Gaeng Curry Kai

Ingredients
Yellow Curry Paste
Chicken (sliced) 150 g.
White coconut (grated) 500 g.
Potato (sliced) 150 g.
Butter 2 tablespoons
Shallot (finely chopped) 2 tablespoons
Fish sauce / Soy sauce 3 tablespoons
Curry paste 3 tablespoons
Stock soup 1 cup

Method
1. Pour 1 cup of warm water to the grated white coconut and squeeze out 1 ½ cup of coconut cream and 3 cup of coconut milk.
2. Boil coconut milk and chicken until well cooked.
3. Heat a pn, add butter and stir until melt, add shallot ans saute until fragant then and curry paste and coconut cream, stir it then, mix all ingredients, add potato and season with fish sauce / soy sauce, simmer until cooked.

Yellow Curry Paste

Ingredients
Dried big red chili (soaked in water) 150g.
Shallot (peeled and chopped) 40 g.
Garlic (peeled and chopped) 30 g.
Galanga (coarsely chopped) 20g.
Coriander seed (roasted) 10g.
Cumin (roasted) 10g.
Roasted peanuts 10g.
Salt

Method
Put all ingredients in mortar or blender , grind until finely blended.

Gaeng Som Pla Chon

Ingredients

Gaeng Som Paste
Sneak - head fish (cut into pieces) 300 g.
Watercress 100 g.
Tamarind juice 2 tablespoons
Fish sauce / Soy sauce 3 teaspoons
Plam sugar 1 tablespoon
Stock soup 1 cup
Gaeng Som curry paste 3 tablespoons

Method
1. Put stock soup and curry paste in pan and heat until boiled.
2. Add sneak - head fish, season with fish sauce / soy sauce, tamarind jiuce and palm sugar, adjust the seasoning to your taste.
3. Put watercress in bowl, pour the soup and serve while hot.

Gaeng Som Paste

Ingredients
Dried small chili (soaked in water) 150 g.
Shallot (grilled) 90 g.
Garlic (grilled) 70 g.
Krachai (sliced across finely) 50 g.
Shrimp paste 1 teaspoon
Salt

Method

Put all ingredients in mortar or blender, grind until finely blended

Gaeng Lueng Pla

Ingredients
Gaeng Lueng Curry Paste
Fish, sliced (bite-sized) 150 g.
Sour bamoo shoot 1 cup
Tamarind juice 1 tablespoon
Fish sauce / Soy sauce 3 tablespoons
Palm sugar 1 tablespoon
Stock soup 1 teaspoon

Method
1. Wash sour bamboo shoot 3 times then squeeze out water.
2. Heat the pan, put stock soup and curry paste stir until finely mixed and add sour bamboo shoot.
3. Add fish season with the fish sauce / soy sauce, tamarind juice, and palm sugar, adjust the seasoning to your taste, serve while hot.

Gaeng Lueng Curry Paste

Ingredients
Shallot, peeled, coarsely chopped 100g.
Shrimp paste 1 teaspoon
Pepper 1 teaspoon
Karchai 2 tablespoons
Dried shrimp 2 teblespoons

Method
Put all ingredients in mortar or blender, grind until finely blended.

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.