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 Khao Mok Gai originates from Muslim and Arabs. It is a favorite dish among of Muslim people in Thailand who become specialize in making the dish. Herbs such as cinnamon, cardamom, clove and saffron or turmeric are used in cooking of rice to produce aromatic yellow rice.   Nutrition facts There are different health benefits of the aromatic herbs. For example, cinnamon is carminative, cloves improve digestion, cardamom helps to get rid of phlegm, saffron is good for eyesight and helps you relax and turmeric relives flatulence.   Yellow rice ingredients 300 grams rice 3 tbsp. oil or Ghee 3 ½ cups water 5 grams cardamom seeds 2-inch cinnamon stick 3 clove flowers 1 tbsp. saffron/2 tbsp. turmeric power (mixed with a little water) A pinch of salt Garnishing with fried shallots Chicken mixture ingredients 1 kg. chicken 2 tsp. turmeric powder 2 tsp. coriander seed powder 1 tsp. cumin powder 1 tsp. black pepper 1 tsp. salt 1 cup yogurt

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Background Kaeng-Ped or red curry is one of the most popular recipes of Thai food with various ingredients such as green vegetables, meat, chicken and shrimp. Kaeng-Ped-Hed-Kraeng is one of the local and simple recipes that cooked with hed-kraeng (Log mushroom), coconut milk and shrimp. There are found in rainy season and mostly grow up at the cut rubber log.   Nutrition facts Hed-kraeng is local mushroom that is only found in Southern part. It looks like a fan with tiny size, no stalk, similar shape to cockle. It can last long for many days but needs to soak in water before cook. It has crunchy taste and well combined with coconut milk soup. It highly contains carbohydrate and protein for anti-virus.   Ingredients 150 gramshed-kraeng 150 grams shrimp, peeled 1 cup coconut cream 2 tablespoons southern red curry paste 1 tablespoon shrimp paste Salt    

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