Chicken and Galangal in Coconut Milk Soup – Tom Kha Gai

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Directions: 1. Bring the chicken stock and coconut milk to a slow boil. Add galangal, lemongrass, chicken and mushrooms. When the soup returns to a boil, season it with fish sauce. 2. Wait until the chicken is cooked, and then add the kaffir lime leaves and bird’s eye chilies.
Remove the pot from heat and add lime juice. 3. Garnish with coriander leaves. Continue reading

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Delicious Thai Massaman Chicken(Kai) Curry Recipe

Massamancurry

According to one theory, it originated in central Thailand at the court of Ayutthaya in the 16th century CE through a Persian envoy and trader. According to another theory, it originated in southern Thailand and its contacts with Arab traders. Due to its Muslim roots and therefore Islamic dietary laws, this curry is most commonly made with beef, but can also be made with duck, tofu, chicken, or, for non-Muslims, with pork (as pork is a forbidden food for Muslims, this variety is not eaten by observant Thai Muslims).

The flavoring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chili and tamarind sauce. Traders brought spices such as turmeric, cinnamon, star anise, cumin, cloves and nutmeg from Indonesia to the south coast of Thailand. The dish is served with rice and sometimes with pickled ginger or “achat” (Thai: อาจาด), an accompaniment made with cucumber and chili peppers macerated in vinegar and sugar. (Source: Wikipedia) Continue reading

Thai green curry with Shrimps ‎Recipe‬ (Gaeng Kiew Wan Goong)

Green Curry with Shrimps

Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry dish. Serve over Jasmine rice to soak up the sauce and you have a complete dinner!

If you love Thai food, you’ll love this quick and easy dish, perfect for a busy weeknight! A lot of Thai dishes are hard to make at home if you don’t have access to a good Asian market, but luckily with the popularity of Thai cuisine, Organization like Thai Select have made a lot of the ingredients available in Overseas supermarket. You can adjust the heat to your liking by adding more or less green curry paste, if you prefer you can use cilantro in place of the basil. Enjoy!! Continue reading

Thai green curry (Gaeng Kiew Wan)

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Green curry is a variety of curry in Thai cuisine. The name “green” curry derives from the color of the dish. Green curries tend to be as hot as red curries or hotter. The green color comes from fresh thai basil and green chillies. The “sweet” in the Thai name (wan means “sweet”) refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. The curry is not necessarily sweeter than other Thai curries. Continue reading