Ingredients: 500 grams fish fillet, any kind 500 grams fish balls 250 ml thick coconut milk 1500 ml thin coconut milk ½ cup red curry paste ½ cup finger roots ginger 2 stalks lemongrass, bottom half only, cut into chunks 10 fresh red chilies 5 gloves of garlic 5 small shallots 4-5 kaffir lime leaves
Ingredients: 300 grams fish 1 ½ cups pickled bamboo shoots ¼ cup tamarind juice 1 tablespoon palm sugar ¼ cup lime juice 1 tablespoon fish sauce 3-4 cups water Curry Paste:in a mortar with pestle, pound all ingredients together until smooth. 5 yellow chilies, roughly chopped 20 large dried chilies, seeded, soaked and chopped 1
Ingredients: 4 slices bacon, cut into small pieces 2 tablespoons unsalted butter 2-3 tablespoons all-purpose flour ½ cup heavy cream 3 cups chicken broth 1 tablespoon garlic, finely chopped 2 potatoes, cut into small chunks 1 cup onion, finely chopped ½ cup celery, cut into small pieces ½ cup carrot, cut into small pieces 2
Red Curry with Roast Duck (Kaeng Phed Ped Yang) Recipe Ingredients 1/2 roasted duck 1/4 cup red curry paste 2 1/2 coconut milk 1/2 cup pineapple, cut in bite-size 10 cherry tomatoes, cut in half 2 kaffir lime leaves, torn 1 tablespoon palm sugar 2 tablespoons tamarind juice (optional) 1/2 teaspoon salt 1/2 cup water
Serves 2 Preparation time: 10 mins Cooking time: 15 mins Ingredients: 200 g chicken fillet, cut into bite-sized pieces 100 g. button mushroom, diced (optional) 2 cups coconut milk 1 cup chicken broth 2-in (5-cm) young galangal, thickly sliced 3 kaffir lime leaves, shredded 2 stalks lemongrass, cut into 4-5 pieces 2 tbsp.
Originally, Tom-Yum Koong (hot and sour shrimp soup) was a very simple soup. Cooking in Thai villages or fishing villages. The way they cook was to boil water, add galangal and lemongrass to reduce raw meat taste. Can cook with any kinds of meat either one or many kinds. Then, seasoning to taste with lime
