Sour Yellow
Preparation
100 Gram Sour Yellow curry paste
300 Gram fish
200 Gram Pickled bamboo shoots
1 tablespoons lime juice
1/2 cup Tamarind juice
5 cups of water
1 teaspoon palm sugar
1 teaspoon salt
2 Teaspoons shrimp paste
Directions
1. Mixed curry paste with shrimp paste and
tamarind juice.
2. Bring water to boil, then add curry paste
until just boil again.
3. Then add fish and boil until just cooked.
4. Add vegetables, palm sugar and salts.
5. Remove the pot from heat after boiling.
Then season with lime juice.
Chili fresh Sour Yellow
Preparation
100 Gram fresh Chili sour curry paste
300 Gram fish
200 Gram eggplant
1 tablespoons lime juice
1/2 cup Tamarind juice
5 cups of water
1 teaspoon palm sugar
1 teaspoon salt
2 Teaspoons shrimp paste
Directions
1. Mixed curry paste with shrimp paste and
tamarind juice.
2. Bring water to boil, then add curry paste
until just boil again.
3. Then add fish and boil until just cooked.
4. Add vegetables, palm sugar and salts.
5. Remove the pot from heat after boiling.
Then season with lime juice.
Green Curry
Preparation
100 Gram Green Curry Paste
1 Cup Coconut Cream
2 Cup Coconut Milk
300 Gram Meat Slices
1/4 Cup Small Eggplant
5 Lime Leaves
1/4 Cup Sliced Fresh Red Chili
1/4 Cup Sweet Basil leaves
2 Tablespoon fish sauce
1 Tablespoon sugar
1 Teaspoon shrimp Paste
Directions
1. Mixed curry paste with shrimp paste.
2. Add coconut cream 1 cup(240 ml) in a pot over
medium heat. Add Panang curry paste.
3. Next, bring coconut milk to boil.
Add Small eggplants, Kaffir Lime leaves, sweet
basil leaves and sliced fresh red chili.
4. Finally, additional seasonings to taste.
KuoKling
Preparation
100 Gram Kuo Kling curry paste
500 Gram minced chicken
3 lime leaves
2 tablespoons of oil
1 Teaspoons of sugar
1 tablespoons of fish sauce
1 Teaspoon shrimp paste
Directions
1. Mixed curry paste with shrimp paste.
2 Heat oil in a wok or fry pan. Fry curry paste.
3 Then add minced chicken stir-fry
for medium rare.
4. Add sugar and fish sauce.
5. Stir-fry until just cooked add lime leaves.
Massaman
Preparation
100 Gram Massaman Curry Paste
1 Cup Coconut Cream
2 Cups Coconut Milk
500 Gram Meat Slices
2 Teaspoon Roasted Peanuts
3 Teaspoon Sugar
2 Teaspoon fish Sauce
4 Teaspoon Liquid Tamarind
1 Quartered Onion
1/2 Cup Potato Cubes
Directions
1. First, coconut cream 1 cup(240 ml) in a pot over
medium heat. Add Massaman Curry paste.
2. Next, meat and stir until meat is thoroughly cooked.
Add coconut milk and then bring to a boil.
3. Add Potato Cubes and roasted peanuts. Cook until
they are tender. Add additional seasonings to taste.
Red Curry
Preparation
100 Gram red curry paste
300 Gram chicken
200 Gram Vegetable
3 cups coconut milk
1 teaspoon palm sugar
2 tablespoons of fish sauce
2 Teaspoons shrimp paste
Directions
1. Mixed curry paste with shrimp paste.
2. Bring coconut milk to boil, then add
curry paste until just boil again
3. Then add chicken and vegetable
boil until just cooked.
4. Add palm sugar and fish sauce.
Rice Noodles Sauce
Preparation
100 Gram Rice noodles curry paste
500 Gram fish boil
4 cups coconut milk
1 tablespoon palm sugar
2 tablespoons of fish sauce
1 Teaspoon shrimp paste
Directions
1. Mixed curry paste with shrimp paste and fish boil
2. Bring coconut milk to boil, then add curry paste until just boil again
3. Add palm sugar and fish sauce.
Spicy Fried
Preparation
100 Gram spicy fried Curry paste
500 Gram medium-size shrimps
1/4 cup coconut milk
2 lime leaves
2 red Chili
1 tablespoons of oil
2 Teaspoons of sugar
1 tablespoons of fish sauce
1 Teaspoons shrimp paste
Directions
1. Mixed curry paste with shrimp paste.
2. Heat oil in a wok or fry pan. Fry curry paste.
3. Then add shrimps stir-fry for medium rare add
coconut milk.
4. Add sugar and fish sauce.
5. Stir-fry until just cooked add lime leaves
and red peppers.
Biryani rice
Preparation
100 Gram Biryani Chicken Rice Curry Paste
1 kg. Chicken
1 kg. Jasmine Rice
1/2 Coriander
3 Tomato
1/2 Cup oil
2 Teaspoon Margarine
3 Cups Water
1/2 Cups Milk
1/2 Soft Butter
Directions
1. First, mix Tomato and Coriander
2. Second, Biryani Chicken Rice Curry Paste in to the
pot stir with oil
3. Then mixed and stir to compound
4. Add Milk, Margarine, Chicken and Water until
they are tender.
5. Take chicken out to set aside then reuse
boiled water to cook rice.
6. Finally, soft butter stir with cooked rice. Garnish
with fried shallot and Vegetable.
Panang
Preparation
100 Gram Panang Curry Paste
500 Gram Meat Slices
1 Cup Coconut Cream
1 Cup Coconut Milk
1 Teaspoon Fish Sauce
1Teaspoon Sugar
Directions
1. First, coconut cream 1 cup(240 ml) in a pot over
medium heat. Add Panang Curry Paste.
2. second, bring meat and stir until meat is thoroughly
cooked. Add coconut milk and then bring to a boil.
3. Finally, additional seasonings to taste.
Garnish with Kaffir Lime and sliced fresh red chili.