Massaman Beef [Massaman Neur]

Ingredients

1. 400 grams beef, cut into well pieces

2. 1/2 cup coconut milk

3. 2 tablespoons sugar

4. 1/2 tablespoon salt

5. 1 cup potato, peel and cut into big chunks

6. 1 tablespoon masaman curry paste

7. 1 tablespoon tamarind

8. 1 cinnamon stick l

9. 1/4 cup cashew

10. 2 pinches cardamom

11. 2 leaves bay leaf

Preparations

1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes),

2.. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.

3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.

4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

Gang Gai Sai No Mai (Bamboo and Chicken Soup)

แกงเนื้อใส่หน่อไม้ส้ม
Prepare:
1 cup chicken wings
1 cup bamboo shoot
5 shitake mushroom
4 tbsp. soybean sauce
1½ cup soup stock
½ cup day lily flower

Cooking Instructions:
Clean the chicken wings.
Cut bamboo shoot and cook in boiling water for 15 minutes. Drain and leave in a bowl.
Boil the soup stock and put chicken wings, bamboo, shitake mushroom, soybean sauce and day lily flower. Then, boil for 30 minutes with low heat.

Red Curry Chicken with Pumpkin

แกงฟักทอง

Red Curry Beef with Pumpkin (Gang Nuea sai Fukktong)

This dish can be made with pork, beef, chicken.

Ingredients
1 cup beef sliced thin
2 cups coconut milk
1 cup pumpkin peeled and diced
1 tablespoon of red curry paste (the more hot you want add more paste)
2 chili cut lengthwise
sweet basil leaves
2 tablespoons fish sauce
1/2 cup of water
3 cloves garlic minced
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons vegetable oil

In a sauce pan heat oil over low heat.
Brown garlic, add red curry paste for 3 minutes.
Add sliced beef and fish sauce, stir well
Add coconut milk and water and stir until well mixed.
Add pumpkin, cover and let simmer for 10-25 minutes or until pumpkin is tender.
Taste and add as needed. (dont forget the measuring may not be so perfect...use your own taste judgement)
Add chilies and sweet basil leave, remove from stove.
Serve with rice

Suggesstion: Instead of pumpkin, you can use different vegetables as you wish such as carrots and bell pepper, also straw mushroom and bamboo shoots are good too. Meat also replace able with other such as chicken, pork, shrimp or even tofu. (keep in mind that when u are making tofu curry use thin soy sauce instead of fish sauce

Southern Style Soup with Fermented Fish’s Stomach(Gang Tai Pla )

แกงไตปลา
Prepare:


1 cup Fermented Fishs Stomach
1 cup grilled fish (tuna or saba)
1/2 cup potato slice to a dice size
1 cup bamboo
3 pieces kaffir lime leaves
1 tbsp. Shrimp paste



Prepare Paste:


1 handful dried chili pepper
2 tbsp. sliced cumin
2 tbsp. sliced galingale
1 tbsp. minced lemon grass
2 cloves garlic
1 tbsp. kaffir lime skin
1 tbsp. black pepper
2 red onions
Eggplant, long bean, wing bean (as much as you like)





Cooking Instructions:

1. Ground the paste ingredients altogether. If you dont want to get strong muscle, blender is your choice. :) Not that I dont want to have a strong arm by using a stone mortar and pestle, Im too lazy. Anything related to exercise, I would say NO.

2. When you have it already blended, remove to a bowl and take 1 big tablespoon for our cooking. Keep the rest in the fridge to cook next time.

3. With that 1 big tablespoon, mix it with shrimp paste. Add little bit of water to make it mix well.

4. Boil Fermented Fishs Stomach on medium heat, add 1 cup of water. Leave it is boiling for 10 minutes and then put the pot away from the stove.

5. Pour cooked Fermented Fishs Stomach into the filter, keep the juice and throw away the bad part.

6. Now, boil the juice we have on medium fire again. Add the paste from step 3.

7. Add potato, bamboo, Eggplant cook for 10 minutes then add long bean and wing bean.

8. Next, add grilled fish and quick stir. If the water gets too dry, you can add more but dont make it too much. Then turn off the fire. Throw kaffir lime leaves on top when you serve the food.

You can have this salty southern style soup with noodle or hot jasmine rice! :)

It is my favorite southern recipe!

BEEF PANAENG(panaeng neur )

Thai Recipe Ingredients

* 400 grams beef tenderloin, sliced

* 2 tablespoons panaeng curry paste

* 2 tablespoons vegetable cooking oil

* 150 gms coconut milk

* 2 tablespoons palm sugar

* 2 tablespoons fish sauce

* 10 basil leaves

* 1 red chilli, sliced

* 3 kaffir lime leaves

Thai Food Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add beef and season with palm sugar and fish sauce.

3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.


by:http://www.ezythaicooking.com

Gaeng Ped Ped Yang (Roast Duck Curry) แกงเผ็ดเป็ดย่าง

Ingredients:
1 roasted duck, deboned and cut into 1-inch squares
2 ½ cups coconut milk
1 ½ tablespoon vegetable oil
3 tablespoon red curry paste
2 medium tomatoes, halved or 10 cherry tomatoes
½ cup sweet basil leaves (horapha)
4 kaffir lime leaves, halved
½ teaspoon salt
2 tablespoon fish sauce
1 teaspoon sugar
½ cup water (or chicken stock)

Directions:
Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add ¾ cups coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil.

Cook for about 10 minutes or until duck absorbs curry flavor.

Gaeng Leung (Hot Yellow Fish Curry) แกงเหลือง

King prawn tom yam soup (Tom yum Koong)

Muslim curry - Musamun Kai

Panang Curry

Gaeng Leung (Hot Yellow Fish Curry) แกงเหลือง

Ingredients:

1 pound filleted fish (catfish or mackerel)
¼ cup fish sauce
½ cup shallots
½ cup crushed garlic
/12 cup prik ki mu
2 tablespoon kapi (fermented shrimp paste)
5 cups water
2 tablespoon palm sugar
1/3 cup tamarind juice
½ cup long beans
½ cup bamboo shoots

Directions:

1. If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and warn the diners about the bones.

2. Briefly fry the kapi to bring out it's flavor. In a blender or food processor, place a cup of water, the fish sauce, shallots, garlic, thinly sliced prik ki nu and fermented shrimp paste.

3. Blend to a coarse paste, and add to 4 cups of water in a saucepan and bring to a boil. Add the fish, palm sugar, tamarind juice, sliced long beans and sliced bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and the fish is cooked (about 5 minutes).


Serve over Thai Jasmine rice.

King prawn tom yam soup (Tom yum Koong)

Muslim curry - Musamun Kai

Panang Curry

Gaeng Ped Ped Yang (Roast Duck Curry) แกงเผ็ดเป็ดย่าง

Muslim curry - Musamun Kai

Ingredients

500 g (1 lb) chicken fillets

1 cinnamon stick

4 cardamon seeds

1 l (1 3/4 pts) coconut milk

2 ts chili paste

2 onions

2 bay-leaves

3 tb brown sugar

3 tb fish-sauce

3 tb tamarind sauce

50 g (2 oz) unsalted peanuts

PREPARATION

1. Slice chicken, dice onions.

2. Roast cardamon seeds and cinnamon stem in a wok or a pan for eight minutes.

3. Add chilli paste and half of the coconut milk. Bring to boil and boil for three minutes. Add chicken and simmer for ten minutes.

4. Pour in rest of the coconut milk and bring to boil.

5. Stir in all other ingredients and simmer for ten more minutes. Remove cardamon seeds, cinnamon stem and bay-leaves before serving.

Panang Curry

Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted. Thai curries are typically a meal in themselves, but it is not uncommon to eat curry alongside your other favorite Thai dishes.

Ingredients:

2 pounds meat (beef, chicken or pork)

1 can coconut milk

8 oz panang curry paste

2 tablespoons fish sauce

2 tablespoons kafir lime leaves (cut into shreds)

1/2 cup basil leaves

2 tablespoons sugar

Directions:

1. Cut your meat into bite sized cubes. Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside.

2. Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.

3. Add in 2-3 tablespoons of curry paste.

4. Put the meat back in, and stir until the meat is thoroughly cooked.

5. Add in half of the remainder of coconut milk. Keep stirring.

6. Add the fish sauce and the sugar.

7. Add in the rest of the coconut milk.

8. When the coconut milk thickens, add in the basil leaves and lime leaves.

9. Give it a taste. You may need to add in more fish sauce or sugar depending on your preference.

Gaeng Ped Ped Yang (Roast Duck Curry) แกงเผ็ดเป็ดย่าง

Gaeng Leung (Hot Yellow Fish Curry) แกงเหลือง

King prawn tom yam soup (Tom yum Koong)

Muslim curry - Musamun Kai