Authentic Thai Green Curry with Beef | แกงเขียวหวานเนื้อ

Video tutorial

Thai Green Curry with Beef | แกงเขียวหวานเนื้อ

Master the Art of Thai Green Curry with Beef: Insider Tips and Tricks for Perfecting Your Recipe!

Preparation time: 20 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients:

- For the Curry:

- 1 kg beef (2.2 lbs)

- 1 cup sweet basil

- 6-7 kaffir lime leaves

- 1 1/2 tbsp palm sugar

- 1 1/2 tbsp fish sauce

- 1 liter coconut milk (34 fl oz) *(you can add 250 ml water if needed, e.g., if your coconut milk is too thick or you’d like to add more vegetables to the curry)*

- 500 ml water + 500 ml coconut milk for beef braising (17 fl oz + 17 fl oz)

- 180 g eggplant, cleaned (6.3 oz)

- 60 g pea eggplant, cleaned (2.1 oz)

- Optional: Additional vegetables like bamboo shoots

- Garnish: Finely sliced red chilies

- For the Paste:

- 1/2 cup chopped lemongrass

- 1/2 cup chopped Thai shallot

- 1/4 cup chopped garlic

- 1 1/2 tbsp chopped galangal

- 1 tbsp kaffir lime rind (from 1 whole fruit)

- 5 green spur chilies (peppers) or 80 grams (2.8 oz)

- 6 medium (2 inches long) green bird eye chilies

- 1-1 1/2 tbsp shrimp paste *(recommend 1 tbsp for store-bought shrimp paste)*

- 2 spice spoons roasted cumin seeds (before grinding)

- 2 spice spoons roasted coriander seeds (before grinding)

- 2 spice spoons white peppercorns (optional, if you’d like to lift the taste of spice)

- 2 coriander roots (optional, if you’d like to raise herbal aroma)

- Notes:

- No sea salt added in the paste as salt is used when braising the beef, and the fresh shrimp paste already has a good balance.

- Spice spoon is 1 ml of capacity

- Optional: 5-6 leaves of blanched sweet basil if you are not happy with the green color

Instructions:

1. Brown the Beef:

- Start by browning the beef in a pot with a little bit of oil. Add a few pinches of salt and continue cooking until all the liquid from the beef has disappeared and the beef has turned a nice brown color with a glaze.

2. Braise the Beef:

- Add 500 ml coconut milk and 500 ml water to the pot to braise the beef over medium heat. Turn the beef from time to time to ensure it does not burn at the bottom of the pot. Braise until the liquid has reduced to a glaze.

3. Prepare the Paste:

- Grind and pound the cumin seeds, coriander seeds, and white pepper.

- Chop the lemongrass, galangal, kaffir lime rind, Thai shallot, garlic, long green pepper, and coriander root (if using).

- Pound the hard ingredients first, such as galangal and lemongrass, then add the remaining ingredients.

- Once the mixture becomes a fine paste, add the ground spices and finish pounding with the shrimp paste. Set the paste aside.

4. Prepare the Vegetables:

- Cut the eggplants and soak them in saltwater to prevent oxidation.

- Pick out the tops of the pea eggplants and soak them in saltwater as well. Additional vegetables like bamboo shoots or coconut shoots can also be added.

5. Cook the Curry:

- Heat a little cooking oil in a pan over medium to low heat. Add the paste and fry it, adding a few tablespoons of coconut milk to add some more fat and liquid into the pan to prevent burning or sticking.

- Add palm sugar at this stage to help harmonize the taste and prevent bitterness. Stir fry until fragrant, about 3-5 minutes.

- Add the braised beef to the paste, ensuring to deglaze the pan with a little water and add it to the curry. Turn the beef in the paste to coat each piece.

- Gradually add coconut milk to the pan to keep the bottom from drying and burning. The green color should appear nicely separated.

- Add eggplants and pea eggplants, turning them to absorb the curry flavor for about 2-3 minutes, then add more coconut milk gradually until it covers the beef and veggies.

- Let it boil, add 1-2 tbsp fish sauce, stir, and taste. Adjust seasoning if needed, then top with sweet basil and torn kaffir lime leaves.

6. Serve:

- Rest the curry for about 5 minutes before serving.

- Garnish with some sliced red chili.

- Serve with steamed rice or fermented rice noodles.

Enjoy your delicious Thai Green Curry with Beef! 🥘🍚

Thai Crispy Fried Chicken Wings Recipe | Peek Gai Tod | ปีกไก่ทอด

BEST EVER THAI FRIED CHICKEN WINGS RECIPE | Peek Gai Tod | ปีกไก่ทอด

Ingredients:

1 kg (2 lbs) Chicken wings

2-3 Koriander roots

1 tbsp Thai small garlics

1/2 tbsp Blackpepper

2 tsp Salt

2 tbsp Chicken Seasoning Powder* (Non-MSG formula. If you use MSG formula, reduce the salt by half the portion)

2 tsp Palm sugar

1 cup Tempura batter flour

1/4 cup water

1 l (32 oz) Frying oil. The amount of oil needed varies depending on the type of pan you use. You should be able to submerge the chicken wings.

8-10 Kaffir lime leaves

Cooking Instructions:

To prepare Thai fried chicken wings, start by cleaning 1 kg of chicken wings in a mixing bowl.

Next, make a paste by roughly smashing 2-3 coriander roots, 1 tablespoon of Thai small garlic, 1/2 tablespoon of black pepper, and 2 teaspoons of salt.

Mix this paste with 2 tablespoons of chicken seasoning powder (non-MSG formula; if using MSG formula, reduce salt by half), 1 tablespoon of palm sugar, and 1 cup of tempura batter powder. Add this mixture to the chicken wings and mix well. Refrigerate the mixture for 1 hour.

When ready to cook, take the chicken wings out of the refrigerator and let them rest while warming up 1 liter of frying oil to 160°C. Fry the chicken wings until they are crispy and light brown, adding in 8-10 kaffir lime leaves for a quick fry towards the end of cooking. Once done, remove the chicken wings from the oil and place them on kitchen paper to absorb any excess oil.

To serve, plate the chicken wings and garnish with fried kaffir lime leaves. These wings can be enjoyed as a snack with a sauce of your choice, such as Sriracha or sweet chili chicken sauce, or served with hot steamed rice as a meal.

*I often use Ajinomoto (brand) Ros Dee Chicken flavor seasoning powder 

Thai Seafood sauce | Nam Jim Seafood

Thai Seafood Dipping Sauce - Nam Jim Recipe (serve 4)

6-7 Spur Chillies

10-12 cloves of Asian Garlic (Equivalent to 4-5 cloves of EU/US Garlic)

4 tbsp of Fish Sauce

5 tbsp lime Juice (2 limes)

2 tbsp Palm sugar (finely chopped)

Garnish with a slice of lime.

Prik Nam Pla Recipe | Thai table condiment

Authentic Prik Nam Pla - The Perfect Thai Table Condiment | น้ำปลาพริก

Spice Up Your Meals with Authentic Prik Nam Pla - The Perfect Thai Table Condiment!

Introducing the beloved Thai table condiment - Prik Nam Pla! This simple and delicious sauce is served with almost every dish in Thai cuisine, and for good reason. It adds a perfect blend of salty, sour, and spicy flavors to any meal.

Ingredients:

- 4 tbsp fish sauce

- 2 tbsp lime juice

- 3-4 bird’s eye chilies (thinly sliced)

- 1 shallot (halved and thinly sliced)

Instructions:

1. Prepare the Ingredients:

   - Finely slice the shallot and bird's eye chilies.

2. Mix the Sauce:

   - In a mixing bowl, combine 4 tbsp of fish sauce and 2 tbsp of lime juice in a ratio of 2:1.

   - Stir the mixture until well combined.

3. Add the Shallots and Chilies:

   - Add the finely sliced shallots and chilies to the fish sauce and lime juice mixture.

   - Mix everything together until the shallots and chilies are evenly coated with the sauce.

4. Serve:

   - Serve the Prik Nam Pla directly with your favorite Thai dish, or as a dipping sauce for vegetables or grilled meats.

There you have it - a simple yet delicious recipe for Prik Nam Pla that will elevate your Thai cooking game to the next level. Enjoy!

Prik Nam Pla is a must-have sauce for many Thai meals, and it's also one of the easiest and most authentic Thai home cooking recipes. With our step-by-step tutorial, you'll be able to create this perfect blend of salty, sour, and spicy flavors by combining fish sauce, lime juice, bird's eye chilies, and shallots. Once you've made it, you'll see why Prik Nam Pla is a beloved Thai table condiment. So why not give it a try and add it to your next Thai meal?

Thai Chillies Pickled in Vinegar Recipe | Prik Nam Som

Click image to watch cooking tutorial video.

Prik Nam Som Recipe (Serve: many)

10-12 Red Spur Chillies

5-6 cloves of Garlic

1/2 cup of distilled Rice vinegar

1 cup of water

1 tsp of Salt

Sticky Rice | Khao Niew

Cooking instruction for Khao Niew:

2 cups of Glutinous rice

Water

Equipment:

Filter cloth

There are a few different tools available for steaming sticky rice but the core techniques of turning the rice and double steaming (20 min + 5 mins) will still apply regardless.

In this video I use an asian type of steamer that can be found in Asian supermarkets. These come in different sizes and cost $25-$40. I picked the smaller size so it would fit my portable Primus gas stove. There are similar products available in western stores.

You can also find inserts that fit your existing cooking pots to allow steaming of vegetables etc.

Some electronic rice cookers come with a programme for making sticky rice.

And then there's of course the traditional method which utilizes a cone shaped woven basket, also called an "earthen steamer".

Technique:

Soak the Glutinous rice in cold water for at least two hours, or until the rice grain is soft enough to break when you pinch it (like I display in the video).

Transfer the rice from the water to the steamer, distributing it evenly on the filter cloth.

After 20 mins of steaming you must open up the cloth and turn the rice over/mix it up. If it looks too dry at this point, add a little of the leftover water you used to soak the rice earlier. Close up the cloth again and steam for an additional 5 mins. Take the rice out of the steamer immediately after completion, and put in a bowl before serving.

Best served immediately but you can keep your sticky rice in room temperature for many hours.

Roasted Rice Powder | Khao Khua

Roasted Rice is a key ingredient in many Thai recipes and it’s very easy to make at home.

Roasted/Toasted ground rice powder Recipe

1/2 Cup Glutinous/sticky Rice (uncooked)

Add 1/2 cup of Glutinous rice in a pre-heated pan on medium-heat and roast it, while continuously stirring it, until the rice has become golden brown. Pour the roasted rice directly from the pan into a mortar and use the pestle to gently grind it into a fine powder. Always be careful when working with hot ingredients.

Store in an airtight jar, or container