Sunday, August 14, 2011

Eggs in Red Curry


3 eggs
2 teaspoons red curry paste
½ cup coconut cream
1 tablespoon cooking oil
1 cup coconut milk
2 teaspoons palm sugar
2 teaspoons fish sauce
1 red chillie, sliced
1/3 cup straw mushroom
¼ cup basil leaves
2 bergamot leaves, torn up

Mix red curry paste with coconut cream and cooking oil until well blend in a 2-quart container, covered loosely and microwave at High (600-700 Watts) for 2 minutes until aromatic. Add coconut milk to the container. Season with sugar and fish sauce. Cook, covered, at High for 3 minutes. Remove from the oven, uncovered, Break the eggs into the container. Add straw mushroom, chilli, basil leaves and bergamot leaves in the container, be careful not to stir. Microwave, covered, at High for 3 minutes.

Catfish Green Curry


1 (500 grams) cat-fish, boned, thinly sliced
2 tablespoons green curry paste
½ cup coconut cream
2 tablespoons fish sauce
2 cups coconut milk
1 teaspoon castor sugar
6-7 small eggplants, quartered
¼ cup fresh green peppers
3 chillies, sliced
¼ cup thinly shredded kra-chai
¼ cup sweet basil leaves
4 bergamot, leaves, torn-up

Mix well green curry paste and coconut cream in a 2-quart container. Microwave, covered, at High (600-700 Watts) for 3 minutes. Add fish meat and coconut cream to the curry. Cook, covered for 6 minutes. Season with fish sauce, and sugar. Stir in the vegetables. Microwave at High for 5 minutes. Serve with cooked rice. Good for one meal dish.

Stuffed Squids Green Curry


10 (200 grams) baby squids
3/4 cup (150 grams) minced pork
1 teaspoon light soy sauce
3 tablespoons green curry paste
¼ cup coconut cream
2 tablespoons cooking oil
1½ cups coconut milk
3/4 cup small round eggplants
3 tablespoons fish sauce
1 teaspoon palm sugar
3-4 bergamot leaves, torn up
2 red and green chillies, sliced
½ cup basil leaves


Clean and dry squids. Mix well minced pork and light soy sauce and stuff into the squids. Close the open side of the squids with tooth picks. Place the stuffed squids in a shallow container, cook, covered at High (600-700 Watts) for 2 minutes, leave until cool and remove, the toothpicks. Mix well green curry paste, coconut cream and cooking oil in a 2-quart glass container, covered loosely with kitchen paper and cook at High until aromatic for 3 minutes. Add the squids, bergamot leaves, eggplants and coconut milk. Stir in fish sauce and palm sugar and cook, covered, for 10 minutes. Add red and green pepper and basil leaves before serving. (for 6 servings)

Saturday, August 13, 2011

Thai pork curry recipe - Kaeng Hung Ley


500 grams lean pork, cut into 1½" x 1½" pieces
500 grams belly pork, sliced into ½" thick
1 tablespoon black soy sauce
5 cloves garlic, crushed
4 shallots, smashed
¼ cup cooking oil
1 cup water
¼ cup fish sauce
2 tablespoons tamarind paste
2 tablespoons palm sugar
½ teaspoon salt
½ cup shredded ginger
2 packages masara powder, 4 g. each

Curry Paste Ingredients
3 red dried chillies
2 teaspoons sliced lemongrass
2 slices galangal
2 tablespoons sliced shallots
4 cloves garlic
¼ teaspoon shrimp paste
1/8 teaspoon salt


Marinate pork in black soy sauce, garlic and onion for 10 minutes. Blend all curry paste ingredients with ¼ cup cooking oil in an electric blended to produce a very fine paste and pour into a 4-quart container. Microwave uncovered,. at High (600-700 Watts) for 2 minutes. Add pork, masara powder, ginger and water, stir well and season with fish sauce, palm sugar and tamarind paste. Cook, covered, at High for 5 minutes. Reduce power to Low (90 Watts) and cook for 1 hour. For the last 30 minutes, cook, uncovered.

Fish Balls in Thin Curry


5 tablespoons red curry paste
3 tablespoons cooking oil
1 cup (200 grams) fish meat
½ egg
1 teaspoon salt water (¼ teaspoon salt and 1 teaspoon water)
1 tablespoon finely shredded bergamot leaves
¼ cup sliced cow pea
4 cups water
3 tablespoons fish sauce
2 teaspoons palm sugar or brown sugar
½ cup (50 grams) baby corn
¼ cup (50 grams) cow peas, cut into 2" lengths
6 small eggplants, quartered
½ cup (40 grams) straw mushroom
3 bergamot leaves, torn up
5 red chillies, sliced
¼ cup basil leaves


Put the fish meat, egg and salt water into the working bowl of the food processor, process until sticky. Add red curry paste to the fish, mix well. Remove the fish meat to a medium mixing bowl. Knead in shredded bergamot leaves and sliced cow pea, set aside, boiling 2 cups of water in a 1-quart measure at High (600-700 Watts) for 5 minutes. Shape the fish with spoons and drop into boiling water, tightly cover with microwave plastic wrap. Microwave at High for 2 minutes. Remove fish balls from boiling water and set aside. Stir fry red curry paste with the cooking oil in a 2-quart container in microwave over, cover loosely with kitchen paper at High for 1½ minutes. Add water, fish balls and all ingredients except basil leaves to the container. Cook, covered, at High for 10 minutes. Stir in basil leaves. Served with Khanom Chine (Thai rice noodle) or cooked rice (for 4-5 servings)

Cassarole Duck Thai Style


10 small tomatoes

½ duck (cooked in light sop sauce), cut into bite-size pieces
4 cups stock
2-3 slices Thai ginger
2 stalks lemon grass, cut into 2-inch sections
3 hot red peppers,cut stems citrus leaves, torn up
2 shallots

2 tbsps. lime juice
2 tbsps. fish sauce
1 tbsp. light soy sauce


Put (1) in serving dish, cover and microwave 8 minutes at High, reduce setting to Low and microwave for 20 minutes until the meat is tender. Add tomatoes and season with (2), microwave 5 minutes at High.

Friday, August 12, 2011

Fish Ball in Green curry


1 ½ cups fish meat
1 ½ tbsps green curry paste (the same as the red curry paste except that fresh green chillies are used instead of dried ones)
¼ cup coconut cream
1 ½ cups coconut milk
1 ½ tbsps. fish sauce
2 tsps palm sugar
¼ cup sweet basil leaves

7-8 small eggplants, quartered
3-4 citrus leaves, torn up
¼ cup chillies, sliced
2 tbsps. fresh peppers


Pound fish meat until sticky, then form it into 1-inch,balls. Arrange fish balls on a flan dish, cover, microwave 2 minutes at High. Mix well curry paste and coconut cream in a serving dish. Microwave covered at High 1 ½ minutes until aromatic.

Add fish balls, coconut milk and season with fish sauce, sugar and (1). Microwave covered for 6 minutes. Stir in sweet basil leaves and served with cooked rice or noodles.