More weekly recipes

RECIPES / Thai recipes / Curry Dishes

  • Steamed Curried Fish

    1. Cut fish fillet into thin slices, pat dry and set aside. 2. Put 1 cup coconut milk in a mixing bowl (separate ¼ cup coconut cream and put in a small bowl), add red curry paste and stir to mix. 3. Add fish into a mixture, stir clockwise (stir same way) until the mixture quite thick, add the remaining coconut milk a little at a time.

  • Green Curry Paste (Kaeng Kiao Wan)

    1 - Coarsely Chop The Chilis. 2 - Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. 3 - Add all the ingredients to a food processor and process to a smooth paste. 4 - Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use.

  • Stir-fried Seafood with Curry Powder

    1. Peel onion, remove chillie stem, cut Chinese celery and green onion roots, wash dirt, and pat dry. Then, thinly slice chillies and onion, and cut Chinese celery and green onion into 1" lenght. 2. Clean prawns, peel shells, and devein. Clean squid, cut it open, lightly make strips crisscross (inner side), and ...