Thai Fish Curry
Thai Fish Curry
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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
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Rating: 5
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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.

Pork Rib Curry
Pork Rib Curry
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Rating: 5
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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
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Rating: 5
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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.

“I Don’t Care” Casserole
"I Don't Care" Casserole
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Have you ever been willing to cook for your family and asked what would you like? Normally if the response is "I don't care" then I cook something for myself and let the rest fend for themselves. This recipe seems like a good alternative and sounds tasty as well. Original recipe listed Velvetta cheese, which is basically plastic, I changed this up to use real cheese. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
"I Don't Care" Casserole
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Have you ever been willing to cook for your family and asked what would you like? Normally if the response is "I don't care" then I cook something for myself and let the rest fend for themselves. This recipe seems like a good alternative and sounds tasty as well. Original recipe listed Velvetta cheese, which is basically plastic, I changed this up to use real cheese. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F), get out a baking dish (I will verify the size when I make this).
  2. In a large mixing bowl, add all the ingredients, pour into your baking dish.
  3. Bake for 30 minutes or until the cheese is melted and the top is starting to brown.
  4. Remove from oven and let rest for 5 minutes, serve to your ungrateful family 😉
  5. Maybe next time when you ask, they will be more specific. Now if you ask what would you like for dinner and the family says "Kobe beef, Maine lobsters, and King crab" then fix this casserole, they will learn 😉
Recipe Notes

I will price this when I get ham again, right now I will say high cost and will calculate this after I gather the supplies.

Shortcut: Condensed Cheese Soup.

Variants: 1. Substitute ham for cooked and cubed chicken or turkey. 2. Omit the meat and just make a vegetable casserole.

Adapted from an internet recipe.

Completely Loco Moco
Completely Loco Moco
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This is spin on the standard Hawaiian fast food Loco Moco, this is a simple recipe and uses leftover meat.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Completely Loco Moco
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This is spin on the standard Hawaiian fast food Loco Moco, this is a simple recipe and uses leftover meat.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Melt butter in saucepan over medium heat. Add flour and whisk until mixture becomes a dark brown color, 6 to 8 minutes. Add the Worcestershire sauce and whisk for about 1 minute. Add beef stock and salt, and pepper to taste and bring to a boil. Reduce heat and cook until sauce is thickened, about 20 minutes. OR just prepare a packet or two of gravy mix and use that.
  2. While the gravy is thickening, chop the leftover meat you have on hand, beef, pork, chicken, or any combination. Add to a hot skillet and saute to heat the meat through, add the cooked rice and mix in, saute until meat and rice are hot.
  3. Fry the eggs sunny side up in another pan.
  4. To plate, divide the rice and meat mixture between 4 plates, pour on some gravy, place a fried egg on top, serve.
Recipe Notes

Low cost since using left over meat.

Inspired by Jerry Juliana.
United States.

Beef & Spinach Stew
Beef & Spinach Stew
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This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Beef & Spinach Stew
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This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat a splash of olive oil then add the onion and garlic, cook until the onion is translucent. Add the beef and brown that until just cooked through, breaking it up and stirring with the spatula.
  2. Add spinach and stir in, season with salt and pepper as desired, add the cumin and allspice. The spinach will wilt down. When wilted and tender, remove from heat.
  3. Serve over rice with a squeeze or splash of lemon or lime juice over the top.
Recipe Notes

Figure 150 Baht for the beef. For 4 servings this is about $1.10 per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Indonesian Style Prawn & Quail Egg Curry
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  2. Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  3. Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  4. Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Recipe Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Chicken & Mushroom Stir Fry
Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  2. Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  3. Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  4. Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce, and the oyster sauce. Cook on high heat and stir fry.
  5. Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  6. Season with salt to taste, serve with rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Japanese Curry with Shrimp
Japanese Curry with Shrimp
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Rating: 5
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Japanese Curry with Shrimp
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Rating: 5
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
  2. Stir often as the shrimp start turning pink.
  3. When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
  4. Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
  5. Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
  6. Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
  7. This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  8. And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
  9. Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Recipe Notes

The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.

Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.

From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.

Chicken Meatballs in Cream Sauce (Tefteli)
Chicken Meatballs in Cream Sauce (Tefteli)
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Rating: 5
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These sound great and you could call them the Slavic version of Swedish Meatballs. Paired with mashed potatoes, this sounds perfect. I made these on 5 Sep 2017, and they are excellent! Highly recommended.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Chicken Meatballs in Cream Sauce (Tefteli)
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These sound great and you could call them the Slavic version of Swedish Meatballs. Paired with mashed potatoes, this sounds perfect. I made these on 5 Sep 2017, and they are excellent! Highly recommended.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
For the Sauce
Servings: servings
Instructions
  1. In a large bowl, prepare the meatballs. Combine the chicken, egg, rice, onion, garlic, salt and pepper.
  2. Just mix with a large spoon.
  3. Roll the meatballs into 1 to 1 1/4 inch balls, ice cream scoop would work and I will get one to do this to verify the size. Roll each ball in flour and set on a lightly floured plate or surface.
  4. Heat a large pan over medium heat and add the oil. Use a regular stainless pan if you want a darker sauce or feel free to use a non stick pan which will give a lighter color sauce, this does not change the flavor of the sauce. When the pan is hot, add the meatballs and cook for 4 minutes without turning them, then flip over with tongs and cook 3 more minutes or until nice and golden brown and cooked through. Remove to a plate.
  5. To make the sauce, using the same pan on medium heat add the butter and when melted whisk in the flour and whisk until golden in color, then add the stock and whisk until it starts to thicken then whisk in the Greek yogurt (or sour cream or heavy cream) and season to taste, a good starting point would be 1/2 teaspoon paprika, 1/8 teaspoon pepper, and salt to taste.
  6. Bring the sauce to a simmer and whisk until the sauce thickens, remember the sauce will also thicken as it cools. When the sauce will coat a meatball, add all the meatballs to the pan and turn each one to coat with the sauce.
  7. Serve with mashed potatoes or pasta once all the meatballs have heated and sprinkle with parsley for garnish.
Recipe Notes

Chicken thighs (you would grind or mince yourself, as I have never seen ground chicken here) would cost about 40 Baht/500 grams. For 4 servings, this is about 28 cents per serving. Outstanding value.

This recipe for Chicken Meatballs in a Cream Sauce is from Natasha's Kitchen.

Panang Curry with Beef or Chicken
Panang Curry with Beef or Chicken
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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
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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.