Thai Curry Recipe | Pranee's Thai Kitchen

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~Stuffed Sweet Pepper Green Curry Recipe~

Posted in Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, tagged curry without the hurry, Phuket Cuisine, Sweet Pepper, Thai Cooking in Seattle, Thai Cuisine, Thai Curry, Thai Foods, Thai Green Curry Sauce on February 26, 2017| 4 Comments »

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 a fond memory of her preparing stuffed southern style eggplant in Phuket red curry sauce — her specialty. The Thai people often speak the language of the heart with food, and I remembered well those days of a warm welcome home. My version of stuffed sweet peppers in green curry sauce was prepared and served at my family table here in Seattle. I took a few photos, knowing that one day I would share this curry recipe so that you could try this curry without the hurry: Braised Stuffed Sweet Peppers in Thai Green Curry.

Stuffed Sweet Pepper Thai Green Curry with Thai Eggplant

Braised Stuffed Sweet Peppers and Thai Eggplant in Green Curry

With only a little effort you can surprise someone with a memorable result when you prepare Braised Stuffed Sweet Peppers in Green Curry Sauce. I chose to make this dish with the mini bell peppers that are available in the market all year round so you can enjoy this recipe at any time. My favorite times for preparing this dish is in the fall when local varieties of sweet peppers are available, or in the winter when the weather is cold, but the kitchen is cozy and warm. You can cook without the hurry—just let the peppers simmer away without the worry and enjoy the fragrance throughout your kitchen.

Stuffed Sweet Peppers

Use a paring knife, slit the peppers on one side and open them with one straight line the length of pepper. Using your thumb, press at the bottom and with your index finger press at the top, squeezing the pepper to make it open up. Remove the seeds then stuff in the meat mixture. If desired, you can complete this step ahead of time and keep the stuffed peppers in the fridge until you are ready to cook them.

Thai Eggplant

Thai eggplant is a typical vegetable to add to green or red curries. You can make this recipe with or without them. Simply remove the stems and cut each of them into 6 wedges. Soak the wedges in salted cold water to prevent the eggplant from turning brown. Drain them just before adding to the curry.

Gaeng Keow Wan Prik Yad Sai

Stuffed Sweet Pepper Green Curry

แกงเขียวหวานพริกยัดไส้

I love to prepare this dish and once taught it to my Seattle area students during the winter months. The best part is letting the stuffed sweet peppers braise away in the green curry sauce. Don’t worry about the time, the curry has a way of telling you when it is ready when the fragrance of the sweet coconut milk, spices and herbs reach their highest level.

Serves: 4 to 8

8 small, whole mini sweet peppers, or Anaheim peppers

1 clove garlic, peeled

1 tablespoon chopped cilantro stems

5 black peppercorns

1 pinch of salt

½ pound coarse-ground chicken

1½ cups coconut milk

2 to 3 tablespoons green or red curry paste

4 kaffir lime leaves or lime peel

4 Thai eggplants, please see the preparation above

½ to 1 tablespoon sugar

1 teaspoon fish sauce, as needed

¼ cup basil leaves

Use a paring knife to slit open peppers on one side with one straight line the length of pepper. Then use your thumb at the bottom of the pepper, and your index finger at the top to squeeze them open; remove the seeds.

Place garlic, cilantro stems, black peppercorns and salt in a mortar. Pound with a pestle until they become a paste. Place into a medium-size bowl with the ground chicken and mix well. Stuff the meat mixture into the peppers and set aside. (This step can be done ahead of time and the stuffed peppers kept in the fridge until ready to cook.)

In a saucepan on medium-high heat, bring ½ cup of coconut milk and green or red curry paste to boil; stir well. Let the mixture cook until the oil separates and curry is fragrant, about 5 minutes.

Add kaffir lime leaves or lime peel and stuffed peppers to the mixture. Add the remaining 1 cup coconut milk to cover all ingredients; bring to a boil. Let cook on medium-low heat for 8 minutes, then stir in Thai eggplant and keep cooking until the chicken filling is cooked and the peppers are soft, about 7 minutes. Check the center of the stuffed pepper to make sure chicken is done, then stir in sugar, fish sauce and basil leaves. Bring mixture to a boil and remove from heat. Serve with steamed jasmine rice.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

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For more in-depth in Thai ingredients and Hand-on Cooking Class please check out

Pranee’s One day Asian Market Tour & Cooking Class at Pranee’s Thai Kitchen

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~Red Curry Shrimp with Pineapple Recipe-แกงคั่วสับปะรด~

Posted in Pranee's Tips & Techniques, Recipes, Thai Curry Paste, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, tagged Red Curry with Pineapple and Shrimp, Thai Cuisine, Thai Curry, Thai RecipeBlog on June 15, 2015| 3 Comments »

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.

Phuket Pineapple

Pineapple has a nickname: “A Thousand Eyes Fruit”

Pineapple is native to South America, but it finds itself at home throughout tropical climates such as Hawaii and the countries of Southeast Asia. Growing up in a village in Phuket, Thailand, I believed that it was native to Phuket because I saw it everyday on the plantation, on the mountain side, at the roadside stand, and at the market. My family served a few kinds of pineapple dishes every week. In a later post I will share with you more stories and pictures of Phuket pineapple.

Ripe Phuket Pineapple

A juicy fresh pineapple is ideal, but when fresh ones cannot be found, canned pineapple is a good substitute. If you use fresh pineapple and want to learn how to peel it, here are a few pictures from my past travels. Please give it a try. Many countries in Southeast Asia such as Vietnam, the Philippines and Thailand, practice this same preparation technique. We leave the stem to hold onto, remove the peel and the eyes, then remove the stems. The photo below is from my trip to Vietnam.

Remove Pineapple Eyes in Diagonal Lines

After peeling, remove the eyes using diagonal cuts, and then cut off the stem. Next cut the fruit into wedges, removing the core, and cut them into chunks the preferred size. The photo below was taken in my village during the preparations for my uncle’s birthday party.

Cutting a Half of Pineapple into Wedges

I recommend you visit Simply Recipes for more pictures of the cutting technique

Summery Thai Curry

What makes this curry summery is the addition of the pineapple. It adds a fruity flavor that is both sweet and sour, which cools down the spiciness without cutting out the delicious spices and herbs. This recipe is for my childhood dish—my hometown Phuket Shrimp Curry with Pineapple.

Red Curry Shrimp with Pineapple and Cilantro

GEANG KUE SAPPAROD

แกงคั่วสับปะรด

Red Curry Shrimp with Pineapple and Cilantro

Pineapple—fresh or canned—adds a delicious fruity sweet and sour balance to this dish. The marriage of the fresh Kaffir lime and cilantro leaves make the dish so perfect on its own. Coconut milk is there to add flavor and balance and a hint of spice. If you have time, I recommend you use my aunt’s Phuket Red Curry Paste Recipe for the best results. For a local or seasonal touch, local mussels would do really well instead of shrimp. And if you want to give it a try, a firm ripe peach at the end of the season creates a nice farewell to the summer as well.

Serves 4

Preparation time: 20 minutes

Cooking Time: 10 minutes

3 tablespoons canola oil

3 tablespoons red curry paste

1 cup coconut milk, divided

½ cup water

½ cup fresh or canned crushed pineapple with juice

1/3 cup fresh or canned pineapple chunks

1 tablespoon sugar

3 Kaffir lime leaves

16 shrimp, peeled and deveined

¼ cup cilantro leaves, for garnish

In a medium size pot, on medium-high heat, stir canola oil and red curry paste together until fragrant. Stir in ½ cup coconut milk and cook until oil separates from the curry paste. The color of the oil should be red. Stir in the remaining ½ cup coconut milk and the water and bring to a boil. Add crushed pineapple with juice, pineapple chunks, sugar and Kaffir lime leaves and let cook for 2 minutes on high heat. Then stir in shrimp and let cook until the shrimp are pink, curled, and opaque in color. Garnish with cilantro. Serve right away with steamed jasmine rice.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Related Links

~ Phuket Red Curry Paste, My Aunt’s Recipe (Pranee’s Thai Kitchen)

Social History of the Pineapple: (http://levins.com/pineapple.html) Super food: (http://greatist.com/health/superfood-pineapple) How to Cut a Pineapple (http://www.simplyrecipes.com/recipes/how_to_cut_a_pineapple/) Pineapple: (http://www.food.com/library/pineapple-278)

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~Southern Thai Red Curry Paste~

Posted in Recipes, Thai Curry Recipe, tagged Khroeung, Thai Curry Blog, Thai Red Curry Paste on October 22, 2013| 3 Comments »

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 Cuisine.

Perhaps it would be best if I could give you a snap shot of what Thai curries are like in my village on Phuket Island. The everyday Thai curries here are mostly red curries enjoyed with steamed jasmine rice. However, behind all these great curries, it is the curry paste itself that makes these curries stand out from each other. There are many curry pastes available in the market such as massaman or yellow curry. These are well-loved, but often for special occasions like a wedding or purchased from special vendors. There are also some green curry pastes available, but they are mostly used in Thai restaurants in the tourist area, and vendors offer them for variety and to venture out to cuisine from Thailand’s central region. For this blog post, I will talk only about the various types of red curry pastes, the mainstay of all Thai curries.

Southern Thai curry merchant

A curry merchant such as Ja (“sister”) above can create a special blend for you with additional dry spices. You can discuss with her what ingredients you want incorporated into your curry and ask for the level of heat you prefer. For example, if you are cooking a game meat, the curry expert would add a few teaspoons of Sa Curry Powder to her recommended type of red curry. In Phuket, curry costs approximately 100 Baht a kilogram – about $3. And a small batch of 1 keet – ๑ ขีด- (100 grams) – ๑๐๐ กรัม sells for 10 Baht, about 35 cents. One hundred grams of curry paste is a good amount for making one curry dish for a family of four.

My favorite curry merchants in Phuket are from Phuket Town Municipal Market and Kamala Beach Open Air Market. On my recent trip, during my first day at the open air market, my sister and I purchased เครื่องแกงส้ม – Krueng Gaeng Som – sour red curry paste; and เครื่องแกงพริก – Krueng Gaeng Prik – water-based red curry paste; เครื่องแกงเผ็ดกะทิ – Krueng Gaeng Kati – coconut milk-based red curry paste; and เครื่องแกงผัดเผ็ด – Krueng Gaeng Phad Phed – stir-fry based curry paste. And most importantly, we also purchased a genuine shrimp paste from a known source and artisan. Shrimp paste plays an important role in curry paste. Most curry pastes in the US have a small amount of shrimp paste already blended in.

Shrimp paste, red curry paste for curry, and for stir-fry

The photo above from the left: kapi – shrimp paste; เครื่องแกงผัดเผ็ด – krueng gaeng phad phed – red curry paste for stir-fry style; เครื่องแกงเผ็ดกะทิ – krueng gaeng phed kati – coconut milk based red curry paste

Red curry paste is a mainstay in the Thai curry world. If you walk by food stalls on the street with a display of various curries, it is likely that many of them will be different variations of red curries. One type of curry paste doesn’t limit the home cook to making just one curry. There is no limit to your imagination to create curries with all sorts of combinations, with one type of protein such as meat, seafood or poultry and your choice of available seasonal fresh vegetables. There are many keys to what makes Southern Thai cuisine different from other regions; the southern curries is definitely one of them.

I hope you find the explanation below of four types of red curry pastes and a style of cooking helpful, and that you will get a chance to prepare some of my Thai red curry recipes.

Phad Phed Sator Goong – Stir-fried Spicy Stink Beans with Prawns

1) Krueng Gaeng Phad Phed – เครื่องแกงผัดเผ็ด – is a red curry paste specifically designed for a sharp, pungent, hot, and bold flavor. It adds an extra bold flavor to all stir-fries. You may add fresh green peppercorns to stir-fried curries. Typically cooking oil is use for stir-frying, with a little water added to make a sauce. But if the taste is too pungent, a tablespoon or two of coconut milk will reduce the intensity. Please see the recipes that I posted previously on this blog: Phad Phed Talay Tua Fak Yao – Thai Spicy Stir-fried Seafood with Yard Long Bean and Phad Phed Sator Goong Phuket – Stir-fried Spicy Stink Beans with Prawns Phuket Style.

Red Curry with Morning Glory and Salted Croaker

2) Krueng Gaeng Phed Kati – เครื่องแกงเผ็ดกะทิ – is a typical red curry paste. It is a basic paste that is typically cooked with meat, seafood, or poultry and vegetables. In America, and around the world, you will see many brands of red curry paste such as Mae Ploy, Thai Kitchen and more. They are not exactly the same as my hometown version, but I often use them to substitute for each other with a hotter flavors and less red in color. For an even hotter version, you can ask a curry merchant for Krueng Gaeng Phed Kati Piset. Please check out my recipe for Gaeng Tapo Pla Kem – Red Curry with Morning Glory and Salted Croaker.

Gaeng Pah – Jungle Curry with Green Papaya

3) Krueng Gang Prik – เครื่องแกงพริก – is a red curry paste specifically for water-based curries such as Gaeng Prik – Phuket Black Pepper Curry, which is similar to Geng Pah – Jungle Curry. Jungle Curry is a rustic curry paste we often use with wild fresh herbs and with wild boar. Gaeng Tai Pla – fish maw curry – has more black peppercorn than regular curry paste. Please check out my recipe Gaeng Pah Marakor – Phuket Jungle Curry with Green Papaya.

Fish Head Sour Curry with Bilimbi

4) Krueng Gaeng Som – เครื่องแกงส้ม – is a red curry paste specifically for sour fruit broth / water-based red curry with fish or seafood. The sour broth could be from the fruit, tamarind, or lime juice. The most famous one is Gaeng Som Pla Nor Mai Dong – sour curry fish with bamboo shoots. You can find this anywhere in Thailand. In Pranee’s Thai Kitchen I posted Gaeng Som Pla Talingping – Fish Head Sour Curry with Bilimbi Recipe. There are so many versions of seafood, sour fruit and vegetable pairings that you can create almost a hundred versions of sour curry in Southern Thailand.

Among these four curry pastes, my personal favorites and the ones I have had most often are the Phad Phed and Gaeng Som.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Phuket Red Curry Paste (praneesthaikitchen.com)
Thai Red Curry Fish (abbiecooking.wordpress.com)

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~Khmer Chicken Curry with Sorrel Recipe~

Posted in Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, tagged ยอดใบมะขามอ่อน, Cambodian Cuisine, Eat locally, From Farm to Table, sorrel, Thai Cooking in Seattle, young Tamarind leaves on May 22, 2013| Leave a Comment »

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 not acceptable without green papaya, so how do you create this traditional dish when the freshest texture and flavor are important and all you can find is an aging and bitter green papaya? My friend in Switzerland and some Hmong farmers in the Pacific Northwest use sweet, fresh local carrots from their gardens in place of the hard-to-find green papaya. The homesickness for this traditional dish can be cured by the sound of the mortar and pestle and the pungent authenticity of the rest of the ingredients. I never forgot the taste of the Som Tum I ate in Switzerland after being away from Thailand for two months for the first time. Love the one you’re with!

Khmer Chicken Curry with Sorrel

The best and freshest ingredients from our garden can also replace the absent or impossible to find tamarind leaves. This is perhaps what led me to this next local Pacific Northwest ingredient—sorrel—and the discovery of a pattern of substitutions: the similarity of the texture of carrots to that of green papayas, the similarity of the flavor of sorrel leaves to young tamarind leaves, and the similarity of the flavor and texture of green apples to green mangoes. I am not here to change Thai cuisine. These new dishes arenot the same as the old, but the substitution of nostalgia for a traditional culinary love affair.

Young tamarind leaves

My photos from a fresh market in Surathani

Young Tamarind Leaves

ยอดใบมะขามอ่อน

Yod Bai MaKham Oon

Young tamarind leaves have been used as food in Southeast Asia for a long time. My family and other Thais in my village cook them in vegetable stews like Tom Som and use them to add a sour flavor to coconut milk and non-coconut milk based curry dishes. In addition to having a delightful tangy sour taste, tamarind leaves have a medicinal benefit: they are packed full of vitamin A.

Sorrel – ซอรเรล – Rumex acetosa

Sorrel– ซอรเรล- Rumex acetosa is native to Europe and northern Asia. Only 15 years ago, I discovered cooking with sorrel for the first time. It was at a Thai community kitchen when some elders from Lao and Cambodia brought a fresh sorrel and vegetable condiment. Then my friend Ruth Huffman showed me the sorrel in her garden. Ruth uses it as a leaf vegetable and culinary herb. Now I have three vegetables in my garden from the Polygonaceae (buck wheat) family: regular sorrel, sorrel ‘raspberry dressing’, and rhubarb. Sorrel is recommended for eating in small quantities because of its oxalic acid content. High levels of oxalic acid, like in the green in rhubarb leaves, can be a poison. In the recipe below, you can use more Swiss chard if you do not have sorrel and simply add more lime juice as desired. I am staying in town this summer and you will find me posting more Thai recipes made with wholesome local sustainable foods. My summer lifestyle is big on gardening, grilling, and entertaining outdoors.

Khmer Chicken Curry with Sorrel

From left to right, I combine regular sorrel, sorrel ‘raspberry dressing,’ and baby Swiss chard from my garden in this curry.
You can find sorrel and Swiss chard all year long in the Pacific Northwest.

Khmer Chicken Curry with Sorrel leaves

แกงไก่เขมรใบซอรเรล

Gaeng Gai Khmer Bai Sorrel

The delightful taste of Khmer chicken curry with sorrel leaves can make it hard to make the recipe stretch to six servings. This curry is more of a comfort food, reminiscent of vegetable stew, with a hint of citrus curry—rice porridge with a wonderful aroma. It is packed with health benefits from fresh turmeric, galangal, and tamarind or sorrel leaves. The curry is flavorful, but not hot, and the coconut milk is only required to taste. The toasted rice makes the soup rich in texture but light in taste. I enjoy this as a one-dish curry meal with a bit of steamed rice on the side. This recipe tastes best made with fresh Khmer Curry Paste or Phuket Curry Paste.

Serves: 4–6

3 tablespoons canola oil

1 chicken breast or 4 chicken thighs, sliced

5 tablespoons Khmer curry paste 0r 3 tablespoons Phuket Red Curry Paste or 3 tablespoon Thai red curry paste

2 tablespoons fish sauce

1/4 cup to 1/2 cup coconut milk

3 to 5 tablespoons toasted rice powder

2 cups sorrel leaves

2 cups Swiss chard leaves

½ tablespoon lime or tamarind concentrate

1 tablespoon palm sugar, optional

Heat a pot with a heavy bottom on medium-high heat, then stir in canola oil, chicken, and Khmer curry paste; cook until fragrant and you see the oil separate out from the remainder of the ingredients. Pour in 1 cup water and let cook on medium heat with the lid on until the chicken is tender, about 10 minutes.

Stir in coconut milk and toasted rice powder and cook for 5 more minutes. Stir in sorrel, Swiss chard leaves, and lime juice and cook for 30 seconds. Serve right away with warm steamed jasmine rice.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

I grow sorrel, sorrel “raspberry dressing” and Swiss chard in the same pot

Tamarind Health Benefit – Fruits – leaves – Seeds – Flower (healthandbeautypages.com)
How to make Tamarind Concentrate (praneesthaikitchen.com)
Sour Soup with Chicken and Tamarind Leaves (feastasia.casaveneracion.com)
50 things to do with fresh sorrel (chocolateandzucchini.com)
Kroeung Khmer Curry Paste Recipe (praneesthaikitchen.com)
Misunderstood Weeds Part 4: Sorrel (ramblingofabikegardener.wordpress.com)
Sorrel soup with spot prawns (theglobeandmail.com)

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~Stir-fried Spicy Stink Beans with Prawns Phuket Style Recipe~

Posted in Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, Thai Stir-fry Recipe, tagged Thai Cooking Blog Recipe on June 27, 2012| 8 Comments »

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 times more powerful. You may never have heard of it or seen it before. Sator looks a like a large fava bean but is found on a large tree that only grows in southern Thailand, the neighboring countries south of Thailand, and near the equator. At home in Thailand, I have 55 Sator trees in various stages of development. It happens to be a native plant that survives on hilly mountains and thrives side by side with my durian tree. A perfect pair, stinky fruits and stink bean.

The scientific term for sator is Parkia speciosa. One cluster has from 3 to 15 pods and each pod can have 6 to 16 beans. Sator, like asparagus, has an amino acid that is responsible for the noticeable smell. Southerners, like my family and friends, are delighted when the short sator season finally arrives and they prepare and share sator dishes and photos. Below is a picture my niece posted on Facebook on May 30th; many of my friends and other chefs from Thailand did the same. Perhaps the famous smell of this rare edible bean is precious for those who value its deliciousness and take culinary pride in this special bean.

Phad Phed Sator Goong – ผัดเผ็ดสะตอกุ้ง

One of many food photos of a stink bean dish. This is one my niece posted on Facebook. The dish was prepared by my sister Rudee. It is a one dish meal of Stir-fried Spicy Stink Beans with Prawns served over steamed jasmine rice.

The middle of May is the beginning of sator season in southern Thailand. As the bean starts to make its appearance, sator fans get so excited. The most famous stink bean dish of all is Phad Phed Sator Goong – Stir-fried Sator with Prawns.

Sator and durian grow side by side in Phuket

Sator, สะตอ, grows wild in Phuket, a twisted cluster bean that grows on a tall tree, often side by side with durian.

What is Sator, Parkia or Petai?

It is an honor to once again present you with a local dish cooked by a local home cook, my friend Varunee who also teaches southern cooking on my culinary tour. Varunee will present you with Phad Phed Sator Phuket – Stir-fried Spicy Stink Bean with Prawns, Phuket Style. This is the way my mom and her mom and the local people in Phuket would cook it in their kitchens for family and friends. Please feel free to modify the recipe to suit your liking. There is no substitute for sator, however you can enjoy this recipe with any seafood or with other vegetables such as asparagus, fava beans or edamame for a similar texture.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir-fried Spicy Stink Beans with Prawns, Phuket Style

Phad Phed Sator Goong Phuket

ผัดเผ็ดสะตอกุ้งภูเก็ต

Serves: 4

3 tablespoons vegetable oil

3 cloves garlic, peeled and chopped

2 tablespoons Phuket red curry paste, or any brand from Thailand

1 teaspoon shrimp paste, optional (omit it if you use Mae Ploy Brand red curry paste)

8 prawns, shelled and deveined

1/4 cup water

1 tablespoon soy sauce

1 teaspoon palm sugar or brown sugar

1/2 cup Sator or Parkia beans, fresh or frozen

3 Kaffir lime leaves, center vein removed

Heat a wok on high heat until it is hot, pour in vegetable oil and then stir in garlic, curry paste and shrimp paste. Stir well until fragrant, about 1 minute. Stir in prawns and stir for 30 seconds. Pour in water. Stir well until curry paste and oil are well-combined and prawns are cooked well in the sauce. Stir in soy sauce. Stir in palm sugar until well-combined.

Fold the Kaffir lime leaves lengthwise, remove the vein, then add the leaves to the wok. Stir in sator. Stir back and forth until the sator is partially cooked. Be careful not to overcook the prawns or the sator, which doesn’t need to be cooked very long. A shorter time is better for sator to keep its crunchy texture. Remove Kaffir leaves. Serve hot with steamed jasmine rice.

Please see instructions and photos below for cooking step by step.

Varunee shows you how to prepare her Phad Phet Sator Goong Phuket Style

My friend Varunee will show you how to prepare a famous Phuket dish Phad Phed Sator Goong, Stir-fried Spicy Stink Beans and Prawns, Phuket Style. Please enjoy her cooking.

Red curry paste and shrimp paste

In Phuket there are two kinds of red curry paste. One is for coconut-based curry and one is for stir-fries without coconut milk or with very little—just about 2 to 4 tablespoons coconut milk to make the sauce or to tone down the spicy level of the dish. Please do not be overly concerned with this level of complication, use Mae Ploy or Thai kitchen brands as you wish. For the best results, I recommend my Phuket Red Curry Paste Recipe.

Cooking oil and curry paste

Heat a wok on high heat until it is hot, pour in vegetable oil and then stir in garlic, curry paste and shrimp paste.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir in prawns and stir for 30 seconds.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Then pour in water and stir well until curry paste and oil are well-combined, making a good sauce, and the prawns are cooked well.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir in soy sauce.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Stir in palm sugar until well-combined.

Phad Phed Sator (Parkia) Goong – ผัดเผ็ดสะตอกุ้ง

Fold the Kaffir lime leaves, remove the veins, then add the leaves to the wok.

Stir in Sator – Stink bean

Stir in sator.

Phad Phed Sator Goong – ผัดเผ็ดสะตอกุ้ง

Stir back and forth until the prawns are cooked and sator is partially cooked. Be careful not to overcook the prawns or sator. A shorter time allows sator to keep its crunchy texture.

Credit: Khun Varunee

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Pranee’s Phuket Red Curry Paste Recipe (ilovethaicooking.wordpress.com)
Pranee’s Stinky Leaf Omelete Recipe (ilovethaicooking.wordpress.com)
How to Open Stinky Fruit, Durian (ilovethaicooking.wordpress.com)

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~Phuket Jungle Curry with Green Papaya Recipe, Gaeng Pah Malakaw~

Posted in Pranee's Tips & Techniques, Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, Thai Vegetarian Recipe, tagged Green Papaya, Jungle curry, Recipes, Thai Cuisine, Thai Foods, Traditional Thai Cooking on February 8, 2012| 5 Comments »

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 in savory dishes such as green papaya salad, Gaeng Som (sour curry), Gaeng Kati (red curry), Gaeng Ohm (pork stew), or it is pickled or candied, stir-fried with egg, or used as a vegetable condiment. In our garden, when we want to have a ripe papaya we allow the green papaya to mature on the tree until a good portion of yellow and orange appears on part of its green skin. Then we pick the papayas and keep them covered with a rice sack until they fully ripen. Because the papain protein enzyme helps the digestive system, green papaya salad is an ideal side dish to accompany the grilled meat dishes common to Thai and Vietnamese cuisines—think of green papaya salad instead of coleslaw.

It is best to buy papaya with a great hint of yellow or orange color. When soft to the touch, peeled and seeded, ripe papaya is great eating fresh or in a smoothie.

Papaya is a great source for Vitamin A, C, folate and potassium. For an in-depth nutrient analysis please visit whfoods.com.

Thais eat fresh ripe papaya with a squeeze of lime and some sea salt. The seeds have a peppery flavor, but I haven’t come across Thais cooking with the seeds. We discard them, but Hawaiian cuisineuses the seeds in salad dressing.

Green Papaya

Papayas at the young and green stage are ideal for Thai, Laotian and Vietnamese cuisines. A few examples include the Thai green papaya salad Som tam which also know as Papaya Pok Pok–a fun name that comes from the sound that is made during preparation when the ingredients are pounded with a mortar and pestle. The Vietnamese movie The Scent of Green Papayaoffers an insight into the relationship of green papaya to Vietnamese cuisine and people. I personally have many stories to share about papayas.

Yield: ½ cup

1 shallot, halved and peeled

6 garlic cloves, peeled

¼ cup minced lemongrass, about 1 stalk

1 teaspoon salt

1 teaspoon dry turmeric

½ to 1 tablespoon chili pepper flakes, or 10 to 15 dry Thai red chilies

1 teaspoon shrimp paste or 1 tablespoon miso paste or anchovy paste

1 tablespoon black peppercorns

¼ cup cooking oil

Place everything except the oil in the food processor. While the processor is running, pour in cooking oil as needed. Blend until smooth.

Phuket Jungle Curry with Green Papaya

Gaeng Pa Malakaw Moo

แกงป่ามะละกอกับหมู

The exotic blend of peppery non-coconut curry with wild vegetables creates the flavor profile inspiration for this dish. I am glad most Thai restaurants carry it on their menus. You may be wary of any spicy Thai curry without coconut milk, but you will be amazed how each vegetable in this curry has it own sweetness when it’s cooked. Individual flavors from each vegetable stand out better than in a coconut curry dish.

Ingredients for Phuket Jungle Curry

Serves 4 to 6 Preparation time: 20 minutes Cooking time: 10 minutes

3 tablespoons red curry paste or fresh Jungle Curry paste from recipe above

2 tablespoons canola oil

½ cup water

1 cup diced green papaya, peeled and seeded, about ¼ of a whole small green papaya

1 cup wedged Thai eggplants, about 5 whole Thai eggplants

1 cup yardlong beans or green beans, cut into 1 inch-lengths

1/4 cup sliced pork tenderloin, optional for vegetarian

¼ cup Thai basil or any basil, or 3 nasturtium flowers (optional)

4 Kaffir lime leaves, optional if not available

1 tablespoon palm sugar or brown sugar

2 dashes fish sauce, or more to taste

Blend red curry paste and canola oil in a saucepan and cook over medium heat until fragrant, about 3 minutes. Add water and green papaya chunks, stir, then cover with a lid and let it cook for 3 minutes or until green papaya starts to look half-cooked. Add eggplant, yardlong beans and pork and stir, cover and cook for 3 more minutes until eggplant is soft but not mushy.

Stir in basil, Kaffir lime leaves, and sugar and cook for 30 seconds more; add fish sauce to taste. Remove from heat and serve with Jasmine rice.

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I Love Thai cooking

Pranee teaches Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com

Definition: Papaya (bellasugar.com)
Pranee’s Green Papaya Salad with Smoked Salmon (ilovethaicooking.wordpress.com)

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~Curried Sweet Potato Soup with Curry Leaf Recipe~

Posted in Recipes, Thai Curry Recipe, Thai Ingredient 101, Thai Soup Recipe, Thai Vegetarian Recipe, tagged Curry Leaf, Thai Curry, Thai Sweet Potato Soup, Yellow Curry Soup on December 22, 2011| 4 Comments »

Enjoy the Seasons

Lake Washington, Seattle

When I drove along Lake Washington toward Seward Park to my friend’s house the other day, the beauty of the drive blew me away. It was one of those rare random days of beautiful Seattle weather that exist just to tease you. I decided to stop and capture the pictures in front of me and ended up arriving fifteen minutes late at my friend’s. I asked her for forgiveness, showing her a dozen photos on my camera. She gave me a pardon. I hope you will enjoy the holiday seasons despite how busy your life is. Like the Thai say, “Sanuk.” It means to have fun.

Many Bowls of Soup

I am lucky that many friends have pampered me with many hearty soups this winter. While savoring these soups, I came up with a plan to create delicious soups to share with you. By playing around with foods during the month of December, I rediscovered some connections among the different Asian cuisines. I enjoyed the process of how this soup came about. I hope you enjoy the story and the process of making Curried Sweet Potato with Curry Leaf Soup. I hope you will be courageous and look for curry leaves in an Asian market then have a successful adventure making this soup. Happy Holidays to you all!

Curry Leaves

Curry Leaf – Murraya Koenigii -from my freezer

Curry leaf is used in Malaysian, Southern and West Coast Indian and Sri Lankan cuisine. It tastes and smells like curry powder, though more delicate and aromatic. It is available fresh at many Asian markets in the Seattle area. Thai cuisine doesn’t usually incorporate curry leaves; Kaffir lime leaves are usually more dominant. In fact, it was only a few months ago that I actually saw curry leaves being used in cooking. The first time was when I was a guest at a Malaysian cooking lesson given by my girlfriend’s mother in-law. She demonstrated her family’s secret recipe for Malaysian Chicken Curry with Curry Leaf. Then in November I took an Indian cooking class from Raghavan Iyear, an IACP associate and the author of 660 Curries. During the class, Iyear said “Use curry leaf in anything just like bay leaf, but do use a fresh one, otherwise don’t use it at all. There is nothing left in a dry curry leaf.” He then demonstrated using generous amounts of fresh curry leaves in the recipe Basmati Rice with Yogurt and Mustard Seeds from his cookbook.

Raghavan Iyer’s Basmati Rice with Yogurt and Mustard Seeds – plenty of curry leaves

After those two experiences I was crazy about the flavor of the aromatic curry leaf (Murraya Koenigii). Since then I have had a package of curry leaves in my freezer waiting for its moment. Freezing is another way to preserve the delicate essential oil in the leaf.

Sweet Potato

The other night, when I cooked yellow chicken curry for my family, instead of using a regular potato, I used a sweet potato. At home I often improvise, and this time I was glad I did. It turned out to be a delicious yellow chicken curry. When I was looking for frozen Kaffir lime leaves, I thought of the curry leaves. Though the Thai don’t use curry leaves, Yellow Curry (or Gaeng Kari in Thai) is in fact a Thai version of Indian curry. Malaysian Chicken Curry also shows the strong influence of Indian Curry. Then I saw the whole connection: Malaysian Chicken Curry itself is similar to Thai yellow curry. Just before serving yellow curry to my family, I imitated my friend’s mother in-law and placed 6 curry leaves in my left palm. Then then with my right, I roughed them back and forth before dropping the leaves into a boiling curry that was about 5 minutes from being ready to serve. (The other way that Iyear incorporated the curry in the cooking class was by adding the leaves to hot oil along with other dry whole spices to intensify the flavor, then allowing the simmering process to extract the delicate perfume and flavor.)

Curried Sweet Potato Soup with Curry Leaf

Curried Sweet Potato Soup with Curry Leaf Recipe

ซุปแกงมันฝรั่งหวาน

When you have curry paste, curry powder and curry leaves as staple ingredients in your kitchen, this dish is so easy to prepare. A small amount of oil to fry the curry paste, curry powder and curry leaves helps the natural essential oil and the flavors to bloom. Pay attention and put patience to this step – allow the fragrance to develop and the oil to separate. Then the rest is easy. There is no need to use a large amount of coconut milk, use just enough to give a nice flavor to the curry. If the soup is a little too spicy, increase the coconut milk or next time you can reduce the amount of red curry paste. I use just a little coconut milk in this recipe, cutting back further on coconut milk may effect the flavor and the balance of this curry. I consider this a hearty winter soup with big flavor.

Serves: 6 (yields about 5 cups)

1 tablespoon canola oil

1/2 cup coconut milk, divided

2 to 3 teaspoons red curry paste

1 tablespoon Madras curry powder

12 curry leaves, divided

1 large onion, peeled and diced

1 large sweet potato, peeled and diced

1 (32-ounce) box Pacific Natural Food Free Range Chicken Broth

1/4 teaspoon fish sauce

In a large pot, heat canola oil, 1/4 cup coconut milk, red curry paste, Madras curry powder and 6 curry leaves on medium-high heat; stir until fragrant, about 1 minute. Stir in diced onions until they become translucent, about 3 minutes. Add sweet potato and chicken broth; bring to a boil, then reduce the heat to medium, and with the lid on, let it cook until the onion and sweet potato are softened, about 30 to 40 minutes. Stir in fish sauce and 1/4 cup coconut milk, stir for 30 seconds, then remove from the burner. Use an immersion blender or a tabletop blender to puree the soup. Serve in a soup bowl and garnish with curry leaves.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Salmon and Sweet Potato in a Coconut Curry Sauce (seattlefoodshed.wordpress.com)
Black Spots on Curry Leaf Plant (ask.metafilter.com)
20 Minute Parsnip & Sweet Potato Soup (speltforchoice.wordpress.com)

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~Thai Yellow Curry Rice Pilaf Recipe~

Posted in Pranee's Tips & Techniques, Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Side Dish Recipe, Thai Vegetarian Recipe, tagged Kao Mok Gai, Kao Phad Sapparos, Leftover Turkey, Recipes, Thai Cooking in Seattle, Thai Cooking with Children, Thai Cuisine, Thai Foods, Thai One Pot Meal, Thai Yellow Curry on November 25, 2011| 5 Comments »

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, chutney, chili jam or seasoning salt—there are plenty of ideas.

Thai Yellow Rice Pilaf – A Gift from My Thai Kitchen

This year it works out well for me to choose an old project—making a rice pilaf mix. This is something that I did with my son’s fourth grade classmates as a parent volunteer project, though this time my rice mix recipe is reconstructed from two favorite Thai rice dishes. You may recognize Thai Yellow Curry Fried Rice with Pineapple (Kao Phad Sapparos) and my favorite Southern dish, Phuket Chicken Baryani Rice (Kao Mok Gai). I trust that you will enjoy this versatile recipe often. My plan is to give the rice mix as a gift to friends and family, but it also makes a good side dish combined with leftover turkey. Right after Thanksgiving will be a great time for you to try out the recipe before making up the mix to give as a gift.

Thai Yellow Curry Rice Pilaf Mix

The rice dish made from the mix can also be called a rice pilaf, a traditional Persian dish, as I applied the science of baking rice in the oven instead of using the traditional Thai method of preparing it in a rice cooker or steamer. The recipe below has so much potential that you can add any vegetable you desire, just like in a rice pilaf. Following an American Holiday theme I use craisins instead of pineapple or raisins, which will be fun cooked with leftover turkey or served as a side dish with turkey. So make it fun and be creative with your own accent. I hope you have a chance to create a rice mix for a friend or simply pack a few boxes to take with you to your cabin. Let’s celebrate with a gift from our kitchens!

Jasmine Rice

First start with the uncooked rice, then add the spices, dried fruits and nuts. Keep it simple and creative.

Thai Yellow Curry Rice Pilaf Mix

How to Make Thai Yellow Curry Rice Pilaf Mix

I purchased large quantities of all of the ingredients below and containers from the packaging specialty store. This recipe makes one gift package which will serve four as a main dish or eight as a side dish.

1 two-cup container or a one-quart ziplock bag

1 cup plus 2 tablespoons jasmine, long grain or basmati rice

2 tablespoons dried chopped onions

1 to 2 tablespoons madras curry powder

½ cup chopped or 20 whole raw cashew nuts or almonds

1 teaspoon salt

3 bay leaves

¼ cup each craisins, cranberries and dried pineapple

Place all ingredients in the container or ziplock bag in this order: jasmine rice, dried chopped onion, curry powder, cashew nuts, salt and bay leaves. Cover the container or ziplock bag and seal well, then add printing cooking directions (see below). Add some gift wrap or a bow and your gift is ready.

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Thai Yellow Curry Rice Pilaf with Tomato and Onion

(Cut the instruction-recipe below and insert in the rice pilaf box)

Thai Yellow Curry Rice Pilaf

Cooking Instructions

Serves: 4 as a main dish or 8 as a side dish

2 tablespoons canola oil

1 package Thai Yellow Curry Rice Pilaf Mix

1 2/3 cup water or chicken stock

4 cooked chicken thighs with bone in and skin on, or 4 pieces leftover turkey with bone in and skin on

¼ cup sweet chili sauce, as accompaniment

1 English cucumber, sliced for accompaniment

2 tomatoes, sliced for accompaniment

1 cup cilantro leaves for accompaniment

Preheat oven to 350°F.

Heat a Dutch oven or an oven-proof pan that comes with a tight lid on the stove top over medium-high heat. When the pan is hot, add canola oil and the Thai Yellow Curry Rice Pilaf Mix. Stir the mixture until it becomes fragrant and the rice grains turn opaque, about 30 seconds, being careful not to let it burn. Stir in water or chicken broth. Place chicken or leftover turkey in with the rice and the broth. Bring the mixture to a boil, then cover the pan and place it in the center of the oven. Bake for 30 minutes without opening the lid.

Remove from oven and let sit for 15 minutes without opening the lid at all. Then stir it once to mix cooked rice together and put the lid back on. You can keep it warm in the oven at 100°F until it is ready to serve, but not longer than 30 minutes. Serve with accompaniment on the side.

Leftover turkey makes an excellent Kao Mok Gai or twice-cooked chicken in rich spices rice pilaf.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

Mixed Rice Pilaf with Dried Cherries, Apricots and Cinnamon (pastaprincessandmore.wordpress.com)
~Thai Spicy Stir-fried Seafood with Yardlong Bean Recipe~ (ilovethaicooking.wordpress.com)
~Phuket Chicken Baryani Rice (Kao Mok Gai)~ (ilovethaicooking.wordpress.com)
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Addes Pilaf (Persian Rice and Lentils) (foodofthemediterranean.wordpress.com)

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~Thai Vegetarian Green Curry with Chanterelle Mushrooms Recipe~

Posted in Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, Thai Vegetarian Recipe, tagged Eat locally, From Farm to Table, Recipes, Thai Foods, The best vegetarian green curry, Vegan Thai Curry on November 9, 2011| 4 Comments »

Fall Wishes

Fall Color in Seattle

Seattle is a beautiful city. When we get some of its rare sunshine, the season becomes memorable. This past week I wished for at least a good week of sunshine and beautiful fall colors and a chance to enjoy the beauty of the Pacific Northwest scenery. I got my wish. But there is another wish I make each fall as well: I wish for a good price for chanterelle mushrooms. This year I got both my wishes.

I enjoy cooking with chanterelle mushrooms from the local market and I love to add northwest flavors to my Thai dishes. This year I discovered a sensational new way to achieve both of these ends by adding chanterelle mushrooms to my vegan Thai green curry.

Chanterelle Mushrooms

The flavor of chanterelle mushrooms reminds me of Hed Kone – a wild mushroom in my village. It has an interesting spicy flavor that goes well with coconut milk or fat. When cooked, the mushroom’s nutty and sweet-fruity flavors combine with its meaty flavor to enrich this meatless green curry dish. This meaty flavor was an added bonus that I didn’t expect but discovered while experimenting last year. I prepared this dish in my series of seven Thai Quick & Easy cooking classes at PCC Cooks. Although I shared the recipe below with more than 14o students, I can still capture the moment when I savored the dish with them during the classes. The chanterelle mushrooms make for a unique combination. This dish is a great reflection of true Thai flavors achieved by using local ingredients such as chanterelle mushroom and Italian eggplant with Thai ingredients such as bamboo shoots, young corn and water chestnuts.

I love this recipe the way it is and would not want to change anything. I want to share this recipe with you so that you can enjoy it as much as I do when fresh chanterelle mushrooms are abundant in the fall. My wishes have been fulfilled and I am content.

Thai Green Curry with Chanterelle Mushrooms and Kaffir Lime Leaves

Gaeng Keow Wan Ja

Thai Green curry with chanterelle mushrooms and Kaffir lime leaves

แกงเขียวหวานกับเห็ดมังสวิรัติ

Green curry is delicious. It is distinguished from other curries by its flavor and color which are derived from fresh Thai green chiles. Green curry is as versatile as red curry; it can incorporate many kinds of vegetables and mushrooms. Some vegetables that work well in green curries are zucchini, eggplant, green beans, bamboo shoots, young corn and water chestnuts. Serve with jasmine rice or somen noodles.

Servings: 8

2 tablespoons canola oil

1 jar Thai Kitchen green curry paste, about 5 tablespoons

2 teaspoons coriander powder

1 teaspoon cumin powder

1 tablespoon green or black peppercorns, whole

1½ – 2 cups coconut milk

1/2 cup water

2 cups chanterelle mushrooms, brushed to remove the dirt and torn into small pieces

2 Portobello mushrooms, cleaned, stems removed, and diced (1/2 inch by 1/2 inch)

½ cup baby corn, washed and drained

½ cup sliced bamboo shoots

1 cup water chestnuts

1 Italian eggplant, diced or 2 zucchini, diced

½ teaspoon salt, or more as needed

½ to 1 tablespoon sugar, or as needed

4 Kaffir lime leaves, optional

¼ cup basil leaves

In a saucepan on medium-high heat, combine canola oil, green curry paste, coriander, cumin powder and green or black peppercorns, stirring constantly until fragrant. Stir in ½ cup coconut milk and let the mixture cook until the oil is separated and curry is fragrant.

Stir in chanterelle and portobello mushrooms, baby corn, bamboo shoots, water chestnuts and water; let cook for 2 minutes. Stir in eggplant and the remaining coconut milk, salt, sugar and lime leaves. Let the mixture cook until the eggplant just softens but still holds its shape well. Stir in basil. When it comes to a boil, remove from heat and serve with jasmine rice.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai coPranee Khruasanit Halvorsenoking.com .

Pumpkin Curry with Greens (shaanthz.wordpress.com)
~Thai Fish Sauce Condiment Recipe, Nam Pla Prik~ (ilovethaicooking.wordpress.com)

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~Amok Curry Powder Recipe, a Flavor Memory from Siem Reap~

Posted in Pranee's Culinary Tales, Pranee's Tips & Techniques, Pranee's Travel Thailand & Beyond, Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Recipe for Kid, tagged Amok Curry Powder, Khmer Cuisine, Khmer Curry Paste, Khmer Curry Powder, Prahok on October 27, 2011| 1 Comment »

Early Bird

: A Magical Sunrise Over Angkor Wat

In 2010, I took a short but memorable expedition into Siem Reap, a city and province in northwestern Cambodia. The night before it began I arranged for a motor-tricycle to take two friends and me to Angkor Wat, the temple complex built for King Suryavarman II in the early 12th century. We left our hotel around 5am while it was still pitch black. We arrived at Angkor Wat and with a flashlight found a perfect spot, facing east, with the giant shadow of Angkor Wat in front of us. Hundreds of tourists were there to witness the magical sunrise that arises from behind the complex. All eyes were focused on the silhouette of Angkor Wat where the warm, changing shades of sunrise were at play until the sun was completely up.

Early morning scene around Angkor Wat

Early morning life in the countryside around Angkor Wat and the town of Siem Reap is beautiful and serene. For visitors there is no better way to learn about the country than to watch the locals go about their day. A herd of birds flew out from their nests and the locals accomplished a great deal between dawn and noon. The woman in the picture above had bundled dried branches into brushes which she carried by bicycle to sell at the local market.

A friendly local sells mudfish for Amok Curry and Prahok, both national dishes

A lively place to visit early in the morning is the local market. The Psah Chas (Old Market) is not to be missed by visitors to Siem Reap. I found a place in the market that served coffee and joined the locals for the Khmer national breakfast—a fish curry with fresh herbs and rice noodles. I used sign language and a smile to order the dish. This curried noodle dish is identical to a Thai dish called Khanom Jean, though milder. Giant mudfish are a popular fish for all fish dishes including Amok, Khmer fish curry stew, and prahok, a fermented fish paste. The Psah Chas Old Market is a great place to learn Khmer Cuisine Ingredients 101.

Psah Chas Old Market, Siem Reap

After admiring all the fresh vegetables, fruits and staple ingredients, I purchased many packages of Amok Curry Powder to take home for myself and my foodie friends. The powder is made for tourists, and can be bought at the Psah Chas Old Market or at the Siem Reap Airport. Most of the produce I found at the market was the same as in Thailand.

Pan-fried Sea-bass with Amok Curry Powder

At home in Seattle lately I have been pan-frying all kinds of fish, from salmon to catfish, and they’ve all turned out delicious. Above is the pan-fried sea bass with Amok Curry Powder that I prepared for my family the other day. They loved its instant flavor of Southeast Asia, so I felt it was time to share this recipe and story with you. No matter how much time passes, the flavor of Amok curry and my memories of Siem Reap will always be with me.

Kroeung, Khmer Curry Paste Ingredients

From 12 noon clockwise: lemongrass, garlic, turmeric, shallot, Kaffir lime leaf and galangal. Center: red spur and Thai chilies

Amok Curry Powder

This creation was inspired by my March 2010 trip to Cambodia when I purchased many bottles of Amok Curry Powder. I used the powder on salmon and sea bass and really loved the citrus and lemongrass flavors and the combustion caused by the combination of flavors. I spent over a year trying to come up with my own combination by simply following the structure of Khmer curry paste ingredients shown in the photo above. Now I would say that my Amok Curry Powder is quite good. It can be enjoyed as a spice rub over any fish or seafood for a quick and easy dish. Above is a photograph of my Amok Curry Powder sprinkled over sea bass, which was then pan-fried and served with stir-fried peas. The simplicity of this dish and the good fresh fish let the Siem Reap Amok flavor stand out. Together they go a long way in anyone’s kitchen.

¼ teaspoon black pepper flakes

½ teaspoon Thai chili powder

½ teaspoon garlic granules

1 teaspoon turmeric powder

1 teaspoon galangal powder

1 teaspoon sea salt

2 teaspoons lemongrass powder

1 teaspoon Kaffir lime leaf powder

Combine black pepper flakes, Thai Chili powder, garlic granules, turmeric powder, galangal powder, sea salt and lemongrass powder in a small bowl. Store in a spice jar for up to 2 weeks. For freshness, keep the mixture in the freezer, or mix just enough spices for a single use. Spices stay fresh longer if they are stored separately rather than combined.

Pranee’s note: To make galangal, Kaffir lime leaf and lemongrass powders, purchase these ingredients in the dry form—or make your own—and grind them n a spice grinder. Please look for Pranee’s future post on how to make dried lemongrass powder.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com .

How to Make Amok Banana Leaf Cup (ilovethaicooking.wordpress.com)
Amok, Khmer Fish Stew Recipe (ilovethaicooking.wordpress.com)
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Angkor Wat! – Siem Reap, Cambodia (travelpod.com)
Bangkok To Siem Reap: The Journey (carolinemajor.wordpress.com)
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~Fish Head Sour Curry with Bilimbi Recipe, Gaeng Som~

Posted in Pranee's Culinary Tales, Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, tagged Cooking with Bilimbi and Carambora, kaeng som, kaeng som from southern thailand, Phuket Cuisine, Recipes, Southern Thailand, Thai Cuisine, Thai Foods on July 15, 2011| 5 Comments »

Your Bilimbi, My Taling Pling

My favorite plant and fruit to watch as it grows is Taling Pling. It is also known as bilimbi and other countries have their own names for it as well. Its flowers and fruits grow in a cluster from the trunk and the main branches of the tree. First the cluster of maroon flowers comes out, then within a few days a cluster of cucumber-like fruits appears. The mature fruit can grow to 2.5 inches long. Because of its greenish color and the shape of the fruits, this tree has been nicknamed the Cucumber Tree. Its young leaves can be cooked and eaten or it can be used as an herb. The leaves have a sour flavor similar to sorrel and they are also know as Tree Sorrel.

Bilimbi or Taling Pling (Averrhoa bilimbi) is a relative of carambola or star fruit (Averrhoa carambola); it belongs to the genus Averrhoa and family Oxalidaceae. Bilimbi is native to Indonesia and the Malayan Peninsula and known throughout Southeast Asia, though it was not introduced to other parts of the world until the late 17th century. It is easy to grow and I grew up with a Taling Pling tree in my backyard. Most of the children growing up in my village had the experience of getting the fruit from the tree with a stick. We used to snack on it with sugar, salt and chili powder, just like we often did with green mango.

The Taling Pling that grows in Thailand is a sour variety. I cut it into small cubes to substitute for lime wedges in Miang Kam, a Thai snack dish. My family often adds it to sour curry as an alternative to tamarind chunks. The fruits are usually plentiful all year round, but we often neglect them.

Bilimbi Fruits

Bilimbi serves as an inspiration when the fruits are available and plenty. We use Taling Pling creatively in place of other sour fruits such as tamarind, lime and mango, depending on the dish. As I mentioned above, I also use it in place of star fruit. But there is no other fruit around quite like it, so it is hard to find a substitute for its distinctive sour flavor. The two ways that I can think of to cook this dish outside of Thailand would be to substitute two star fruits plus one to two tablespoons lime juice to whatever you are cooking, or you could substitute 1 cup sorrel leaves in the recipe below. Star fruit will give you the flavor and aroma of Taling Pling, but you will need to add lime juice to get the sour that the star fruit is lacking. Sorrel leaves, on the other hand, provide the same nice sour taste, but not bilimbi’s distinct aroma and texture.

: Soak in Cold Water

: Drop them in the curry

: Fish Head Sour Curry with Bilimbi

: Bilimbi is related to Star Fruit

: Bilimbi – Taling Pling

: His Taling Pling Tree

Fish Head Sour Curry with Bilimbi – Southern Thai Cuisine

Fish Head Sour Curry with Bilimbi

Fish Head Sour Curry with Bilimbi

Gaeng Som Hue Pla Taling Pling

แก้งส้มหัวปลากับตะลิงปลิง

Serves: 4

2 cups water

3 tablespoons sour curry red curry paste aka Gaeng Som Curry Paste

2 fish heads, cut in half, or 1 pound black cod or halibut, cut into large pieces with the skin on

8 Taling Pling, cut in half lengthwise, or 2 star fruits, sliced, plus 2-4 tablespoons lime juice

1 ½ to 2 tablespoons brown sugar

Add water and curry paste to a large pot and bring to a boil on high heat. Stir well before adding fish head or fish chunks and let it cook on medium heat for 2 minutes. Add Taling Pling or star fruit with lime juice and let it cook on medium heat until the fish heads are cooked and the Taling Pling is soft and juicy but still firm enough to hold it shape, about 5 minutes. Gently stir in sugar. Taste to find the balance of spicy, sour and sweet and adjust the flavor to your liking before serving. Serve warm with steamed jasmine rice.

Pranee’s Note:

There are many kinds of Fish head curry in Southeast Asia. I have more stories and tips to share in the future.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com .

Thai Sour Curry, Kaeng Som – แกงส้ม (shesimmers.com)
Summertime Sangria* (frillyfabulous.com)

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~Thai Spicy Stir-fried Seafood with Yardlong Bean Recipe~

Posted in Pranee's Culinary Tales, Pranee's Travel Thailand & Beyond, Recipes, Thai Curry Recipe, Thai Ingredient 101, Thai Main Dish Recipe, Thai Recipe for Kid, Thai Stir-fry Recipe, tagged Foods & The Heart of Travel, Phuket Cuisine, Recipes, Thai Cuisine, Thailand, Traditional Thai Cooking, wok on July 7, 2011| 3 Comments »

Kamala Beach, Phuket Thailand

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 off a bit to the aftermath of the 2004 tsunami. But as each year goes by, it is like a memory lost, and it does not stay in my mind as long. The rebuilding is beautiful with a park and the new-old town now filled with hotels, guest houses, shops and restaurants. And the people are moving on. Their daily lives are back to normal with cheerfulness as before.

I started my walk from the south end of the beach, then went along a canal through the tsunami memorial park. My first stop was to join locals at the breakfast stand. (Please click here to see my Breakfast on Phuket Island on YouTube.) After catching up with old friends and villagers at the coffee stand, I returned through the park and walked to the north end of the beach then back again. It takes about an hour and I become totally lost in the serenity.

I walked back passing the Kamala Beach School and stopped by the school kitchen to say hi to an old friend. As usual, I ended up joining the chef team and had a second breakfast. Today, however, was different. Khun Taeng, the head chef, was in the middle of preparing Phad Phed Talay Tua Fak Yao for 500 students for lunch. I hung around and took a bunch of photos and caught up on the good old days and how we used to cook together with my family and friends. I have more recipes from Kamala Village and the school kitchen to share with you later on during the year. For today it was a perfect way to share my morning walk with you as well as recipes from the Kamala School. Our greetings to you all — from Kamala Village with love!

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Thai Spicy Stir-fried Seafood with Yardlong Bean

Phad Phed Talay Tua Fak Yao

ผัดเผ็ดทะเลถั่วฟักยาว

My students enjoy all sorts of Chinese style stir-fries with a little spice and herbs. It is a very common practice in Thai kitchens to use a wok for a quick and easy approach, but to add a pungent, spicy curry paste and herbs. This creates a meal that bonds flavor and satisfaction and is served with steamed jasmine rice. This quick and easy one-dish dinner is called Aharn Jan Deow (อาหารจานเดียว)—”A Dish Deal.” Most Thai cooks cleverly combine their choice of protein and vegetable to create this Phad Phed (meaning “Spicy Stir-fried”). If this dish is too pungent for your taste buds, you can add a few tablespoons of coconut milk to lower the heat. And if you wish to create the same flavor as Phuket Phad Phed, please prepare it using my Phuket Curry Pasteinstead of store-bought curry paste.So I hope you like the Thai flavorful approach to Chinese-style wok cooking. Let’s add Thai spicy stir-fried to your repertoire

Thai Spicy Stir-fried Seafood with Yardlong Bean

Preparation: 10

Cooking time: 5

Servings: 2-4

2 tablespoons cooking oil

3 tablespoons red curry paste, Phuket Curry Paste or Prik Khing curry paste (Mae Sri)

5 Kaffir lime leaves

1/2 cup calamari rings

1/2 cup shrimp, peeled and deveined

1 cup yardlong beans beans or green beans, cut into 1 inch-lengths

1 cup cauliflower florets

1 tablespoon brown sugar

½ cup Thai basil

Heat the wok on high heat. When it is hot, add the cooking oil, then the red curry paste and Kaffir. Cook until fragrant, about 30 seconds. Then stir in calamari, shrimp, beans, yardlong beans, cauliflower and sugar. Stir until the seafood cooks through and the vegetables are cooked, but still crispy. Add a few tablespoon water as need to create steam and sauce for the cooking. Then stir in basil for 10 seconds. Serve over jasmine rice.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com .

Kamala Beach Kao Mok Gai (ilovethaicooking.wordpress.com)
Bang Bang Chop Chop – Krabi, Thailand (travelpod.com)
Stir-fried Choy Sum Recipe (ilovethaicooking.wordpress.com)
Phuket Red Curry Paste (ilovethaicooking.wordpress.com)
~Thai Cooking with Coconut, What Is a Coconut?~ (ilovethaicooking.wordpress.com)

~Thai Cooking with Coconut, What Is a Coconut?~ (ilovethaicooking.wordpress.com)

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~Stingray Curry Stew with Green Perilla Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Main Dish Recipe, tagged Malaysian Cuisine, Phuket Cuisine, Recipes on May 27, 2011| 3 Comments »

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 have learned over the years. During my last trip home I learned about an herb in the mint family called Bai Lah. It is an herb used in Thai cuisine. I took a picture of my sister’s Lah plant. I believe that Lah is a Thai word that is short for perilla.

Green Perilla—also called Green Shiso or Beefstalk—is a member of the mint family Lamiaceae, but it doesn’t taste like mint. The Purple Perilla is more common in the markets, but it belongs to a different species in the botanical world. Purple Perilla is also known as Japanese basil or purple mint. It has a very refreshing taste. To me it tastes like lemon verbena, cinnamon and grass.

In Seattle, I was familiar with the plant Green Perilla because I am a Vietnamese food fanatic and I have a passion for herbs. I even made Jerry Traunfeld’s Green Apple & Green Shiso Sorbet once. But seeing Lah in Thai cuisine is a new experience for me.

: Thai Bai Lah ~ Green Perilla, my sister’s plant in Thailand

The second unusual ingredient in my stew is stingray. In Thailand, stingray is hard to come by so my mom would be sure to bring some home whenever it appeared in the market. In Phuket, stingray is available in the market already barbecued and ready to be eaten. The venders would grill it in pieces about 2 to 3 inch wide and the length of half of the wing.

We eat stingray with spicy chili and lime dipping sauce and steamed jasmine rice. It is simply delicious. Another delicious way to eat stingray is to cook the flesh from a barbecued stingray in a curry with a flavorful leaf such as wild pepper leaf (please see Pranee’s Blog entree on wild pepper leaf). Stingray is eaten in Southeast Asia in Malaysia, Singapore and Southern Thailand. We eat the wings or flaps and the flesh, but not the bone and skin. Because they have such a strong flavor and aroma, the first thing we do with fish like stingray, tuna and catfish is to barbecue them with salt to temper the strong fishy flavors and aromas.

One day I decided to cook stingray and Green Perilla leaves together in a curry. It turned out to be a splendid idea. The perilla leaves left behind a unique flavor and aroma of lemon, cinnamon and cloves in my new creation of fish curry stew ~ Pla Kraban Kub Bai Lah ~ Stingray Curry Stew with Green Perilla.

Two uncommon ingredients - Stingray and Green Perilla

Through I haven’t had stingray curry for over 20 years, seeing a frozen stingray at Mekong Rainier Asian Market inspired me to cook it for the blog and for myself to revisit the flavor. I bought small portions of the stingray flap at the Asian market, then took them home and baked them instead of grilling or barbecuing them. It needed to be cooked first before I did anything else because we never handle fresh stingray.

Stingray curry with green perilla

This recipe is not hot like most curries. This allows you to enjoy the flavor of the fish more than in a hot curry sauce. But if you wish it to be hot like any curry, follow the steps below, but double the amounts of curry paste and coconut milk.

This recipe is for anyone who might find stingray in the market and be interested in learning how to cook it. It was fun to make this recipe with stingray, but on a regular basis I am more likely to make this recipe using halibut cheeks or grilled catfish.

Stingray Curry Stew with Green Perilla

Gaeng Pla Kra Baen Bai Lah

เคี่ยวแกงปลากระเบน

Serves 4

1 ½ pounds stingray, prepared as describe below (or halibut or grilled tuna)

2 tablespoons canola oil

1 ½ tablespoon red curry paste

6 tablespoons coconut milk, divided

1 cup water

1 cup green perilla leaves, stems removed

1 teaspoon fish sauce

Pre-heat oven to 350F.

Place parchment paper on the bottom of a baking sheet and place the stingray on top. Bake stingray for 30 minutes, or until the meat pulls away from the bone as shown in the photo below. Using a fork, remove the cooked fish from the bone and the skin; it should come off easily. Discard the bone and skin.

Heat a heavy bottom pot and stir in canola oil; pan-fry curry paste in the oil until fragrant. Add coconut milk and let it cook on medium-high heat until oil is separated and the curry is fragrant. Stir in coconut milk and water and bring to a boil. Stir in the previously prepared stingray and boil for 3 minutes. Add green perilla. Let it boil for 1 more minute to allow the flavor of perilla into the soup, but not so long that the fresh herb flavor disappears. Serve with steamed jasmine rice.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com .

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Perilla Seed May Help Asthma (fyiliving.com)
Vietnamese Chicken Curry (Cà Ri Gà) (loungelassie.wordpress.com)
~Fish Head Sour Curry with Bilimbi Recipe~ (ilovethaicooking.wordpress.com)

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~Stir-fried Fresh Grated Coconut with Phuket Curry Paste Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Cooking School: How to series, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Ingredient 101, Thai Side Dish Recipe, Thai Stir-fry Recipe, Thai Vegetarian Recipe, tagged Curry Paste, Phuket Cuisine, Recipes, Stir-fry, Thai Cuisine, Thai Foods, Traditional Thai Cooking, wok on March 21, 2011| 3 Comments »

The Mystery Dish of Southern Thailand

Stir-fried Fresh Grated Coconut with Phuket Curry Paste and Chapoo Leaf

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 anyone except members of my family. And it was only my grandmother who always asked me to assist her with it when I was young. I always wondered if it was served for health or economic reasons, or simply a food that the women of the house put on the table for their large extended family. It was never served alone, but with other main dishes and steamed jasmine rice.

I described the dish to my family to refresh their memories. My mom said that mostly we prepared it with a special kind of coconut (out of a thousand different kinds of coconuts, we used one that has an interesting texture with more like a virgin coconut oil). Then my sister-in-law, who was born in Phang Nga (80 kilometers away from Phuket), recalled eating the dish in her hometown. She said she had prepared it before, but not often. Luckily for me, she was very happy to prepare this for me while I took notes and photographs. She did it exactly the way I remember my grandmother preparing it. Thank you to my sister-in-law Tim, who helped me preserve the history of this lost recipe.

We shared the dish afterwards and more than anything else, more than its just being an interesting dish, it was a moment of rediscovery of the old time flavors of the south. We bonded again with foods. I hope that some of you will try this recipe so it won’t be lost forever.

Curry paste and fresh grated coconut in a mortar mix with pestle

First, Tim pounds the Phuket curry paste. When it became a fine paste she mixed in the freshly grated coconut and pounded to combine all of the ingredients. Then she stir-fried the mixture in a wok.

Coconut and turmeric—the colors and flavors of Southern Thailand

Stir-fried Fresh Grated Coconut Meat with Phuket Curry Paste

Phad Maprow Khub Kruang Gaeng Phuket

ผัดเนื้อมะพร้าวสดขูดกับเครื่องแกงภูเก็ต

Serves: 8 (as a side dish)

Yield: 2 cups

1/2 to 1 recipe Phuket Curry Paste (please click here for the recipe)

2 cups freshly grated coconut meat, or frozen (thaw before cooking)

1 tablespoon sugar, or to taste

Salt to taste

32 chapoo or wild pepper leaves

Combine curry paste and grated coconut by hand or with a mortar and pestle. Place in a wok (without cooking oil) over medium heat, and stir constantly to allow the coconut and curry mix to become one texture. Continue stirring until the moisture in the coconut dries up and the curry paste is well-incorporated, about 5 to 8 minutes. It should be flaky with a little bit of moisture left, neither too dry nor too oily. Serve at room temperature with wild pepper leaves on the side.

Enjoy this as a tidbit by placing about 1 tablespoon on a wild pepper leaf, then wrapping it up so you can eat it in a single bite. Or simply mix it with warm jasmine rice and enjoy it as an accompaniment to curry and vegetable dishes.

Pranee’s Note:

This recipe has not been tested yet in my kitchen, so pay attention to spicy, salty and sweet when trying this recipe.

Chapoo leaf or wild pepper leaf is also known as la lot leaf (please see Pranee’s Blog Entry on Chapoo leaf)

Pranee’s Video on Youtube: How to Open a Coconut Husk: Thai Style

More Recipes by Pranee on Phuket Curry Paste

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com

~Krueng Sa Recipe, the Heart of Phuket Muslim Cuisine ~(ilovethaicooking.wordpress.com)
~Grilled Spicy Phuket Mushroom Recipe, Hed Mok Phuket~ (ilovethaicooking.wordpress.com)
~Thai Cooking with Coconut, What Is a Coconut?~ (ilovethaicooking.wordpress.com)

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~Grilled Spicy Phuket Mushroom Recipe, Hed Mok Phuket~

Posted in Recipes, Thai Curry Recipe, Thai Main Dish Recipe, Thai Side Dish Recipe, Thai Vegetarian Recipe, tagged Coconut milk, Eat locally, From Farm to Table, Phuket Cuisine, Recipes, Thai Cooking in Seattle, Thai Cuisine, Thai curry paste, Thai Foods, Traditional Thai Cooking on March 3, 2011| 3 Comments »

Image via Wikipedia

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 green and ginger family rhizomes, and of course I picked some wild orchids for myself on the way home. There were also many rubber plantations. The dried falling branches from the rubber trees were a source of firewood and rubber tree mushrooms called Hed Kreng. They are a typical mushroom that grows only on the old rubber trees which cover most of the southern peninsula of Thailand.

In Seattle, I enjoy various mushrooms and we are in luck, there are plenty of fresh mushrooms from local mushroom growers.

If you are hesitant to cook this recipe for any reason, I want to reassure you that this dish is packed full with flavors and received a five star rating from an admirer on yelp.com.

Grilled Spicy Phuket Mushroom, Hed Mok Phuket

Grilled Spicy Phuket Mushroom - Rubber Tree Mushroom

Grilled Brown Button Mushrooms with Thai Basil Leaf in Banana Leaf

HED MOK PHUKET

Servings: 4 (one parcel per person)

We used to gather Hed Kreng mushrooms from old rubber tree trunks and bring them home for my mom to make my childhood favorite, Hed Mok (Grilled Mushrooms). I recreated this recipe by using brown button mushrooms that have a flavor similar to Hed Kreng. While creating this recipe, I recalled my vivid memories of how my mom prepared them, and the taste and aroma that I used to savor. The intense flavors of basil, chili, and earthy mushrooms come alive. An important part of this recipe is to grill or bake the mushrooms over high heat to intensify the flavor. Also, use coconut cream rather than coconut milk so the mixture won’t get too wet.

1 teaspoon fish sauce

1 tablespoon red curry paste

½ teaspoon sea salt

¼ cup coconut cream

¼ cup shallots, sliced

1 pound brown button mushrooms, brushed and sliced

1 cup Thai purple basil leaf

4 Thai chilies, halved

4 parchment papers (12”X16”) or banana leaves

Preheat oven to 400°F.

In a large bowl, mix fish sauce, red curry paste, salt and coconut cream together until blended. Stir in shallots, mushrooms, and basil until mixed.

Divide mixture into four batches, and place each batch in the center of a piece of parchment paper. Fold the parchment paper over to make a bag; try to make it as flat as you can so the heat will distribute equally. Lay the bags of mushrooms on the baking sheet and bake for 20 minutes. Serve with warm steamed rice.

Pranee’s note: Oyster, button, or Portobello mushrooms would all be great for this recipe, or you can use a combination of them. Wrapping the mushroom mixture in banana leaves and then grilling them creates another depth of taste and aroma.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com .

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~Krueng Sa Recipe, the Heart of Phuket Muslim Cuisine~

Posted in Pranee's Culinary Tales, Recipes, Thai Curry Recipe, Thai Main Dish Recipe, tagged Fennel, Phuket Cuisine, Southern Thailand, Spice mix, Thai Cuisine, Turmeric on February 23, 2011| 1 Comment »

The Heart of Phuket Muslim Cuisine

When I was growing up I was always fond of the pungent flavor of Phuket Muslim cooking—it must have been the aroma and the ritual that came with this food that I experienced in the diverse culture of Southern Thailand. The flavors and aromas were different and exciting compared to my family’s traditional Thai-Chinese cooking.

While visiting Phuket just two weeks ago, my dream came true when Varunee, my long time friend and a chef for my culinary tour, shared many of her family’s recipes with me. The one that I am sharing with you today is a Sa Curry with Buffalo Meat and Sa Spice Mix. This recipe is part of her family’s traditional cooking and has been passed on for many generations.

Varunee

Our meeting Point, Bangtao Mosque

I waited for Varunee at the Bangtao Mosque, a famous Phuket landmark, then followed her through the roads that snaked behind the mosque near the foot of the hill. My lesson on Aharn Muslim (Muslim food) began in her home with beautiful birds singing in the background.

Sa powder from Bangtao Village, Phuket

We started by making an aromatic Sa spice mix (Krueng Sa), the heart of the cuisine. The Thai name for cumin is Yee Rah, but Phuketians call it Sa. Varunee called cumin “Sa Lek” (meaning small Sa), and fennel is “Sa Yai” (big Sa). Cumin has a pungent hot Sa feeling (numbing) and the fennel is cooling and sweet after the numbing sensation. Thais use cumin to reduce the meaty smell. The rest of the spices are typical Southeast Asian ones such as turmeric, black pepper, coriander and dried chili. You may toast the spices before grinding to intensify their flavor.

Water Buffalo Meat

Water Buffalo meat is a more common meat in the Southern part of Thailand, especially in Phuket. Sa Curry with Buffalo Meat with Sa Spices is a stand out among Phuket Thai Muslim dishes.

Sa Spice Mix

Krueng Sa

Yield: 4 tablespoons

2 teaspoons cumin seeds

2 teaspoons fennel seeds

3 tablespoons coriander seeds

10 dried Thai chilies (Varunee recommended 20 to 30)

1 teaspoon turmeric powder

Place cumin, fennel, coriander, and Thai chilies in a small pan; toast the spices on medium heat until fragrant.

Let cool, then place them in a spice grinder and grind to a fine powder, or place them in a mortar and pound with a pestle to yield a fine powder.

Store cooled spices in an airtight jar and store for up to 3 months.

Buffalo Curry with Sa Spices Mix

Sa Curry with Buffalo meat

Gaeng Kwai Kab Krueng Sa

Serves: 2 to 4

3 tablespoons canola oil

2 shallots, peeled and sliced, about ¼ cup

4 cloves garlic, peeled and sliced, about 3 tablespoons

4 tablespoons Sa spices mix from recipe above

¾ pound buffalo meat or beef top sirloin, thinly sliced

½ cup coconut milk

1 tablespoon palm sugar

½ teaspoon salt

1 tablespoon fish sauce

Heat canola oil in a medium pot over medium heat. Stir in shallots and garlic and cook until fragrant, about 2 minutes. Then add Sa spice mix and stir for 1 minute. Stir in buffalo meat and cook for 2 more minutes. Stir in coconut milk. Let cook until the meat is tender, about 10 minutes. Stir in palm sugar, salt and fish sauce. Serve with warm jasmine rice and a vegetable side dish.

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I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.

Her website is: I Love Thai cooking.com .

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~Tomato-Pork Chili Dip Recipe, Nam Prik Ong~

Posted in Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Sauce & Condiment Recipe, Thai Side Dish Recipe, tagged น้ำพริกอ่อง, Chiang Mai, Eat locally, From Farm to Table, How to prepare lemongrass for Thai cooking, Lanna, Nam Prik, Nam Prik Ong, Recipes, Thai Chili Dip, Thai Cooking in Seattle, Thai Cooking with Children, Thai Cuisine, Thai curry paste, Thai Food Blog, Thai Kantok Dinner, Traditional Thai Cooking on October 16, 2010| 5 Comments »

Northern Thai Cuisine with the Kantok Diner

When planning a trip to Chiang Mai, the largest city in northern Thailand, one must see all of the cultural aspects that Northern Thai culture or Lanna culture has to offer. That is why I took my tour members to the Old Chiangmai Cultural Center. It is my favorite place for eating Northern Thai cuisine, listening to Thai music, and watching the dances. This may seem like a tourist trap, but for a short visit to Chang Mail, I recommend this experience before returning home. My visits with tour members in February 2007 and 2008 were memorable. We sat under the moonlight in a courtyard surrounded by old Thai teak buildings, ate, and watched the dance show. And of course the visitors had a chance to dance at the end.

Kantok Dinner at the Old Chiangmai Cultural Center

A typical Kontok dinner menu consists of Pork-Tomato Chili Dip (Nam Prik Ong), Green Chili Pepper Dip (Nam Prik Num), Fried Chicken (Gai Tod ), Chaingmai Curry Pork (Geang Hungley), Fried Banana (Kleuy Tod) and all of the vegetable condiments that go with chili dip, plus steamed sticky rice and steamed jasmine rice. All of these dishes were placed in bowls (kan) and set on a small round teak or rattan table (tok) that was only about 10 inches tall. We sat around the table and ate the food with our fingers, or with forks and spoons.

Tomato-Pork Chili Dip, Nam Prk Ong

Inspired Recipe from Our Chiang Mai Kantok Dinner

Nam Prik Ong

Tomato-Pork Chili Dip

Nam Prk Ong

น้ำพริกอ่อง

This dish is easy to make, and among Thai chili dips, pork-tomato chili dip is easy to love. It has a tomato base and is spicy hot with chili pepper, but does not have too strong a taste of shrimp paste. The secret is to use the ripest, reddest and sweetest tomatoes you can find. I recommend multiplying the recipe so you will have enough to keep some in the freezer. In Seattle I keep some Nam Prik Ong in the fridge to use as a condiment when I serve a meal with one main protein dish. I also love to use it as a condiment with steamed jasmine rice or to accompany other savory dishes or an array of fresh vegetables.

Yield: 1 cup

2 cilantro roots, or 1 tablespoon chopped cilantro stems

1 stalk lemongrass, trimmed and sliced, about 3 tablespoons

3 Chile Guajillo, or New Mexico chili pods, sliced and soaked in warm water for 30 minutes

5 whole dried Thai chilies, soaked in warm water for 30 minutes

10 cloves garlic, peeled

5 shallots, peeled and sliced

1 to 2 teaspoons shrimp paste placed on a piece of parchment paper and roasted in a 350^BF oven for 10 minutes, (or substitute 1 tablespoon Napoleon anchovy paste)

1 teaspoon salt, or more as needed

3 tablespoons canola or peanut oil

¼ cup ground pork

1 cup sweet cherry tomatoes or any sweet tomato variety, chopped

1 tablespoon palm sugar or brown sugar

1 tablespoon fish sauce

¼ cup chopped cilantro to garnish

Make a curry paste by placing the cilantro roots, lemongrass, chili Guajillo, Thai chilies, garlic, shallots, shrimp paste and salt in the food processor. Turn on the machine and while it runs, pour cooking oil into the spout in a stream (like making pesto). Let the processor run for 3 minutes, stopping it occasionally to use a spatula to scrape down the sides of the machine.

Place the curry paste in a frying pan with the pork and cook over medium heat until the pork is no longer pink. Stir in tomato, palm sugar, and fish sauce and let it simmer until the tomato is softened. Nam Prik Ong should have the consistency of tomato sauce (not watery). When it is done, stir in chopped cilantro and serve with jasmine rice and vegetable condiments, or serve it Kantok Dinner Style with sticky rice and other traditional dishes.

Vegetable Condiments: Sliced cucumbers, long beans, wing beans, Thai eggplants, banana blossoms, steamed Kabocha pumpkin.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com .

Nam Prik Ong by Rachel Cooks Thai
Night Train to Bangkok – Chiang Mai, Thailand (travelpod.com)

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~Thai Mussel Curry-Soup with Tomato and Lemongrass Recipe, Gaeng Hoi Nangrom~

Posted in Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, Thai Soup Recipe, tagged Coconut milk, Cooking, Coriander, Eat locally, From Farm to Table, Mussel, Phuket Cuisine, Shellfish, Thai Cuisine, Thai curry paste, Thai Foods, Thai Mussel Recipe, Tomato on September 28, 2010| Leave a Comment »

Seattle Feast with Friends, 2010

I created this recipe for Seattle Feast with Friends event (http://futurewise.org/action/SeattleParticipants) held on Thursday, September 30th, 2010. This celebration brings together local food producers, winemakers, and guest chefs.

I hope to see you there. If you cannot attend, then enjoy cooking this recipe. Cheers, Pranee

Thai Mussel Curry with Tomato and Lemongrass

Thai Mussel Curry with Tomato and Lemongrass

Gaeng Hoi Nang Rom

This recipe uses red curry paste, coconut milk and just enough lemongrass to create a flavorful soup. The sweet and sour from the tomato and the tamarind juice heighten the flavor of the mussels. It is a very well balanced dish that you can enjoy by itself as a soup, or served it with steamed jasmine rice as a mild curry dish. Dill and cilantro are the perfect herbs for a finishing touch.

Serves: 2 as a main dish

1 tablespoon canola oil

1 tablespoon red curry paste

2 tablespoons chopped lemongrass

3 tablespoons coconut milk, or more as needed

2 medium size ripe tomatoes, cut into large chunks

15 mussels, de-bearded and halved (about a pound)

2 tablespoons tamarind juice, or 1 teaspoon tamarind concentrate plus 1 teaspoon sugar

2 tablespoons chopped dill

2 tablespoon chopped cilantro

Stir canola oil, red curry paste, and lemongrass together in a pan on high heat until fragrant. Then stir in coconut milk and let it cook until the oil separates out from the rest of the mixture. Stir in the tomatoes and mussels and stir well. Cover with lid and cook until the mussels open up, about 5 minutes. Stir in tamarind juice; stir well and cook until the mussels are done (see below). Stir in dill and cilantro and serve right away.

Recipe by Pranee Khruasanit Halvorsen http://ilovethaicooking.com/

Mediterranean Mussels by Taylor Shellfish Farm http://www.taylorshellfishfarms.com/

Wine Pairing: http://www.skyriverbrewing.com/

Sky River Semi-Sweet Mead

$14.99 per bottle

“Sky River Semi-Sweet Mead, although drier, enjoys a similar depth and character to the Sweet Mead. With hints of pear and a crisper finish Sky River Semi-Sweet Mead, served well-chilled, delicately offsets the exotic notes of sesame and ginger in Pan-Asian cuisine, and the rich herbal textures of the Mediterranean.”

Cooking Tips from the Expert, Jon Rowley

The Mediterranean mussels, which are just now coming into season and will be very plump, aren’t done when they open. They need to continue cooking after they open until you see the meat contract. This makes a BIG difference in the flavor. If the mussels are not cooked enough, they have an unpleasant fleshy taste. If cooked properly they are gloriously sweet. These mussels are so fat, you don’t have to worry about overcooking.

Also if some mussels don’t open and the others are done, the ones that are closed will also be done. They just need to be pried open. Bum mussels will be open before cooking and should be discarded. Mediterranean mussels that are closed after cooking, if you have any, are fine.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.Her website is: I Love Thai cooking.com

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~Phuket Red Curry Paste Recipe, Krueng Gaeng Phed~

Posted in Recipes, Thai Curry Recipe, Thai Sauce & Condiment Recipe, tagged Chili pepper, Garlic, Go Wild with Lemongrass, How to prepare lemongrass for Thai cooking, Hua Mok, Phuket Cuisine, Red curry, Thai Cooking in Seattle, Thai Cuisine, Thai curry paste, Thai Foods, Turmeric on September 17, 2010| 6 Comments »

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 making and her curry paste is well known among family and friends. It was the year I left Phuket to go to Seattle that I visited my Aunt Pan to pick up a kilo of her homemade curry paste to bring with me. I kept it in the freezer for a year. But when I visited her a year later, I felt a little guilty asking her to make some more for me because it takes a week of pounding by hand. Instead, I asked her for her secret. She taught me to feel the ingredients in my left palm before putting them in the mortar. I was not sure if I got it at the time, but I was glad that I had also taken note of the amount in standard American measuring spoons. Now I even teach my aunt’s recipes in my cooking class on Southern Thai curry dishes.

Then the other day, I gave myself a final exam. I was in the kitchen preparing a curry paste, conducting every step from memory. I recalled the lesson with my aunt from over 15 years ago. She said that for four servings, start with about 1 teaspoon of salt and about 1 tablespoon of black pepper. For turmeric, she said that if I wanted to use fresh turmeric I should use about 1 inch, and she bent her index finger. If I used dry turmeric, use about 1 teaspoon. The amount for the dry red chili pepper I remember really well. She used 40 dried Thai chilies. I used 20 for my cooking class and everyone thought that it was too hot, so generally I use 15 chilies for American 3 stars and 20 for 5 stars.

Phuket Red Curry Paste--Recipe from Phuket Village

My grandmother, mom, and three aunts prepared this curry paste with a mortar and pestle countless times in their lives. About 30 years ago, when our village had access to electricity for the first time, I remember that the most important modern kitchen appliances that we purchased right away were a rice cooker and a blender.

My mom’s favorite way to make curry paste was with a mortar and pestle, but often she blended them in the blender. For this recipe I decided to prepare it in a blender, which only takes 5 minutes. I hope you enjoy my family recipe.

: The Color of Phuket Red Curry Paste

Phuket red curry paste is so versatile. You may use it in any red curry recipe that calls for red curry paste. However, the color is yellow because our family omits dried large red spur chili pods. You may add 3 dried New Mexico Chili Pods to this recipe to add a deep red-orange color.

Phuket Red Curry Paste

Kruange Gaeng Phed Phuket

Yield: 1/2 cup

1 shallot, halved and peeled

6 cloves garlic

1 lemongrass, trimmed and thinly sliced, about 2 tablespoons

1 teaspoon salt

1 teaspoon turmeric

1 teaspoon shrimp paste

1 tablespoon black peppercorns

Place all ingredients in the blender with 1/2 cup water; blend until smooth, about 5 minutes.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com

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~Curried Scallop with Wild Pepper Leaf Recipe~

Posted in Pranee's Culinary Tales, Recipes, Thai Curry Recipe, Thai Gluten Free Recipe, Thai Main Dish Recipe, tagged Black pepper, Cambodian Cuisine, Coconut milk, Culinary Adventure in Vietnam, Curry, Fish and Seafood, Phuket Cuisine, Recipes, Thai Cooking in Seattle, Thai Cuisine, Thai Foods, Traditional Thai Cooking on September 12, 2010| 5 Comments »

Three Kinds of Pepper Leaves in Southeast Asia

There are three kinds of pepper leaves in the black pepper (Piperaceae) family. They can be easily confused by the inexperienced. This is how I explain the three types to my students when the lesson comes to the use of wild pepper leaf.

Wild Pepper Leaf - Chapoo - La Lot

A wild pepper leaf, or Piper Sarmentosum Roxb, is a common name for cha plu in Thai, Kaduk in Malaysian and la lot in Vietnamese. It is a ground cover in my garden in Phuket. Thais use it in Hua Mok, Miang Kam and tidbits. My favorite of all is when it is put in a stink ray curry.

Black Pepper Plant

A black pepper plant, Piper Nigrum, is in the same family as chapoo and la lot but it is a climbing plant. Only the fruit is edible. Thais love to cook green peppercorns with hot pungent curry dishes. When the pepper corn matures and is sun dried, it can be used to make black peppercorn.

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Last in the family are betel leaves, or Piper Betle. When I was young, I always picked a fresh betel leaf for my grandmother, who enjoyed chewing the leaf when it was painted with pink limestone and wrapped around a sliced betel nut. Afterwards she would enjoy her afternoon siesta. Betel leaves and betel nut are also used for worship and are special symbols in ritual events.

: Curried Scallop with Wild Pepper Leaf — Gaeng Hoy Shell Bai Chapoo

I cook professionally during the week but at home on the weekend I cook like any home cook. Sunday is an iron chef day – I use whatever is in my refrigerator. I had some wild pepper leaf, a leftover from a Miang Kam dish during the week, and some Alaskan scallops in the freezer. I like to cook chapoo leaf in a curry with a strong flavored fish or meat; a hint of black pepper from the leaf gives a very interesting flavor to the dish, and coconut milk sweetens the bitter edge. This recipe is very quick. All you have to do is write down the word “la lot” and go to a Vietnamese market.

Curried Scallop with Wild Pepper Leaf

Gaeng Hoy Shell Bai Chapoo

Serves: 2

2 tablespoons canola oil

2 tablespoons red curry paste

2/3 cup coconut milk

1/3 cup water

6 large scallops

30 wild pepper leaves, AKA chapoo in Thai and La Lot in Vietnamese

1 teaspoon sugar

1 teaspoon fish sauce

2 teaspoons fried shallots

Heat canola oil in a medium-size pot on medium-high heat. Stir in red curry paste and fried until fragrant. Stir in 1/3 cup coconut milk and let it cook until oil is separated and fragrant; add the rest of the coconut milk and water and bring to a boil. Stir in scallops and wild pepper leaves and cook until scallops are opaque in color, about 5 minutes. Season with sugar and fish sauce and serve hot. Garnish with fried shallots. Serve warm with steamed jasmine rice.

I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com

~Fish Head Sour Curry with Bilimbi Recipe~ (ilovethaicooking.wordpress.com)
Daun Kaduk, a Wild Betel Leaf (http://deliciousmalaysia.com)

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