Recipe Guide

Thai Red Pork Curry with Green Peppercorns Recipe only This Thai red curry with green peppercorns is unusual to find in Thailand, It's definitely a restaurant dish. The fresh green peppercorns are what makes this dish special, so do not substitute with bottled or ground pepper. If you can find fresh Kampot peppercorns from Cambodia, which is arguably the best pepper in the world, do so. At the time of writing I'm working in Phnom Penh, so the fresh Kampot peppercorns on the stalk are at my finger tips, and try out many ways of cooking with them...ENJOY. INGREDIENTS 1/4 cup coconut cream 2 tablespoons red curry paste 3 tablespoons fish sauce 1 1/2 teaspoons palm sugar 500 g lean pork, sliced 1 3/4 cups coconut milk 280 g Thai eggplants (they are very small), cut in half 75 g fresh green peppercorns, washed 7 kaffir lime leaves, torn in half 2 long red chilies, seeded and finely chopped, for garnish Red Curry Paste; 18 dried red chilies, roughly chopped and stems removed (soak in...

Thai Fried Fish Cakes with Green Beans Recipe only This is a street food dish in Thailand and I used to grab a bag on the way home from work sometimes. It has the very aromatic flavor of kaffir lime leaves. Choose  firm white fish fillets of your liking and you can always make a batch without the red curry paste and serve both together. In Thai they are called 'Tod Mun Bpla'. INGREDIENTS 450 g firm white fish fillets 1 tablespoon red curry paste 1 tablespoon fish sauce 1 egg 50 g brean beans, finely sliced 5 kaffir lime leaves, finely shredded peanut oil for deep-frying sweet chili sauce to serve cucumber relish to serve METHOD 1. make the red curry paste 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp, rinsed and drained 2 tablespoons, chopped coriander root 1 1/2 teaspoons of sea salt 8 garlic cloves, roughly chopped 6 small Asia shallots (Asian shallots are red in color), roughly chopped 6 lemongrass...

Thai Red Curry with Duck and Pineapple Recipe only This is a fantastic dish with the succulent meat of roast duck and the contrasting flavor of pineapple. It is better to make your own curry pastes; make more than you need and you can freeze it for future use. This dish makes it easy with just buying the roast duck in Chinatown or a place you know sells roast duck. This is sure to become one of your favorite Thai dishes. Enjoy! INGREDIENTS 250 ml (1 cup) coconut cream 60 ml (1/4 cup) vegetable oil 200 g good quality red curry paste (see below) 4 kaffir lime leaves 60 ml (1/4 cup) fish sauce 2 tablespoons palm sugar, grated 500 ml (2 cups) coconut milk 1 Chinese roast duck, boned and cut into 2 cm chunks 3 long red chilies, halved length ways, seeds removed 160 g chopped fresh pineapple good handful Thai basil leaves 1 fresh lime, to squeeze METHOD Red curry paste 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp,...

Filipino Braised Oxtail in Peanut Sauce Recipe only While originally oxtail was just what it sounds like, meat from the tail of an ox, these days it's more likely to be from any beef cattle. A flavorful cut, it is also fatty so, to reduce the fat count dramatically, make the recipe through to step 3, refrigerate overnight, then skim away any solidified fat on the surface before continuing making the curry. You can also just go and cook the dish like I do, the fatty taste is great.. INGREDIENTS 2 oxtails (2 kg), cut into 5 cm pieces 2 tablespoons plain flour 2 tablespoons vegetable oil 1 large brown onion, chopped coarsely 6 garlic cloves, crushed 1 tablespoon ground coriander 1 tablespoon ground cumin 2 star anise 2 fresh long red chilies, halved length ways 1 litre (4 cups) beef stock 1 litre (4 cups) water 2/3 cup of red curry paste 2/3 cup roasted, unsalted peanuts, chopped coarsely 300 g green beans, trimmed, chopped 2 spring onions, sliced thinly METHOD 1. Coat oxtail in flour...

Indonesian Snapper Wrapped in Banana Leaves Recipe only In Indonesia, particularly on Java, food is often wrapped in banana leaves before steaming or grilling, a process called 'pepesan', which gives a special flavor to the food. The leaves are either par-boiled or made pliable over high heat before use. Fresh banana leaves are available from Asian markets. INGREDIENTS 1/4 cup red curry paste 1 tablespoon tamarind concentrate 1 tablespoon water 4 (1 kg) snapper fillets 5 cm piece of peeled ginger cut into matchsticks 2 spring onions finely sliced 2 fresh small red chilies, finely sliced 2 large carrots, sliced into matchsticks 100 g snow peas, trimmed, sliced thinly 2 large banana leaves 1/2 cup of fresh coriander leaves METHOD 1. For the red curry paste; 20 dried long red chilies 1 teaspoon ground coriander 2 teaspoons ground cumin 1 teaspoon hot paprika 2 cm piece fresh ginger, chopped finely 3 garlic cloves, chopped 1 medium red onion, chopped 2 lemongrass stalks (white part...