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#recipe

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Recipe: Thai Red Chicken Curry, Gaeng Phed 🇹🇭

I really like this recipe, lots going on. The unusual addition of tamarind and Nam Prik Pao adds complexity to the default red curry heat 🌶️

  • Thai red curry paste (I used 2 tbsp Mae Ploy local brand)
  • 250g skinless chicken thigh fillets/breasts, cut into bite-size pieces
  • 250ml (1 cup) Thai chicken stock or any unsalted chicken stock
  • 400ml (1 3⁄4 cups) thick coconutmilk
  • About 225g (8oz) vegetables, I used Thai yellow eggplants, baby corn, fine green beans
  • 3 tbsp Thai fish sauce (I use Squid brand)
  • 1 tbsp light soy sauce
  • 1 tsp tamarind paste
  • 1 tbsp palm sugar (I used 2 tbsp to balance the heat)
  • 1 tsp Thai roast chilli oil (Nam Prik Pao in thai)

greatcurryrecipes.net/2019/11/

#Food#Recipe#Recipes

Homemade marmelade of kumquats, harvested from the small tree on our terrace.

I think I've finally got a #recipe to eat those in quantities. A little bit of fresh #kumquats sliced thin in a salad is good, but not enough to make use of the amount of fruits our little tree produces. But this #marmelade is it. It's strong in taste but delicious. Could go well with crepes, cheese and other salty meals.

cc: @hob

Recipe: Thai Yellow Chicken curry (Gaeng Karee Gai) 🇹🇭

Made tonight, this was a huge success, based on the recipe below but I added extra Malaysian 🇲🇾 influences in the spice mix. Serves 2.

5 small waxy new potatoes, quartered
400ml thick coconut milk
Yellow curry paste (I used Mae Ploy)
1 tbsp palm sugar (I used brown)
1 tbsp tamarind paste
300g skinless chicken thigh fillets/breasts, cut into bite-size pieces
1 tsp curry powder (I used Babas, a Malaysian brand)
1 carrot, cut into thin rounds
1 onion, quartered (I added this)
2 tbsp Thai fish sauce
10 baby plum tomatoes, halved

In addition to the recipe I sautéed 4 cloves of chopped garlic, a cinnamon stick, 2 star anise and 5 green cardamom pods in oil before adding the coconut milk (then yellow curry paste). Also chucked in some coriander at the very end ... and I used chicken stock to slow cook it.

Based on -
greatcurryrecipes.net/2021/04/

Yesterday was a lovely day out in Sheffield with @IsabelB and both of us meeting @jen for coffee and lunch ... me being me, we ended up at a couple of amazing Asian supermarkets where I bought three rare Thai 🇹🇭 ingredients to try out:

  • Sataw beans (aka "Stink beans") for a future shrimp stir fry, Goong Pad Sataw. Will post on this in future, I never made it before

greatbritishchefs.com/recipes/

  • Thai kredang mushrooms, tonight in a mushroom stir fry, Pad Hed, along with Shitake, Shimeji and King Oyster mushrooms

  • Thai yellow eggplants. No idea! But could go into a coconut based curry ...

#Foodie#ThaiFood#Food