#Thai Red Prawn Curry Recipe

[about-asian-food-blogspot-com]

[ineffectualdemon]

Success!

Kiddo unlocked a new food!

Kiddo has major sensory issues with food but has been slowly expanding their diet over the years and especially the last year

Now it's really important that you understand that we don't force Kiddo to try new foods

We offer and make suggestions based on things they already like but we do not force them to eat it and we always have a back up safe food if they don't like something or don't want to try it

About a year ago Kiddo asked to try more foods from around the world. They wanted to try things from other cultures because "food from other places tends to be better"

So we signed up for Simply Cook because for all the food subscription services this one was most adaptable to Kiddo and worked better in regards to my health as they send herb mixes and pastes and oils but not any other ingredients

Since then we have tried a lot of recipes and most of them Kiddo has either liked or could eat but wouldn't have again and I think only 3 that they just couldn't eat

But today was a big one because almost all the recipes up to this point had chicken as a base because that's the meat Kiddo likes the best

Today though we had Thai Red Curry with prawns. No chicken in sight

Kiddo picked this meal to try! I was really proud of them!

And not only did they try the curry (from my bowl first to make sure they wanted their own bowl full) but they also tried one of the precooked prawns before we added it to the curry

And they liked it!

They liked it both in the curry and on its own!

Which means we have a new protein that Kiddo will eat! And that's huge!

Thats two new proteins in the last year! (they also discovered they quite like tofu when it's cooked in a sauce)

I'm so proud of them for wanting to expand their palate and choosing to try new foods when I know that can be really hard for them

And I'm delighted they found so many new flavours and foods they enjoy

[itsraineyday]

PRAWNS THAI RED CURRY WITH VEGGIES and CHICKEN BURGER (First Attempt!)

Hey there! I just cooked Prawn Thai Red Curry for the first time, and it turned out to be amazingly delicious! It's packed with flavours, and the spiciness was just perfect - not too overwhelming. My boyfriend loved it too! Also, I made a chicken burger, which tasted great, even though the photo doesn't do it justice.

Although I'm not an expert cook, I managed to pull this off because I'm living by myself now, and I have to cook my own meals. My boyfriend is a huge foodie, and I'm lucky to have him, but I'm not gifted with culinary skills. However, I'm trying my best to learn and improve.

I've been experimenting with a few recipes, but sometimes following cooking videos on YouTube can be tricky. They tend to cut certain scenes, which can result in a not-so-great experience. It's essential to know the correct ingredients and measurements to make a dish taste just as good as it looks.

So, to help ease this adulting, I am glad to discover Hello Fresh --Yes, I am using Hello Fresh every fortnight for one week of dinner meals; this is also good for beginners like me because it will create meals that are easy to follow, PLUS they will only deliver ingredients precisely to your needs! So there's no waste because I also hate wasting food! Every ingredient is exactly the correct measurement to achieve a delicious meal.

Have you ever tried cooking a new dish for the first time and it turned out to be delicious? Do you have any tips on how to make sure that the dish tastes as good as it looks, especially when following cooking videos on YouTube? Have you ever tried Hello Fresh to make cooking easier?

Raine xx

[ghostyknight]

Thai Fried Rice with Pineapple and Chicken Recipe This pineapple fried rice with chicken is a Thai street food recipe for a quick, curry-flavored meal made with crisp bacon, eggs, and green onions. 2 teaspoons fish sauce, 3 egg yolks beaten, 4 ounces chicken breast cut into small cubes, 1 tablespoon soy sauce, 1 teaspoon vegetable oil or as needed, 4 teaspoons curry powder divided, 1 red Thai bird chile pepper finely chopped, 2 tablespoons whole cilantro leaves, 3 slices bacon diced, 3 green onions finely chopped, 4 ounces tiger prawns peeled and deveined, 1/4 cup chopped fresh pineapple, 1/2 teaspoon white sugar, 3 cups cooked jasmine rice, 3 shallots sliced

[annueh29srecipes-blog]

Thailand's Green Prawn Curry, Serves 4-6

30ml/2tbs. vegetable oil

30ml/2tbsp. green curry paste(separate recipe)

450g/1 lbs. raw king prawns, peeled and deveined

4 Kaffir lime leaves, torn

1 lemongrass stalk, bruised and chopped

250ml/8fl oz/1 C. coconut milk

30ml/2tbsp. fish sauce ½ a cucumber, seeded, c ut into thin batons

10-15 Thai basil leaves, torn(tearing it is optional)

4 fresh green chilies, sliced, to garnish

(1) Heat the oil in a wok or large pan. Add the green curry paste and fry gently until it's bubbling and fragrant.

(2) Add the prawns, kaffir lime leaves, and chopped lemongrass. Fry for 2 minutes until the prawns are pink(really a light shade of red).

(3) Stir in the coconut milk and bring it to a gentle boil. Simmer, stirring occasionally, for about 5 minutes, or until the prawns tender. Sir in the fish sauce, cucumber batons, and whole basil leaves, then put ontop of the finished product the sliced green chilies and serve it from the pan.

Cook's Tip #1: If you can only get chicken breast fillets due to the price of seafood going up in your area, you can use the chicken breast in place of the prawns. Add them to the pan in Step 2 of the recipe and fry them until they are browned on both sides.

Cook's Tip #2: Save the skins and either fry them in the pan before you start the recipe, bake them in the oven while you're cooking, or airfry them.

[thehungrykat1]

Nara Thai Cuisine Receives Prestigious Thai SELECT Award for 2023

Nara Thai Cuisine in SM Megamall recently received its second Thai SELECT Award as a symbol of its continuing culinary achievements. This award is given only to selected restaurants in each country that pass the highest standards set by the Ministry of Commerce and the Royal Thai Government itself. The Hungry Kat was invited join the celebrations a few weeks ago as Nara Thai Cuisine presented its outstanding selection of authentic Thai dishes.

You can find its pioneering Philippine branch at the third floor of the SM Fashion Hall in SM Megamall. Nara Thai Cuisine started in 2006 in Bangkok and has since expanded to several branches across Thailand and other countries around Asia. It has consistently been voted as one of Bangkok’s Best Thai Restaurants and has just opened a new branch in Molito, Alabang.

It was great to be back at Nara Thai once again as we gathered with our other media friends for a bountiful Thai lunch. Nara Thai Cuisine uses authentic Thai recipes and serves them with quality ingredients prepared by their in-house Thai executive chef and Thai-trained sous chefs.

The Thai SELECT program aims to recognize and endorse authentic Thai cuisine and quality Thai restaurants and Thai food products all across the globe. The Royal Thai Government’s Department of International Trade Promotion, Ministry of Commerce gives the Thai SELECT award as a seal of approval. When you see this sign at a restaurant, it means that you are guaranteed to have a unique and authentic Thai dining experience every time you visit.

I started the afternoon by ordering my favorite Thai beverage, the Nara Thai Milk Tea (P185). I really love this compared to other milk teas especially because it is not too sweet. Another popular drink at Nara Thai is their Iced Lemongrass Tea (P165).

For our appetizers, the Roti with Massaman Sauce (P350) is a great way to begin our Thai adventure. Get a piece of the Roti bread and dip it in the massaman sauce which gives is a rich and deep curry flavor.

The Yum Phak Khom (P350) is a crispy starter with its fried spinach leaves served with a minced pork and prawn chili lime dip. The spinach is very light and crunchy with a mild kick from the chili dip.

Another tasty appetizer is the Goong Kabeuang (P550) or Deep Fried Crispy Prawns Pancakes. This is similar to an omelette dish but highlighted with flavorful prawns.

For those who like heavier starters, the Gai Pak Panang (P520) is a good option. These are Spicy Barbeque Chicken skewers served with vinegar that can also be a main dish by itself.

The Thai love their salads so the Som Tum Kai Khem (P520) or Papaya Salad with Salted Egg is also highly recommended. This is a refreshing and healthy salad dish complemented by the flavors from the salted egg.

The Tom Yum Goong (P480) is probably the most recognized soup dish from Thailand and Nara Thai Cuisine presents a very red and fiery version. The broth has big prawns in a spicy lemongrass and lime soup, but don’t let the bright red colors scare you, because the spice level is actually just right for Filipinos. I found myself able to handle the spiciness, so that means most diners should be able to as well.

Another soup option is the Kuay Tiew Rua Nua (P520) or Ayuthaya Beef Boat Noodles in Rich Dark Soup. This one comes with a meatier flavor without the spiciness.

Now let’s get to the main courses. The Gai Tord Krob Sauce Ma Nao (P520) is a Crispy Fried Chicken in Lime Sauce. This is a bit similar to lemon chicken but with a milder citrusy flavor.

I also love eating Thai curries so the Kang Kiew Wan Nuea (P620) or Green Curry Beef was another popular dish that afternoon. This was also served with white rice which is a must when eating curries.

For crab lovers like me, the Phu Phad Pong Karee (P920) or Stir-Fried Crab with Yellow Curry Sauce is another big hit. There’s no need to get your hands dirty because all the crab meat is peeled already. All you need to do is scoop up the crab meat and curry sauce and place them on your rice.

Speaking of rice, the Khao Phad Kra Prao (P385) or Fried Rice with Chili and Hot Basil can be a complete meal on its own. This is served with Chicken or Pork which you can mix up together.

One of the favorites that afternoon was the Phu Nim Tord Sauce Ma Kam (P990) or Fried Soft Shell Crab with Sweet Tamarind Sauce. These crunchy, bite-sized portions of soft shell crab were so flavorful and yummy, I wanted to have the entire plate to myself!

To complete our Thai journey, we had an assortment of colorful Thai desserts on our plate. These included the Khao Niew Ma Muang or Mango and Sticky Rice with Coconut Milk, the Bua Loy Kai Kem or Coconut Milk Rice Dumplings with Salted Egg, and the Khanom Tako Sakoo

That wasn’t all, because they brought out this giant Thai Summer Mix (P455) for everyone to marvel at and enjoy. This Thai halo halo version comes with Shaved Ice, Coconut Cream, Coconut Ice Cream, Red Monggo Beans, Kaong, Jackfruit, Nata De Coco and Water Chestnut. We also had the Durian Sticky Rice with its gooey and sticky rice covered in durian sauce and durian ice cream.

We would like to thank Nara Thai for hosting our lunch get-together and letting us experience their masterful Thai dishes once again. Congratulations to Nara Thai Cuisine for your second Thai SELECT award and the opening of your second branch in Alabang.

Nara Thai Cuisine

3/F SM Megamall Fashion Hall, Ortigas Center, Mandaluyong

(0917) 555-8424

www.facebook.com/narathai.ph

[thaicurrypaste]

5 Major Differences Between Thai and Indian Curry

Curry is enjoyed by everyone worldwide, no matter what their origin. Whenever you go to any Asian city or country, you will find different kinds of curries. It is a larger term that is used to describe any broth or soup from different Asian regions. In other parts of the world, curry has become popular, such as Thailand, Malaysia, and the Caribbean region. They use different methods of cooking and have influenced a variety of curries.

In this blog, we'll be talking about the five major differences between Indian curry and Thai curry. We will be talking about significant differences between Indian and Thai curries below:

● Both Indian and Thai curries have quite different flavour profiles. Indian curries typically use cardamom, cumin, mustard, coriander, and cinnamon. Thai red curry paste uses lemongrass, shrimp paste, galangal, and coriander roots. ● Thai Curry does not use any dairy products in its base. They use coconut milk, which gives it a creamy and mild flavour as compared to Indian curry. Indian curries usually start with dry spices such as onions, ginger, garlic, tomatoes, and sometimes cream or yoghurt. ● When it comes to the spice level, in Indian curry, the spice level can be different because of the recipe and region. In Thai curry, the spice level is generally higher depending on the amount and type of chilies they are using while cooking it. ● Indian curries often use pulses like lentils, chickpeas, or meat. Thai chefs frequently use tofu or seafood like fish, prawns, and so on. ● People love to eat Indian curry with basmati rice, whereas Thai curry is eaten with jasmine rice. Jasmine rice is often sticky and clumpy when it is cooked. The grain of basmati rice is longer than that of jasmine rice. It is also less sticky and dry.

The aforementioned are some of the major differences between Thai red curry paste and Indian curry. However, if you want to try it out yourself, then you should order Thai red curry paste from Veeba. They have a lot of different products, such as mayonnaise, pasta sauce, ready-to-cook sauces, and so on, at affordable prices. To learn more, visit their website today!

[islifearecipe]

[kolkatameat]

RED CURRY PASTE

Hassle Free, Quick Authentic Thai Cooking. No other Ingredients Needed Simply follow easy recipe given on back of pack and make delicious Red thia curry in just few minutes. Make  Red Curry with Chicken, Fish, Prawns, Paneer, Tofu, exotic vegetables like Yellow/Red Capsicum, Broccoli, Mushroom & Sweet corn. Serve with Rice, hakka, pad thai or flat rice noodles. Packed in Single Use Pack – Makes 4…

[hilal-grill]

What Ingredients Go Into Fish Curry?

There are a variety of ingredients that go into making Fish Curry. Here is a look at some of the more common ingredients used in Thai, Goan, Kerala, and Coconut Fish Curry. Once you've figured out which ingredients you want to use, you can start preparing the dish. Just be sure to keep a few things in mind!

Thai Fish Curry

Thai Fish Curry is a delicious and quick meal that is full of flavor and is very easy to make. All you need to do is simmer the fish in a rich Thai curry sauce. You can serve it with rice or vegetables. It also makes a great leftover meal or hot lunch. In addition, Thai Fish Curry is a great way to use up leftover fish.

Depending on the flavor you are looking for, you can try adding curry paste to the dish. You can find red, green, or yellow curry paste. You can use either one to add to your dish or use it to season your rice. It is usually served with jasmine rice. Once cooked, remove the lemongrass and lime leaves and serve.

Depending on the fish you're using, you can add a variety of different spices. You can also use whole fillets of trout, mussels, or hake. To make your curry more flavorful, add some fish sauce, lime juice, or garlic chili paste. You can adjust the amount of salt and spices as needed to give the dish the right taste. When serving Thai Fish Curry, make sure you serve it with rice.

Thai Fish Curry is a delicious dish that is easy to make and keeps in the fridge for two to three days. Just remember to keep leftovers in an airtight container in the fridge. You can also freeze leftover Thai Fish Curry. Just make sure to reheat it gently over a medium heat instead of reheating it in the microwave.

Goan Fish Curry

This simple curry is an excellent choice for seafood lovers. It is light, yet filling, and a perfect complement to basmati rice. Alternatively, you can serve it with flatbreads. You can also try making it with Mexican flour tortillas, if you are short on time.

Goan Fish Curry uses fish, coconuts, and coconut vinegar to add tangy flavor. The fish and coconut are cooked in the curry for about 20 minutes. You can also use prawns, golden anchovies, or smelt. These use less of the hot spices.

This traditional Goan recipe is easy to prepare and has a mouthwatering aroma. The recipe requires little preparation time, but is packed with authentic flavors. You can serve this dish at a kitty party, potluck, or buffet. Simply follow the ingredients in the following recipe to make a delicious dish.

The first step in making a fish curry is to marinate the fish. Salt and turmeric powder should be applied to the fish pieces. Next, prepare the masala. Mix all the ingredients into a blender or food processor. You should also add grated coconut and chopped onions. After a few minutes, you can add the fish to the curry. You can adjust the spices to taste. Serve the curry with steamed rice for a delicious meal!

To prepare Goan Fish Curry, you must begin by soaking the tamarind in water. When the tamarind reaches the desired consistency, add it to the pot and stir. Wait about a minute for the water to evaporate. Next, add the fish and cook for another five minutes.

Kerala Fish Curry

Kerala Fish Curry, also known as Nadan Meen Curry, is a delicious dish that uses coconut oil, coconut milk, and fresh fish. It's easy to make and tastes great with rice. You can find most of the ingredients in your pantry. Read on to find out more about the ingredients used in this recipe.

Coconut cream is an optional ingredient, but can give the curry a rich, creamy flavor. You can also use a thin coconut milk extract instead. Add grated fresh ginger to the curry. Depending on your preference, you can also use water to loosen the curry or prevent it from becoming too thick. To start, heat up some coconut oil in a small pan. Sauté shallots in it until golden brown. Next, add fenugreek seeds to the pan.

Once the fish is cooked, add the curry paste. You can either buy curry paste or make your own by using tamarind paste and water. You can also use freshly squeezed lime juice. Once the fish is cooked through, serve it over rice or mashed tapioca. Alternatively, you can prepare it the night before and eat it the next day.

If you want to make Kerala Fish Curry ahead of time, make the curry sauce the day before. It keeps well in the fridge for up to 3 days, if it's covered and stored in the fridge. Reheat leftovers in the fridge, but only within 2 hours after cooking, or they'll break up into smaller flakes.

Coconut Fish Curry

Coconut Fish Curry is an easy and delicious curry that combines curry paste with fish, steamed vegetables and fish. Coconut milk, fish sauce and brown sugar are added to the curry and simmered until the sauce thickens. The fish and vegetables should be cooked through and the curry should be well-seasoned. Serve with rice or couscous.

The recipe calls for white fish, but any kind of fish will work. Add a few fresh herbs (mint, basil and coriander), and sliced chillies. You can use bird's eye chillies or Fresno chillies. Once the fish is fully cooked, remove it from the pan and serve.

You can also use other white fish, such as Tilapia or Halibut. Just make sure to use white flesh fish, which will remain flaky and tender. For the best results, cook the fish under low pressure. Thicker fish can be cooked in just 3 minutes under low pressure. If you'd like to reduce the fat content of the curry, use low-fat coconut milk. You can also omit the curry leaves and substitute them with lime zest and Thai basil.

To make coconut fish curry, start by slicing the fish without the bones. Add the spices and coconut milk. Stir to combine the ingredients. When the fish is almost done cooking, add the coconut milk and garnish with fresh herbs.

Thai Fish Curry with Coconut Milk

Thai Fish Curry with Coconut Milk is a delicious dish that combines the rich flavors of red curry paste with the creaminess of coconut milk. The recipe also includes chopped vegetables and fresh fish. It only takes about 40 minutes to prepare and makes about four servings. It is very easy to prepare and the flavors will develop as it simmers.

This curry is bursting with seasonal vegetables and aromatics. It's a simple, delicious dinner that's perfect for any special occasion. The coconut-based Coconut Curry Sauce, lemongrass, and kaffir lime leaves add a hint of Thai flavor. It pairs well with boiled jasmine rice.

Coconuts are useful in so many ways, and their milk has many health benefits. Although many people thought coconuts had bad fat, new research is proving that coconut milk is a healthy, high-quality source of fat. If you can, use fresh coconut milk rather than canned. It also tastes better.

Thai Fish Curry with Coconut Milk is easy to make and can be stored in the refrigerator for up to two days. It can also be frozen and reheated if necessary. You can reheat the curry in the microwave or on the stove if desired. This dish is vegan and gluten-free.

To make Thai Fish Curry with Coconut Milk, you need to make the curry paste first. Start by mixing the red curry paste with the vegetables and cooking them for about 30 seconds. After five minutes, you can add the coconut milk. Stir the mixture until the coconut milk is thick and has reduced slightly. Once the coconut milk is thick, add the fish. Depending on your taste, you may also want to add mint leaves and cilantro.

Simple fish curry recipe

If you are looking for a simple fish curry recipe that is healthy and nutritious, try this recipe. This recipe is a simple preparation of fish cooked in coconut milk and spices. The coconut milk will help give the fish a delicious curry flavor. Add the coconut milk and mix it well. Cook the fish in the coconut milk for five to six minutes. Once the fish is cooked through, serve it over rice.

You can use fresh or frozen fish fillets in this curry. It is best to use fresh ingredients, since dried ingredients will alter the taste and texture of the dish. You can also use chicken or vegetables instead of fish, if you wish. If you have frozen fish, thaw it overnight in the refrigerator.

If you don't have fresh fish, use frozen fish or prawns. Cod loin fish filets work best in a fish curry. These fillets have a slightly sweet flavor that blends well with the curry. Alternatively, you can use any firm white fish. Just remember to cook it slowly and stir occasionally to prevent overcooking.

Next, prepare the vegetables. Start by removing the stems from the green and red peppers. Next, chop them coarsely. Put them into a large saute pan and cook until they are translucent. Next, add the yellow curry paste and cook for one or two minutes. Once the vegetables are done, add the coconut milk and chopped fish. Cover the pan and simmer for about ten to twelve minutes. Serve hot or cold, go to website.

[angsarapblog]

Thai Green Seafood Curry

Thai Green Seafood Curry

A nice classic recipe with a seafood twist, its creamy, its spicy and mildly sweet. Thai Green Seafood Curry is a Thai curry dish prepared with mixed seafoods like Fish, Squid and Prawns in a curry made with green chillies, kaffir lime leaves and coriander. Most of the curries out there are usually appearing in between red to yellow hues, green perhaps is the less popular one as they only appear…

[allwaysfull]

The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

[liubowserzh]

After trying Tom Yum soup numerous times at various southeast asian restaurants and amazed at how refreshing it is, I decided to have my own go at it. Here are some photos from me cooking it. 

I modified the recipe for the soup to encompass more seafood (cause they were just in the fridge and somebody needed to cook them) but the soup itself should be the same regardless of ingredients. 

Ingredients (pictured above): Prawns, Clams, Squid, Cherry Tomatoes, Thai Chili (red), green chili, mushrooms (any variety should work), tofu, coriander, lemongrass, ginger, garlic, butter 

Equipment: Large Pan big enough to hold the soup (do not use 2 separate ones)

Method 1: 

1. Remove head from prawns (keep it though) and take out shrimp thread 

2. Heat a pan to medium low and add add a chunk of butter (size of pinkie finger approx.) Add ginger, lemongrass, and garlic. When the butter has melted add in the shrimp body. Stir fry until the shrimp is visibly red on both sides. 

3. Put the stir fry to the side in a bowl nearby and place the shrimp head onto the pan. When liquid becomes visible, take a spatula and press on it with force. If done right, the shrimp oil (which is reddish in colour) should squirt from the shrimp and onto the pan. 

4. After pressing out the shrimp oil, add water into the pan, put a lid on it, and let it simmer for 10 minutes on medium low heat. There should be a clear reddish colour to the water due to the shrimp oil. 

5. Discard Shrimp head after the 10 minutes. Add in the shrimp from the bowl (with the lemongrass, ginger and garlic) along with mushrooms, squid, and clams. Also pour coconut milk, thai paste, white pepper, salt, curry powder. Adjust the various indigents to taste-- if it is too salty then add more coconut milk if the flavor is too weak add curry power or white pepper. Close lid and let it boil for 12-15 minutes. 

5.5 (Optional Step). If you would like your soup to be spicy, add in the green and red chilis along with the rest of the ingredients in step 5.  If you want it less spicy, add in chilis during step 6. 

6. Ensure that clams are done (they have all opened). Then add in the cherry tomatoes and coriander 1 minute after. Let it heat for another 2 minutes then the soup is ready to serve.  

The result for me was a semi-authenic but very delicious soup. I appreciated the lightness it had. I also think in the future it would be valid to experiment with more protein ingredients on top of the shrimp like I did here with clams and squid.  

[gingerpop42]

Food for when you’re broke (or in a pandemic)

Recently I’ve been compiling some simple recipes to make with storecupboard ingredients, so I thought I’d share. 

BBC - literally 21 recipes for when you’re broke  https://www.bbc.co.uk/food/collections/3_dishes_to_cook_when_youre_skint

ASDA sweet potato with eggs https://www.asdagoodliving.co.uk/food/recipes/sweet-potato-baked-eggs

ASDA - Rotolo (from Miguel Barclay)  https://www.asdagoodliving.co.uk/food/recipes/miguel-barclays-rotolo

Another ASDA - Vegan meringues https://www.asdagoodliving.co.uk/food/recipes/make-vegan-meringues

Bacon Tortellini (loads of other good recipes on this site too!)  https://www.saltandlavender.com/bacon-cream-cheese-tortellini/

Jamie Oliver’s Egg and Mango Chutney flatbreads https://www.jamieoliver.com/recipes/egg-recipes/egg-mango-chutney-flatbreads/

My own recipe - Thai Curry Prawns (serves 4)  4 tbsp thai red curry paste 4 tbsp peanut butter (smooth) 1 tbsp brown sugar 1 tbsp soy sauce Juice of 1 lime handful chopped coriander  1 x 400ml can coconut milk grating of fresh ginger 400g prawns (defrosted if frozen)  Put all the ingredients except the prawns into a pan and heat on medium until the sauce has thickened and come together. Add the prawns and cook for 5 - 10 minutes depending on how large they are (they will change colour when cooked). Serve with rice or noodles or whatever you like!  You can freeze this by making the sauce and letting it cool, then spooning out into tupperware. Add the raw (and not previously frozen) prawns and seal the tupperware - write on that it is and the date you froze it - and when you want to eat it simply defrost in the fridge and follow the instructions above.  Sainsbury’s Magazine - Gnocchi, Ham and Pea Gratin  https://www.sainsburysmagazine.co.uk/recipes/mains/gnocchi-ham-and-pea-gratin

BBC Good Food - Banana and Chocolate Galette https://www.bbcgoodfood.com/recipes/caramelised-banana-chocolate-galette

BBC Good Food - Squash and coconut curry  https://www.bbcgoodfood.com/recipes/squash-coconut-curry

[thehungrykat1]

AzuThai Restaurant Launches New Thai Menu

AzuThai Restaurant recently launched its new menu featuring well-loved Thai classics and exciting new dishes for its loyal customers. Established in 2008, AzuThai has been an institution in the Makati area, with guests and families coming back for its authentic, home-style Thai cuisine even with all the new Thai restaurants that have opened in the city.

The restaurant is managed by Chef J Gamboa and Malu Gamboa-Lindo, the same family that owns and runs the popular Cirkulo, MilkyWay and Tsukiji restaurants which are all housed in the same MilkyWay building. The Hungry Kat was invited last week to sample some of these authentic Thai dishes and it was my first time back here at AzuThai since the pandemic started.

Azuthai is open Mondays to Sundays for lunch and dinner. In 2017, AzuThai was the first restaurant in the Philippines to receive the prestigious Thai SELECT Award from the Thailand Ministry of Commerce for its authentic Thai cuisine prepared with Thai ingredients and recipes.

The dining room at AzuThai comes with a very homey and relaxed ambiance. The gardens outside add to the charming and laid-back vibe where you can enjoy a well-prepared lunch without the distractions of the busy city.

They also have private dining rooms which can house 8 to 30 guests. Our small lunch group got together that afternoon to rediscover the wonderful and authentic Thai dishes prepared by Executive Chef Watee from Bangkok, Thailand.

We started with some traditional Thai beverages such as the Thai Iced Tea (P150) and the Lemongrass Iced Tea (P150). Both were refreshing but I preferred the Thai Iced Tea with its milky tea blend.

Appetizers were served on the table starting with the Larb Moo (P595) or Crispy Minced Pork Salad with Chili. This doesn’t look like any salad I’ve seen before and I’m always happy whenever there’s more meat than vegetables on a salad. The dish is then topped with roasted rice powder and Kaffir lime leaves.

Next is a more familiar appetizer, the Satay Gai (P395). These are grilled skewered chicken served with peanut sauce and cucumber achar. The chicken is wonderfully grilled resulting in tender and smoky barbecue sticks.

I recommend ordering the Tod Man Goong (P595) for any occasion. This Crispy Fried Shrimp Cake comes with a sweet spicy dipping sauce and I’m sure kids and adults alike will love this crispy starter.

One of my favorites that afternoon was the classic Tom Yum Goong (P695). This is the traditional Hot and Sour Prawn Soup that Thailand is known for and AzuThai arguably serves the best one in the city. This hearty broth is prepared with tomatoes, mushrooms, lemongrass, Kaffir leaves and coriander to create a wonderful masterpiece.

It comes with big pieces of lovely prawns so I really enjoyed this soup. Thailand is known for making everything spicy, but the broth had the perfect balance of flavors and spiciness.

There’s also the Kai Jeaw Poo (P895) or Crab Omelet with super lump crabmeat, eggs, onions, soy sauce and served with a chili dipping sauce. This would a good dish for those early brunch get togethers.

Now let’s try some of the main courses at AzuThai. The Pla Naeng Ma Naw (P1695) is a steamed whole boneless apahap prepared with lime, fish sauce, garlic, coriander, chili. It’s a great seafood course that can be shared by the entire family.

You can’t go to AzuThai without ordering one of their curries. The Gaeng Hang Lay (P895) is a northern style pork curry made with pork belly, garlic, peanuts, shallots and hang lay curry. This is a thick curry that really goes well on top of rice.

On the other hand, the Gaeng Pet Phad Yang (P695) is a Roast Duck Red Curry made with tomatoes, pineapple, and coconut milk. This one is a bit lighter and comes with a different flavor and texture from the duck meat.

To go along with your curries, the Khao Pad Poo (P795) or Crab Fried Rice is a good option with crabmeat, eggs, oyster sauce, and spring onions.

Another Thai classic that I usually order is the Pad Thai Gai (P595) which is a stir-fried rice noodle dish prepared with chicken, egg, spring onions, and peanuts.

For desserts, we tried the Thai Style Halo Halo with Fresh Coconut Milk (P295) which is a cool and refreshing ending to our meals, but I really loved the Mango Sticky Rice Ice Cream Sundae (P350) with its fresh mango over warm sticky rice topped with homemade mango ice cream, coconut cream, and toasted rice.

Guests can even order desserts from MilkyWay like the popular Ginumis. AzuThai is also available for take-out and delivery from Tuesdays to Sundays with free delivery for orders of P2500 and above to Rockwell, Dasma, Forbes, Sanlo, Legaspi and Salcedo Villages. We would like to thank our hosts Chef J Gamboa and Malu Gamboa-Lindo for sharing with us their new exciting menu at AzuThai Restaurant.

AzuThai Restaurant

MilkyWay Building, 900 Arnaiz Ave., corner Paseo de Roxas, Makati City

8817-6252 / 8813-0671 / (0927) 136-1306

http://www.azuthai.com

www.facebook.com/azuthairestaurant

Instragram: @azuthai_makati

[thecookreport]

Thai prawn curry is a quick and easy dinner recipe made with red curry paste, spring onions and red pepper. It’s perfect served with rice or over noodles.