Chicken Green Curry
Ingredients:
– 500 grams chicken
– 100 g green curry paste
– 400 ml coconut milk
– 3 green eggplants
– 20 g Plate brush eggplant
– 4 kaffir lime leaves
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil
– chili pepper/basil / Finger root
Instructions:
1. Heat oil in a pan. Add the green curry paste and cook until fragrant.
2. Add the chicken and cook until browned.
3. Pour in the coconut milk, kaffir lime leaves, green eggplants, and
4. Season with fish sauce, palm sugar, and salt.
5. Simmer until the curry thickens and the vegetables are tender.
6. Serve hot over steamed rice, garnished with kaffir lime leaves
Tips:
– For a spicier curry, use more green curry paste.
– You can substitute chicken with other proteins such as beef, pork, or shrimp.
– For a vegetarian option, omit the chicken and add tofu or vegetables.
Add additional vegetables such as bamboo shoots, bell peppers, or Thai basil for a more flavorful curry.
Medicinal Properties of Your Ingredients
Eggplants (Green and Plate Brush):
– Rich in antioxidants: Help protect cells from damage caused by free radicals.
– Fiber content: Promotes digestive health and regulates blood sugar levels.
– Low in calories: Can be beneficial for weight management.
Kaffir Lime Leaves:
– Antimicrobial properties: May help fight infections.
– Digestive aid, can stimulate digestion and relieve indigestion.
– Aromatic properties, Used in aromatherapy to promote relaxation and reduce stress.
Chili Pepper:
– Pain relief, “Capsaicin” the compound that gives chili peppers their heat, can be used topically to relieve pain from conditions like arthritis.
– Metabolism boost, Can increase metabolism and promote weight loss.
– Antioxidant benefits, Contains antioxidants that may help protect against chronic diseases.
Basil:
– Anti-inflammatory properties, may help reduce inflammation associated with various conditions.
– Digestive aid, can help improve digestion and relieve symptoms like bloating and gas.
– Antioxidant benefits, contains antioxidants that may help protect against cell damage.
Finger Root:
– Anti-inflammatory properties may help reduce inflammation and pain.
– Antioxidant benefits, Contains antioxidants that may help protect against cell damage.
– Digestive aid, Can help improve digestion and relieve symptoms like bloating and gas.
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Pork Panang Curry
Pork Panang Curry
Ingredients for Pork Panang Curry
- 2 tablespoons of Panang curry paste
- Coconut milk or vegetable oil. (For stir-fried curry paste)
- 1 cup coconut milk
- Pork (cut into thin pieces) 300 grams.
- Torn kaffir lime leaves.
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- Basil leaves 50 g.
- Chopped kaffir lime leaves (decoration)
- Sliced red chilies (decoration)
How to make pork curry
- Put vegetable oil or coconut milk in a pan. Bring to a low heat. Add the Panang curry paste and stir-fry until fragrant. Add coconut milk and stir until fragrant and oily.
- Add pork and kaffir lime leaves and stir-fry. Season with fish sauce. and palm sugar Stir-fry the mixture until the pork is cooked and the juices begin to thicken. Add basil leaves to stir-fry, remove from heat, transfer to a plate, and sprinkle with chopped kaffir lime leaves. and chopped red chili peppers Ready to eat
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Gang Som-Mixed vegetable curry with fresh shrimp
“Gang Som” is a popular Thai dish known for its sour and spicy flavors. It is typically made with a broth that is flavored with tamarind, chili peppers, and various spices. The broth is then used to cook a variety of ingredients, including vegetables, seafood, or meat.
Ingredients
– 1 tbsp. curry paste
– 3-4 cups of water
– 5 fresh shrimp
– 1 tbsp. thick tamarind juice
– 1 tbsp. palm sugar
– 1 tbsp. fish sauce
– ¼ cup of mixed vegetables such as carrots, baby corn, cabbage, and long beans
Method
1: Make the curry soup. Bring clean water to a boil. Add the curry paste. Stir until well dissolved. Season with tamarind juice, palm sugar, and fish sauce. Boil for a while.
Tips: The variable in making curry soup is tamarind juice. Different thicknesses will result in different sourness. Try it. After seasoning everything, if there is any lacking flavor, add more. The curry soup will taste sour first, followed by sweet and salty.
2: Add vegetables and meat. Add hard vegetables first, such as carrots, baby corn, long beans, and then cabbage. Boil until the vegetables are cooked, then add shrimp.
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Tom Yum Goong
Tom Yum Goong (ต้มยำกุ้ง)
“Tom Yum” is a classic Thai soup known for its fragrant, spicy, and sour flavors. It’s a delightful combination of lemongrass, galangal, kaffir lime leaves, chilies, fish sauce, and lime juice and typically features chicken or shrimp (Tom Yum Goong) in a savory broth.
Ingredients
– 4 cups (960 ml) Chicken stock
– 200 g Shrimp or Chicken thigh, cut into 1-inch pieces
– 3-4 fresh chilies (3-4 dried Thai chilies)
– 2 shallots, halved vertically
– 2 stalks of lemongrass, bottom half only, bruised
– 5-6 thin slices galangal
– 2-3 Kaffir lime leaves
– 100 g of oyster mushrooms, or straw mushrooms
– 80 g halved cherry tomatoes, or regular tomatoes cut into wedges
– 2-3 tablespoons (30-45 ml) lime juice, to taste
– 1.5 tablespoons fish sauce
– Chopped fresh cilantro, for garnish (optional)
Instructions
– In the pot, bring Shrimp or Chicken stock to a boil. Add Shrimp or Chicken and simmer for 5-7 minutes, or until cooked.
– Add lemongrass, galangal, and kaffir lime leaves. Simmer for an additional 5 minutes to infuse the flavors.
– Add mushrooms and tomatoes. Then reduce heat and simmer for 3-5 minutes, or until tomatoes are softened.
– Season with fish sauce and lime juice to taste.
– Remove from heat and stir in cilantro, if using. Serve hot and enjoy!
Properties of Chilies, Shallots, Lemongrass, Galangal, Kaffir Lime Leaves, Cherry Tomatoes, Lime Juice, and Cilantro
Chilies
– Capsaicin: Contains capsaicin, a compound that gives chilies their heat and may have health benefits like pain relief and improved metabolism.
– Vitamins and minerals: Rich in vitamins A, C, and K, as well as minerals like potassium and iron.
– Antioxidant properties: Contains antioxidants that may help protect against cell damage.
Shallots
– Low in calories: A healthy and low-calorie vegetable.
Rich in vitamins and minerals: Contains vitamins A, C, and K, as well as minerals like potassium and iron.
– Contains flavonoids: Flavonoids are antioxidants that may have health benefits.
– May have antibacterial properties: Some studies suggest that shallots may have antibacterial properties.
Lemongrass
– Citral: Contains citral, a compound that gives lemongrass its distinctive aroma and may have health benefits like reducing anxiety and improving digestion.
– Antioxidant properties: Contains antioxidants that may help protect against cell damage.
– Anti-inflammatory properties: May have anti-inflammatory properties that can help reduce inflammation in the body.
Galangal
– Gingerol: Contains gingerol, a compound that gives galangal its spicy flavor and may have health benefits like reducing nausea and improving digestion.
– Anti-inflammatory properties: May have anti-inflammatory properties that can help reduce inflammation in the body.
– Antioxidant properties: Contains antioxidants that may help protect against cell damage.
Kaffir Lime Leaves
– Essential oils: Contains essential oils that have a strong aroma and may have health benefits like improving digestion and reducing anxiety.
– Antimicrobial properties: May have antimicrobial properties that can help fight infections.
– Antioxidant properties: Contains antioxidants that may help protect against cell damage.
Cherry Tomatoes
– Lycopene: Rich in lycopene, a carotenoid antioxidant that may help reduce the risk of heart disease and cancer.
– Vitamins and minerals: Contains vitamins A, C, and K, as well as minerals like potassium and iron.
– Low in calories: A healthy and low-calorie vegetable.
Lime Juice
– Vitamin C: A good source of vitamin C, an antioxidant that helps boost immunity.
– Citric acid: Contains citric acid, which can help improve digestion.
– Flavor enhancer: Adds a tangy and refreshing flavor to dishes.
Cilantro
– Vitamins and minerals: Contains vitamins A, C, and K, as well as minerals like iron and potassium.
– Antioxidant properties: Contains antioxidants that may help protect against cell damage.
– Flavor enhancer: Adds a fresh and herbaceous flavor to dishes.
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Som Tam Thai (Central Thai-Style Green Papaya Salad)
Tam-style pounded salads are integral to the cuisines of Laos and Isan, and they have become a fast-food, on-the-go item that can now be found all over Thailand and pretty much any place that serves Lao or Thai dishes outside of Southeast Asia. The other requirement for tam-style salads is a mortar and pestle–specifically a wooden or clay mortar with a wooden pestle. The goal for pounding ingredients for salads is to lightly bruise and break them down to the point that they release their juices but hold onto their crunchy texture.
Ingredients
– 2 small garlic cloves (6g)
– 1 to 2 fresh chiles
– 1 tablespoon (8g) dried shrimp
– 2 tablespoons (30g) roasted unsalted peanuts, divided
– 1/2 tablespoon (20g) palm sugar
– 3-4 cherry tomatoes
– 2 long beans (about 30g)
– 1 tablespoons fresh lime juice from 1 lime
– 1 tablespoon tamarind juice
– 1 tablespoons fish sauce
– 1 cup (100g) shredded green papaya
– Cooked sticky rice, for serving
Instructions:
1. Prepare the base: Pound chili peppers and garlic in a mortar until coarsely crushed.
2. Add seasonings: Add palm sugar or granulated sugar, fish sauce, and lime juice to taste. Pound until well combined.
3. Mix with vegetables and protein: Add yardlong beans, tomatoes, peanuts, dried shrimp, and shredded green papaya to the mortar. Mix well until all ingredients are evenly coated with the seasoning.
4. Taste and adjust: Taste the salad and adjust the seasonings as needed to achieve the desired balance of spicy, sour, sweet, and salty flavors.
5. Serve: Serve immediately while fresh.
Tips:
1. For a spicier salad, add more chili peppers.
2. If you prefer a sweeter salad, add more palm sugar or granulated sugar.
3. For a more tangy salad, add more lime juice.
4. You can adjust the texture of the salad by shredding the green papaya to your desired thickness.
5. For a vegetarian option, omit the dried shrimp.
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Steamed eggs
Ingredients:
– 2 eggs
– 1 cup water
– 1 tablespoon seasoning sauce
– ground pepper
– Chopped spring onions or slide Onion
How to make:
1. Crack eggs into a bowl. Season with sauce. Add a little water. Beat the eggs until smooth.
2. steam over high heat for about 10 minutes. Sprinkle with sliced spring onions or slide Onion and ground pepper when the eggs are cooked. Ready to serve
Properties for eggs, ground pepper, spring onions, and onion:
Eggs:
– High in protein, vitamins B12 and D, and minerals such as selenium and iron.
– Versatile ingredients that can be cooked in many ways, such as scrambled, fried, boiled, or baked.
– Flavorful and can be combined with many other ingredients, such as cheese, vegetables, and herbs.
Ground Pepper:
– Adds a spicy and peppery flavor to dishes.
– Good source of antioxidants.
– Can be used in a variety of dishes, such as soups, stews, sauces, and marinades.
Spring Onions:
– Mild, onion-like flavor with a slightly green, grassy note.
– Good source of vitamins A, C, and K, as well as minerals such as potassium and calcium.
– Can be used in a variety of dishes, such as salads, stir-fries, soups, and stews.
Onion:
– Versatile ingredient with a strong, pungent flavor.
– Good source of vitamins C and B6, as well as minerals such as potassium and manganese.
– Can be used in a variety of dishes, such as soups, stews, sauces, marinades, and side dishes.
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Thai Spicy Pork Rib Soup
This Thai Spicy Pork Rib Soup boasts a delicious hot and sour broth infused with plenty of fragrant aromatics and herbs. It’s easy to make, full of juicy and tender pork spare ribs, and warm and comforting on a chilly fall or winter!
Ingredients of cartilage soup ส่วนผสมของซุปกระดูกอ่อน
- 1 kilogram of soft pork bones
- 10 shallots
- 5 stalks of lemongrass
- 5 pieces of thighs, sliced
- 5 kaffir lime leaves, torn
- 5 coriander roots
- 1 pod of tamarind
- 10 fresh chilies
- 8 fried dried chilies
- 1 tablespoon chili powder
- 1 tablespoon roasted rice
- Boil 1 cup of chopped coriander onions.
- 1 cup parsley
- 1 and a half ladle of real fish sauce
- 1 ladle of lemon juice
- Water 1.5 liters
How to make Tom Zaap Cartilage
1.Bring water to a boil in a pot. Then add tamarind, coriander roots, galangal, lemongrass (first half), shallots, kaffir lime leaves (first half), fresh chili and boil for a while.
2.Put the pork bones into the pot. Then set over medium heat and simmer for about 30 – 40 minutes, carefully skimming out the fat bubbles to make the soup clear.
3.When the time is up, scoop out the tamarind. Then add the remaining lemongrass and kaffir lime leaves.
4.Turn off the heat and prepare to season with fish sauce, followed by roasted rice, ground chili, chopped spring onions-coriander, parsley, fried chili and finally with lime juice.
5.Taste as desired and ready to serve.
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