Thai laksa

The Thai laksa is quite common dish in Southern Thailand, the dish is probably influenced by its neighbor the Malaysian laksa lemak or curry laksa. Thai laksa employs red curry paste, chicken broth and coconut milk, hence it can be categorized as curry laksa, and yet it demonstrate some similar traits of Thai favourite tom […]

Red curry paste

The base Thai red curry paste (Thai: พริกแกงเผ็ด rtgs: phrik kaeng phet) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chilies (Thai: พริกแห้งเม็ดใหญ่ rtgs: prik haeng met yai) – which is dried prik chee fa red chilies. The main ingredients […]

Green curry paste

Green curry paste is traditionally made by pounding in a mortar: green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander) and cumin seeds, white peppercorns, shrimp paste and salt. It is a indispensable ingredient for making GREEN CURRY. RECIPE: Ingredients: 1 tablespoon sliced cilantro roots 1 tablespoon coriander 1/2 tablespoon cumin 1 […]

Green curry chicken

Green curry (Thai: แกงเขียวหวาน, rtgs: kaeng khiao wan, pronounced [kɛ̄ːŋ kʰǐaw wǎːn], literally sweet green curry) is a Central Thai variety of curry. The name “green” curry derives from the color of the dish, which comes from green chillies. The “sweet” in the Thai name (wan means “sweet”) refers to the particular color green itself […]

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