Category Archives: Thai Curry
I haven’t been updating blog after all busy life in overseas. Recently I had visited Northern part of Thailand and tasted all good food up there.
This trip inspired me to make Kaw Soy this delicious dish at home.
- Ingredients (4 servings)
1. Roast all spice until aroma and put together with red curry in mortar (food processor) and pound them until smooth. This creates aromatic of strong smell fat and and water emulsion and flavorful compound from all spice which food processor can’t do it.
2. Heat oil in large pan and put add all red curry and spiced paste and stir constantly until fragrant and add coconut milk
3. Then add chicken and simmer until all meat are cooked.
4. Season with soy sauce and lime to taste. Bon Appetite 🙂
Terrific Thai Cooking Class in Miami Beach – here’s a shot of our red curry with beef!
Last week we returned to Miami Beach for another Thai cooking class. All hungers were satisfied as we cooked up batches of green and red curries, ginger chicken, tom yum goong, and Thai iced tea to wash it all down with.
If you’re looking for a private cooking class, contact me and let me know what kind of menu you’d like to learn. Be sure to be hungry when I arrive too, as we don’t take any food home!
During the recent holidays we visited relatives, like so many people do. While there we decided to make a big Thai feast to celebrate Dad’s birthday! So we gathered piles of fresh and frozen ingredients, and planned a buffet supper supreme!
I started out with that staple that pleases everyone, Pad Thai noodles. I made a batch with gorgeous large tiger shrimps, and it came out wonderful. I also put some sliced chicken in it, for anyone who didn’t want to eat shrimp.
Green Curry was the next dish. Actually I cooked this dish first, since I only need to let it sit over low heat until everything else is ready to go. I cooked a mild batch with chicken and made rice to eat with it. I used a different brand of green curry sauce than my usual Maesri brand, and I was not as happy with the resulting color and thickness.
Also shown is mapo tofu, which I love to make for parties because it’s just so easy to make, and seems to be a great hit every time.
Yum Woonsen was next, one of my favorites for any occasion. I used more of those tiger shrimps, since they looked so nice and we had plenty. This was probably the least popular with the guests, who were not real Thai culinary veterans.
And then there was the crowd pleaser, gyoza – homemade pork dumplings. It’s so fun to learn how to make dumplings with family members sitting around a table pinching, stuffing and pleating these little treats. Our gyoza (dumplings) came out wonderfully!
Everyone had plenty of food, loads of compliments for the chef (yours truly) and to top it all off, we had leftovers to enjoy the next day! Who could ask for more?
I got Bai Yor (ใบยอ) or Great Morinda Leaves (Noni) from my local Thai grocery in Deerfield Beach yesterday. I don’t often see it, so I was eager to buy a bunch.
I started thinking about menus using Bai Yor so I can use as much as possible. First I made it with fish curry and it came out great. Next I decided to make this Hor Mok (Spicy steamed fish cake) with wild Alaskan salmon.
I wish you could taste it, or smell it. The slighty bitter taste in the leaves is a perfect match for strong flavors like this wild salmon.
How lucky I am to live in a place where this can grow. Still I don’t see it in the Thai grocery often. Maybe everyone buys it all when they see it like I did!
Tom Yum Goong is one of the most popular Thai soups. I really like Tom Yum Goong because it includes all the flavor components that I like – sour, spicy, and a little bit salty. We usually make this with prawns, but you can use any kind of seafood or chicken really.
This is one of recipes that gets requested the most, from my Japanese friends when I was in Japan, and from local friends here in South Florida now, so I put it in my Thai cooking class last week.
All the ingredients used in this soup are good for you and have many health benefits.
- Kaffir lime leaf or “Makrut” (มะกรูด) in Thai has benefits for blood, helps increase the circulation
- Lemongrass or “Takrai” (ตะไคร้)- has benefits for digestive system, helps boost immune system, reduces uric acid, detoxify the liver and pancreas
- Galangal or “Kha” (ข่า) in Thai helps promote better blood circulation, protect against risk of cancers, stop motion sickness/sea sick, cure hiccups, cold, diarrhea and more
My family likes to eat Tom Yum Goong with white rice, but I like to cook with noodles sometimes. When you make Tom Yum Goong, you can use the same ingredients to make Tom Kha Kai also. Stay tuned 🙂
Today I tried a Hor Mok (Steamed red curry cake with salmon in banana leaf) recipe from my mom. This is a family recipe, that we got from our relatives, that has been used for generations in Chon Buri province. Thai people like to use white fishes such as snapper, snakehead fish (ปลาช่อน), tilapia (ปลานิล), grouper, red snapper.
Since we live in South Florida, there are always plenty of good seafood choices. I like to get fresh seafood from a local seafood market, but today we got fresh salmon from Costco.
I tried to make this as close as I could to what they make in Thailand so I started by making bowls from banana leaves to serve the Hor Mok . If you don’t have banana leaf, you can use a ramekin also. Then put fresh Thai sweet basil and sliced cabbage on the bottom.
I think I will add this to my Thai cooking classes in the future. Aroi maak maak!
Sawasdee ka ^O^
I’m going to do another Ft. Lauderdale Thai cooking class next week. The last one was fun and successful, so I’m returning to Chef Jean-Pierre’s cooking studio in Fort Lauderdale with yet another Thai curry.
Come see us next week for the next installment on April 21st. I’m so excited to share a new recipe for “Choo Chee Curry” and one of my old favorite recipes for Pad Kee Mao (drunken noodles) People usually love both of these classic Thai dishes, so I’m pretty confident about how it’s gonna turn out 🙂
Here’s the menu:
– Som Tam ( Papaya Salad)
– Choo Chee Curry with salmon
– Pad Kee Mao (Drunken Noodle)
– Thai Tea
This is Salmon Choo Chee Curry from my Thai cooking class yesterday. It is one of my favorite curry dishes. I found it’s a very yummy, healthy and sexy dish. It’s just the perfect dish to serve in a fine dining situation for a couple, a big party or even a group of 5-6 friends.
You might wonder how Choo Chee Curry is different from regular Thai Red Curry. I found out that the difference is the proportion of herbal ingredients used. Choo Chee curry is made using more of kaffir lime zest (ผิวมะกรูด), but red curry is made using more coriander seed (เม็ดผักชี) and cumin (ยี่หร่า) in the curry paste. That’s why kaffir lime leaves are so crucial when you make Choo Chee Curry.
Choo Chee curry is also thicker than red curry, and it’s often used with fish or seafood like shrimp. You can use either meat or seafood in Red Curry. Seafood is plentiful in South Florida, so for my cooking class in Fort Lauderdale I use seafood!
The only ingredients you’ll need for Choo Chee Curry are fresh salmon (I like wild alaskan salmon), creamy coconut milk, and lots of kaffir lime leaves. Of course you want to season the curry with Thai fish sauce and sugar. I dress up the dish with steamed asparagus. It looks pretty and crunchy aroi maak ka^^
p.s. aroi means delicious, yummy, tasty in Thai language.
Just fixed a quick dinner for a busy day. I opened the fridge after working all day, and saw leftover green curry with chicken, but no rice or kanom jeen (Thai rice ball noodles)
I was too hungry to cook rice and have to wait another 25 minutes to eat. So I saw spaghetti and came up with this dish “Green Curry with pasta”. I added shrimp, mini bell red/orange/yellow peppers, Thai eggplants and fresh Thai sweet basil. Aroi ka ^. 〜