pineapple-prawn-curry

Pineapple Prawn Curry

(Gaeng Gung Sapparot) Ingredients Peanut oil 1/4 cup Onion chopped fine 3 tbsp Lemon grass chopped fine 3 tbsp Galangal chopped fine 1/2 tsp Shrimp paste 1-4 tsp Chili paste 2 cups Coconut milk Fish sauce to taste 1 tsp Palm sugar (or brown sugar) 1 lb Shelled prawns 2 cups Pineapple chunks Directions Heat […]

Read More
thai-massaman-curry-recipe

Masaman Curry with Beef

(Gaeng Masaman Nua) Ingredients Peanut oil 1 tbsp Garlic chopped fine 1 tbsp Galangal chopped fine 1 tbsp Lemon grass chopped fine 1 tbsp Thai basil chopped 1-1/2 lb Stewing beef 1″ cubes 1-1/2 cup Coconut milk 2 tbsp Curry paste (Thai Musaman) 1 tbsp Lime zest shredded 1 tbsp Lime leaves shredded Fish sauce […]

Read More
red-chicken-curry

Red Chicken Curry

Gaeng Daeng Gai This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice. […]

Read More
gaeng- daeng-red-curry-thai

Red Curry

(Gaeng Daeng) This curry can be made with any meat or seafood. To make the Red Curry Paste Ingredients 2 T red curry paste (use a little more for hotter curry; Mae Ploy brand is excellent 3 T vegetable oil 3/4 lb boneless chicken meat, cut into 3/4-inch pieces 2 cans (unsweetened) coconut milk (approx. […]

Read More
thai-yellow-curry

Chicken Curry

(Gaeng Gari Gai)    Makes 2 servings Ingredients 12 oz. Sliced Chicken Breast 1 16 oz. can of coconut milk 12 oz. Water or Chicken Stock 2 tablespoons ground Peanuts 1 tablespoon sugar (optional) Fish Sauce to taste (or a dash of salt to taste) 4 – 5 Thai Basil Leafs 2 oz. Yellow Curry […]

Read More

Thai Steamed Mussels

Ingredients 500 g/1 lb mussels 125 g/4 oz white fish fillets 125 g/4 oz raw prawns 1/2 teaspoon chopped garlic 1/2 teaspoon sugar 1/2 teaspoon ground black pepper 2 teaspoons finely chopped fresh coriander 1/4 teaspoon finely grated kaffir lime rind or lemon rind 1 tablespoon finely chopped spring onions (scallions) 2 teaspoons fish sauce […]

Read More

Grasshopper Recipes

GARLIC BUTTER FRIED GRASSHOPPERS Ingredients: 1/4 cup butter 6 cloves garlic 1 cup cleaned insects Directions: Melt butter in fry pan. Reduce heat. Saute garlic in butter for 5 minutes. Add insects. Continue sauteing for 10-15 minutes, stirring occasionally.     CRACKERS AND CHEESE DIP WITH CANDIED CRICKETS Ingredients: 8 oz. cream cheese 4 oz. […]

Read More
thai-fish-tamarind-soup

Fish and Tamarind Soup

Ingredients 1 tablespoon vegetable oil 8 shallots, chopped 6 cloves garlic, crushed 1/2 teaspoon crushed red pepper 1/2 teaspoon ground turmeric 6 cups water 6 stalks lemon grass, ground 1/4 cup tamarind juice salt to taste 2 pounds red snapper fillets, cut into 1 inch pieces Directions Heat oil in a large saucepan over medium […]

Read More

Stuffed Crabs (Bu Cha)

This recipe is usually made with fresh crabs; the crabs are cooked, the meat is removed and mixed with the other ingredients, the mixture stuffed back into the cleaned crab shells, and then fried. If you would like to make the recipe with canned crab meat, you can stuff the mixture into crab shells if […]

Read More

Sai Grog Issan Sausage

I guess every country has some variant on sausages, and this is the local issan (NE Thailand) variety. If you have sausage casing you can of course make this in conventional sausage form, however as this is a messy job you can also do as we do and form the sausage meat into patties the […]

Read More