Background The taste of wild boar is not the same as domestic or farmed pig. Its meat tastes like a mix between pork and beef, with a unique juicy and crunchy meat.  The meat is higher in moisture than pork. In countryside, there are many natural landscapes to raise wild boar. Mixing with red curry paste is to reduce the stinky odor of meat and become more delicious from chili.   Nutrition facts The wild boar meat contains nutrition similar as pork. For 100 G contains 33.5 G of protein, with energy 171 Kcal.  Southern Curry Paste is good for digestion system. For green pepper, in additional, boosts fresh breath, it is also good for blood circulation.   Ingredients 300 grams of wild boar meat ½ cup southern red curry paste 100 grams fresh green pepper 15 grams garlic, crushed 2 cups coconut milk 3 red chilies, sliced 2 tablespoons fish sauce 2 teaspoons sugar    

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    Background Tod-Mun-Pla is one of the most popular Thai recipes combining red chili paste with fresh water fish such as PlaGrai which has chewy texture. Good Thai fish cakes must be well-seasoned with firm and bouncy texture. The seasoning part begins with red chili paste, long bean and winged bean with all these ingredient makes the best fish cake. Finally deep fried, please try to move the fish cakes around to allow for browning. Once one side is golden brown, flip them and served with spicy, sweet and sour sauce.   Nutrition facts PlaGrai contains high protein with low fat, vitamins and minerals from long bean and winged bean. Moreover, chili paste has variety ingredient mixing all Thai herbs such as chili, galangal, shallot and garlic together, these help release gas in digestion and kaffir lime helps refresh. 1 portion served with 3 pieces contains 111 kcal.   Ingredients 300 grams smashed fish meat (plagrai ) 100 grams long bean or winged bean, thinly sliced 5 grams kaffir lime leaves, finely chopped 50 grams red chili paste 1 tablespoon fish sauce ½ duck egg   Dipping sauce ingredients 3 chilies without seeds 3 tablespoons garlic, coarsely chopped ½ cup vinegar ½ cup sugar 1 teaspoon salt 6 cucumbers, diced cut Coriander and crushed peanut

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Background It is a popular dish at ceremonies and special occasions of the Lanna tradition due to the reason that  “Laab” means lucky. However, the Northern recipe is different from the North –Eastern by cooking with meat and curry paste instead of roasted rice.   Nutrition Facts Laab Kua is high in energy and protein. The condiments such as garlic, galangal, lemongrass, kaffir leaves contain vitamins and minerals (zinc and calcium), help to expel the gas and good for the digestive system.   Ingredients 300 grams minced pork 100 grams pig’s intestine 100 grams pig’s liver 100 grams pig’s skin, boiled and cut into small pieces 3 tablespoons roughly chopped onion spring 3 tablespoons roughly chopped coriander 3 tablespoons fish sauce 2 tablespoons chopped garlic 4 tablespoons vegetable oil 2 tablespoons sliced long coriander 4 tablespoons roughly sliced Vietnamese Coriander 2 tablespoons sliced kaffir lime leaves   Curry paste ingredients 5 dried chilies, deep-fried 10 grams grilled garlic 30 grams grilled shallot 1 teaspoon chopped roasted galangal 1 tablespoon chopped lemongrass 1 teaspoon salt 1 teaspoon roasted coriander seeds

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