Egg Noodle in Chicken Curry ( Kaow Soi Kai)

Egg Noodle in Chicken Curry ( Kaow Soi Kai) This is the special dish for Chiangmai and should not be missed if you make it to Chiang Mai. It is served in road side stands to 5 star hotels very cook makes it a little different but always a treat.

Ingredients
50 g. Egg Noodle
200 g. Coconut Milk
50 g. Chicken Meat
30 g. Chili Paste
20 g, Ginger
10 g. Curry Powder
White Sugar
Fish Sauce

Garinish
1. Spring Onion
2. Pickled Lettuce
3. Shallot
4. Lemon

Method

1. Boiled Egg Noodle in about 5 minute wash in cold water.
2. Boiled Coconut Mill and put Chili Paste stirred until it oily and put Curry Powder.
3. Put Chicken, sugar, fish sauce and taste it.

Serving

1. Put Gravy on Egg Noodle and Deep Fried Egg Noodle on Top.

2. Served with Pickle Lettuce, Shallot, Lemon and Chili Oil.

Muslim curry - Musamun Kai

500 g (1 lb) chicken fillets
Ingredients
1 cinnamon stick
4 cardamon seeds
1 l (1 3/4 pts) coconut milk
2 ts chili paste
2 onions
2 bay-leaves
3 tb brown sugar
3 tb fish-sauce
3 tb tamarind sauce
50 g (2 oz) unsalted peanuts

Method
1. Slice chicken, dice onions.
2. Roast cardamon seeds and cinnamon stem in a wok or a pan for eight minutes.
3. Add chilli paste and half of the coconut milk. Bring to boil and boil for three minutes. Add chicken and simmer for ten minutes.
4. Pour in rest of the coconut milk and bring to boil.
5. Stir in all other ingredients and simmer for ten more minutes. Remove cardamon seeds, cinnamon stem and bay-leaves before serving.

more information www.allthaifood.com

PORK CURRY (Kaeng Hung Ley Muo)

PORK CURRY (Kaeng Hung Ley Muo)

Ingredients2
Tablespoons curry powder
2 Tablespoons fish sauce
1/3 cup ginger root, cut into thin strips
1 Tablespoons sugar
1/4 cup cooking oil
6 Pork drumsticks
2 Tablespoons black soy sauce
1/2 cup pickled garlic
1/4 cup tamarind juice
2 1/3 cups water

Curry paste

3 Tablespoons shallot, chopped
1 teaspoon salt
2 l/2 Tablespoons lemon grass, chopped
2 Tablespoons garlic
1 Tablespoons shrimp paste dried large hot peppers

For making curry paste, ground all ingredients together until smooth. Set aside

Mix the pork drumsticks with black soy sauce and curry powder. Set aside for 20 minutes.

Using saucepan or wok, add cooking oil and place over medium heat. Stir - fry curry paste for a minute add pork. Stir 2-3 times.

Pour in water and bring to the boil. Cook for 5 minutes. Add ginger root, garlic, fish sauce, sugar and tamarind juice, a minute Stir 2-3 times. Cover. Simmer for l0-15 minutes, Remove from heat.

more information www.allthaifood.com

Traditional Red Curry

This traditional red Thai curry recipe takes a lot of patience and time, so if possible, prepare with a friend. There are 3 main steps to follow:

1. Making the coconut milk
2. Making the curry paste
3. Preparing the dish

Homemade Red Curry Paste

A very small electric blender or electric coffee grinder makes this a quick job. If available, a very heavy stone mortar and pestle with at least a 2 cup bowl is traditional and makes a better textured paste.

* 25-30 dried hot red chile peppers (up to 70 if you really like it hot, hot)
* 1 tbsp sea salt
* 4 cloves garlic, peeled
* 2-3 stalks of fresh lemon grass
* 2 1/2-3 tbsp shrimp paste ("ka-pee" in Thai)
* 1/4 inch piece fresh tumeric or 1/8 tsp. dried tumeric

mortar and pestle Buy a granite mortar & pestle for this recipe

In the mortar and pestle or electric blender, grind together the dried chiles and salt. Allow at least 20 minutes by hand, or a couple of minutes with a blender. It should be smooth with just a hint of chile pieces. Add the garlic cloves and pound until smooth.

Cut off the very root end of the lemon grass. Remove outer leaves and discard. Cut the lemon grass crosswise into 1/8-inch pieces with a very sharp knife. Add to the ground chiles, along with the tumeric. Grind again until smooth. Your arm will tire, so take a break.

Last of all, add the shrimp paste and blend together, mashing it into the chilies gently if you are using the mortar and pestle.

Preparing the Dish

more information www.allthaifood.com

* 1 lb of pork riblets (excellent); or 3/4 lb. fresh pork with some fat (cut into approx. 1x1/2x1/8 inch pieces)
* 1 small pumpkin or kabocha squash; cut in half and peel off the rough spots with a cleaver; cut the peeled flesh into 3/4 inch cubes
* 2-3 tbsp fish sauce (Golden Boy brand is preferred)

Cook the pumpkin in boiling water to cover until al dente (still firm in the middle), about 4 minutes. Drain and set aside.

Pour the coconut milk into a medium-sized pot. Add the curry paste to and stir to blend. Bring to a boil over medium-high heat. Add the pork. Boil 3 minutes until the pork is partially cooked. Add the squash. Bring to a boil again and cook until the squash is soft, about 4 minutes. Add fish sauce to taste. Garnish with cilanto leaves if desired. Serve with Thai jasmine rice.

Thai Crab Curry (Boo Paht Pong Karee)

This Thai recipe for stir-fried crab in curry sauce is unique in Thai cuisine, as it is prepared with dry curry powder and fresh milk. Usually Thai curries are cooked with a curry paste of fresh spices and coconut milk.

Almost every recipe for this classic dish adds oyster sauce, nam prik pao, white pepper, egg, fresh chilies, Chinese celery and spring onions.
Thai Crab Curry

Ingredients

* 1 large (Dungeness) crab (or 1 1/2 lbs. smaller crabs)
* 1 white onion
* 2 Chinese celery
* 3 spring onions (scallions)
* 2 fresh red 'spur' chilies (or Jalepeno peppers)
* 1/4 tsp. ground white pepper
* 2 tsp. Thai curry powder
* 1/2 cup milk
* 1 tbsp. roasted chili paste (nam prik pao)
* 1 egg
* 2 tbsp. oyster sauce, Mae Krua

Preparation

1. Wash the crab, remove the shell, chop into pieces, and crack the claws and legs (by hitting with the blunt edge of a heavy cleaver).
2. Heat 2 tbsp. oilk in a frying pan. When it is hot, put in the crab, fry until done and then add the curry powder.
3. Mix the milk and the chili paste and then beat in the egg. Pour this into the pan and add the oyster sauce.
4. Chop the onion, celery, spur chilies, and spring onion, add these to the mixture in the pan, sprinkle with pepper, and continue cooking until done; then dip onto a dish and serve.

more information www.allthaifood.com

Pad Pet Gai Prik Thai On (THAI GREEN PEPPER CHICKEN)

Ingredients to serve 4 people

350gms chicken, 100gms krachai, ½ an onion, 100gms prik kee noo, 100gms fresh green peppercorns, 10 black peppercorns, 6 cloves garlic, 2 spring onions, 1 large green chili, 1 large red chili, 2ml oyster sauce, 2gm sugar, 1 pinch salt, 5ml Thai whiskey, 2gms nam prik pau, 3 bai makrud, 50ml peanut oil, 5ml nam pla, 15ml Carnation evaporated milk, a couple of sprigs of bai horapa.

Debone and cut up the chicken. Mix the oyster sauce, the whisky, the salt and the sugar and then stir them together with the raw chicken. Put in the fridge to marinate.

Pound the prik kee noo, the black peppers and the garlic together using a pestle and mortar.

Slice up the krachai, the onion, the spring onions, the large chilies and the bai makrud.

Heat the oil and add the pounded contents of the mortar and the nam prick pau, fry while stirring for one minute. Whenever you fry nam prik pau you will need to have very good ventilation.

Add the marinated chicken from the fridge and continue frying gently for three more minutes.

Add the nam pla, the remaining sliced ingredients and the green peppercorns and continue frying for a further two minutes.

Remove from the heat, stir in the evaporated milk, before emptying onto a serving dish.

Finally garnish with fresh bai horapa and serve

more information www.thai-food-recipes.com

Gaeng Keow Wan (GREEN CHICKEN CURRY)

Ingredients to serve 4 people

Chicken 500gm deboned and chopped into bite sized pieces, coconut milk 750ml, large makur 500gm, krachai 50gm, 1 stalk bai horapa, 2 large red chilies, 2 large green chilies, prik kee noo 100gm, garlic 50gm, kaffir lime zest 2gm, 10 white peppercorns, 5 shallots, coriander seeds 2gm, 3 coriander roots, kapi 3gm, chicken stock 750ml, bai makrud 5, 2 lemongrass stems, 2 pinches salt, sugar 15gm, nam pla 20ml.

Remove the stalks from the makur and cut each one into quarters and then put them in a bowl of cold water to soak.

Cut the krachai up finely. Cut the large green and red chilies into strips. Cut up the bai horapa and the bai makrud.

Put the prik kee noo, the peeled whole shallots and the peeled garlic cloves and the coriander seeds in a wok with no oil. Heat and move around.

Remove from the heat and pound together with the lemongrass, kaffir lime zest, the coriander roots and salt, in a pestle and mortar, finally add in the kapi and pound that as well.

Reduce half of the coconut milk in a wok until it starts to thicken, add in the contents of the mortar and cook for 10 minutes.

Add in the chicken and cook for 5 more minutes, stirring to prevent burning. Add the remainder of the coconut milk and the chicken stock.

Add the nam pla, the sugar, the krachai the sliced chilies, and bring back to the boil and continue cooking for 5 minutes.

Now add the makur and cook for five more minutes.

Remove from the heat and stir in the bai makrud and bai horapa.

Pour into a deep bowl and serve.

Tom Yum Talay (SPICY SEAFOOD SOUP)

Ingredients to serve 4 people

1 chicken carcass, half a kilo of squid, half a kilo of prawns, 100gm straw mushrooms, 2 medium sized tomatoes, 5 shallots, 1 spring onion, 3 coriander roots, 2 stalks of lemon grass, 10 bai makrud, 1 root of kha (about 150gm), 100gm prik kee noo, 25ml nam prik pau, 50ml nam pla, 75ml fresh lime juice, 2 large red chilis, 25ml Carnation evaporated milk, 4ml sugar, a handful of coriander leaves (optional).

The first task is to start the stock. Make it by boiling a chicken carcass with a large pinch of salt, in a liter of water for 20 minutes.

While this stock is boiling, clean, peel and chop the other ingredients. Discard the outer layer of the shallots and the sheaf of the lemon grass.

The Straw mushrooms are normally halved and the tomatoes and shallots cut into quarters. The single spring onion is chopped up into very small pieces.

Remove the stalks and seeds from the red chilis and cut them lengthways into strips.

Discard the chicken carcass and any bits of bone or gristle which may have become detached.

Put the kha, lemongrass, half of the bai makrud, shallots and coriander root into the stock and boil for two minutes.

Add the prawns, squid, mushrooms, tomatoes and red chilis and boil vigorously for a further five minutes.

Remove from heat and stir in the nam prik pau, nam pla, prik kee noo, lime juice, sugar, evaporated milk, spring onion and remainder of the bai makrud.

The soup can be served in an ordinary soup bowl, but it is more fun to use a mor, which has a paraffin wax candle to keep the soup warm, while the diners help themselves.

Finally you can optionally garnish it with coriander leaves.