Recipe Guide

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,...

Thai Sour Pork Soup Recipe only Sour curries, simple to make, but slow cooked are considered street food in Bangkok, where they are served with pickles and steamed rice. Street vendors make inexpensive food readily available to busy workers and also provide a colorful source of the smells and tastes of this unique city's culture. INGREDIENTS 1 tablespoon vegetable oil 1 kg pork neck 1 teaspoon shrimp paste 1/4 cup coarsely chopped coriander root and stem mixture 2 cm piece fresh galangal, peeled, chopped finely 5 dried long red chilies,soaked in hot water then chopped finely 3 fresh long red chilies, chopped finely 2 tablespoons fish sauce 3/4 cup tamarind concentrate 2 tablespoons caster sugar 2 cups (500 ml) chicken stock 1 litre (4 cups) water 1/2 cup fresh Thai basil leaves, chopped coarsely 4 hard boiled eggs, shelled and halved METHOD 1. Heat oil in a large flameproof casserole dish; cook pork, uncovered, until brown. Remove from dish and set aside. 2. Preheat oven to moderat...