Thai Fish Curry
Thai Fish Curry
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I seen my wife make this today using imported Italian Mackerel, and local sourced ingredients. Seems like a lot of steps but this actually goes together quite fast overall. The coconut milk is made from fresh grated coconut, use canned if you like. Measurements are very approximate as no actual measurements are made, what is listed is my best guesses.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Thai Fish Curry
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I seen my wife make this today using imported Italian Mackerel, and local sourced ingredients. Seems like a lot of steps but this actually goes together quite fast overall. The coconut milk is made from fresh grated coconut, use canned if you like. Measurements are very approximate as no actual measurements are made, what is listed is my best guesses.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. With the fresh shredded coconut, you are going to make coconut milk. to do this, place the coconut in a large bowl and cover with water. Squeeze the shred and the water will become milky. Do this for about 5-10 minutes, really squeezing the clumps of shred, the grab some shred and hold it above the bowl and squeeze it dry, discard the clump, now you have a bowl of coconut milk, almost, you are not done yet.
  2. Place a strainer over a bowl and pour the milk into the strainer, tap the strainer and move the contents a bit with your fingers to get the liquid out, you are now removing any of the remaining shred from the milk. For the remaining shred, pick that up and squeeze dry as well.
  3. The end result is fresh coconut milk, this is just one bowl, we used two, goal is 3-4 cups of milk total.
  4. Now get your ingredients together. Here is one of the two bowls of coconut milk, chili paste, shrimp paste, and the lime leaves (before slicing).
  5. Fish used is Italian Mackerel. We bought these are Tesco, sold by the piece, not weight, 90 Baht for 6 fish.
  6. Clean the fish by scaling, the scales are very small and this goes quickly, then gut each and cut the tails off. (If you want to remove the heads, feel free to do so.)
  7. Add about 2/3 of the coconut milk to a pan, and add the chili paste and shrimp paste. Put on medium heat.
  8. While the milk is heating up, slice up the lime leaves. Grab the handful or so of leaves, the younger bright green ones are preferred, hold in a tight bundle, and slice. Not looking for perfection here, just get most of them thinly sliced. Set this aside.
  9. With the milk now hot, stir to mix in the chili and shrimp pastes. Let this simmer, low boil, for about 10 minutes. You just made a curry.
  10. Then add the fish in a single layer.
  11. Now pour in the remaining coconut milk and sort of mix that in, let this simmer for about 10 minutes.
  12. This is fresh tamarind, it is like a paste, the stones (seeds), and the string fibrous part is still in this. To this, add a little water, about 1/4 cup and squish this up to soften it.
  13. Remove the fish to another pan.
  14. To the pan with the curry, hold a strainer over the pan and pour in the tamarind mush into the strainer, move the mush about with your hand to get the tamarind liquid into the pan, when the all the liquid is strained out from the tamarind mush, discard the strainer contents. Stir the tamarind liquid into the curry then add the sliced lime leaves and stir that in.
  15. Pour the curry over the fish in the second pan, add a few whole lime leaves, bring this to a simmer for 2-3 minutes.
  16. Place a few fish in a bowl, spoon some curry over the top and ready to serve.
Recipe Notes

The fish cost 90 Baht for 6 fish. For 4 servings, this is about 68 cents per serving.

Prepared by my wife, Rrayada Thayer.
Thailand.

Thung Thong, Thai Crispy Dumplings
Thung Thong, Thai Crispy Dumplings
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Thung Thong, Thai Crispy Dumplings
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Ingredients
For the Aromatic Paste
Servings: dumplings
Instructions
To Make the Aromatic Paste
  1. Grind together the garlic, pepper, and cilantro with a mortar and pestle until a smooth paste. Set aside 1 table of the paste for the dumplings, the remaining can be frozen for up to a month.
For the Dumplings
  1. Heat a large non stick pan with 1 tablespoon of oil on high heat. When hot, ad the sliced spring onion white parts, aromatic paste, and the diced mushrooms, stir often and cook until the spring onion is softened. Add the pork, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts (if using). Break the ground pork up as it cooks with your spatula, until cooked through and no liquid remains in the pan. Set the pan aside, this is the dumpling filling, and allow this to cool to room temperature.
  2. When the filling has cooled. Heat a small pot of water, about half full, to boiling. When the pot is boiling set out a bowl with ice water near the the pot. Add the spring onion green parts to the boiling water and blanch for 30 seconds, keep them submerged in the water as well. After 30 seconds, remove them to the ice water to cool them. Remove from the ice water and pat dry, then cut each green piece in half lengthwise, these are the ties for the Golden Purses.
  3. Open the refrigerated wonton wrappers and place on a plate, place one wonton wrapper on a work surface, keeping remaining wrappers covered with a towel to prevent them from drying out.
  4. Depending on the size of your wrappers, place between 1 teaspoon and 1 tablespoon of filling in the center of the wrapper. wet the 4 edges of the wrapper with water on your fingertip, draw up all the sides and pinch together at the top, so that it looks like a little bag an the bottom is rounded. Use a piece of the spring onion green and tie that around the top of the dumpling, and knot that. Trim the ends of the green.
  5. Repeat with the remaining wontons.
  6. Heat about 2-3 inches of cooking oil in a large pot, when the oil is hot, add a few dumplings at a time with a slotted spoon and fry until golden brown, remove with the slotted spoon to paper towels to drain, continue to fry remaining dumplings.
  7. Allow dumplings to cool for a few minutes, serve with a sweet chili sauce or plum sauce for dipping.
Recipe Notes

Low cost.

This recipe was inspired by good friend, Daniela Dalaa Payerl.
Thailand.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Pork Rib Curry
Pork Rib Curry
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Pork Rib Curry
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Heat a pot of water and add the shallots and peppercorns.
  2. When the water is boiling, add the pork ribs. Here is the ribs used.
  3. And into the pot.
  4. Now get your chili and shrimp paste out and ready. Shrimp paste on the left, chili paste on the right.
  5. And wash the basil and get that ready.
  6. When the meat is tender, about 30 minutes to an hour, mix in the chili and shrimp pastes. and let simmer / low boil for another 30 minutes.
  7. Then add the basil and let that wilt down, takes just a minute or so.
  8. Stir the basil into the curry and let it simmer for a few more minutes.
  9. Ready to serve with rice.
Recipe Notes

I will estimate 120 Baht for the ribs. For 6 servings, this is about 59 cents per serving.

Family recipe by my wife, Rrayada Thayer.
Thailand.

Boiled Cuttlefish
Boiled Cuttlefish
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Thai dish, and the cuttlefish is just rinsed and cooked whole. I have eaten these and they are very good.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Boiled Cuttlefish
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Thai dish, and the cuttlefish is just rinsed and cooked whole. I have eaten these and they are very good.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse the cuttlefish. Fill a pot about half full of water, add the shallots and bring to a boil.
  2. When the water is boiling, add the cuttlefish. After about 5 minutes the cuttle bones come out (those are the white objects floating at the back of the pot, there is one in each cuttlefish) reduce heat to a simmer and cook for another 5 minutes or until tender. Taste the broth (it is black) and adjust taste with salt as desired.
  3. Typically served over rice with some broth.
Recipe Notes

The cuttlefish cost me 80 Baht/kilo. For 4 servings, this is about 60 cents per serving.

Prepared by my wife, Rrayada Thayer.
Thailand.

Garlic & Pepper Blue Prawn
Garlic & Pepper Blue Prawn
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
Prep Time
10 minutes
Cook Time
10-15 minutes
Prep Time
10 minutes
Cook Time
10-15 minutes
Garlic & Pepper Blue Prawn
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
Prep Time
10 minutes
Cook Time
10-15 minutes
Prep Time
10 minutes
Cook Time
10-15 minutes
Ingredients
Servings:
Instructions
  1. This is a Giant River Prawn, aka Blue Prawn. Unlike regular shrimp where you remove the head and eat the tail only, the whole body on these is used minus the legs and shell. Important note, if buying these live, don't get pinched by the claws, quite painful. Normally when buying these they will be dead and on ice.
  2. To prepare the prawn, first thing, remove those two long front legs and discard those. Most important, do not remove the head section, that remains intact with the tail. Then peel the shell off by just splitting between the legs on the bottom with your thumbs, removing the shell from the head and the body, and remove the tail shell as well. Once all the prawn are prepped, rinse in water. Eyes can remain as well as the gills.
  3. Heat a large pan with a few splashes of oil, when the oil is hot, add the garlic and the prawn in a single layer, if cooking a lot, work in batches. Season well with black pepper, cook for 5 minutes or so or until you start to see the tail meat turning pink and the bottom is getting browned.
  4. Turn the prawn over and cook for another 2 to 3 minutes or until the nice and golden brown on the bottom.
  5. Remove from the pan to a platter and serve with rice.
Recipe Notes

I bought these from a local farmer, 8 prawn was 1 kilo, cost was 120 Baht. 4 people enjoyed this, so about 88 cents per serving.

Family has been making these for many years like this.
Thailand.

Red Curry Shrimp
Red Curry Shrimp
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Red Curry Shrimp
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a non stick pan and add the curry paste. This is real, hand made red curry paste here, this is spicy stuff, basically, Bird's Eye chilies, black pepper, red onion, garlic, and lemongrass.
  2. Add the shrimp paste right after the curry paste. This is local made shrimp paste, shrimp and spices pounded in a mortar into a paste, very common ingredient in Thai cooking.
  3. Mix and cook for just a few minutes then add the shrimp and mix into the curry and shrimp pastes, the shrimp will release water, then add the clove basil and mix that in, stir fry until the clove basil is good and wilted.
  4. Serve, how easy was that? Good dishes to go with this is a Thai Omelet and rice.
Recipe Notes

Figure about 400 Baht for small white shrimp from Tesco, 2 kilos, removing the heads, peels and tails will give you about a kilo. Save all the scrap for shrimp stock later if you like and just freeze that. For 6 servings, this is about $1.97 per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Steamed Salmon in Lime Sauce (Rice Cooker)
Steamed Salmon in Lime Sauce (Rice Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Steamed Salmon in Lime Sauce (Rice Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Salmon
For the Lime Sauce
Servings: servings
Instructions
  1. Heat your steamer, rice cooker or pot with a steamer insert.
  2. Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  3. When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  4. While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  5. When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  6. Remove from the steamer and serve.
Recipe Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.

Adapted from an internet recipe.

Bottle Gourd Soup
Bottle Gourd Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a standard Thai soup, very inexpensive. This is a side dish to a Thai meal. Measurements are estimates based on the size of the gourd you are using, my wife made this today and used about a 5 inch diameter gourd.
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Bottle Gourd Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a standard Thai soup, very inexpensive. This is a side dish to a Thai meal. Measurements are estimates based on the size of the gourd you are using, my wife made this today and used about a 5 inch diameter gourd.
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. As you slice up the gourd, place in a large bowl of water. Add the chopped onion to a medium size pot.
  2. Drain the gourd slices and add to the pot. Add water to the pot and cover the gourd by about an inch, bring to a boil. Add chicken stock powder and salt to taste.
  3. Once boiling, reduce to a simmer for 10-15 minutes. Spoon into a large bowl, serve, just that easy.
Recipe Notes

Low cost.

Variant: Boil some chicken when cooking to make the stock and to add a bit of meat to the soup.

Watched my wife, Rrayada Thayer make this.
Thailand.

Roast Red Pork
Roast Red Pork
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Chinese in origin, but adapted to Thai cooking. This recipe is from a seasoning packet, as many westerners seem to be cautious with using these. This is straight forward and easy. And keep in mind, the Lobo brand packet has two packets inside for making this dish twice, cost savings right there. This packet is available in the US at most Asian markets. This is a very nice, mild flavor, the red is not from chili powder.
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Roast Red Pork
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Chinese in origin, but adapted to Thai cooking. This recipe is from a seasoning packet, as many westerners seem to be cautious with using these. This is straight forward and easy. And keep in mind, the Lobo brand packet has two packets inside for making this dish twice, cost savings right there. This packet is available in the US at most Asian markets. This is a very nice, mild flavor, the red is not from chili powder.
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 2-3 hours
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the loins into 1 inch thick strips about 6 to 8 inches long.
  2. Mix 1 packet of seasoning in the 1/2 cup water in a shallow bowl, then add the pork loin in a single layer, turn the loins every 15 minutes or so.
  3. This is the package to look for.
  4. Heat a large non stick pan on low heat, add the loin strips in a single layer, cover and cook for 5 minutes, turn over, cover, and cook for another 5 minutes. Remove the lid and cook turning occasionally until tender, about 5-10 minutes more.
  5. Transfer to a plate.
  6. Slice and serve with rice, vegetables, and Roast Pork Gravy (also available in Lobo brand).
Recipe Notes

Pork loin would cost about 75 Baht/600 grams. For 4 servings, this is about 56 cents per serving.

Recipe from the seasoning pack.

Panang Curry with Beef or Chicken
Panang Curry with Beef or Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Panang Curry with Beef or Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  2. Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  3. Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  4. Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  5. Serve with hot cooked rice.
Recipe Notes

Low cost.

Recipe from a curry paste packet.