Bcakground GaengHuaPlee or GaengPlee is one of the famous vegetable curry because of its health benefits and nutrition values, and very easy to find.   Nutrition Facts Banana blossomhelp to increase breast milk, sooths gastric ulcer and apthous ulcer.   Ingredients 400 grams Banana blossom 200 grams pork, cut into bite size 50 gramsspring onion, cut into chunks 5 gramschili 2 tablespoons fish sauce 5 cups water Curry paste ingredients 5 dried chilies 2 teaspoons thinly sliced galangal 3 tablespoons thinly sliced lemongrass 1 teaspoon salt 2 tablespoons sliced garlic 3 tablespoons thinly shallot 1 tablespoon fermented fish    

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    Background This spicy soup is very popular in north east of Thailand. It is similar to Tom yum in central of Thailand but the spicy ingredient for this soup is cayenne pepper and most of the time this soup was cooked with pork or beef. Its taste is not very sour but it has a mellow taste from all the ingredients.   Nutrition Facts Tom sab is full with health benefits from herbs and vegetables such as galangal, lemongrass and kaffir lime leaf. They help about digestive and circulatory system. Mushroom, bird chili and cherry tomato have high vitamin and parsley helps about gas in stomach and breathodour.   Ingredients 350 grams pork rib cut into pieces ½ cup Mushroom cut into half 30grams Lemongrass, cut in 1 inch size 10grams Galangal, sliced 80 grams whole Cherry tomato 40 grams whole Shallot 3 tablespoons Fish sauces 3 tablespoons Lemon juice 3 grams Kaffir lime leaves 15 grams sliced long coriander 8 Dried Bird chilies 1 teaspoon Cayenne pepper 10 grams Coriander leaves

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Background GaengKluay Dib is a curry using a cultivated banana as an ingredient because it can be found easily.   Nutrition Facts Cultivated banana contains tannins which help to treat gastric ulcer. Prevents from infection and help to decrease the acid in the stomach.   Ingredients 400 grams Unripe cultivated banana 100 grams streaky pork 50 grams Cha-om or Acacia Pennata 50 grams sliced WildbetalLeafbush (Cha Plu) 1 tablespoon sliced shallot Curry paste ingredients 15 bird’s eye chilies 10 grams cloves of garlic 30 grams shallot 1 tablespoon sliced galangal 1 tablespoon sliced lemongrass 1 tablespoon shrimp paste 1 tablespoon boiled fermented fish ½ teaspoon salt    

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