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Gaeng Ped Gai (Red curry with chicken)

Zone Central

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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.

Zone Northeast

LaabPed (Duck in Spicy Condiment with Herbs)ลาบเป็ด

  Background LaabPed (Duck in Spicy Condiment with Herbs)is one of the Laab menus that is very popular because of its flavorful taste.   Nutrition Facts Duck meat is rich in protein and is essential for strengthening the body. Galangal help the digestive system, shallots is rich with antioxidants and is healthy for  the heart, parsley maintains strong  bones and teeth, peppermint leaves nourish the eye’s vision and relief stress, leeks prevent constipation and reduce cholesterol in the vascular.   Ingredients 300 gram chopped duck meat 1 tablespoon pounded galangal 10 grams sliced shallots 1 tablespoon sliced leeks 1 tablespoon roughly sliced parsley 10grams peppermint leaves 2 tablespoons roasted rice 1 tablespoon cayenne chili 2 tablespoons fish sauce 2 tablespoons lime juice Fried shallots Fried crispy kaffir lime leaves for garnish Fried crispy dried chilies    


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Zone Northern

Yum Yod Makham (Tamarind leaves Salad)

Background Lanna’s tamarind leaves salad has many cooking recipes up to each community in the Northern Thailand. Tamarind leaves have sour taste and often used as ingredient to compliment the taste.   Nutrition Facts Tamarind leaves are used as laxatives and carminatives, sooth the cold and coughing. Onions is rich with Vitamin C and antioxidant agent, which help to prevent from diseases.   Ingredients 2 cups young tamarind leaves 1 cup sliced onion ½ cup fried shallots 1 tablespoon fish sauce 80 grams large tomatoes sliced in half 1 cup sliced pork rind 3 fried dry chilies


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Zone Northern

Kua Nhor Mai (Fried Bamboo Shoot)

Background The Northern Thai word for “Kua” means fry. This dish is very famous almost in every household.   Nutrition Facts Bamboo shoot is high in fiber, it controls the colon thus when bamboo shoot is consumed, the nutrients will be absorbed easily into the blood vessels. Moreover, it is rich with the protein from the pork and the condiments.   Ingredients 300 grams bamboo shoot 50 gram streaky pork 15 grams red chili 1 tablespoon chopped garlic Vegetable oil for frying Chili paste ingredients 7 bird’s eye chilies 15 grams clove of garlic 20 grams shallot 1 teaspoon shrimp paste 1 tablespoon fermented fish 1/2  teaspoon salt


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