Green Curry Paste (Phrik Kaeng Kiao Wan) - Thai Food
This is a paste for a green curry, and the 'wan' indicates that it should be a balance of slightly sweet as well as hot. Green curry is especially nice with pork, but also with seafood as well. Anoither favourite Green Curry is to use a variety ... [... more]
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Jungle Curry Paste (Kaeng Bha) - Thai Food
Jungle Curry is one of my favourite Thai dishes. It is a flavourful soup curry that does not contain coconut milk, but is rich with the flavours and fragrance of spices and herbs. This flavourful curry can be used with frog, chicken, pork, or ... [... more]
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Kaeng Khua Curry Paste (Nam Phrik Kaeng Khua) - Thai Food
Kaeng Khua Curry Paste is made using mild red ripe chiles and only a little kapi (shrimp paste) plus fragrant spices - lemongrass, galangal, and cilantro. When mixed with coconut milk it develops an earthy flavour, and becomes a soft rich golden ... [... more]
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Massaman Curry Paste (Nam Phrik Kaeng Massaman) - Thai Food
Massamon Curry is a favourite of many both in Thailand and in the US, Europe, Australia, and Canada. It is a rich, mild curry namd for the Muslim people of the South of Thailand. It is an exotic blend of fragrant spie ces including whole ... [... more]
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Phrik King Chile Paste - Thai Food
Phrik King Curry Paste is often used for a smooth, peppery taste for grilled fish. It is especially nice with pork and green beans. This is one of the easiest of all curry pastes to make, as well as being very low in fats as this is a dry curry ... [... more]
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Red Curry Paste (Krung Kaeng Phed) - Thai Food
Red Curry Paste is one of the most important staples of Thai cooking. Although you can buy commercial red curry paste that is good, there is nothing like the flavour and fragrance of making your own Thai Curry Paste. Although you can use a food ... [... more]
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Yellow Curry Paste (Krung Kaeng Kari) - Thai Food
Yellow Curry is the most popular and mildest of all Thai curries. It is especially wonderful with chicken. Curry is called gaeng phet in Thai. In Thai gaeng means liquid and refers to both soups and curries and phet means hot in the incendiary ... [... more]
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Yellow Curry Paste (Nam Phrik Kaeng Kare) - Thai Food
Dr fry in a wok over low heat; shallots, garlic, ginger, coriander seeds and cumin seeds, dry fry for about 5 minutes, then grind into a paste in a food processor or place in mortor and pound with pestle until a fine paste. Add the roasted shrimp ... [... more]
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Massaman Curry Paste (Kaeng Massaman) - Thai Food
Take out your mortar and pestle, pour a cool one, and settle in to pound away create amazing Thai curry paste. I suggest making enough curry paste to allow you to tuck away enough for another meal or two. Place the prepared curry paste in a glass ... [... more]
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Beef Green Curry with Thai Noodles - Thai Food
Just before serving add the date palm sugar and fish sauce to taste. Also add the Thai basil leaves. Fragrant beef green curry over rice noodles is the perfect Thai meal. - Beef Green Curry with Thai Noodles - Thai Food is a personally written ... [... more]
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Suki-Yaki Thai Style - Thai Food
One of our favourite meals to eat in Bangkok is the Thai version of Suki-Yaki. We usually eat this dish at one of the many MK restaurants which specialize in this fun cook it yourself meal. Suki-Yaki is such a fun meal that you cook at your table ... [... more]
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Coconut Sticky Rice with Mango - Thai Food
I like to serve it in frosted pink bowls with a small orchid for garnish. These frosted bowls are ruffled and in the shape of a lotus flower. Optional flavoring: 2-3 fresh or frozen pandanus leaves (bai toey) or 4-5 drops pandanus ... [... more]
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