Ingredients:6-8 servings 1 spotted featherback or spotted mackerels fish, 750 g scraped flesh 2 tablespoons red curry paste 1 large egg 1 teaspoon salt 1 ½ palm sugar ½ cup finely sliced wing beans or yard-long green beans 4 finely sliced kaffir lime leaves Crisp-fried holy basil leaves, to garnish Vegetable oil for deep-frying For
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: 500 grams chicken thigh 15 batches small dried egg noodles ¼ cup soy sauce ½ teaspoon salt 1½ cups thick coconut milk 3½ cups thin coconut milk, (1¾ cups thick coconut milk mixed with 1½ cups water) 1 cup vegetable oil for frying noodles 5 cups water for blanching noodles Side dish: pickled lettuce, pickled
Ingredients: Serves 2 1 cup or 250 grams winged beans 4-6 shrimps, shelled, deveined ¼ cup coconut milk 1 teaspoon rice flour ¼ cup shallot, thinly sliced and crisp-fried ¼ cup roasted peanut, coarsely ground ¼ cup ground roasted coconut 5-7 fried dried chilies, to garnish 1 egg, soft boiled, 8 minutes Coriander leaves, to
Ingredients: Serves 4-6 250 grams king mackerel fillet, cut into dice and chilled in the fridge 1 cup thick coconut milk 1 egg 3 tablespoons red curry paste 150 grams shredded cabbage ¼ cup sweet basil leaves 2 tablespoons fish sauce 1 ½ teaspoons palm sugar Finely sliced kaffir lime leaves, sliced red spur chilies,
Ingredients: For the Fish: 1 sea bass, about 450 grams, guts and gills already removed 2 stalks lemongrass, bottom half only, smashed and cut into chunks For the sauce / soup: 10-15 hot green-red chilies, chopped 6 cloves peeled garlic, chopped 2-3 coriander roots, finely chopped 3 tablespoons. lime juice 2 tablespoons fish sauce ¼
Cook time:Ingredients: 30 minutes Dried rice crackers (can be substituted with any kind of thin unseasoned cracker) 1 cup vegetable oil, for deep fry rice crackers Method: In a deep frying pan, put 1 cup of vegetable oil and heat it up into medium heat. Deep fry all rice crackers until golden brown on both
Nam phrik phat phrik khing 3 large red spur chilies, seeded and soaked 7 sliced shallots 2 bulbs garlic 1 tbsp. sliced lemon grass 1 tsp. sliced coriander root 1 tsp. finely sliced kaffir lime rind 1 tsp. salt 5 peppercorns 2 tsp. ground dried shrimp 1 tsp. shrimp paste Pound dried chilies,
Green curry paste Nam phrik kaeng khiaw waan 15 large green hot chilies 3 shallots, sliced 9 cloves garlic 1 tsp. finely sliced galangal 1 tbsp. sliced lemongrass ½ tsp. finely sliced kaffir lime rind 1 tsp. chopped coriander root 5 peppercorns 1 tbsp. roasted coriander seeds 1 tsp. roasted cumin 1 tsp. salt 1
Nam phrik kaeng mussamun 3 large dried red spur chilies, seeded and soaked 5 roasted shallots 2 bulbs roasted garlic 1 tsp. roasted sliced galangal 1 tbsp. roasted sliced lemon grass 1 tbsp. ground roasted coriander seeds 1 tsp. ground roasted cumin 2 ground roasted cloves 1 tsp. white pepper 1 tsp. salt 1
