Hi Denise
Tried your Pad Thai last night,quick easy and veeeery tasty keep the recipes coming.
Thanks RED

Hey RED,
How's it going??
Glad you liked the Phad Thai - one os my faves.

Hanging out to go back to Phuket to do somemore cooking. Went back to work last wek for the 1st time in 14 weeks.

I'm still contemplating if I should pass on my cultural knowledge to my students.

Has someone got a Green Curry recipe????

Hi Denise and fellow Thai Foodies

The recipe I have is one I did at a Thai Cooking School in Perth. All the ingredients are available locally.
The Green Curry Paste used was Mae Ploy and believe me it is extremely hot so I would suggest if you don't like it too hot to 1/2 the amount then add more if necessary.

Ingredients
300 grams Chicken breast sliced thinly
1 can coconut milk 450ml
1 1/2 tablespoons green curry paste
2 tablespoons fish sauce
2 teaspoons sugar
1 cup of pea or eggplant, beans, bamboo shots optional
2 - 3 red chillies cut into fine strips
2 tablespoons cooking oil
Fresh Basil Leaves
The Peas mentioned are Thai peas which are sometimes available at Asian grocers. The Eggplant is the very small variety of eggplants.
In a wok or saucepan, stir-fry green curry paste in oil over medium heat for several minutes
Add 1/2 cup coconut milk, stirring frequently, add chicken and cook for about 2 minutes on medium heat.
Pour remaining coconut milk, sugar and fish sauce, simmer until chicken is cooked.
Add vegetables simmer for several minutes, remove from heat.
Taste to see if extra sugar, fish sauce is needed.
Garnish with fresh basil and chillies before serving.

Enjoy

Joan

Thanks Joan sounds great Nigella watch out

Hi All
Does anyone have a recipe for the dough that is used for the banana
rotee because I've got a craving for one or two or three(hope I'm not pregnant!!!!!)
Thanks RED

Got some tasty recipes from Mom Tri's. Will put them up when I have a bit of time.. especially the crispy rice noodle and prawn salad. yummo

Hi everyone, I posted this on another thread but i thought this would be a better place for it.

Lemongrass Prawn Curry with Chilli & Garlic

Ingredients

750g peeled green prawns
1 tablespoon peanut oil
1 red onion, cut into fine wedges
3 Chilli's
4 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon (chilli paste)
½ teaspoon salt
375ml can coconut milk
1 stalk lemongrass, finely chopped
1 tablespoon palm sugar
grated rind of 1 lime
2 tablespoons fresh lime juice
200g green beans trimmed
½ cup fresh coriander
steamed rice, for serving

Method

Devein prawns. Heat oil in a wok and stirfry onion, garlic, ginger, chilli and chilli paste until onion is tender.

Add salt, coconut milk, lemongrass, sugar, lime rind and juice and simmer for 10 minutes until thickened slightly. Add extra chilli at this stage if not hot enough for your taste).

Just prior to serving, heat sauce mix and add prawns and beans then simmer for 10 minutes or until beans are tender.

Add coriander and serve immediately with steamed rice,
Note: if sauce is too thick, add a little water.
More to come.
Cheers, Pete.

Another Goody is Thai Penang Beef, its said to be originally from Malaysia, i made this for the 1st time at a Thai dinner party we had a few months back for some Thailand lovers and it was very nice.

Ingredients
500 Grams beef steak, such as sirloin,rump cut into strips
1 cup large diced red peppers
2 cups coconut milk
2 tablespoons panang curry paste
2 tablespoons fish sauce
3 tablespoons palm sugar
2 tablespoons roasted peanuts
3-4 fresh kaffer lime leaves, slivered
3-4 fresh Thai chille peppers

Method
Crush the peanuts in a mortar and pestle. Set aside about 3 tablespoons of the coconut milk.

Heat the coconut milk, except for the 3 tablespoons set aside, in a wok until the oil comes to the surface. Add Panang curry paste, and fry until it becomes aromatic. Add meat and cook until the meat is nearly done about 2 hours, add water if it starts to dry out then add red peppers. Add fish sauce and palm sugar. Let it simmer for a few minutes.
I put a good tablespoon of Nam pla prik in at the end to fire it up a little but that's optional.
Enjoy,
Penang Curry Paste.
Pound in a Mortar and Pestle the following ingredients to make a red curry paste.

8 cloves of Garic
2 Stalks lemon Grass
1 teaspoon salt
1/4 cup of Galangal or ginger in you can't find
15 shredded Kaffier lime leaves
15 long dried red chillies
1 tablespoon shrimp paste
To make it a Penang curry paste add 2 tablespoons of pounded peanuts till smooth paste, with half a cup of the Red paste.
It really is worth the effort to source the ingredients and make your own paste as it leaves the made up pastes far behind in flavor and it only takes 5 minutes to pound it all together.

Cheers, Pete.