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: Spicy Catfish Stirfry with Galingale

Phad Phed Pla Dook – Spicy Cat Fish Stir fry with Galingale


500g. cat fish (cut and clean, mix with 1 tsp. salt and deep fried)
1 handful sliced galingale (in long shape)
5 kaffir lime leaves
1 handful young pepper corn
1/2 cup fried basil (wait until the oil is very hot first, then throw the basil in)
1 cup cut eggplant and soak in salted water (help the surface it not to become dark)
2 tbsp. instant chili paste
1 tbsp. sliced chili pepper
2 tbsp. sugar
3 tbsp. fish sauce
2 tbsp. Vegetable oil
1 tbsp. kaffir lime skin
1 tsp. minced galangal
1 tbsp. lemongrass
1 tbsp. sliced red onion
1 tbsp. minced garlic


Cooking Instructions:

1. Ground kaffir lime skin, galangal, lemongrass, red onion and garlic. After that, mix it with instant chili paste.

2. Next, heat the pan and add vegetable oil. Wait until the oil is hot then add chili paste from step 1.

3. When the chili paste has aromatic smell, add eggplants. If you like it medium cooked, then stir fry for 2 minutes. If you like it completely cook, you should stir fry it for 8 minutes.

4. Now, add some small amount of water, fish sauce and sugar.

5. Add fresh galingale, kaffir lime leave, crunchy cat fish, and chili peppers. Mix well.

6. Turn off the fire. Dress fried basil on top and serve with hot jasmine rice.


Food tips:

When you fry the cat fish, use max heat to heat up the oil first then lower it to medium. Slowly drop the fish into the hot oil and wait until the other is done. When it’s crunchy, you can flip it over. Don’t rush it, just take time and use medium heat.

Sawasdee Ka - Joy

Thai Food Soup: Gang Som Pla (Fish in Sour Soup)

Thai Food Soup: Gang Som Pla (Fish in Sour Soup)

Gang Som Pla (Fish in Sour Soup)


1 whole fish (clean and cut)
1 cup tamarind juice (non-dried tamarind+hot water)
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water

1 whole fish (small size)
7 dried red chili peppers (throw away the seed)
3 galingale
5 red onions
1 tbsp. shrimp paste
2 tbsp. LOBO gang som paste


Cooking Instructions:

1. Ground all the paste ingredients together.

2. Boil the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.

3. In a different pot, boil the water and add the paste from number 1. Until it’s boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.

4. Add fish and papaya. Cook for 15 minutes.

8. In a bowl, prepare fresh vegetables (any kind). Pour hot soup with fish over the vegetables. This way will make the vegetable crunchy.

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Thai Food Recipe: Plakapong Nueng Manao (Snapper with Lemon Sauce)

Plakapong Nueng Manao - Steamed Whole Snapper Dressed with Lemon Juice Sauce


1 medium size snapper (scraped, cleaned)
1 group coriander
3 tbsp. lemon juice
3 tbsp. minced garlic
1 tbsp. minced red chili peppers (more or less as you prefer)
2 tbsp. fish sauce
1/2 tsp. sugar (optional)
1 turnip
1/4 cup mint
1/4 cup stock

Cooking Instructions:

1. First we will do the fish, cut the fin, open the stomach and throw away the stuffing. Now, clean it very well with water.

2. Add coriander inside the stomach.

3. Then, prepare the sauce. Mix fish sauce, lemon juice, garlic, red chili peppers, and sugar together.

4. To make the sauce smell aromatic, add minced coriander root.

5. Place the turnip leaves on a big plate. Then, put snapper over top.

6. After that, dress half of the sauce on the snapper.

7. Steam it on boiling water for 15 minutes (or use microwave on high for 6 minutes)

8. When the fish is done, dress with the other half sauce and top with mint.


To steam the fish by the stove, you should use maximum heat and wait until the water is boiling. Then, place the fish into a double boiler. Cooking “Plakapong Nueng Manao” like this is one of the ways to get rid of the fishy smell.

Oh! Add stock later to make it juicy. 🙂

Sawasdee Ka - Joy

Thai Food Recipe: Tod Mun Pla (Fried Fish Cakes)

Tod mun pla - Thai fried fish cakes

Tod Mun Pla Gra-ai (Fried Fish Cakes)


500 g. feather-back fish (meat) or any kind of fish
2 egg
1/2 cup long bean (slice)
1 tbsp. chili paste (see how to make below) or you can use instant Gang Ped Paste
1 tsp. salt + 1 tbsp water
2 tbsp. fish sauce
3 tbsp. sugar
3 tbsp. sliced kaffir lime leaves
1 cube of ice

Bigeye Snappers < click to see the fish I use

Notopterus Chitala < click to see the kind of fish we usually use for this recipe

Salmon and Nile Perch are the substitution if you can’t find the fish mentioned above.

Chili paste: Skip this part if you can find Gang Ped instant paste

7 dried red chili peppers
1/2 tsp. Thai pepper
3 tbsp. sliced lemongrass
1 tsp. sliced galingale
3 tbsp. sliced red onion
3 tbsp. sliced garlic
1 tsp. kaffir lime skin
1 tbsp. coriander root
1 tsp. shrimp paste

Cooking Instruction:

1. Finely ground the chili paste ingredients altogether to make the paste.

2. Add the fish meat in the blender. Add 1 ice cube and blend it until it looks fine. You may want to mince the fish first before you use the blender. That will help make it easier.

3. Now, remove it from the blender. Place the meat into a big bowl so you can mix with the other ingredients. Add, salt water and knead.

4. Add eggs and knead. Then add the paste, sliced long bean, sugar, kaiffir lime leaves and fish sauce. Keep kneading it everything you add one new ingredients. The total time should not be less than 15 minutes. With this step you may use a mortar to save your energy. 🙂 Using the mortar to knead will make it rise beautifully when you fry the fish cake.

5. Now that you get everything ready. Deep fry 1 tbsp. of the mixed meat each time for 2 minutes or when it turns gold.

6. Serve with the sauce. See how to make the sauce below. If you’re lazy, you can also try the instant sweet sauce.

Preparing Sauce:

1/2 cup sugar
1/4 cup vinegar
1/4 cup water
2 tsp. salt
3 red chili peppers
2 tsp. minced garlic
1/4 cup crushed roasted peanut (optional)
1 cup sliced cucumber (more or less as you like)
1 tbsp. coriander leaves

Cooking Instructions:

1. Boil sugar, vinegar, water, and salt. As it get sticky, turn off the fire.

2. Add chili pepper, garlic, sliced cucumber, peanut and dress with coriander leaves.


Sawasdee Ka - Joy