FREE Thai Food E-Books! No purchase required…
Sawasdee Ka!
I just finished writing a new page here at the blog… in the upper left hand side you can see it - “FREE Thai Food E-Books!”.
We decided to just give away both of our e-books for free since we’ll be able to have more people see them and enjoy them!
If you don’t know what an e-book is, it’s simply a Word file with photos and nice formatting converted into an Adobe PDF format that you can read on your computer, PDA, phone, or maybe even your watch. It makes the files easy to read on electronic readers too - you may have heard about Microsoft’s and Amazon’s new readers. They are e-book readers designed specially for reading e-books.
If you want to get both e-books here are the links below…
Joy’s Thai Food Recipe E-book, 99 pages, fully illustrated, fully FREE!
Joy’s Top 20 Thai Desserts E-book, 38 pages, fully illustrated, also - fully FREE!
Thai Food Recipe: Pineapple Curry (Gang Kua Subparod)
แกงคั่วสัปปะรด Gang Kua Subparod Pineapple Curry
แกงคั่วสัปปะรด
Gang Kua Subparod
Pineapple Curry
Prepare:
1 cup shrimp, duck, beef or pork
1 cup coconut thick cream
2 cups coco nut milk
2 tbsp. fish sauce
1 tbsp. palm sugar
2-4 tbsp. concentrated tamarind juice
2 cups cut pineapple
Prepare the paste:
7 dried pepper (red and big size)
1/2 tbsp. minced galingale
1 tbsp. minced lemongrass
10 cloves garlic
2 tbsp. minced red onion
1 tsp. salt
1 tsp. pepper
1 tsp. minced coriander roots
1/2 tsp. kaffir lime skin
1 tsp. shrimp paste
Cooking Instructions:
1. Ground all the paste ingredients together.
2. Pour coconut cream into the pot and heat it with low fire. Add the paste from step 1 and keep stirring.
3. When it’s boiling, add pork, beef, duck or shrimps.
4. After that, add fish sauce, pineapple, coconut milk, palm sugar and concentrated tamarind juice.
5. Cook for 10-15 minutes for pork, duck and beef and 5 minutes for the shrimps then remove from the stove.
Thai Food Recipe: Penang (Panang) Curry (Panang Mara Yud Sai)
Panang Curry with Bitter Guard (Momordica, Panang Mara Yud Sai)
Panang Mara Yud Sai
Panang Curry with Bitter Gourd (Momordica)
พะแนงมะระยัดไส้
Prepare:
2 Bitter Gourds (Momordica)
9 pepper
1 tsp. minced coriander root
2 tbsp. minced garlic
1/2 cup minced chicken or pork
2 tbsp. fish sauce
1 cup coconut cream
1/2 cup coconut milk
2 tbsp. Panang Paste
3 kaffir lime leaves
1 tbsp. sugar
1 tbsp. thinly sliced kaffir lime leaves
1 tbsp. sliced red chili pepper
Cooking Instructions:
1. Clean the bitter gourd very well. Cut in half. Remove the inside part and rest them in the plate. Soak it in salt water if you want it not to be too bitter.
2. Ground the pepper, coriander root and garlic together. Add fish sauce and mix well with minced pork or chicken as you prefer.
3. Tuck the pork inside bitter guards and steam on boiling water for 10 minutes.
4. After that, pour coconut cream into the pot and put on medium heat. When it’s boiling and has aromatic smell, add Panang paste.
5. Add steamed bitter guard, mix well. Add coconut milk. Wait until it’s boiling again then add kaffir lime leave, fish sauce, and sugar. Make it taste the way you like.
6. Dress with sliced red chili pepper and kaffir lime leaves
Panang (Penang) curry is a very popular dish here in the South of Thailand where we are now. The Muslim community really loves curry and there are curries of all sorts here. Cheap! Sorry, not many videos or photos lately since we’re eating out so much… More to come, we just need to get a kitchen first!
Joy
Thai Food Recipe: Stir Fried Shrimp Curry (Goong Pad Phong Garee)
Stir-Fried Shrimps with Curry Powder in Thai, ี่ Goong Pad Phong Garee
Stir-Fried Shrimps with Curry Powder
Goong Pad Phong Garee
กุ้งผัดผงกะหรี่
Prepare:
1 cup big shrimps (peeled, de-veined)
3 tbsp. vegetable oil
2 tbsp. minced garlic
1/4 cup stock
1 tbsp. curry powder
1 onion (cut)
1 tbsp. oyster sauce
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. light soy sauce
1 tbsp. shrimp paste for Tom Yum
1 tbsp. sugar
2 eggs
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
4 red and green chili peppers (cut diagonally)
1 tsp. pepper
Cooking Instructions:
1. Heat the pan and add vegetable oil. Wait until it’s hot.
2. Fry minced garlic until it has aromatic smell. Cook the shrimps for 2 minues.
3. When the shrimps are almost done, add stock, curry powder, onion, oyster sauce, fish sauce, soy sauce, light soy sauce, shrimp paste for Tom Yum and sugar.
4. Beat the eggs and add it into the pan.
5. After that, add scallion, Chinese celery, chili peppers and quick stir.
6. Turn off the fire.
7. Sprinkle pepper on top when you serve this recipe.
