Sunday, August 14, 2011

Eggs in Red Curry


Ingredients:

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

Ingredients:

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

Method
 
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

Ingredients

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


Method


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

Ingredients

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

Method
 


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

Ingredients

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

Method


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

Ingredients

10 small tomatoes

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



Method

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

Ingredients

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

(1)
7-8 small eggplants, quartered
3-4 citrus leaves, torn up
¼ cup chillies, sliced
2 tbsps. fresh peppers

Method


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.

Roasted Duck Curry

Ingredients

1 ½ tbsps. red curry paste
½ coconut cream
2 cups coconut milk
½ roasted duck, boned and cut into bite-size pieces
5-6 small tomatoes
1 ½ tbsps. fish sauce
1 ½ tsps. sugar
2-3 citrus leaves, torn up
3 red chillies, sliced lengthwise
¼ cup sweet basil leaves

Red Curry Patse
½ cup each of chopped shallots, garlic and lemon gross
1 tbsp. each of chopped Thai ginger and coriander
1 tsp. root citrus peel, grated
1 tsp. ground pepper
1 tbsp. coriander seed, roasted
1 tsp. cumin seed, roasted
½ each of pounded mace and nutmeg
10-20 dried red chillies, seeded and softened
2 tbsps. shrimp paste
1 tbsp. salt

Method
 
Blend the ingredients of red curry paste with coconut cream in an Electric Blender. Pour into a serving dish, microwave covered at High for 2 minutes until aromatic. Add duck meat, tomatoes, coconut milk, and stir thoroughly. Season to taste with fish sauce and sugar. Add citrus leaves to the dish, stir and micro-wave 8 minutes at High. Garnish with chillies and sweet basil leaves.

Thursday, August 11, 2011

“Kaeng Kua” Pineapple and Shrimp

Ingredients

3 tbsps. "kaeng kua'' curry paste
3 tbsps. dried shrimps, pounded
2 cups pineapple, chopped
2 ½ cups coconut milk
½ cup shrimps, shelled
¼ cup fish sauce (1 ½ tbsps. salt)
4 tsps. palm sugar

“Kaeng Kua” Curry Paste
5 dried red chillies
5 shallots
10 cloves garlic
½ tsp. Thai ginger, chopped
1 tbsps. lemon grass, chopped
1 tsp. salt
1 tsp. shrimp paste

Method

Spoon l/2 cup coconut cream from the top of coconut milk. Turn the cream into souffle'dish, stir in curry paste. Microwave at High for l 1/2 minutes. Add coconut milk, pineapple, dried shrimps and fresh shrimps to the curry mixture. Season with fish sauce. palm sugar, microwave at High for 8 minutes.
* Red curry paste can be replaced here.

Kaeng Kua Straw Mushroom

Ingredients

500 gm. straw mushrooms
½ cup dried shrimps, ground
1 cup coconut cream
2 cups coconut milk
2 tbsps. "Kaeng kue'' curry paste
2 tsps. salt

“Kaeng Kua” Curry paste
5 dried red chillies
5 shallots
10 cloves garlic
½ tsp. Thai ginger, chopped
1 tbsp. lemon grass, chopped
1 tsp. shrimp paste
1 tsp. salt

Method

 
Stir together curry paste, dried shrimps and coconut cream in a mixing bowl, microwave 2 minutes at High. Add mushrooms, coconut milk and salt to desired taste to the bowl, cover. Microwave at High for 8 minutes.

Wednesday, August 10, 2011

Stuffed Tomatoes Thai red curry recipe

Ingredients

6-8 tomatoes (medium size)
2 tablespoons (500 grams) ground shrimp
½ cup (100 grams) ground pork
½ cup (100 grams) ground chicken
3 tablespoons red curry patse
½ cup coconut cream
2 cups coconut milk
2½ tablespoons fish sauce
1½ tablespoons palm sugar or brown sugar
2 tablespoons tamarind paste
2 red chillies, sliced
½ cup basil leaves


Method 

Scoop out tomatoes' seeds. Mix well shrimp, pork, chicken and 1 teaspoon fish sauce and stuff into the tomatoes. Put red curry paste and coconut cream in a 2-quart container. Microwave, uncovered, at High (600-700 Watts) for 3 minutes. Remove from the oven, add the prepared tomatoes and coconut milk, season with fish sauce, palm sugar and tamarind juice. Cook, covered, at High for 8 minutes. Stir in basil leaves and red chillies before serving.

Pork in dry curry recipe

Ingredients :

300 grams belly pork, thinly sliced
3 tablespoons red curry paste
1/4 cup coconut cream
3 tablespoons cooking oil
1 tablespoon coarsely cut bergamot leaves
2 tablespoons fresh green peppercorns
1 tablespoon fish sauce
1 teaspoon palm sugar
2 red and green chillies, sliced
1/3 basil leaves
 

Method

Mix well red curry paste, coconut cream and cooking oil in a deep dish, cover loosely with kitchen paper and cook at High (600-700 Watts) until aromatic for 3 minutes. Add pork and stir in fish sauce and palm sugar, cook, covered for 3 minutes. Toss in bergamot leaves, fresh green peppercorns, green and red pepper and basil leaves and cook for 1 minute more.