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.

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  Background One of the most popular ingredients for people in the southern part of Thailand is coconut as it is easy to find with various forms such as coconut milk, fresh sliced coconut or mix with other ingredients such as pork and herb. This technique becomes a signature recipe.   Nutrition facts Coconut highly contains fiber and good fat. 100 G of coconut meat contains 312 Kcal. Easy for digest and give high energy. Coconut is well-balance nutrition with pork and Thai herbs.   Ingredients 500 grams fresh coconut, grated 300 grams minced pork 30 pieces dried chilies ½ cup shallot, sliced 3 tablespoons garlic, sliced 1tablespoon galangal, sliced 3 tablespoons turmeric, sliced ½ cup lemongrass, sliced 5 pieces kaffir lime leave, thinly sliced 2 teaspoons pepper seeds 2 tablespoons shrimp paste 1 cup rice flour 1 tablespoon sugar 1 teaspoon salt    

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    Background It is originally called “ PadMee ” founded more than 100 years as a local dish of Chaiya district in SuratThani province. It is imilar to Pad Thai dish but the different is that Chaiya noodles have ingredients as pound dried chilies with shrimp paste and shallots and simmered with coconut cream and seasoned the flavor as sweet, salty and sour.   Nutrition facts Pad-Mee-Chai-Ya contains high carbohydrate from rice noodles that made from water and rice flour. Rice noodles provide you enough carbohydrate at 40% of your recommended daily consumption. The carbohydrate found in rice noodles promotes waste elimination and improves your digestive system as well. Shrimp contains high protein and we gain fat from coconut milk, vitamins and minerals from fresh vegetables.   Ingredients 200 grams soaked thin rice noodles or Chan noodles 120 grams shrimp, peeled 5 pieces dried red chilies without seeds 30 grams shallot, sliced ½ teaspoon shrimp paste 1/3 cup coconut milk 1 tablespoon fish sauce 1 tablespoon palm sugar 1tablespoon tamarind juice    

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