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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Votes: 1
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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Votes: 1
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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Votes: 1
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.

Sambal Oelek
Sambal Oelek
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This is the base recipe for Indonesian chili sauces, called sambals. Sambal Oelek is simply chilies and salt pounded in a mortar.
Prep Time
15 minutes
Prep Time
15 minutes
Sambal Oelek
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This is the base recipe for Indonesian chili sauces, called sambals. Sambal Oelek is simply chilies and salt pounded in a mortar.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Basic Sambal Oelek
For Sambal Trassi, add some
For Sambal Badjak, add some
Servings:
Instructions
  1. Chop the chilies and remove stems. If you want a milder spiciness, remove the seeds. Place in a mortar with the salt and pound to your desired consistency.
  2. Place in a jar and store covered in the fridge and use as needed.
  3. To make the other versions, just add a bit of the other ingredient when you pound the chilies and salt.
Recipe Notes

This recipe for Sambal Oelek is from Pisang Susu.
Netherlands.

Red Curry Shrimp
Red Curry Shrimp
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Votes: 1
Rating: 5
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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
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Votes: 1
Rating: 5
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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.

Banana with Coconut Milk Sauce
Banana with Coconut Milk Sauce
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This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Banana with Coconut Milk Sauce
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Votes: 1
Rating: 5
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This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Ingredients
For the Coconut Milk Sauce
For the Chili Sauce
Servings: servings
Instructions
  1. Add the banana buds, stalk, and Chinese eggplant to a pot, fill with water to cover by about 2 inches. Bring to a boil and cook until the vegetables are tender. Remove from heat and drain and set aside.
For the Coconut Milk Sauce
  1. While the vegetables are boiling, heat a non stick pan over medium heat, add the shallots and the coconut milk and let it heat up, when bubbly, reduce heat to a low simmer, and a pinch of salt and a teaspoon of sugar, stir and taste, add more sugar as needed. Let this simmer for just a few minutes then remove from heat.
  2. Arrange the vegetables on a plate, and spoon the Coconut Milk sauce over the top.
For the Chili Sauce
  1. Add the slice chilies and shallots to a large bowl. Step daughter was in charge of slicing the chilies, she just chopped them, what you see in this photo could have been sliced thinner.
  2. To the bowl add the shrimp paste and mix that in, then add the liquid best described as lime vinegar (I am actively researching what this liquid is). You are looking for a near soupy consistency. This is used as a dip for the banana buds, stalks, and the eggplant.
  3. Served. There is a pork with red chili paste dish, that is eaten with the rice and lime leaves, and there is the plate of cooked banana buds and stalk with the coconut milk sauce spooned over that, and the large bowl of chili sauce. Perfect, low cost meal.
Recipe Notes

Low cost.

Watched my wife, Rrayada Thayer make this.
Thailand.

Pork with Red Chili Paste
Pork with Red Chili Paste
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Votes: 1
Rating: 5
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Pork with Red Chili Paste
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Votes: 1
Rating: 5
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a splash of cooking oil in a large non stick pan, add the chili paste and shrimp paste and cook until that bubbly and fragrant.
  2. Add the pork and mix into the sauce, stirring occasionally. until the pork is cooked through, about 15 minutes or so. Sprinkle in some lime leaves, young leaves being better and mix in.
  3. Ready to serve with rice on the side.
Recipe Notes

Figure about 60 Baht for the pork, for 4 servings, this is about 44 cents per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Oven Baked Har Jiong Gai
Oven Baked Har Jiong Gai
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This recipe is from a friend in Singapore and sounds wonderful. This does take time for marinating and for air drying so plan accordingly.
Prep Time
6 hours
Cook Time
20-25 minutes
Prep Time
6 hours
Cook Time
20-25 minutes
Oven Baked Har Jiong Gai
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This recipe is from a friend in Singapore and sounds wonderful. This does take time for marinating and for air drying so plan accordingly.
Prep Time
6 hours
Cook Time
20-25 minutes
Prep Time
6 hours
Cook Time
20-25 minutes
Ingredients
Servings:
Instructions
  1. Mix together the wine, sugar, shrimp paste, oyster sauce, and white pepper. Add the chicken (you may want to use gloves if you do not want your hands to smell like shrimp paste) and mix with your hands to coat all the chicken. Cover with plastic wrap and refrigerate for at least 4 hours. You can refrigerate overnight if you want to blend the flavors even better.
  2. Two hours before you want to cook the chicken, mix the flour, baking soda, and baking powder in a shallow bowl. Remove the chicken from the fridge and coat each chicken piece in the flour mix, shake off the excess and place pieces on a wire rack (preferred) or on a tray, then refrigerate for about 2 hours to dry, no need to cover the chicken.
  3. Preheat your oven to 200 C. Remove the chicken from the fridge, brush the top with cooking oil and into the oven to bake for 10 minutes, Turn the pieces over, brush with oil, and bake for another 10 to 16 minutes or until the chicken has turned golden brown.
  4. Remove and serve with a chili or Sriracha sauce for dipping.
Recipe Notes

Chicken middle wing pieces run about 123 Baht/kilo, drummets run about 79 Baht/kilo. Easily under $1 per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.