Stir Fried Southern Thai Curry with Shrimp & Pakria | Phad Phed Sator Goong

Stir Fried Southern Thai Curry with Shrimp and Pakria Recipe (serve 4)

400-500g (1 lb) of peeled and deveined Shrimps (large to medium size)

1/4-1/2 cup of Coconut milk

3/4 cup of Pakria beans

1 tbsp of Red Curry paste

1/2-1 tbsp of Yellow Curry paste

1/2 tbsp Palm sugar

1/2 tbsp of Fish sauce

1 red Spur Chili

Fresh Pepper corns

6 Kaffir Lime leaves

Dry-fried southern Thai curry with Pork Recipe | Khua Kling

Click the image to watch the cooking tutorial video

Khua Kling Recipe (serve 6-8)

1 kg (2 lb) of ground pork (30% fat)

10 kaffir lime leave

3 young peppercorn

6-7 fresh bird eye chilies (small size)

1/4 cup of thinly sliced young galangal

1/2 cup of coconut milk or coconut tail (for boiling the paste)

2/3 cup of coconut cream or coconut head (for frying, by adding it few tablespoons at a time till it dries then continue adding until it's finished)

1 tbsp fish sauce

1/2 tbsp of palm sugar (optional to boil with the paste in order to bind the taste in the fresh paste/ avoiding bitterness but my dad skipped it because he is confident with his fresh coconut milk that it will bind the taste together, and he like natural bitterness.

Paste:

2 tbsp fresh small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 10 medium sized bird eye chilies)

10 cloves of Thai garlic

1/4 cup of shallot

1 tbsp of dried small bird eye chilies (they are home grown so they are slightly different in sizes). Recommend to use 5 medium sized dried bird eye chilies

10 cloves of Thai garlic

3 inch curcuma

1/2 tbsp thinly sliced young galangal

1/2 cup of lemon grass

1/2 tbsp of sea salt

1 1/2 shrimp paste (we use freshly produced shrimp paste. Recommend to use only 1 tbsp of general store bought shrimp paste)

Sour Curry with Shrimp Recipe | Gaeng Som Cha-Om Goong

Thai Sour Curry with Shrimp | Gaeng Som Cha-Om Goong Recipe (Serve 4)

400 grams (1lb) shrimp

100 grams (3.5 oz) sour curry paste

1 tbsp palm sugar

1-2 tbsp fish sauce

4 tbsp tamarind purée

1 Acacia omelette (Recipe video coming next. Fresh acacia mixed with 2-3 eggs and a a bit of fish sauce that you fry in a bed of hot oil. )

Lime for topping when served

Thai Shrimp Dip Recipe | Nam Prik Goong

Nam Prik Goong - Thai Shrimp Dip Recipe (serves 4)

1 1/2 Tbsp Shrimp past (Roast over fire in a spoon or alternatively pan roast)

5-6 Small quick boiled shrimp (any kind of normal size shrimp will suffice)

1 1/2 Tbsp Fresh Lime juice

1 Tsp Sea Salt

1 Tsp Sugar (white)

4-5 small chillies (The lady was too quick to add the chillies so we didn't get that top on camera. Add at this step).

2 sliced cloves of Garlic

1 Tbsp of Water

1 Red Bird's eye chili for Garnish

Serve with steamed or fresh vegetables.

Tom Yum with Garcinia & Fish

Super Healthy Tom Yum Pla with Garcinia Recipe (serves 4-6)

Ingredients:

1.5 l (50 US fluid ounces) Water

600g (1.3lb) fresh Sea bass*

1/4 cup Dried Garcinia rind

6-8 Kaffir lime leaves

2-3 stalks Lemongrass

2-3 Coriander with roots

1/2 cup Spring onions

6 birds eye chilies (roughly chopped)

2 tbsp Lime Juice

2 tbsp Fish sauce

1 tbsp sugar

* Please note:

Notes on the recipe video:

a) Ma who cooked for us was too quick to add sugar and fish sauce while we were not filming. You can add sugar and fish sauce after the fish is cooked.

*This dish don't require fresh sea bass. It can be cooked with other fresh or frozen fish like cod fish, pollock etc. aside from the usual Thai options.

Thai Sour Curry Paste | Krueang Gaeng Som

Making fresh authentic Thai curry paste doesn't get any easier than this. This is my family recipe for a traditional sour curry paste - You will love this so give it a try.

Sour Curry Paste (4-6 persons)

Ingredients:

6 dried chilies

4 deseeded dried chilies

3 fresh bird eye chilies

2 Thai shallot

2 big cloves garlic (or 8 small cloves of Thai garlic)

2 inch long turmeric

1 tbsp shrimp paste

1 tsp sea salt