Gaeng Massaman Kai

Ingredients

Massaman Curry Paste
Chicken meat (cut into pieces) 300 g.
White coconut (grated) 500 g.
Potato (chopped) 150 g.
Peanut (roasted) 100 g.
Cardamom 3 pieces
Bay leaf 3 leaves
Massaman curry paste 3-4 tablespoons
Fish sauce / Soy sauce 3 tablespoons
Palm sugar 1 tablespoon
Tamarind juice 2 tablespoons

Method

1. Pour one cup of warm water to the grated coconut and squeeze out 1 cup of coconut cream and pour more water for 2 cups of coconut milk
2. Boil coconut milk and chicken meat until cooked
3. Heat coconut cream simmer until some of oil surface add curry paste. Season with fish sauce / soy sauce, palm sugar tamarind juice, potato, cardamom and bay leaf, then simmer until cooked. Serve with Rotee or Steam rice.

Massaman Curry Paste

Ingredients

Dried big red chili (soaked in water) 300 g.
Cumim (roasted) 10 g.
Coriander seed (roasted) 10 g.
Clove (roasted) 3 pieces
Cinnamon (roasted) 1 piece
Cardamom 3 pieces
Shallot (grilled) 100 g.
Garlic (grilled) 100 g.
Lemon grass (sliced finely, roasted) 50 g.
Galanga (sliced finely, roasted) 10 g.Peanut (roasted) 100 g.

Method

Put all ingredients except roasted peanut in mortar or blender, grind then put roasted peanut and grind until finely blended.

Gaeng Kheaw Wan or Green Curry

Ingredients

Green Curry Paste

Chicken (cut in pieces) 150 g.
White coconut (granted) 500 g.
Eggplant (cut into pieces) ¼ cup
Sweet basil leaf ¼ cup
Green-red spur chili (diagonally sliced) 2 pieces
Kaffier lime left (torn) 2 leaves
Fish sauce / Soy sauce 3 tablespoon
Palm sugar 1 tablespoon

Method

1. Crush white coconut to make 1 cup of thick coconut milk and 2 cups of light
2. Pour ½ cup of thick coconut milk in a sauce pan, add the green curry paste, saute’ until fragrant, put chicken and continue stirring until cooked
3. Add light coconut milk, simmer gently, then add more thick coconut milk, adjust taste with fish sauce / soy sauce, palm sugar, eggplant, green-red spur chili, sweet basil and kaffir lime leaves. Serve with vermicelli noodle or rice.

Green Curry Paste

Ingredients

Green spur chili 100g.
Green hot chili 50 g.
Shallot (coarsely chopped) 50 g.
Garlic (coarsely chopped) 50 g.
Lemon grass (finely chopped) 30 g.
Coriander root (finely sliced) 1 root
Galanga (finely sliced) 10g.
Pepper 10 g.
Coriander seed (roasted) 10 g.
Cumin (roasted) 10g.
Shrimp paste 10g.
Salt

Method

Put all ingredients in mortar or blender , grind until finely blended.
Remark : Sweet basil/chili leaf can be added.

Welcome ...

Dear all,

My name is Sarawut Vilaslakha . I am interested in "Thai Food Curry" and would like to share my knowledge with you.To help novice, who would like to cook thai food by follow this ingredients and method.(Which is easy & delicious)
Finally I hope this blog will be helpful for novice housewives and the interested, If you have any question please feel free to e-mail me at anytime.

Sarawut Vilaslakha
Email : sarawut2478@yahoo.co.th