Ingredient for 4 servings
Paste
3 dried New Mexico chilies, soaked, seeded and deveined
1 tablespoon sliced lemongrass
3 garlic cloves, coarsely chopped
2 medium shallots, coarsely chopped
5 kaffir lime leaves, deveined and shredded
2 teaspoons peeled, coarsely chopped galangal
1/4 teaspoons shrimp paste
1/2 cup water
Other ingredients
Paste
2 stalks lemongrass, thinly sliced
8 kaffir lime leaves, deveined, shredded
5 garlic cloves, coarsely chopped
1 tablespoon peeled, coarsely chopped galangal
1/2 teaspoon turmeric
1 1/2 cups water
Other ingredients
4 Servings
2 pounds green cabbage, tough out leaves removed, cored
Paste
1 1/2 dried New Mexico chilies, soaked, seeded and deveined
1/2 stalk lemongrass, thinly sliced
2 kaffir lime leaves
2 garlic cloves, coarsely chopped
1 medium shallot, coarsely chopped
1 tablespoon coarsely chopped fresh cilantro
1 teaspoon peeled, coarsely chopped galangal
1 teaspoon shrimp paste
1/2 cup water
Other ingredients
1pound ground pork
a large egg, lightly beaten
3 tablespoons unsweetened coconut milk
1 1/2 tablespoons sugar
1 teaspoon salt
1 small chili, seeded, and finely chopped
1/2 cup chicken broth
1/4 cup vegetable oil
Ingredients for 4 servings
4 cups coconut milk
2 stalks lemongrass, cut in 1 1/2 inch pieces and smashed
6 thin slices of fresh or frozen galangal
1 pound chicken breast halves, deboned and skinned
4 fresh kaffir lime leaves, deveined the center
6 small fresh red or green chili peppers, lightly smashed
1/2 cup coconut cream
2 tablespoons of fish sauce
2 tablespoons lime juice
Coriander springs for garnish
Preparation
Paste for 4 servings
1 stalk lemongrass, thinly sliced
6 fresh Kaffir lime leaves, deveined and shredded
2 medium shallots, coarsely chopped
1 1/2 tablespoons peeled, coarsely chopped galangal
7 garlic cloves, coarsely chopped
1/2 teaspoon turmeric
1 cup water
Other ingredients
2 tablespoons vegetable oil
1 1/2 pounds sirloin tips, sliced 1/4 inch thick and wide
1 tablespoon fermented fish (optional)
3 1/2 cups water
3 tablespoons fish sauce
3 tablespoons sugar
2 tablespoons salt
1/2 cup tamarind juice
1/2 pound Chinese watercress or regular watercress, cut 1-inch pieces
4 branches curry leaves (sluk katrope), toasted
Thinly slice bird’s eye chilies
Paste for 4 servings
2 tablespoons thinly slice lemongrass
2 dried New Mexico chilies, soaked, seeded and deveined
10 fresh Kaffir lime leaves, deveined and shredded
3 garlic cloves, coarsely chopped
2 pieces rhizome, each about 3 inches long coarsely chopped
2 tablespoons coarsely chopped fresh cilantro stems
1 medium shallot, coarsely chopped
2/3 water
Other ingredients
Paste for 4 servings 1 dried New Mexico chili, soaked, seeded and deveined 1 tablespoon thinly sliced lemongrass 2 garlic cloves, coarsely chopped 1 large shallot, coarsely chopped 5 fresh Kaffir lime leaves, deveined and shredded 1 teaspoon peeled, coarsely chopped galangal 2 tablespoons chopped fresh cilantro stems 1/4 teaspoon turmeric 1 chili pepper 1/2 […]
Materials
16 wooden or metal skewers
Ingredients for 16 skewers
PASTE
1 stalk lemongrass, thinly slice
2 large shallots, coarsely shopped
5 garlic cloves, coarsely chopped
2fresh Kaffir lime leaves, deveined and shredded
1/8 teaspoon turmeric
1/4 cup water
Others
3 tablespoons vegetable oil
11/2 tablespoons sugar
1 teaspoon salt
11/4 pounds boneless sirloin steak, cut into pieces 11/2-inch long by 11/4-inch wide and 1/4-inch thick.
1/3 cup peanuts, roasted and finely ground
Appetizer: Fish Cakes (Taud Man Pla)
Ingredients (for 6 servings)
1 small cucumber
2 tablespoons sugar
1/2 cup boiling water
2 small fresh red chili peppers, remove seeds, and chopped
3 tablespoons white vinegar
1/2 teaspoon of salt
1 medium shallot, finely chopped
1 pound cod or white fish fillets, skinned
2 tablespoons of fish sauce
2 tablespoons of red curry paste
One 1/2-inch piece fresh or frozen galangal, finely chopped
1 egg
8 fresh Kaffir lime leaves, deveined and finely shredded
2 cups vegetable oil
1/4 teaspoon white pepper
(Gaeng Keo Wan Gai)
Ingredients for 4 servings
1 pound chicken breast halves, skinned
2 teaspoons vegetable oil
1/2 cup green curry paste
1 cup coconut milk
1/4 cup water
1 cup Thai eggplant
1 tablespoon fish sauce
1 teaspoon sugar
2 fresh Kaffir lime leaves, deveined and finely shredded
2 fresh green chili peppers, thinly sliced
1/4 cup fresh Thai basil leaves