Recipe Guide

Thai Green Curry with Fish Balls Recipe only The complex, deep flavors found in all Thai curries (kaeng), are due not to long, slow cooking times, but to careful preparation of curry pastes. Dry spices and fresh seasonings are lovingly pounded together in a pestle and mortar for at least 15-20 minutes to create an intensely flavored and aromatic paste, crushed smooth, bound with shrimp paste, then cooked in coconut cream to give Thai curries their distinctively sweet and pungent character. INGREDIENTS 350 g fresh, firm white fish fillets, roughly chopped 60 ml coconut cream 2 tablespoons green curry paste (see below) 440 ml coconut milk 350 g mixed Thai eggplants, quartered, and pea eggplants 2 tablespoons fish sauce 2 tablespoons palm sugar 50 g galangal, sliced 3 kaffir lime leaves, torn in half A good handful of Thai basil, for garnish 1 long red chili, seeded and sliced, for garnish METHOD Green curry paste 1 teaspoon ground coriander 1 teaspoon ground cumin 8 small fresh...

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...

Cambodian Bananas in Coconut cream Recipe only This simple, comforting Thai bananas in coconut cream recipe is total sit back and relax on the couch after dinner on a cold night and enjoy two for the worlds great flavors. This is a basic recipe that can be changed, added to to make different flavors. In Southeast Asia there are many different types of bananas for sale, so find some that are just about ripe and enjoy this total comfort food dessert. INGREDIENTS 410 ml (1 2/3 cups) coconut milk 4 tablespoons sugar 5 just ripe bananas 1/2 teaspoon salt METHOD 1. Put the coconut milk, sugar and 125 ml water in a saucepan and bring to the boil. Reduce the heat and simmer until the sugar dissolves. 2. Peel the bananas and cut them into 5 cm lengths. If you are using very small bananas, leave them whole. 3. When the sugar in the coconut milk has dissoloved, add the bananas and salt. Cook gently over a low to medium heat for 5 minutes or until the bananas are soft. 4. Divide the bananas and co...

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,...