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.

Kao soi - Chiang Mai Curry noodles

Kao soi - Chiang Mai Curry noodles

This is a noodle dish, prepared in a creamy curry sauce, that is
traditional in Northern Thailand.

ba mee are a medium yellow egg noodle. If you are using dried noodles
then 2 ounces of dried noodles should be soaked for about 15 minutes in
room-temperature water before being drained for use. This dish can also
be prepared quite effectively using Italian spaghetti.

Phom kari is a yellowish orange curry powder, but if you can't get it
you could use a reasonable moderate Indian curry powder such as Madras.

ingredients

4 ounces of fresh ba mee
1 tablespoon chopped garlic
1 tablespoon red curry paste
half a cup of coconut milk
4 ounces of ground pork
one cup of stock
1 tablespoon phom kari
a pinch of turmeric powder
2 tablespoons of fish sauce
a pinch of sugar
a teaspoon lime juice

method

Bring a pan of water to a rolling boil, then place the ba mee in a wire
basket or strainer and dip the noodles in the water for a few seconds
(no more), and then drain them and transfer them to the serving plate.

In a wok, heat the coconut milk and then stir in the curry paste until
the aroma is brought out and a thin film of oil seperates out, then add
the garlic and stir fry for about 30 seconds. Add the remaining
ingredients except the pork, and stir until the sauce thickens slightly.
Add the pork and continue to stir until the meat is cooked through.

Pour the sauce over the noodles.

Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat
dong) and lime wedges.

Special thanks to - Muoi Khuntilanont.

Yellow Curry Paste (Nam Prik Kaeng Kari)

Use this homemade yellow curry paste in the recipe for Yellow Chicken Curry. The recipe here combines fresh herbs like galangal and lemon grass with dried spices including coriander, cumin, and dried chilies. For best taste, pulverize in a mortar and pestle or if pressed for time use an electric blender (preferably fitted with a small glass jar container).

Ingredients

* 3 dried chilies, seeds removed, soaked in water
* 5 broiled shallots
* 10 broiled garlic cloves
* 1 tsp sliced galangal, fresh or dried galangal soaked to soften
* 1 tbsp lemon grass, fresh
* 1 tsp broiled ginger
* 1 tbsp roasted coriander seeds (dry roasted, see how to)
* 1 tsp roasted cumin seeds (dry roasted, see how to)
* 2 tsp curry powder
* 1 tsp sea salt
* 1 tsp Thai shrimp paste (kapee)

Preparation

1. Pound or blend all ingredients until ground smooth. (Note: use an electic blender with a small container or preferably a granite stone mortar and pestle).

Thai Green Curry with Chicken

Thai Green Curry with Chicken
Obviously a curry from Thailand. Thai curries have an Indian spice
blend, which makes them even more flavorsome. This happy Indian
and Thai marriage may have been the result of Hindu and Buddhist
religions spreading in to Thailand. The end result has been a
culmination of grand flavors and divine tastes. Green curry paste
can be used in the preparation of pork, chicken or seafood as well !

Preparation
You will require;

• 1.5 Kilo cleaned chicken breast or thigh fillets
• 1 tub of Curry Creations green curry paste
• 1 carrot, ½ red capsicum and ½ bamboo shoot
• 2 cans of coconut milk coconut cream
• 2 tblsp. peanut or vegetable oil
• 6 leaves of holy basil or sweet basil
• 1 dessert spoon sugar

Method
• Cut chicken in 1 inch pieces.
• Thinly slice carrot, capsicum and bamboo shoot.
• Heat oil in a pan or wok and fry the curry paste for about 3-5
minutes or until fragrant.
• Add coconut milk and bring to boil. Simmer on medium heat
for 5-7 minutes.
• Add chicken and vegetables. Cook until chicken is tender and
vegetables are crisp.
• Add basil leaves and sugar.
• Simmer for just 5 more minutes and remove.
• Enjoy this delicious green curry with Jasmine rice.

Ho Mok Pla (Steamed Curry Fish Custard)

Haw mok is a rarity: a dish intended as an appetizer or snack. It is essentially a custard made from curried steamed fish. A non curried set of ingredients is included as an "afterthought", though to avoid repetition I won't repeat the method - I leave that to the experience and imagination of the lovers of bland food. In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.

2 eggs
1 pound white fish (cod), cut into small bite sized chunks
5 tablespoon finely chopped phak bung (swamp cabbage)
6 tablespoon red curry paste
6 tablespoon finely chopped, freshly toasted peanuts
3 tablespoon finely chopped bai makrut (kaffir lime leaves)
6 tablespoon thick coconut milk
2 tablespoon fish sauce
2 tablespoon corn starch
2 tablespoon prik ki nu daeng (red birdseye chilis) julienned

Mix all the ingredients but the peanuts, julienned chilis, phak bung and fish in a food processor. Line the bowls with the phak bung, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish. Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency).

Either serve the dishes 'as is' with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk, and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili.

Haw Mok (Fish Custard, Non-Chile Version)

4 egg yolks
2 cups coconut milk
2 tablespoon fish sauce
2 tablespoon corn starch

Follow the instructions for haw mok, the normal version.

Beef Panang Curry[Panang Neur]

Beef Panang Ingredients

1. 400 grams beef tenderloin, sliced

2. 2 tablespoons panang curry paste

3. 2 tablespoons vegetable cooking oil

4. 150 gms coconut milk

5. 2 tablespoons palm sugar

6. 2 tablespoons fish sauce

7. 10 basil leaves

8. 1 red chilli, sliced

9. 3 kaffir lime leaves

Beef Panang Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add beef and season with palm sugar and fish sauce.

3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.

My Thai favourite Recipe

This is one of a a pair of recipes that I'll post today that cause some
confusion because of their similar names.

gai = chicken
pad = stir-fried
khing = ginger

so this dish is chicken stir-fried in ginger. This is a simple, quick
meal that could equally be made with pork or beef, or even shrimp, or
for the vegetarians, tofu marinated in a mixture of dark soy and fish
sauce for flavor.

It is cooked in a hot wok - the peanut oil used for cooking should be at
the smoking point. However if this makes you a little nervous it doesn't
suffer from being cooked a little cooler. If you do use a lower
temperature, then the garlic should be sauteed in the oil before the
chicken is added, to bring out the flavour. At high temperature this
would result in burnt (and very unpalatable) garlic flakes in the food,
so you add the garlic with the chicken, not before it.

Because of the high temperatures you will need to move swiftly from step
to step. Therefore I strongly recomend that you put the ingredients on
plates ready to add them - you won't have time to measure ingredients
once things start to move.

--Ingredients
--

3 tablespoons of peanut oil

1 tablespoon chopped garlic

1 cup of chicken, cut into bite sized pieces
1 cup of mushroom, sliced

3 tablespoons of grated ginger

2 tablespoons of fish sauce
2 tablespoons of dark soy sauce
2 tablespoons of oyster sauce

a pinch of sugar
3 tablespoons of chopped onion
2-3 red chillis (prik ki nu) slivered
3 tablespoons of scallion/green onion, cut into 1" pieces

ground prik thai (black pepper)

optionally you can add a cup of sweet chillis (prik chi fa in Thai - a
variety of jalapeno)

The bulbs of 3/4 scallions, and some cilantro/coriander leaves for
garnish

method

Mix the fish sauce, soy and oyster sauce ready for use,

Bring the oil to the smoking point in an adequately large wok, and add
the chicken and garlic, and stir fry until the chicken begins to change
colour (this is quite quick, so don't overcook).

Add the sauce and stir until it returns to a bubbling consistency, then
add the remaining ingredients, and stir until the chicken is cooked.

Serve with steamed rice, and garnish.

The recipe for pork is identical, beef if it is used should be marinated
in a mixture of 2 tablespoons of whiskey and the fish suace, soy sauce
and oyster suace, which should be retained after marination to be added
to the cooking.