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KaRi Puff (Chicken curry puff)

Zone Northeast

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KaRi Puff (Chicken curry puff)

 

 

Background

Chicken curry puff is an appetizer that is very popular as for local souvenir food and for daily eating and it is the signature of Saraburi province. The original ingredient of Chicken curry puff is curry powder so it is called curry puff but the pronunciation was distorted to “Kari puff” nowadays.

 

Nutrition Facts

Curry powder helps about gas in the body and excretory system. Chicken is full with protein that has many benefits to the body. Vegetable has high vitamin such as onion and potato.

 

Ingredients for first puff

5cups flour

½ cup lime stone water

100 grams white butter

3 tablespoons sugar

¾ cup salt

 

Ingredients of second puff

2 cups flour

100 grams white butter

 

Ingredients of chicken curry

300 grams chopped chicken

200 grams chopped onion

500 grams baked potato

2 tablespoons seasoning sauce

1 teaspoon pepper powder

1 teaspoon curry powder

7 tablespoons sugar

1 ½ teaspoons salt

3 tablespoons butter

Water

Zone South

Goong-Mae-Nam-Tom-Mamuang (Sour soup with river prawn and raw mango)

Background This recipe is classic soup by mixing fruits together with river prawns. The red color from fat in head part of prawns makes colorful clear soup. We get sour taste from mangoes instead of adding lime juice. This is similar to Tom Yam of central part of Thailand.   Nutrition facts River prawns highly contains protein and fat. The main ingredient is variety of herbs for example shallots, lemongrass and fresh chilies and refreshed by the aroma of herbs. Furthermore, this recipe is popular eating in summer as you get a lot of sweat from it.   Ingredients 1 kg river prawns, deveined 100 grams rawgreen mango, shredded 30 gramsshallot, thinly sliced 10 grams garlic, crushed 5 grams bird’s eye chili, crushed Salt, fish sauce and lime juice 2 cups water


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Zone Northern

KaengKhaePla (Fish Curry with Vegetables)

Background KaengKhae is made with various kinds of local vegetables: Ivy gourd, ArcaciaPennata, WildbetalLeafbush (Cha Plu), parsley, Turkey berries/pea eggplants, and Sesban.   Nutrition Facts KaengKhae is full of minerals and vitamins, for example, calcium from the WildbetalLeafbush (Cha Plu) Leaf helps to the bones and teeth and prevents osteoporosis. Bog Choy eases the excretory system, prevents constipation. Acacia is rich with antioxidants agents because it is filled with Vitamin A.  Acacia leaves ease the warm temperature within the body.   Ingredients 400 grams snakehead fish cut into chunks 200 grams yard long beans 80 grams of Acacia 20 grams long coriander roughly chopped 10 grams WildbetalLeafbush 80 grams Thai eggplants 100 grams of Bok Choy 80 grams Ivy Gourd 2 tablespoons fish sauce 3 cups water Vegetable oil for frying Curry paste ingredients 10 dried chilies 1 teaspoon salt 1 teaspoon sliced galangal 2 tablespoons sliced lemongrass 1 tablespoon garlic 2 tablespoons shallots 2 teaspoons shrimp paste 1 tablespoon pla-ra (fermented fish liquid)


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Zone Central

Moo Bai Chamuang (Pork belly curry with sour Chamuang leaves)

Background Moo Bai Chamuang (Chamuang leaves) is made from pork belly, herbs and sour Chamuang leaves which is a popular dish of Chanthaburi province.   Nutrition facts The sour Chamuang leaves contains beta-carotene, vitamin B1, calcium, iron and phosphorus. Beef is enriched with protein. Having the dish reduces a risk of constipation and relives coughing.   Curry paste ingredients 1 tbsp. black pepper 15 grams, thinly sliced galangal 2 shallots 2 tbsp. garlic cloves 2 coriander roots, chopped 15 grams Chee fah chilie, removed seeds 1 tsp. shrimp paste, grilled   Ingredients 500 grams pork belly, cut into dice pieces 80 grams Cha Muang leaves, young leaves 1 tbsp. oil 4 cups water 3 tbsp. fish sauce 3 tbsp. palm sugar      


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