Curry

Phanaeng Curry Paste

Coooking Lesson – Phanaeng Curry Paste (น้ำพริกแกงพะแนง)

The shown recipe is for a slightly altered version of the original Phanaeng Curry Paste. Joy is leaving the shrimp paste away, which is difficult to obtain in western countries and not that great to handle because of its pungent smell. Another advantage of leaving the shrimp paste away is, that this makes the Curry Paste suitable for vegetarian and vegan cuisine.
This Phanaeng Curry Paste works perfect with Joy’s Phanaeng Curry recipe. This is as well an alteration of the original Thai recipe and very popular with our students.

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Phanaeng Curry Paste
Instructions
  1. The shown amounts are sufficient for about 10 portions, depending on how spice you would like the dish to be
    Ingredients Phanaeng Curry Paste
  2. First mince the wet ingredients which are: dried chilies soaked in water, lemon grass, red onions, garlic, galangal, ginger and tumeric.
  3. ...until it looks like this and put aside
    ready to put aside
  4. Roast the dry ingredients for the curry paste which are: coriander seeds, cumin seeds, black pepper and dried chilies
    Roasted Coriander Seeds,cumin Seeds,dried Chilli And Black Pepper And Crush To The Powder
  5. After roasting put the dry ingredients in the mortar and grind them
    Dry ingredients in the mortar
  6. ...until it looks like this
  7. Now it's time to mix the pre prepared dry and wet ingredients together
    Mix well
  8. To save time you can now use a blender with hardly any impact on the taste
  9. Heat up some cooking oil, add the paste, stir well and add some coconut milk for the creamier texture and bring to boil
  10. Here the finished result
    Done
Curry

Massaman Curry Paste

Cooking Lesson – Massaman Curry Paste (พริกแกงมัสมั่น)

The ingredients for Massaman Curry Paste are much easier to obtain than the ingredients for the distinct Thai curries. Massaman Curry is influenced by the tastes of the Indian cuisine. Indian spices are much wider spread and most of them are readily available even in a normal supermarket in the western world.

Another difference to other Thai Curries is, that most ingredients are roasted in a pan before being pounded in the mortar. You will enjoy the fragrance of the spices filling your kitchen. You can safe time by using a blender but since the blender is cutting the fibers in opposition to crushing and separating the fibers, the result is not as satisfactory taste wise as doing the hard work with pestle and mortar.

Of course you can always buy the ready made paste, but after preparing this curry paste yourself and tasting the result, we are pretty sure that you will try to find the time for doing it yourself.:-)

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Massaman Curry Paste
Instructions
  1. The ingredients for the paste are: Lemon grass, galangal, garlic, red onions, ginger, dry chilies, black pepper, coriander seeds, cumin seeds, cardamon, bay leaves, cinnamon, whole cloves and dried red peppers.
    Ingredients Massaman Curry Paste
  2. Roast the coriander seeds, together with the cardamon, cumin seeds, black pepper, cinnamon and bay leaves until it all smells nice and the color changes.
  3. For the best taste use pestle and mortar to grind the roasted ingredients to powder. However, nowadays there is usually a blender used, which saves an enormous amount of time and elbow grease. Remove the powder mix and put aside.
  4. Add the dried peppers, which were soaked in water and some salt
  5. Add all the remaining ingredients
  6. Add the powder mix with the paste
    Massaman Curry Paste
  7. Now it's time to put all the ground ingredients together with some oil in the blender
  8. Cook in the pan, use what you need for your Massaman Curry and keep the rest in a jar to use later
Recipe Notes

Like in most recipes for our cooking classes we do not list exact amounts - just have a look at the ingredient pic and the phase pic to get an idea. If you attended our cooking class it should not be a problem at all.

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Steamed fish with Lime Sauce

Cooking Class Recipe:

Pla Kapong Nueng Manao (ปลากระพงนึ่งมะนาว)

Steamed fish with lime sauce is really easy to cook, looks impressive and tastes like heaven. There are only a few ingredients necessary and these are easy to get in the western world.
Pla (ปลา) is the Thai word for fish. Pla Kapong (ปลากระพง) is usually translated into English as Snapper. The only problem is, that the fish sold on the markets and offered in restaurants as white snapper is in reality a Barramundi or Asian Sea Bass. This fish is very popular all over Asia and northern Australia and is now becoming much wider distributed.
However, this Thai dish tastes very good as well prepared with a red snapper, grouper or similar fish. Nueng (นึ่ง) means “steamed” and Manao (มะนาว) means “lime”. You will find this dish in every single good sea food restaurant in Thailand. It is worth remembering the Thai letters or at least the Thai pronunciation of the dish: The best and most authentic restaurants in Thailand do not have the menus in English or English speaking waiters.

Now have fun with cooking!

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Steamed fish with Lime Sauce
Cooking Course Steamed Snapper With Lime
Course Main Dish
Cuisine Thai
Servings
Ingredients
Course Main Dish
Cuisine Thai
Servings
Ingredients
Cooking Course Steamed Snapper With Lime
Instructions
  1. Add 2 cups of water to a pan or wok which fits the whole fish and bring to boil
  2. Put the fish prepared how you learned in the cooking class in the pan / wok.
  3. If necessary add water so the fish is covered and add ginger. Put a lid on and let it simmer for 10 minutes
    Phase photo cooking course
  4. While the fish is cooking prepare the sauce
Sauce
  1. Chop garlic and ginger together so they are mixed and put in a bowl.
  2. Add Salt, Sugar, Fish Sauce and Lime juice and mix all together
Final preparation
  1. Sprinkle celery on fish, close the lid and let it boil for another 10 min.
    Cooking Course Steamed Snapper With Lime
  2. When the fish is cooked, take it out of the pan and place it together with some soup from the pan onto a large plate
  3. Pour the sauce over the fish and garnish with celery, spring onions and slices of lime
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Thai Ginger Chicken

Thai cooking course – Phad King Gai (ผัดขิงไก่)

Thai Ginger Chicken is a Chinese influenced Thai dish with high popularity all over the country and in Laos. Phad King is as well prepared with a variety of other meats like pork and beef or as well vegetarian with tofu. The most important ingredient is the Ginger which gives this Thai dish it’s unique characteristic taste. It is served with rice.

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Thai Ginger Chicken
The pictures show a slight variation of the recipe with no mushrooms, but sweet corn and a few other amendments. Feel free to experiment yourself since ingredients for every recipe in the world are not written in stone, but a very important thing in good cooking is choosing the freshest ingredients.
Cooking lesson koh tao
Servings
Ingredients
Servings
Ingredients
Cooking lesson koh tao
Instructions
  1. Heat oil in a pan and add garlic, ginger and onions
    cooking class phase 1
  2. Then add chicken. Stir until it is cooked.
    Cooking Class Phad King Gai Phase 2
  3. Now you start to add all the sauces - first soy sauce and dark soy sauce
    Add soy sauce and dark soy sauce
  4. Add sugar and a bit of water. Heat until it boils.
    Sugar and Water
  5. Then add oyster sauce and mushrooms.
    add mushrooms
  6. Taste it and add more sauce if it still doesn't taste right.
  7. At the last minute add red pepper and spring onions.
    At last add spring onions and red peppers
  8. Stir a bit, then turn off gas