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. ๐Ÿ™‚

Sawasdee Ka - Joy

Easy Thai Food Recipe: Kao Pad Prig Sator Goong Sod

Kao Pad Prig Sator Goong Sod


10 cooked shrimps (big size)
1/2 cup cooked chicken breast
1 cup sator
1/2 cup string bean (cut 1 inch)
1 tbsp. fish sauce
1 tsp. sugar
2 cups cooked jasmine rice
1 tbsp. olive oil
chili paste (made from below ingredients)
10 chili peppers
5 cloves garlic
3 red onions
1/2 tsp. salt
1 fresh kamin
1 tsp. shrimp paste
1/2 tsp. yellow curry paste
2 tbsp. sliced kaffir lime leaves

Cooking Instruction:

1. Ground chili, garlic, red onions, salt, kaffir lime leaves, kamin, shrimp paste and yellow curry paste together.

2. Heat the pan and fry the paste in hot olive oil. When it smells nicely, then put shrimp and chicken.

3. Add fish sauce, sugar, sator, string bean and mix everything together.

4. Put rice then mix well. Turn off the fire.

5. Serve with fresh vegetables.

Cucumber, tomatoes, bean sprouts will be good with the fried rice.

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

Plakapong Nueng Manao -ร‚ย 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. ๐Ÿ™‚

Sawasdee Ka - Joy

Thai Food Recipe: Kao Mun Gai (Chicken)

Kao mun gai - chicken over rice for breakfast usually.

Thai Food Recipe: Kao Mun Gai

(Chicken and Rice with Fermented Soybean Sauce)


1 whole chicken (boiled)
1 tbsp. minced garlic
2 tbsp. olive oil
1 cup uncooked jasmine rice
4 big pieces of gourd or radish
1 group coriander (cut 1 inch)
1 tbsp. minced old gingers
1 tbsp. fermented soybean
1 tbsp. sweet soy sauce
1 tbsp. white soy sauce
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1 tbsp. minced red chili peppers
stock soup from boiled chicken

Cooking Instruction:

1. Boil a whole chicken put 1 tsp. salt, pepper powde, radish or gourd and soy sauce.

2. Put 1 tbsp. in a hot pan. Fry minced garlic untill it smells good.

3. After that clean uncooked rice with water, put in the pan and then stir-fry.

4. When the rice starts to be cooked a little bit, turn off the pan and move the rice into a rice cooker.

5. Cook the rice with chicken broth in a rice cooker.

6. While we are waiting for the rice to be cooked, slice the chicken into a thin pieces.

7. Then, we will make the sauce.

8. Mix minced garlic, minced old ginger, fermented soybean, sweet soy sauce, white soy sauce, lemon juice, chili and sugar together. Mix well.


When you boil the chicken, don’t stir and don’t cover the pot. After boiling for 20 minutes then scoop the all bubble and throw away.

Note from Vern:

This is one of the most simple, but most delicious Thai foods I’ve had. There are a few restaurants that really know how to make the rice nice, and they use some oil and garlic to flavor it more than other Thai food places do. They also throw on some nice sour sauce with lemongrass and other spices that makes it absolutely delicious. This is usually a breakfast / brunch food in Thailand.

Thai Food Dessert: Gluay Buad Chee (Banana Dessert)

Thai food dessert - gluay buad chee (banana dessert).

Gluay Buad Chee – Banana Dessert


10 Pisang Awak banana (half ripe) if you get the one that is too ripe, the result you get will be too soft ( I like it like that though)

3/4 cup sugar

1 tsp. salt

1/2 thickest coconut cream

3 cup coconut milk


Cooking Instructions:

1. Peel and cut the bananas into 4 pieces.

2. Put coconut milk in a pot. Wait until it’s boiling, then add babana pieces. Cook for 7 minutes.

3. Now, add sugar and salt. Stir until the sugar is dissolved.

4. After that, add thick coconut cream. Turn off the fire.

5. You can serve it hot or cold as you like. We store it in the refrigerator for 15 minutes to make it cold.


Gluay Buad Chee or Banana Dessert, which means whole bananas boiled in coconut cream, is my favorite dessert since I was young. I like the banana not too soft so when I cook it I usually use bananas that only turn ripe for about 10%. However, to use 70-80% ripe banana will give you a naturally sweetness from itself and 90% ripe will make the food too soft. ๐Ÿ™‚

We can also apply this menu with pumpkin and taro. ๐Ÿ™‚

I love them all!!

Ps. Watch my video in youtube of how to make this recipe but with pumpkin.

Sawasdee Ka - Joy