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...

Burmese Tomato Fish Curry Recipe only This Burmese tomato fish curry is very simple to make with a very delicate taste which is great with fish. Burma has a very long coast line with the Andaman sea which is rich in fish, but the Burmese tend to eat more freshwater fish than saltwater.  Because Burma (now called Myanmar) is abundant with such a natural environment with tropical weather conditions, fertile soil and plenty of fresh water, food is grown in abundance. Today, Burmese people still rely on rice as their main dietary source of food, making up about 75% of their diet. Like most surrounding counties , snack food or street food is available on nearly every street corner. INGREDIENTS Marinade 1/2 teaspoon turmeric powder Pinch sea salt 2 tablespoons fish sauce 500 g firm, white fish fillets 5 Asian shallots (red), chopped 3 garlic cloves, finely chopped 4 cm  piece  fresh, peeled ginger, finely chopped 3 long red dried chilies (soaked for 20 minutes). chopped 3 table...

Sri Lankan Pepper Beef Curry Recipe only This Sri Lankan pepper beef curry is full of flavor and color. One known as Ceylon, Sri Lankan cuisine has been influence by many different nation that traded there in the past- The Dutch, English, Portuguese, Arabs, Malays, Moors, and Indians. This famous spice island is a melting pot of fantastic curries, fresh vegetables, and seafood, and of course black tea. INGREDIENTS 1 tablespoon black peppercorns 2 tablespoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon fennel seeds 2 tablespoons ghee, or vegetable oil 1. 5 kg stewing beef (shin is best), cut into 5 cm cubes 2 medium brown onions, finely chopped 5 garlic cloves, finely chopped 1 tablespoon finely grated peeled ginger 10 curry leaves 2 long fresh red chilies, chopped 1 fresh, lemongrass stalk, white part only, finely chopped 1 teaspoon ground turmeric 400 ml coconut milk 2 tablespoons fresh lime juice 125 ml coconut cream Coriander leaves to garnish Lemon wedges to serve METHOD 1. ...

Malaysian Lamb Curry Recipe only The rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country's Indian and Straits Chinese influences. This recipe uses black mustard seeds(sometimes sold as brown mustard seeds), which are more pungent than the white, or yellow seeds used in most prepared mustard's. Ingredients 2 tablespoons garam masala 1 tablespoon ground cumin 1 tablespoon black mustard seeds 1 teaspoon ground turmeric 1 kg lamb shoulder 1/4 cup (60 ml) vegetable oil 2 medium brown onions, sliced thinly 2 fresh garlic cloves, crushed 3 dried long red chilies, chopped coarsely 2 long green chilies, chopped coarsely 400 ml coconut cream 1 cup (250 ml) beef stock 200 g snow peas, trimmed 1/2 cup loosely packed fresh coriander leaves, for garnish METHOD 1. Combine all the spices in a large bowl, add the diced lamb and mix together well. 2. Heat 2 tablespoons of vegetable oil in a large saucepan and cook lamb mixture in batches, until ...

Indian Watermelon Curry Recipe only This Indian watermelon curry is fantastic in the hot summer months. This dish dates back to when food was hard to come by and they had to make what they could from what they (Rajasthan) had. The flavor should be sweet, sour and a little hot. INGREDIENTS 1/4 of a large fresh watermelon 1 teaspoon hot chili powder 1/4 teaspoon ground turmeric powder 1/2 teaspoon coriander powder 3/4 teaspoon fresh garlic puree 1/4 teaspoon salt 2 tablespoons oil 1/4 teaspoon cumin seeds sugar to taste 3 teaspoons fresh lime juice METHOD 1. Place the watermelon on a hard surface and cut out the quarter piece, remove all the seeds. Peel off the skin and cut into 4 cm cubes. Now blend 1 cup of the fresh cut watermelon to make juice.Add to the juice the chili, turmeric, and coriander powders, garlic and salt. 2. In a medium saucepan or wok heat the oil and when hot add the cumin seeds and then in 25 seconds add the watermelon juice. Now turn down the heat and simmer for ab...

Thai Tofu and Vegetable Curry Recipe only This Thai tofu and vegetable curry recipe is a good example of a typical Thai curry from the south of the country where the food bears the closest similarities to the food of India. The chili, turmeric, ginger and coconut milk could just as easily be found in a southern Indian vegetable curry as they are in this. INGREDIENTS 300 g firm silken tofu 6 fresh garlic cloves, quartered 3 fresh small red chilies, chopped 10 cm piece fresh lemongrass, white part only, chopped coarsely 1.5 cm piece fresh turmeric, chopped coarsely 4 cm piece fresh ginger, chopped coarsely 1 medium brown onion, chopped finely 1 tablespoon vegetable oil 400 ml can coconut milk 1 cup vegetable stock 2 fresh kaffir lime leaves 4 medium zucchini, chopped coarsely 1 small cauliflower, cut into small florets 1 tablespoon soy sauce 1 tablespoon lime juice 1/2 cup firmly packed fresh coriander, chopped coarsely 1/4 cup loosely packed fresh Thai basil leaves METHOD 1. Press tofu ...

Indian Lamb Curry with Afghani Apricots Recipe only This Indian lamb curry with apricots is a popular dish in the capital Mumbai. It hails from the Persian empire hence the use of Afghani (Hunza) apricots. It has a sweet, tangy, sour taste. It is simple to prepare and cook. If you love Indian food like I do, try this dish because it is not your typical Indian restaurant food.  ENJOY!! INGREDIENTS 100 g Hunza dried apricots if you find them, or good quality from the supermarket 50 ml cooking oil 2 medium brown onions, very finely chopped 1 cm piece fresh peeled ginger, chopped 2 large fresh garlic cloves, finely chopped 1 long cinnamon stick 6 green cardamoms 1 1/2 red chili powder 1/2 teaspoon ground cumin  2 fresh large tomatoes, chopped 700 g stewing lamb 3/4 teaspoon garam masala powder 1/4 teaspoon ground black pepper Salt to taste 1 teaspoon, plus a bit more of wine vinegar 1 teaspoon caster sugar METHOD 1. Soak the apricots in a bowl with about 300 ml of cool water and 1...

Burmese Golden Egg Curry Recipe only This Burmese golden egg curry is a great healthy dish with great presentation of the eggs. When you have boiled the eggs they are fried until golden brown and slightly blistered. This dish is made with a mild chili tomato sauce and is great served with fresh bread or a salad. INGREDIENTS 4 large size eggs 1/3 cup peanut oil 1/3 teaspoon turmeric powder 2 small Asian shallots, minced 2 teaspoons minced fresh garlic 1/4 teaspoon red chili powder or cayenne pepper 2 large fresh, plump tomatoes, finely chopped 2 teaspoons fish sauce 1/2 teaspoon sea salt to taste 2 green long fresh, mild chilies sliced and seeded METHOD 1. Place the eggs in a saucepan, add cold water to cover, bring to the boil, and cook at a medium boil for 8 minutes. Drain the eggs and cool in running cold water to stop cooking. When the eggs are cool, peel them under running water. 2. Heat the oil in a wide heavy frying pan over medium-high heat. Add the turmeric and stir to dissolv...

Malaysian Penang Duck Curry Recipe only Penang is a state in Malaysia located on the northwest coast of Peninsular Malaysia, by the Strait of Malacca. Penang state is bordered by Kedah in the north and east, and Perak in the south. The curry paste used is similar to the Thai red curry paste, but has a sweeter finish to the dish. INGREDIENTS 8 duck legs 2 litres chicken or duck stock 1/2 butternut pumpkin, peeled and roasted 2 banana chilies, cut in half and seeds removed PENANG PASTE 25 dried long red chilies 1 teaspoon ground coriander 2 teaspoons ground cumin 2 garlic cloves, quartered 8 spring onions, chopped coarsely 2 10 cm stalks of lemongrass, white part only, thinly sliced 2 cm piece fresh galangal, chopped finely 2 teaspoons shrimp paste 1/2 cup roasted, unsalted peanuts 2 tablespoons peanut oil PENANG SAUCE 250g Penang paste 125 g palm sugar, grated 125 ml fish sauce 1.5 litres coconut milk oil or duck fat for frying METHOD Penang paste 1.  Place chilies in hat water...

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,...