Kang Nor-Mai Gai ( Red Curry With Chicken and Bamboo Shoots)

Ingredients

400 grams chicken, sliced into well pieces

2 1/2 tablespoons red curry paste

2 cups coconut milk

2 tablespoons fish sauce

1/4 teaspoon sea salt

3 fresh red chilies, sliced diagonally

1/2 cup basil leaves

1/4 cup kaffir lime leaves, torn

1 1/2 teaspoons palm sugar (or brown sugar)

1 can bamboo shoots, sliced

Preparations
1. Heat coconut milk (1 cup only) in a wok over medium heat. Add red curry paste, and keep stirring until boiling.

2. Add the chicken and stir until cooked through.

3. Add the remaining coconut (1 cup), and bamboo shoots. Then add fish sauce, sugar, salt, and continue stirring until boiling again.

4. Sprinkle with kaffir lime leaves, and sweet basil leaves. Transfer to a serving dish and garnish with sweet basil leaves before serving.

Kaeng Kua Sapparod ( Prawn and Pineapple Curry)

Kaeng Kua Sapparot (Prawn and Pineapple Curry) ​

Recipe from: Colonel Ian F. Khuntilanont-Philpott
Servings: 6

1 tablespoon kratiem (garlic), finely chopped
2 tablespoon red curry paste
2 tablespoon chopped tomato
2 c coconut milk
1 c pineapple, (cubed or pulped)
4 tablespoon fish sauce
2 teaspoon palm sugar
1 teaspoon lime juice
16 prawns about 3 inches long
3 bai makrut (lime leaves),slivered (or 1 tablespoon lime zest)
1 tablespoon prik ki nu daeng (red birds-eye chilis), slivered
15 bai kaprao (holy basil leaves).

The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that i an attractive complement to the shrimp.

If you want to be a little fancy you can serve it in pineapple skin bowls. method

Peel, devein, and behead the shrimp, leaving only the small tail shells on.

Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok, briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed.

Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque.

Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sautéd garlic and basil to the pan.

Transfer to a serving dish and serve with steamed jasmine rice.

Panang Nua ( Beef Panang Curry)

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.

STEWED PORK AND EGG WITH FIVE SPICES

Ingredients

Be it pork 400 g (split length 2 "thick and 1").
3 egg foam.
3 from coriander.
Cisco stops that white 3 tbsp.
Cisco stops that black 1 tbsp.
Sugar 4 tbsp.
Pot-stewed powder 1 / 2 tablespoon.
3 garlic break lobe.
Pepper seed 1 tsp.
Vegetable oil 1 tbsp.
3 Tgwitwg water.

1. Boil water in pot of boiling water, wait until the eggs are put into boiled until cooked. The egg shell come prepared.

2. Put oil in the pan and set fire to. Add garlic and pepper into the onion and stir-fry. Then add pork stir-fry until almost cooked down.

3. Add flour pot-stewed, Cisco stops that black, Cisco stops that White, boiled egg, sugar and water to. Boiled with light light about 30 minutes to turn off the light.

4. Lap put make a cup coriander. Serve immediately with hot cooked rice.