Serve 2 Preparation time: 20 minutes Cooking time: 30 minutes Ingredients: 3/4 cup chicken fillet, cut into bite-sized pieces 2 cups coconut milk 1 cup water 2 tbsp. green curry paste 1 tbsp. vegetable oil 1 cup round eggplants, cut into pieces ½ cup pea eggplants (optional) 1-2 tbsp. fish sauce 2
Serves 4 Preparation time: 30 minutes Cooking time: 1 hour Ingredients: 400 grams beef fillet 3 tbsp. pha-naeng curry paste 2 cups coconut milk 6 kaffir lime leaves, torn ¼ cup ground roasted peanut ¼ tsp. salt 3 tbsp. palm sugar 2 tbsp. vegetable oil red – yellow chilies, slices for garnish Methods: Wash the
Serves 2 Preparation time: 10 mins Cooking time: 15 mins Ingredients: 200 g chicken fillet, cut into bite-sized pieces 100 g. button mushroom, diced (optional) 2 cups coconut milk 1 cup chicken broth 2-in (5-cm) young galangal, thickly sliced 3 kaffir lime leaves, shredded 2 stalks lemongrass, cut into 4-5 pieces 2 tbsp.
Ingredients: 200 grams rice noodles, soaked in lukewarm water to soften, drained 10 shrimps, peeled and deveined 2 eggs 1/4 cup vegetable oil 1/2 cup water 1/4 cup tamarind sauce 1/4 cup hard yellow tofu/bean curd, diced 1/4 cup minced shallots 1/4 cup minced Thai sweet radish/salted turnip/Chinese salted radish 1/4 cup of Chinese chives,
