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Thai Food: Mackerel in Dried Red Curry

How about an easy but hearty Thai dish? Perhaps you’d like to try this one: mackerel in dried red curry (ฉู่ฉี่ปลาท). This dish is popular throughout Thailand. The main ingredients are mackerel, red curry paste and coconut milk.

Mackerel in dried red curry

Mackerel in dried red curry (photo: bloggang.com)

Mackerel in dried red curry (photo: bloggang.com)

Sounds good?! Here is what you need to prepare two portions:

  • 2-4 mackerels
  • 3 TSP of red curry paste
  • 1 TSP fish sauce
  • 2 TSP sugar (or less, as to taste)
  • 2 kaffir lime leaves
  • 350g coconut milk
  • 1 red chili

Preparation:

First, slice the kaffir lime leaves, then cut the chili into small pieces. Take a wok, heat the coconut milk and add the curry paste. Season with fish sauce and sugar, then put in the mackerels. Coat them with the sauce and stir-fry until the fish is done.

Now it’s time to serve! Take a plate and arrange your dish nicely, topping it with sliced kaffir lime leaves, a bit of coconut milk and red chili.

The following video shows you how to prepare this easy Thai meal. Enjoy!

I hope you’ll give mackerel with dried red curry a try! 🙂

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Spicy Canned Fish Salad: Yum Pla Krapong

Today, I present to you an easy and quick recipe for Spicy Canned Fish Salad which is called Yum Pla Krapong (ยำปลากระป๋อง) in Thai. This dish is a nice condiment and easy to prepare because you only need to make the salad sauce. If you have no idea what to cook today, you will love this menu.

Spicy Canned Fish Salad

Spicy canned fish salad (photo: cooking.kapook.com)

Spicy canned fish salad (photo: cooking.kapook.com)

Here is what you need to prepare 2 portions:

  • 300g canned fish (e.g. mackerel in tomato sauce)
  • 4-5 kaffir lime leaves
  • 4-5 shallots
  • 2-3 lemongrasses
  • 8 red chilies (less or more, as to taste)
  • 1/4 cup of mint leaves
  • 2 TSP fish sauce
  • 3 TSP lime juice
  • 1 TSP sugar

Preparation:

First, cut the kaffir lime leaves, shallots, chilies and lemongrass into thin slices. Cut the lemon and squeeze out the juice. Take a plate and arrange the canned fish. Set the plate aside and prepare the salad sauce: mix sugar, fish sauce and lime juice. Add chilies, shallots and lemongrass slices. Mix everything together well and pour this mixture over the fish. Finally, garnish with mint and kaffir lime leaves. You’re ready to serve!

This recipe comes from the marvellous cooking channel WhatRecipe.tv. In the following video, you can easily learn how to prepare this dish 🙂

Hope you’ll give Spicy Canned Fish Salad a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Fish Cakes: Tod Man Pla

Thai fish cakes (Tod Man Pla – ทอดมันปลา) are one of my favourite snacks. They are a common street food in Thailand and very tasty and flavourful. Since the patties are not battered, the fresh taste of the fish and spices comes through. Fish cakes are very often served as appetizer with a cucumber relish and Thai sweet chili sauce.

Delicious Thai fish cakes (photo credit: wilkipedia.org)

Delicious Thai fish cakes, a popular Thai street food (photo credit: wilkipedia.org)

Traditionally, fish cakes are prepared with the Thai featherback fish but you may substitute it for another kind of firm white-fleshed fish or you can take a fish paste from your local Asian supermarket.

How To Make Thai Fish Cakes

Ingredients:

  • 900 grams fish paste / ground fish
  • 1 cup of green beans /yardlong beans (tua fak yao)
  • 1/2 cup of Thai basil leaves
  • 10 kaffir lime leaves (makrut)
  • 2 eggs
  • 8 TSP fish sauce
  • 1/2 cup of sugar
  • 1/4 cup of red curry paste
  • 1 TSP paprika powder (optional)

Preparation:

First chop the green beans into fine/thin slices and set them aside. Then chop the basil and kaffir lime leaves, putting them aside too. Take a large bowl and put in the curry paste, paprika powder (optional), sugar and fish sauce. Mix everything together well and then add in one egg. When the egg is well combined with the curry paste mixture, add in the fish paste. Mix this together well by using a spatula or optionally you may also take your hands to mix until it is well combined. Traditionally, fish cakes are pounded by hand. In the next step, put in the chopped green beans, kaffir lime and basil leaves. Mix this together well, then add the second egg and perhaps a bit of water if the mixture is too dry. Put a plastic wrap over the paste and put it in the fridge for about 30 minutes.

Now it’s the time for frying the cakes: first set aside a small bowl with clean water (since your hands should be wet all the time) and heat some oil for frying in a large pan or wok. Take a scoop of the paste and form a patty which you then put into the hot oil (350 degree F). Fry until the cakes are golden brown (5-6 minutes). And your cakes are done!

Thai fish cakes (photo credit: aroi.com)

Thai fish cakes (photo credit: aroi.com)

You may serve the cakes with some fresh cucumber relish and a sweet chili sauce. Hence, the relish is a sweet and hot chili sauce mixed with chopped pieces of cucumber and topped with crushed peanuts.

The following video will demonstrate you how to prepare Thai fish cakes!

Hope you’ll give this delicious snack and appetizer a try!

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Thai Green Curry- Gaeng Khiao Waan- แกงเขียวหวาน

I’ve lately presented a lot of Thai curries: Yellow Curry, Phaneang, Massaman and Red Curry but still Thai Green Curry is missing 😉 Thai Green Curry is called ‘Gaeng Khiao Waan’ (แกงเขียวหวาน) which literally translated means ‘sweet green curry’ although this dish is not particularly sweet. The green curry paste consists mainly of greenish ingredients such as lemongrass, lime peel, coriander root and seeds. Further ingredients are green Thai chillies (Phrik Khi Nu: พริกขี้หนู), garlic, shallots, Siamese ginger root and ‘Kapi’ which is shrimp paste.

Thai Green Curry

Homemade Thai green curry (photo taken by myself)

Homemade Thai green curry (photo taken by myself)

Like the other Thai curries, the green one is also prepared with curry paste and coconut milk. Hence, Thai curries differ from Indian curries which are prepared with grounded spices.

Here are the ingredients you’ll need to cook two portions:

  • 1 1/4 cup of coconut milk (about 300ml)
  • 25g green curry paste (about 1,5 TSP)
  • 1/2 cup of chicken stock
  • 225 g chicken filet or thigh (bone- and skinless), if you use filet you may marinate them adding 2TSP of fish sauce
  • 1 TSP finely chopped palm sugar
  • 1 TSP fish sauce
  • 2 roughly torn kaffir lime leaves
  • 1 cup of cooked bamboo shoots, sliced into bite-sized pieces, optionally you may also take Thai aubergines which are commonly used as an ingredient in this curry
  • 1/2 cup of Thai basil
  • 1/2 spur chilies or ¼ red bell pepper

A vegetarian version of this dish would be to replace the chicken by tofu and the fish sauce by soy sauce or sea salt.

Thai green curry, homemade by myself

Thai green curry with chicken, homemade by myself

If you’re interested in preparing the curry paste yourself, I recommend you check out RinSCookBook. Here is how to prepare the paste:

Preparation of the curry:

You may reduce half of your coconut milk until the oil separates from the milk. However, it is no problem if the coconut milk does not reduce after being heated. This may be the case if you use canned and processed coconut milk. Just continue with the recipe and add your green curry paste in. Le it cook for about 2 minutes until the paste is aromatic and combined with the coconut milk.

Then add the chicken, coat it in the curry paste and add the kaffir lime leaves, chicken stock and the remaining coconut milk. In a further step, add in the palm sugar and about 1/2 TSP of fish sauce. Let everything cook and simmer gently for about 15 minutes until the chicken is cooked. Finally, add the bamboo shoots or aubergines and bring them to a boil. Season your curry with the remaining fish sauce and in a last step stir in Thai basil and chillies or peppers. Serve with jasmine rice and you’re done 🙂

The following video will demonstrate you how to prepare Thai Green Curry with chicken!

Hope you’ll give this dish a try! Have a delicious meal 🙂

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Thai Phanaeng Curry พะแนง

Phanaeng curry (พะแนง) is a Thai curry that is quite easy to make because you only need few ingredients. What is more, the curry paste (Khrueang Kaeng) consists of dried chilli peppers, lemongrass, galangal, coriander roots and seeds, garlic, cumin seeds, shrimp paste and salt. Sometimes this curry paste also includes peanuts and shallots.

If you live in a Western country, you may buy the curry paste at your local Asian supermarket.

You can prepare this dish with any kind of meat that you prefer (e.g. beef, pork, chicken, shrimp) or if you are a vegetarian or vegan you can take tofu instead. You will further need coconut milk, kaffir lime leaves, palm sugar (or regular brown or white sugar), fish and oyster sauce and your respective curry paste.

Phanaeng Curry

 

Phaneang Curry only with vegetables (photo: Sirinya Pakditawan)

Phaneang Curry only with vegetables (photo: Sirinya Pakditawan)

Vegetarians and vegans may also want to replace the shrimp paste for Kapi Chae and the fish sauce may be substituted by soy sauce.

thai basilThai basil

Thai Phanaeng curry contains thick, creamy coconut milk and is usually eaten with rice in Thailand.

Here is a list of ingredients that you will need for this dish:

  • 2TSP (Palm) Sugar
  • 1TSP Fish sauce
  • 1TSP Oyster Sauce
  • 2TSP red curry paste
  • 2TSP Vegetable oil
  • 8TSP Coconut milk
  • 500g Meat (eg. chicken, pork, beef, shrimp) or tofu
  • 10Leaves Thai basil
  • 6Leaves kaffir lime
  • 3Chilies

The following video is very comprehensive and easy to follow. Thus, it will show you how to make this curry easily.

Recently, my father prepared this red curry with chicken for me. This is how it looked like:

homemade phanaeng curryphanaeng curryHomemade Thai Phanaeng curry (photo: Sirinya Pakditawan)

In fact, there is very much pepper on top of my curry but this is only for me because I prefer to have some vegetables in my dish 😉 Usually, you only take few pepper to decorate your curry as shown in the photos above.

Hence, have fun trying Thai Phanaeng curry and check out my Thai Food Dictionary for more general information!

Yours, Sirinya