Curry

Red Curry Paste

DIY Red Curry Paste – พริกแกงแดง

If you are already able to do the Green Curry Paste this will be a piece of cake. The only difference is the color of the chilies. Thai cooking can be so simple :-)!
If not, don’t worry. It is as easy as it looks. And if you can’t handle spicy food just use less paste for the dish you are preparing.

Print Recipe
Red Curry Paste
Red Curry Paste Cover
Cuisine Thai
Servings
Ingredients
Cuisine Thai
Servings
Ingredients
Red Curry Paste Cover
Instructions
  1. Here the ingredients for the Red Curry Paste in the right relation to each other. Just add a good pinch of salt
    Cooking Class Red Curry Paste 1
  2. Put all ingredients, including (sea) salt in a mortar.
    Cooking Class Red Curry Paste 2
  3. Grind the ingredients into a fine paste - et voila: Red Curry Paste
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.

Print Recipe
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

Green Curry Paste

Super fast green curry paste – พริกแกงเขียวหวาน

This is the curry paste you can prepare for just one dish! We usually advice our cooking class students to use ready made pastes at home. In this case it is different. If you are using a blender, you can manage all in less than 20 minutes. And using the amounts shown you have enough for a family and still can keep the rest in the fridge to use it up to a week later.
Already finished? – Here is what to do with the paste: Green Curry Recipe

Print Recipe
Green Curry Paste
Instructions
  1. Here the ingredients for the green curry paste in the right amounts. The amount of salt added you can see in the next picture where the ingredients are already added to the mortar.
    Ingredients Green Curry Paste
  2. Put all above ingredients + some salt (preferable sea salt) in a mortar.
  3. Crush and grind the ingredients into a fine paste - We are using pestle and mortar for the beginning and then put it into a blender to save time
    Crush and grind into a fine paste
  4. And here we are already ready to use the paste in our cooking class
    Ready to be used in the green curry cooking lesson
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.:-)

Print Recipe
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.

Uncategorized

Phad Thai

Thai cooking with Joy recipe:

Phad Thai – ” ผัดไทย “

A stir fried rice noodle dish found on literally every single night market in Thailand. Phad Thai is a real street food classic. It is pretty much a national dish, though not with a very long history. It became popular in Thailand during, and after world war II.
The recipe shown here is with the original preparation of the Tamarind Sauce, like taught in our Thai cooking lessons with Joy. It is possible to substitute this with the commonly available Tamarind paste.
Recently the Tourism Authority of Thailand published a video about this popular Thai dish:

The phase pictures in the recipe show preparing the sauce for about 4 portions at once, while the phase pictures for the Phad Thai itself show the preparation for only one portion.  To have a good result, please don’t do more than  one portion at a time or the noodles will stick together.

Print Recipe
Phad Thai - " ผัดไทย "
Cooking Class Phad Thai Goong
Cuisine Thai
Servings
People
Ingredients
Phad Thai Sauce
Phad Thai
Cuisine Thai
Servings
People
Ingredients
Phad Thai Sauce
Phad Thai
Cooking Class Phad Thai Goong
Instructions
Phad Thai Sauce
  1. Mix tamarind with some water and use only the liquid, like learned in the cooking course, put aside. On the pic are the ingredients: Tamarind and the finished Tamarind Sauce, Palm Sugar, Red Onions and Salt.
    Phad Thai Sauce Ingredients
  2. Heat cooking oil in a pot and fry the red onions in it until golden brown.
  3. Add tamarind sauce, palm sugar and salt. Mix well.
  4. Add water, bring to boil and put aside
Phad Thai
  1. Ingredients
  2. Fry the garlic and add the egg(s) and stir until a little solid.
  3. Add Phad Thai Sauce with the noodles. Make sure that the Phad Thai sauce covers the noodles. Bring to boil and let it simmer until the noodles are cooked. At this point most of the liquid should have evaporated
  4. Add Cabbage and Carrots. Mix well.
  5. Add prawns, bean sprouts and chives. Stir well. Add soy sauce and be careful not to overcook the prawns.
  6. Ready to serve
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.
Uncategorized

Son-in-Law Eggs ไข่ลูกเขย

Fried boiled eggs with tamarind sauce

ไข่ลูกเขย – Son-in-Law Eggs

Fried boiled eggs with tamarind sauce (Kai Loog Koei)

A super tasty vegetarian dish with a funny story behind it.
There are actually many different stories about the origin of this Thai recipe. The most common and probably funniest goes like this: If a husband was not being a good husband (In Thai culture quite blunt: not performing very well), his mother-in-law would come over and prepare this dish. This was to make him understand that, if he would not shape up, his egg shaped man parts would be in the pan the next time.
I love this dish, and so far it was always prepared for me by our cooking school Koh Tao teacherJoy. If she would ask her Mum to come over and prepare it for me I probably wouldn’t feel that save any more ;-).

Print Recipe
Son-in-Law Eggs ไข่ลูกเขย
Instructions
  1. Squeeze tamarind with water (a bit of water) put aside.
  2. Chop red onions and fry them with a little oil in the pan until golden brown.
  3. Add 4-5 spoons of brown sugar, about 2 table spoons of tamarind juice, a bit of salt and some soy sauce.
  4. Keep stirring until a little thickened (the right taste should be sweet and sour), put aside
    stir until thickened
  5. Heat up the oil and deep-fry the boiled eggs until golden brown (put aside)
  6. Cut all the eggs in half. Then cover the eggs with tamarind sauce