Recipe Guide

Thai Red Curry with Fish and Bamboo Shoots Recipe only This Thai red curry with fish and bamboo shoots is not very common, its a great dish that you would only find in a restaurant. The addition of bamboo shoots is a nice alternative to common vegetables. You can find bamboo shoots in all good Asian supermarkets. \ INGREDIENTS 1/4 cup coconut cream 2 tablespoons homemade red curry paste (see below) 1 3/4 cups coconut milk 2 tablespoons palm sugar 3 tablespoons fish sauce 350 g firm, skinless white fish fillet, cut into 3 cm chunks 275 g bamboo shoots, cut into matchsticks 50 g galangal, finely sliced 5 kaffir lime leaves, torn Good handful of Thai sweet basil leaves, for garnish 1 long fresh red chili, seeded and finely sliced, for garnish METHOD For the 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, r...

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...

Phat Phrik Khing Muu (Red Curry with Pork Belly and Green Beans)  Recipe only This Thai curry is a 'dry' curry. It's caramelized in pork fat rather than coconut cream, so remember to use pork belly for its fat content. It has a citrus lemon, gingery, briny shrimp flavor as its main character. When cooking the paste make sure you do not burn the first stage of the cooking as the end result will be dreadful. Boiling and then browning is a must step in this recipe, it is the pork an excellent texture. Crispy on the outside and soft and tender in the middle. INGREDIENTS For the 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 stalks, trimmed and white part only, bruised and finely sliced 1/4 inch...