Curry

Massaman Curry

Cooking Lesson – Massaman Curry (มัสมั่น)

Massaman Curry is a relatively mild, but rich Thai curry which is actually a Thai interpretation of a Persian dish. You can find is as well on many menus written as Matsaman, Mussulman or even Muslim Curry since it is believed that the name refers to the Muslims.
Where the dish really originates from is disputed. Some think it is coming from Central Thailand, namely the court of Ayutthaya. Others believe that it is a Southern Thai dish, influenced by Malay and Indian cuisine.
The most common variety of Massaman Curry is Massaman Curry Chicken with other varieties being beef, duck, mutton and goat. Porc is not very often used, since it is “haram”, meaning forbidden, for muslims.
The Massaman Curry paste is quite different to the other common curry pastes in the Thai cuisine. This is due to the use of rather non typical spices in the paste like Cardamom, cloves, cinnamon, cumin, star anise, bay leaves, nutmeg and mace. These ingredients came from the Malay Archipelago and South Asia, a trade route dominated at the time by Muslim traders from the middle east. These ingredients were then combined with local produce spices which are used in the other Thai curry pastes like dried chili peppers, lemongrass, coriander seeds, shrimp paste, galangal, white pepper, shallots and garlic.
If you are a curry fan check out our other curry recipes like Phanaeng Curry, Green Curry and Yellow Curry. If you did the cooking class with Joy you should be able to prepare them after the recipe shown.

Print Recipe
Massaman Curry
Instructions
  1. Heat up the oil in a suitable pan or wok
  2. Add onions and potatoes and fry them until the onions are soft
    potatoes and onions
  3. Add the curry paste and mix it all up
  4. Add the chicken cubes and keep stirring
    Added Curry paste and chicken
  5. Add the coconut milk
    Add the coconut milk
  6. Add salt and some water until everything is covered.
    Add water and salt
  7. Bring to boil and simmer it until the potatoes are cooked - if necessary add more water and coconut milk
    Cook until potatoes are soft
Soup

Tom Kha

Cooking Class Recipe – Tom Kha (ต้มข่า)

The recipe for this cooking class is the most common variety of Tom Kha, which is Tom Kha Gai, or Chicken Galangal Soup.

In case you already had a look at our Tom Yum cooking class recipe you know that Tom (ต้ม) means “cooked” in Thai language. Kha (ข่า) means Galangal, as well known as Thai Ginger of Galgant. But this is not what most foreigners remember when they have eaten this famous Thai dish. It is the creamy coconut milk which is the base for this soup. The coconut milk softens the heat of the spices and gives you a nice afterburn in the throat.
Now let’s go to the hands on experience with the recipe for this cooking class:

Print Recipe
Tom Kha
Tom Kha Gai
Servings
Ingredients
Servings
Ingredients
Tom Kha Gai
Instructions
  1. Ingredients for one shown on a plate: Chicken, mushrooms, baby corn, carrots, kaffir lime leaves, spring onions, lime, galangal, cherry tomatoes, garlic, red onions
    Cooking Class Tom Kha
  2. Add coconut milk to a sufficient sized pot.
  3. Add the galangal, chopped lemon grass, chopped onion, baby corn, carrots, garlic and some water.
    Cooking Class Tom Kha
  4. Bring to boil.
  5. Add sugar, salt, chicken, mushrooms, tomatoes and the rest of the coconut milk.
    Cooking Class Tom Kha
  6. Boil until chicken is cooked and add kaffir lime leaves, spring onions, black pepper, lime juice and if you like some coriander
    Cooking Class Tom Kha
Uncategorized

Green Papaya Salad

Thai Cooking – Som Tam (ส้มตำ)

Originally of Lao origin (Tam Som), Som Tam (Green Papaya Salad) is now a recognized Thai dish which made it into the “World’s 50 most delicious dishes” published by CNN Go in 2011. It was introduced to central Thailand by people from Laos and Isan (Thai province bordering Laos) moving to Bangkok in the search for work. It is now prepared in many variations all over SE-Asia and in the western world, where it is mostly known under its Thai name “Som Tam”. The reversal of the Lao name means exactly the same like in Laos: “pounded sour”. It is appealing to the 5 main tastes of the Thai cuisine which are: Sour from the lime, spicy from the chillies, umami (pleasant savory), salty and sweet from the palm sugar. The green papaya itself is not sweet at all and has a slightly tangy flavor and a firm and crispy texture.
There are variations of pounded salads which do not necessarily contain papaya. It can be prepared as well with fruits for a more sweet taste. These salads are called Tam Pohlamay e.g. and we will show them to you in another cooking lesson.

Print Recipe
Papaya Salad
Instructions
  1. Put garlic and chilly into the mortar and pound it how you learned it in the cooking class
  2. Add the long beans and peanuts and continue
    Som Tam Cooking Lesson
  3. Next add palm sugar, continue pounding it while adding the fish sauce, tomatoes and lime juice
  4. Use the pestle to push the mixture up, taste it and add chilly to taste
  5. At last add the shredded papaya and a hand full of shredded carrots and mix it all well
    Som Tam Cooking Lesson 2
Uncategorized

Sweet Sour Fish ปลาสามรส

Thai recipe Sweet and Sour Fish

Thai recipe – Sweet and Sour Fish

The many different sweet and sour sauces used in Thai cooking originate from China. And this is just one of the many popular Thai dishes coming from there. In the 15th century the Hokkien people migrated to Thailand, followed by the Teochew people from the late 18th century on, who settled mainly in the towns and cities. They were as well the ones, who introduced the Wok in Thai cooking and the technique of stir-frying and deep-frying dishes. The use of chop sticks and even the popular Thai breakfast Chok (โจ๊ก-rice porridge) comes from there as well.

Some experts say, that the original sweet and sour sauce comes from the province of Hunan and was just a weak mixture of vinegar and sugar. If this is the case, the following recipe has very little to do with the original sauce. This version of the sweet and sour sauce could easily be served as a vegetarian stand alone with rice.

What makes this recipe really Thai, is what the name already implies. Pla saam rot literally means 3 tastes fish and refers to the aim of Thai cuisine to appeal to at least 3 taste senses in one Thai meal. In my opinion, if well balanced, this meal even appeals to four: Sweet, sour, salty and spicy.

Print Recipe
Sweet Sour Fish ปลาสามรส
Instructions
Fish preperation
  1. Chop the fish like you learned in your Thai cooking course with Joy
  2. Dust the fillet pieces with flour and deep fry in the hot oil. Arrange on plates - Some sliced tomatoes or cucumber on the side.
    Fried fish waiting for the sweet and sour sauce
Sweet'n Sour Sauce
  1. Chop the onion, red onions, garlic, chilly, pineapple, 2 color bell peppers, tomatoes (remove the seeds) and cucumber.
  2. Heat up the pan with some cooking oil. Add the chopped onions, red onions, garlic and chilly and keep stirring.
  3. Add pineapple, tomatoes and bell peppers and add some water. Add sugar, salt and vinegar to taste. Let it simmer for a while.
  4. Add cucumber and lime juice (squeeze out the limes)
    Thai Cooking - sweet sour sauce
  5. Pour the sauce over the fish, decorate with spring onions and coriander and serve with rice.