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Nuer Pad Ped (Thick Red Curry Beef) [Mar. 19th, 2007|10:45 pm]
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The pad ped families of curry are thicker than the soupier standard curries, containing less coconut and thus much less rich. This recipe presents a mild but lively curry rich with a collage of crunchy vegetables.



  • 2 cups coconut cream
  • 1 cup coconut milk
  • 4 tbsp red curry paste [link]
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 8 lime leaves, stems removed and thinly slivered
  • 1 lb marinating flank steak, cut, against the grain, into thin 1" long slices
  • 15 snake beans, cut into 1" pieces
  • 1 cup sliced bamboo shoots
  • 1 green pepper, cut into 3/4" cubes
  • 1 1/2 red, orange, or yellow peppers in some combination, cut into 3/4" cubes
  • 30 Thai basil leaves

In a wok over high heat, warm the coconut cream. Bring to a rolling boil, stirring constantly, until either the oil of the coconut separates or the mixture becomes thick. Add the curry paste and stir for one minute. Follow with the fish sauce, the palm sugar, and the limes leaves. Stir and cook one minute, mixing in some coconut milk if the mixture overthickens. Add the coconut milk, return to a boil, and cook one more minute until thick again.

Reduce heat to medium high, add the beef, cook for two minute, and then stir in the snake beans and the bamboo shoots. Cook for an additional two minutes. Finally, add the peppers and the basil, and cook for one more minute.

Serve immediately with jasmine rice.

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Krueng Kang Ped (Red Curry Paste) [Mar. 19th, 2007|10:39 pm]
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Red curry paste is a versatile and delightful concoction, rich with a melody of sweet, salty, spicy, and sour. The majority of the flavourings come from the complex interactions between the large number of fresh ingredients. It tends to be less spicy than green curry paste and derives its hotness from a combination of dried and fresh chillies, as they both lend a different taste. There are a good number of canned curry pastes on the market, but they tend to lose their liveliness, and if one has access to the ingredients and a little time on their hands, it is entirely worthwhile to make one's own paste.



  • 8 long dried red chillies, split, deseeded, and soaked in warm water until soft
  • 6 red birds eye chillies, halved and deseeded
  • 2 stalks lemongrass, sliced into thin rounds and finely chopped
  • 2 tbsp coriander roots (preferably) or stems, finely chopped
  • 1.5 tbsp galangal, peeled and cut into thin rounds
  • 2 tbsp lesser ginger, cut into rounds
  • 3 shallots, peeled and thinly sliced
  • 8 cloves garlic, peeled and thinly sliced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 tsp white peppercorns
  • 1/4 tsp ground mace
  • 1/2 tsp freshly ground nutmeg
  • 1 tsp shrimp paste
  • 2 tbsp vegetable oil

Heat a dark, heavy saucepan over medium heat. One ingredient at a time due to the different time requirements, roast the coriander seeds, the cumin seeds, and the white peppercorns until a rich brown with a strong scent, taking care not to burn. Remove from heat and allow to cool, and then grind in a spice grinder or with a mortar and pestle.

Add all ingredients to a food processor in approximately the order above (the idea is to have the smaller or oiler ingredients on top to ensure even blending). Blend on medium speed for around 15-20 minutes or until desired consistency is reached (the mixture should be resemble a thick paste, although chopped ingredients will still be identifiable). Stir occasionally by hand to help the blending process.

Alternatively, if one does not have a food processor, a blender can be used, or if one is ambitious, the procedure can be done by hand using a mortar and pestle.

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Young Taro and Chicken in Thick Yellow Curry Sauce [Jan. 16th, 2007|12:13 am]
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This Thai-inspired dish substitutes taro for the potato normally found in yellow curries, and thickens the sauce, resulting in a gentle, fragrant curry that delights the palate.



  • 4 tbsp yellow curry paste [link]
  • 2 cups coconut milk
  • 2 tbsp fish sauce
  • 2 lime leaves, thinly slivered
  • 1 1/2 tbsp palm sugar
  • 2 tsp tamarind paste
  • 5 small taro, peeled and cut into 1/2 inch cubes
  • 1.5 lbs boneless skinless chicken breast, cut into 3/4" cubes

In a wok over high heat, mix 1 cup of coconut milk and the curry paste and bring to a rolling boil. Cook for three to four minutes, boiling steadily, until thick. Add the fish sauce, lime leaves, sugar, and tamarind paste, and stir for one minute or until sugar is entirely dissolved.

Add the second cup of coconut milk, stir, and return to a boil. Mix in the taro and bring to a lively boil over medium high-heat. Allow to cook for 10 minutes, stirring occasionally. Add 1/2 cup water as necessary.

Stir in the chicken and an additional 1 cup of water. Cook for 7 minutes, stirring often, continuing to boil.

Remove from heat and serve with fresh wheat noodles or rice.

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Kang Karee (Yellow Curry Paste) [Jan. 16th, 2007|12:08 am]
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Yellow curry paste is typically milder in terms of spice than the other Thai curry pastes, and is the marriage between Indian-style spices like cardamom and turmeric and Thai flavours, such as coriander and lemongrass. The result is a versatile, fragrant curry paste that lends itself well to a plethora of uses. As with other curry pastes, it can be found canned (although this is not the same as sour yellow curry paste, which is intended for use with fish), although canned curry paste tends to lose a dimension of taste and is no substitute for freshly homemade.
  • 8 red birds eye chillies, halved and deseeded
  • 2 shallots, peeled and thinly sliced
  • 4 cloves garlic, peeled and thinly sliced
  • 2 stalks lemongrass, sliced into thin rounds
  • 1.5 inches ginger, peeled and cut into rounds
  • 1 tsp coriander seeds
  • 1/4 tsp white peppercorns
  • 5 pods cardamom
  • 1/2 tsp ground mace
  • 1/2 tsp salt
  • 2 tbsp vegetable oil

Remove the cardamom seeds from the pods. Place with the coriander seeds and white peppercorns in a small pan and heat over medium-high heat until darkened, but not burnt. This should take several minutes, during which you should stir gently from time-to-time to ensure even roasting. When finished, grind the concoction using a spice grinder or a mortar and pestle.

Add all ingredients to a food processor in approximately the order above (the idea is to have the smaller or oiler ingredients on top to ensure even blending). Blend on medium speed for around 5-10 minutes or until desired consistency is reached (the mixture should be resemble a thick paste, although chopped ingredients will still be identifiable). Stir occasionally by hand to help the blending process.

Alternatively, if one does not have a food processor, a blender can be used, or if one is ambitious, the procedure can be done by hand using a mortar and pestle.

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Gai Ta Krai (Chicken with Lemongrass) [Jan. 6th, 2007|09:48 pm]
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This dish consists of tender cubes of chicken in a slightly sweet, lemongrass redolent sauce, and tastes as fantastic as it smells. The particular recipe below was my attempt to copy the lovely ta krai dish served at the restaurant Royal Thai in downtown Ottawa.








  • 5 tbsp vegetable oil
  • 3 cloves garlic, peeled and finely chopped
  • 3 stalks lemongrass
  • 1.5 lbs boneless skinless chicken breast, cut into 3/4 inch cubes
  • 2 tbsp Chinese cooking rice wine
  • 1 tbsp tapioca starch
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp palm sugar
  • 4 tbsp water
  • 3 green onions, cut into one inch pieces

Peel the outer leaf off the lemongrass. Cut and discard everything about five inches above the base of the stalks. Chop the stalks into very thin circular segments, and then mince thoroughly to give a pile of small fragments: this is necessary, as if it is not finely chopped, lemongrass does not lend itself well to chewing and digestion.

Mix the chicken with the rice wine and starch in a bowl.

Heat the oil in a wok over medium-high heat. When hot, add the garlic and the lemongrass and fry in the oil for two minutes, stirring constantly.

Add the chicken mixture and cook for two minutes. Then stir in the soy sauces, the oyster sauce, the palm sugar, and the water, and cook for two more minutes. Finally, add the green onions and stir-cook for thirty more seconds.

Remove from heat and serve with jasmine rice.

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