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Zone South

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Kaeng-Kua is one kind of red curry without some spices such as coriander seeds or black pepper seeds. KaengKua in the south is not a combination of all tastes like curry from Bangkok but sweet flavor is mainly from coconut milk and shrimp and it is easily cooked.


Nutrition facts

Pak-Good is one kind of natural ferns that can be safely eaten. It always grows in fresh and unpolluted area. It contains high beta-carotene. When mixed together with coconut milk, it can produce high vitamin A that can support  your eyesight.



200 grams shrimp, peeled

150 gramspak-good

2 cups shrimp paste

2 cups coconut milk

3 tablespoons red curry paste

A pinch of salt



Zone Northern

KaengKhanun (Young Jackfruit Curry)

Background Formerly, KaengKhanun or KaengBumnun is cooked when important ceremonies because theNorthern people believe that khanun (jackfruit) is a lucky name in Thai.                                      Nutrition Facts Young jackfruit is high in protein, fat, fiber, with high antioxidants.   Ingredients 300 grams pork ribs 500 grams young jackfruit, cut into bite-size pieces 200 grams roughly pounded tomatoes 50 grams handful Cha-om or Acacia Pennata 3 tablespoons fish sauce 5 cups water   Curry Paste ingredients 8 large dried chilies 1 teaspoon salt 1 tablespoon sliced galangal 3 tablespoons sliced garlic 4 tablespoons sliced shallots 1 tablespoon fermented fish    


Zone Northern


    Background Kab Moo is a common supplement to almost every Northern Thai dish. In northern culinary tradition, kab moo can be part of every meal and also a tasty snack. Nam-Prik-Kab-moo is unique for its thick, creamy and tasty form mixing with kab-moo and green chili ( Prik-noom ).   Nutrition facts Green chili or called Prik-noomcontains a substance called capsaicin which reduces amount of insulin, blood cholesterol and triglyceride levels. Spicing your meals with chili protects the fats in your blood.   Ingredients 50 grams of Kab-Moo ( fried pork skin ) 200 gramsroastedgreen chili 15grams garlic, peeled ½  teaspoon of salt      


Zone Central

Gaeng Ped Gai (Red curry with chicken)

Background Red curry with chicken is adapted from the Arabs recipe since Ayutthaya Kingdom. Milk is a main ingredient of the Arab recipe while original Thai dish is not added milk. After adapting the Arab recipe, Thai people use the coconut cream instead of milk.  Gaeng Ped Gai is made from chicken, red chilies, herbs and coconut cream so the dish becomes aromatic and strong taste soup.   Nutrition facts The dish contains calcium, iron, phosphorus and beta-carotene from herbs and vegetables. Having the dish reduces a risk of blood clots, reduces blood sugar, relives coughing and improves a digestion system.   Ingredients 4 cups coconut cream 300 grams chicken ½ cup red curry paste 100 grams eggplant 20 grams pea eggplant 50 grams sweet basil leaves 10 grams Chee Fah chili, shredded Fish sauce Palm sugar Red curry paste ingredients 9 dried chilies, soaked ¼ cup lemongrass, thinly sliced ¼ cup shallots, shredded 2 tbsp. garlic cloves, crushed 1 tsp. sliced kaffir lime zest 1 tsp. coriander roots, sliced 1 tsp. black pepper corns 1 tsp. shrimp paste 4 tsp. coriander seeds, roasted 2 tsp. cumin, roasted Put all of ingredients in a mortar and keep pounding until everything is well-blended.