Category Archives: Curry

Curry has a long journey in culinary culture. The Influences of Thai Curry comes from the Indian Curry. Those of you who are food enthusiasts and had been in both India and Thailand know that our curries are so much different. Massaman is the closest thai curry to the indian curry because there is a little aroma that is similar to Indian Masala.

There are many ways to make curry, different versions of curry paste. Only in green curry paste, I have more than 5 different ways to make them. It would be dishonest to say I can cook curry in less than one hour. Curries, however easy you want to cook, need time to simmer until the meat becomes soft and absorbs all the ingredients – curry paste and coconut milk.

The faster version of curry is the fry curry.

All the curries are meant to be eaten with staple food like steamed rice, fermented rice vermicelli (khanom-jeen) or Chapati.

Crab Curry – Pooh-Pad-Pong-Kari – ปูผัดผงกะหรี่

Crab Curry - Pooh-Pad-Pong-Kari

This is my best curry for the moment. Usually I only eat green curry and I love crab, simple steamed, along with spicy seafood sauce. Until recently when I was in India and had the “ Indian” crab curry. I got curious and decided to make the Thai crab curry once. I love this so Read more…

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Spicy Chicken Curry – Gaeng Pa Gai – แกงป่าไก่

Spicy Chicken Curry – Gaeng Pa Gai

This Gaeng Pa is one of the spiciest curries there is. It’s not only chili hot from the curry paste, but also the spiciness from the wild ginger, green pepper and also the holy Basil. Sometimes I am keen on the spices and I will make this one. But you don’t have to worry; you Read more…

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Thai Steam Shrimp in Red Curry – Hor Mok Goong – ห่อหมกกุ้ง

Thai Steam Shrimp in Red Curry - Hor Mok Goong

This is the simplified version of Steamed Curry. We normally steam the mixture in banana leave’s folded as container. The base ingredient could be fish meat, seafood or pork, Shrimp is easier for me and this is my first time trying out this recipe and I have to say it is really easy and tastes Read more…

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Thai Green Curry with Shrimp – Gaeng kiaw wan Goong – แกงเขียวหวานกุ้ง

Shrimp green Curry - Gaeng kiaw wan Goong

This is the fastest Curry I could make and in my opinion, the best curry I have made so far. I got this recipe from a cooking show, but they used fried spareribs while I was thinking how to make the simplest, less complicated, but still authentic Curry. Now since shrimp cooks faster and I Read more…

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Chicken Massaman – Massaman Gai – มัสมั่นไก่

Chicken Massaman - Massaman Gai

Level : Easy. Total Time : 1 hour. This is the easiest curry to cook. With minimal work, you can impress your friends. My curry loving friends love this one and I believe anyone one can make this. There will not be an easier way to make curry, I think. Our idea, here, is to Read more…

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Mackerel Fish Thai Red Curry – Pa Naeng Pla In-Sea

Pa Naeng Pla In-Sea - Mackeral Thai Red Fish Curry

Ingredients: Fresh Mackeral 250 grams, debone and cut into preferred size. Red Curry Paste( Panaeng( thai) curry paste) 100 grams. Coconut cream 2 cup. Palm sugar 1.5 tablespoon. Fish Sauce for seasoning Lime leave, a few, clean and shred. How to make: Fry the curry paste in some coconut milk, mix well and keep adding Read more…

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Yellow Southern Curry with Spare Ribs – Gang Kua Kradoog Moo

Ingredients: Spare Rips 3oo grams, cut in 1 inch cubes. Southern Curry paste 150 grams. Coconut milk 500 grams. Lime leave 3- 4 pieces, fine chop. Pea Eggplant, 1 cup. Egg plant 6 pieces, cut in small quartet. Wild Ginger( Gra Chai in thai) fine slices, 2 tablespoon. Green Pepper Corn, 3- 5 corns, cut Read more…

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Shrimp Thai Red Curry – Panaeng Goong – แพนงกุ้ง

Ingredients serves 2 Notes Shrimp 300 grams Red Curry 2 tablespoon Panaeng Paste Coconut Milk 1.5 cup Small Eggplant 1 cup Lime leave 1 tablespoon Cut the lime leaves fine Holy Basil 1 cup Palm Sugar 1 tablespoon Fish Sauce 2 teaspoon Chili optional Chili is used to garnish How to make: Fry 2 tablespoon Read more…

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Chicken Green Curry – Gaeng Kiaw Wan Gai – แกงเขียวหวานไก่

Chicken Green Curry - Gaeng Kiaw Wan Gai

Ingredients serves 2 Notes Chicken meat 1 cup Cut the meat into 1-inch cubes Coconut milk 1.25 cup Green Curry Paste 2 tbsp Eggplant 4 pieces Small eggplant optional Solanum Torvum Sw. Sweet Basil leave 1 cup Lime leaves 2 pieces shed Vegetable oil 1 tablespoon for frying the curry paste Fish sauce 2 teaspoon Read more…

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