Thai Food Recipe: Chuu Chee Pla Too (Mackerel Curry)

Chuu Chee Pla too – Mackerel Curry


1 fresh mackerel

3 cups coconut milk

3 tbsp. fish sauce

2 tbsp. palm sugar (or regular sugar)

2 tbsp. vegetable oil

3 kaffir lime leaves (sliced)

1/2 cup sweet basil


Making paste:

5 dried red chili peppers

6 red onions (sliced)

8 small cloves garlic (4 big cloves garlic)

1 galingale (finely cut)

1 lemongrass (finely cut)

1 tbsp. sliced kaffir lime skin

1 tbsp. minced coriander roots

1 tsp. salt

1 tsp. shrimp paste


Cooking Instructions:

1. Ground all the paste ingredients together.

2. Put vegetable oil in a hot pan. Use meduim heat. Fry the paste from number one until it smells aromatic.

3. Gradually add the first half coconut milk and mix it for about 5 minutes. Then add the other half and wait until it’s boiling.

4. Now, add the fish. Cook for 10 minutes.

5. During the fish is being cooked, add fish sauce, sugar. Taste it the way you like.

6. When the fish is done, add sweet basil and kaffir lime leaves.

7. Serve with jasmine rice.

Put less chili peppers, if you don’t like it spicy. Chuu Chee Pla too makes me hungry now. I have to go eat. 🙂

Sawasdee Ka - Joy

Thai Food Recipe: Panaeng (Panang) Bped Yang Curry with Roasted Duck.

Panaeng Bped Yang

(Panaeng Curry with Roasted Duck)


3 cups sliced roasted duck

4 cups coconut milk


10 dried red chili peppers (big size)

3 tbsp. sliced lemongrass

1 tbsp. minced galangal

1 tsp. sliced kaffir lime skin

5 red chili peppers

4 red onions

2 cloves garlic

1 tbsp. roasted coriander seeds

1/2 tsp. roasted cumin

6 kaffir lime leaves

5 red and yellow chilies

2 tsp. palm sugar

1 cup sweet basil

1 / 2 tsp. salt

1 tbsp. shrimp paste

10 small tomatoes

Cooking Instructions:

1. Grind all the paste ingredients together and finely.

2. Separate the coconut milk in half. The first half, boil it with the duck on low heat until the meat get soft. Remove from the stove when it’s ready.

3. Second part, put it in the pan and use medium heat. Add all the paste and keep stirring until it smells aromatic (take about 15).

4. After 15 minutes, add roasted duck, tomatoes, sugar, fish sauce, red chili peppers and sweet basil.

5. You may adjust the taste as the way you like, up to you.


Thai food has duck in many kinds of recipe, for example, duck in soup noodle, roasted duck with rice, duck spicy and sour salad. We love anything with tough meat really and duck meat has tough texture. Maybe, it’s just Thai Isaan people who love it. 🙂 We have one snack made of tamarind seed. We cook it in a hot pan without adding oil and wait until it’s burnt at the right level. When we eat, we crack the shell open and chew the hard seed inside. Some people can chew this all day, like my mom. Or… when you see a Thai person chewing ice after he or she finished the drink, you can tell he/she is from Isaan.

We love to chew tough food and hard stuff that’s why we have a big jaw. It’s the way you can tell if they are from north eastern of Thailand, flat noses, big cheek bones and big jaws. I blamed it on the sticky rice for causing my nose flat though. I’m very mad but I can’t stop eating it.

Haha! :p

Sawasdee Ka - Joy

Thai Food Recipe: Penang (Panang) Curry (Panang Mara Yud Sai)

Panang Curry with Bitter Guard (Momordica, Panang Mara Yud Sai)


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!

Sawasdee Ka - Joy

Thai Food Recipe: Ho Mok Talay (Seafood Curry)

Ho Mok Talay,  seafood curry, is one of the most popular Thai foods in Thailand.

Thai Food Recipe: Ho Mok Talay (Seafood Curry)


Group 1 Paste

2 lemongrass (sliced)
2 pieces galangal (cut finely)
2 red onions
1 clove garlic
2 tsp. shrimp paste
1 tsp. kaffir lime skin (sliced)
5 dried red chili peppers

Coconut meat

Group 2
1 cup cooked shrimp (peeled and de-veined) squid and cooked snapper meat (slice and take out the bone)
1 egg (beat)
½ cup thickest part of coconut cream
1 cup soft coconut meat (sliced)
2 tbsp. milk
½ cup sweet basil
2 tbsp. fish sauce
½ tsp. sugar


Cooking Instructions:

Making the paste by grounding everything in group 1 ingredients together.
Heat the pan and put olive oil. Then, add the paste and stir it for 30 sec.
Add coconut cream. Mix it together.

Now, put shrimp, squid and fish. Add fish sauce and sugar.

Lastly, put coconut meat and mix it with beat egg. Then add milk and sweet basil.
Serve it on coconut shell.

Dinner on this day, we got bored of having too much squid and shrimp all the time so I used fish. Also, we don’t like egg, we skipped it. 🙂

Sawasdee Ka - Joy

Thai Food Recipe: Gang Kiow Wan Kai Jeauw Maa Tod Grob

Crunchy Kai Jeauw Maa in Green Curry in Thai, Gang Kiow Wan Kai Jeauw Maa Tod Grob


1 pack green curry instant paste
1 cup thick coconut milk
1/2 cup cut eggplant
1/2 cup young coconut tree top
1/4 cup fresh and young pepper
1 tbsp. sliced red chili pepper
1/2 cup sweet basil
1/4 cup fish ball (optional)
4 potash preserved eggs (cut in half)
1 cup tempura flour
1 cup bread crumbs
1 tbsp. fish sauce
1 tbsp. palm sugar
Vegetable oil


Cooking Instructions:

1. Mix half of tempura flour with cold water. Drop potash preserved eggs in the dry tempura flour.

2. Then, Soak it in the tempura flour that was mixed with water.

3. After that, mix the egg with bread crumbs and deep fry until the bread is crunchy. Rest them on the plate.

4. Now, lets cook the green curry.

5. Mix green curry paste with coconut milk and boil it until you see oily bubbles float on the surface. I think 5-10 minutes is fine.

6. Add fish ball, eggplants, coconut tree top, young pepper, red chili pepper. Cook for another 2 minutes.

7. Add fish sauce and palm sugar. Adjust the taste as the way you like. Turn off the fire.

8. After that, add sweet basil and mix well. Pour the green curry on top of crunchy eggs.


Potash preserved eggs lovers?!? 🙂 I saw this recipe on the TV that my husband has just allowed me to watch it recently. Haha :p

Note from Vern

: huh? Oh boy, she is exaggerating. She can watch TV when we have time… we just don’t have time. I like to put everything else as priority before that.

Anyway, do you feel sick after eating them too much? Dizzy?

Sawasdee Ka - Joy