Khang Keaw Whan Kai

Khang Keaw Whan Kai (Green Curry with Chicken)

Ingredients (For 2 servings) :

Main ingredients :
- 1/4 cup green curry paste
- 350 grams chicken breast or thigh, cut in bite-size pieces
- 1 1/4 cups coconut milk
- 1/4 cup thai basil leaves
- 2 eggplants, cut into small pieces.
- 1/2 cup chicken stock
- 2 teaspoons palm sugar
- 3 tablespoons fish sauce
- 2 red chilies, sliced diagonally
- 4 kaffir lime leaves

Green curry paste ingredients :

- 15 large green hot chilies
- 3 shallots, sliced
- 9 cloves garlic
- 1 teaspoon finely sliced galangal
- 1/2 teaspoon finely sliced kaffir lime rind
- 1 teaspoon chopped coriander root
- 5 peppercorns
- 1 teaspoon roasted coriander seeds
- 1 teaspoon roasted cumin
- 1 teaspoon salt
- 1 teaspoon shrimp paste

Cooking Method :

1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside
2. Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
3. Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.

4. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
5. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
6. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

Benefits of Khang Keaw Whan Kai :

***Protein and fat. High fibers from ma-kheua phuang and the chilli paste. ***

Credit : http://www.ezythaicooking.com/, http://www.thaifoodtoworld.com/

Phad Thai

Ingredients (For 2 servings) :

- 12 fresh Shrimp
- 90 gram Dry Rice Noodle (3 - 5 mm)
- 50 gram Fresh Bean Sprouts
- 2 tablespoons Chopped (1") Green Onion
- 6 tablespoons Fish Sauce
- 6 tablespoons Oyster Sauce
- 3 teaspoons Vinegar
- 2 tablespoons Sugar
- 2 Tablespoons Preserved Turnip
- 2 Tablespoons Crushed Peanuts
- 1 Tablespoon Paprika
- 2 Eggs
- 1 Teaspoon Red Chili (for Spicy lover)
- 1/2 Lemon


Cooking Method :

1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

Benefits of Phad Thai :

***High calories, protein, fibers, calcium and phosphorus. ***

Chinese leek leaves : Laxative, reduce cholesterol and blood pressure, protect cancer
Shallot : Relief cold, catarrh
Garlic : Reduce cholesterol, cancer, infection, antifungal
Tamarind juice : Expectorant, tonic, cooling, antiscorbutic


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Tom Yum Koong

Tom Yum Koong (Spicy soup prawn)

Ingredients (For 2 servings) :
- 12 medium-size shrimps, deveined
- 10 mushrooms
- 1 stalk of lemon grass (lightly pounded and cut into 2" long)
- 3 lime leaves
- 1 teaspoon of salt
- 2 tablespoons of fishsauce
- 3 tablespoons of lime juice
- 6 hot peppers (pounded lightly)
- 4 cups of water
- 1/2 cup of roughly cut coriander leaves

Cooking Method :
1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.
2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts.
3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.

Benefits of Tom Yum Kung :
*** Low fat and low calories. ***

Shallots : Relief cold, catarrh
Dried Chilli : Digestive, laxative, expectorant, cold relief
Kaffir lime leaves : Protect and heal cancer
Lemon grass : Carminative
Lime juice : Eject toxic, stomachic

Credit : http://www.ezythaicooking.com/, http://www.thaifoodtoworld.com/