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 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 Mango Sorbet Recipe only Why buy expensive desserts when you can easily make them at home. This Thai mango sorbet recipe is so easy to make, but the taste and pleasure will be worth it. I love mangoes and always will. In Thailand ripe mangoes are not as popular year round as the very commonly eaten green (not ripe) mango. Try and perfect this recipe and it is endless what different flavors you can come up with. For a different taste to this recipe, just and passionfruit! INGREDIENTS 3 Ripe mangoes 150 g palm sugar Zest and juice from 1 lime METHOD 1. Peel the mangoes and cut the flesh off the stones. Chop into small pieces. Put the sugar and 185 ml (3/4 cup) water in a saucepan and bring to the boil. Reduce the heat and simmer until the liquid reduces by half. Put the sugar syrup, mango and lime zest and juice in a food processor or blender and whiz until smooth. 2. Pour into a freezer box or churn in an ice-cream machine. If you are using a freezer box, take the mixture out of th...

Laotian Crab and Green Mango Salad Recipe only What a great salad this is, Laotian crab and green mango salad, full of goodness with the taste of the ocean. Lao a landlocked country that is until recently been shut to the world has an amazingly simple cuisine based on very fresh ingredients. Green mango can be found everywhere in Thailand, Cambodia, Laos, and Burma to name a few. It is sold everywhere as a quick filling, healthy snack and comes with a small dipping bag of sugar mixed with spice, so you get a sweet, hot taste when eating this delicious fruit. Very uncommon in the western world where people prefer to eat mangoes when ripened. INGREDIENTS 2 tablespoons fish sauce 2 tablespoons fresh lime juice 2 tablespoons palm sugar 2 green bird's eye chilies, chopped 1 teaspoon ground dried shrimp 300 g fresh crab meat 2/3 cup chopped mint leaves 1/3 cup chopped fresh coriander leaves 4 Asian shallots, finely sliced 1 green mango, peeled and flesh finely shredded 1 fresh tomato, cu...

Malaysian Panang Seafood Curry Recipe only This dish has its origins in the curries of Panang, an island off the coast of Malaysia, close to the Thai border. The paste is a complex, sweet and milder variation on the Thai red curry paste and is especially good with seafood. Kaffir lime leaves, aromatic leaves of a citrus tress found in Southeast Asia are used similarly to bay leaves or curry leaves. They are available from good Asia food stores. INGREDIENTS Panang curry 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 Seafood curry 2 400 ml cans coconut milk 1/4 cup Panang curry paste 1/4 cup (60ml) fish sauce 2 tablespoons grated palm sugar 4 fresh kaffir lime leaves, torn 2 tablespoons peanut oil 500 g...