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Search Results for 'Phuket Curry paste'

The Mystery Dish of Southern Thailand I uncovered a mystery about my grandmother’s cooking during my last trip to Phuket. I asked around about Phad Maprow Khub Kruang Gaeng, a stir-fried, fresh grated coconut with Phuket curry paste. During my childhood and adult life, I had never seen it cooked or eaten or even mentioned by […]

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Phuket Red Curry Paste, My Aunt’s Recipe I have five women in my life that I am thankful everyday for their talents, strength and kindness. I grew up with my grandmother, mom and my three aunts. It was quite an experience.  When it came to culinary skills, my three aunts each had their own specialty. My aunt Pan specializes in curry paste […]

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Curry Without the Hurry Sometimes we can add a little creativity and time to an ordinary Thai curry dish and a magic spell happens. When you bring the food to the table it produces a touch to the heart as well as a gastronomic experience. When I returned home for a visit, my mom’s kitchen invoked […]

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Summery Curry  For Thai curry lovers like myself, I cannot think of any Thai curry better on a hot summer day than Phuket Red Curry Shrimp with Pineapple – Gang Kue Sapparod – แกงคั่วสับปะรด. Your Seattle summer will become a tropical paradise escape when you savor this summery curry. Pineapple has a nickname: “A Thousand Eyes Fruit” […]

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Southern Thai Red Curry Paste: A Blend to Suit Your Soul While I was in Thailand, I indulged myself everyday with Southern Thai curries. No curries taste as good as the ones you grew up with! In Bangkok you may find them at the food stand known as อาหารปักษ์ใต้ – “Aharn Pak Tai” – Southern Thai […]

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Love the One You’re With When you want to cook Thai food outside of Thailand and rare ingredients are missing or their availability is limited, we learn how to make substitutions for critical ingredients. Thus it often transpires that some ingredients in traditional dishes change over time. Green papaya salad – Som Tum – is […]

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Gone Fishing – ไปตกปลา Once again I found myself along Kamala Beach taking a leisurely walk—Dern Kin Lom—เดินกินลม—in Thai this means “walk to eat the wind.” I loved watching what was happening on the beach and wasn’t sure if I was walking slower, or the beach was getting longer, or I was simply spending so much […]

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Stink Bean: Top Ten Facebook Photo Can you smell that? Stink bean, called sator in Thai – สะตอ – is also known as Parkia or Petai. It is a flat edible bean that is large, but dense in texture. Whether fresh or cooked, it has a taste and aroma similar to asparagus, but 3 to 5 […]

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Eat the Jungle Papaya, Carica papaya Linn., is a native to South American and Mexico. From there it spread throughout tropical countries like the Hawaiian islands, Sri Lanka, India and Southeast Asia. In Thailand, we regard papaya as a herbaceous plant. The fruit shape is elongated and has a pointy tip. The green fruit is used […]

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A Gift from My Thai Kitchen Creating a homemade gift is a wonderful way to express your heartfelt thanks and appreciation for your friends, families or associates. Every year I like to come up with something from my kitchen that will interest the recipients and be easy for them to love, such as curry paste, […]

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Two Uncommon Ingredients in a Pot of Curry Stew My sister and I once had a dream that we would work together in our own restaurant in Phuket. But as it turns out, she has her restaurant and I am a culinary instructor here in Seattle. But we do share with each other what we […]

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My Love for Mushrooms My love for mushrooms was born when I was in my teen years in my Thai village. The village is surrounded by mountains on one side and rice fields on the other. It was a perfect place for wild foods. I learned to gather wild vegetables such as bamboo shoots and […]

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Kroeung is Khmer curry paste that is versatile for many curry dishes in Khmer cuisine such as famous national dish, Amok (fish cake), chicken curry with sorrel leaves or fish stew with seasonal vegetable. Like Thai curry paste, Khmer curry paste consists of fresh herbs which will give pungent flavor and aroma. This curry paste […]

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The Old Day & The New Way When I was in Thailand exactly a year ago, I created this recipe – Spicy Thai Coconut Chips. I wanted to create delicious snacks for upcoming cooking demo. At the same time I wanted the flavor to reflect my Southern Thai cuisine, specifically my grandmother cooking. After receiving […]

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A Walk for Remembering When I visit home, I often take a leisurely walk—Dern Kin Lom—เดินกินลม—in Thai this means “walk to eat the wind.” Today I walked on the beach and in the village just a bit before the sunrise, around 6am. During the first walk of each visit my mind can’t help but wander […]

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Chasing the Monkey Tails I have been home again on Phuket Island for a few days now but still haven’t gotten used to the weather yet. Not that I want to complain about 94°F weather that feels like 104° F because of the humidity. I always love my visits with family and the foods here […]

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Happy Mother’s Day

  TOD MAN PLA Phuket Fish Cake with Red Curry & Lime Leaf ทอดมันปลา Serves6 as a main dish, 12 as an appetizer Yield:3 cups to make about 12 patties Preparation time:20 minutes Cooking time:20 minutes 5 shallots, minced 4 cloves garlic, minced 2 tablespoons red curry paste 3 tablespoons chopped cilantro 1½ pounds snapper, […]

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Kin Khao Kan – กินข้าวกัน – Let’s Eat Together Kin Khao Rue Yang – กินข้าวหรือยัง – Have you eaten yet? This is the warmest greeting in Thai culture. It is used like “how are you?” in other cultures and is an everyday practice for greeting family members, friends, neighbors or a visitor who happens to walk […]

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The Best is on the Top and in the Middle Like custard, caramel grated coconut has a goodness that has many uses and places in dessert creations. I have a place in my heart for this sweet coconut delight. I chose an English name for this coconut dessert topping and filling – Caramel Grated Coconut […]

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Young Galangal – Kha Oon – ข่าอ่อน I have many fond memories of my apprenticeship at a young age to my grandmother in her kitchen. One of the tasks I performed was harvesting the tender stems and rhizomes—the horizontal, underground stem that sends out roots and shoots from its nodes—of the galangal plant. In the old days, we had […]

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