 1 piece
Sweet Patato 1 / 2 Kg.
Long Bean 200 Gr.
Lemon Grass 15 Gr.
Lime leaves 5 Gr.
Galangal 10 Gr.
Cinnamon Powder 5 Gr.
Red Curry Powder 5 Gr.
Dry Chili 50 Gr
Kharpi 10 Gr.
Plum Sugar 20 Gr
Salt 5 Gr.
Chicken Powder 10 Gr.

How to cook & Preparation

Get lemon grass , lime leaves , Galangal , Cinnamon & Curry powders, kharpi , plum sugar , salt ,Chicken Powder and blend , paste them by hand or in a blender .
In a mean time get dry chili fry them with coconut milk until color turns into red and add the all pasted items in .
Add Chicken in different cut style pieces and cook around 30 minutes on low fire & finally add the all vegetables and continue to boil 10 more Minutes & add the potatoes another 20 minutes boiling on low fire , if water is low add a little water or coconut water ( Optional ) .

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Khmer Style Red Curry – How to Cook Cambodian Cuisine


Most of SE Asia have their own take on this Red Curry dish but Cambodians claim the Khmer style approach balances the flavors the best. Again this recipe uses a Khmer kroeung paste for a Cambodian style taste. Serve with rice or with a warm baguette!

Ingredients:
Chicken – 250g
Lemongrass – 3 sticks
Big potato – 1
Long beans – 200g
Aubergine – 1
Dried Red Chili – 100g
Onion – 1
Garlic x 3 cloves
Galangal – 50g
Turmeric – 50g
Coconut Milk x 400g
Salt – pinch
Sugar – 2 tsp
Stock – 1 tsp

How to cook:
1. Make kroeung paste by grinding ingredients in pestle and mortar or blender.
2. Fry kreung with meat until brown.
3. Add all chopped vegetables.
4. Cook for 3 minutes, add water and let simmer for around 10 minutes until sauce has reduced.
5. When sauce has reduced, add coconut cream.
6. Cook until vegetables are tender.
7. Add seasoning to taste.
8. Add chopped kaffir lime leaves to garnish

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Cockle curry with betel leaves


Cockle curry
Ingredients:
Red curry 100g
Oyster sauce 1tbs
Cockle 500g
Fish sauce 1tbs
Coconut milk 200ml
Betel leaves 100g
Sugar 1tbs

Add on with any kind of vegetable you like as the side dish

How to cook:
Cook the curry and let it melts
Add coconut milk
Put cockles
Add seasonings
Put vegetables inside
Put into a bowl and enjoy!!!

How it tastes:
This menu has a Spicy smell and it is good for digestion, the curry is spicy and salty. It goes well with a big shot of steamed rice!!! This is one of Thai favorite dish for lunch and it is really authentic from the smell and the way of eating the cockles. Just try it out then you will fall in love!!!

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Stir Fried Squid with Curry Powder


Stir Fried Squid with Curry Powder

Ingredients

300 g. squid
1 tbsp. curry powder
2 tbsp. of oil for fried
1 tsp. fish sauce
1 red chili pepper
sliced celery
1/2 head onion sliced
50 ml. fresh milk
1 egg
q tbsp. chili paste
1.2 tsp. sugar

How to

1.Set the pan to use the medium heat. Add oil to stir. Wait for hot oil and and chopped garlic. Then stir the garlic until fragrant
2.Follow with the onion, sliced. Put squid and chopped pepper
3.When stirring, Mix well. Put the sliced celery
4.Ready to serve

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Homemade Red curry with pork – mommy’s recipe tutorial


This red-curry is my home’s recipe,
It very easy to cook and very delicious.
This one is not too spicy and very good with streamed jasmine-rice

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Mutsamun Chicken Curry [ Kaeng Mutsamun Kai ]


Mutsamun Chicken Curry [ Kaeng Mutsamun Kai ] is ready in under an hour. Serve over plain white rice.This recipe uses store-bought massaman curry paste to speed up the prep time .It would be best to use bone-in pieces of chicken in this curry. The dried spices are optional, but recommended.

Ingredients :

250 grams Chicken
4 tbsp Mutsamun Curry paste
1 cup Coconut milk
3 Potatoes
1 Carrot
2 tbsp Roasted Peanut
2 tbsp Oil

How to :

1.Sliced 250 grams Chicken into a bite-sized
2.Peels the skin of 3 potatoes and chop them into a bite-sized
3.Peels the carrot’s skin and also chop into a bite-sized
4.Turn on a wok and add oil over medium heat then add 4 tbsp Mutsamun curry paste and stir in the hot oil
5.Add 1 cup Coconut milk into a wok and Stir them until boiling or it’s pretty combined
6.Add chopped carrot, chopped potato and 2 tbsp roasted peanut. After that add 250 grams sliced chicken, simmer until everything is tender and cooked through [ People ,who want more tasty, can add fish sauce, palm sugar and some lime juice ]
7.Transfer to a serving dish and it would be more delicious if you eat with RICE

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