Thai Fish Cakes (Tod Man Pla) ทอดมันปลาอินทรีย์

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Ingredients:6-8 servings 1 spotted featherback or spotted mackerels fish, 750 g scraped flesh 2 tablespoons red curry paste 1 large egg 1 teaspoon salt 1 ½ palm sugar ½ cup finely sliced wing beans or yard-long green beans 4 finely sliced kaffir lime leaves Crisp-fried holy basil leaves, to garnish Vegetable oil for deep-frying For

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Fish Curry Sauce with Rice Noodles (Kanom Jeen Namya) ขนมจีนน้ำยา

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Ingredients: 500 grams fish fillet, any kind 500 grams fish balls 250 ml thick coconut milk 1500 ml thin coconut milk ½ cup red curry paste ½ cup finger roots ginger 2 stalks lemongrass, bottom half only, cut into chunks 10 fresh red chilies 5 gloves of garlic 5 small shallots 4-5 kaffir lime leaves

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Kao Soi Gai – Curry Noodles with Chicken ข้าวซอยไก่

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Ingredients: 500 grams chicken thigh 15 batches small dried egg noodles ¼ cup soy sauce ½ teaspoon salt 1½ cups thick coconut milk 3½ cups thin coconut milk, (1¾  cups thick coconut milk mixed with 1½ cups water) 1 cup vegetable oil for frying noodles 5 cups water for blanching noodles Side dish: pickled lettuce, pickled

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Winged Bean Salad with Shrimp ยำถั่วพู (Yum Thua Phlu)

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Ingredients: Serves 2 1 cup or 250 grams winged beans 4-6 shrimps, shelled, deveined ¼ cup coconut milk 1 teaspoon rice flour ¼ cup shallot, thinly sliced and crisp-fried ¼ cup roasted peanut, coarsely ground ¼ cup ground roasted coconut 5-7 fried dried chilies, to garnish 1 egg, soft boiled, 8 minutes Coriander leaves, to

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Steamed Fish Curry (Hor-Mok Pla) ห่อหมกปลา

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Ingredients: Serves 4-6 250 grams king mackerel fillet, cut into dice and chilled in the fridge 1 cup thick coconut milk 1 egg 3 tablespoons red curry paste 150 grams shredded cabbage ¼ cup sweet basil leaves 2 tablespoons fish sauce 1 ½ teaspoons palm sugar Finely sliced kaffir lime leaves, sliced red spur chilies,

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Steamed Sea Bass with Chili and Lime Sauce (Pla Kaphong Neung Manao)

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Ingredients: For the Fish: 1 sea bass, about 450 grams, guts and gills already removed 2 stalks lemongrass, bottom half only, smashed and cut into chunks For the sauce / soup: 10-15  hot green-red chilies, chopped 6 cloves peeled garlic, chopped 2-3 coriander roots, finely chopped 3 tablespoons. lime juice 2 tablespoons fish sauce ¼

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Crispy Rice with Pork & Coconut Dip (kao tang naa tang) ข้าวตังหน้าตั้ง

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Cook time:Ingredients: 30 minutes Dried rice crackers (can be substituted with any kind of thin unseasoned cracker) 1 cup vegetable oil, for deep fry rice crackers Method: In a deep frying pan, put 1 cup of vegetable oil and heat it up into medium heat. Deep fry all rice crackers until golden brown on both

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Phrik Khing Curry Paste

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Nam phrik phat phrik khing   3       large red spur chilies, seeded and soaked 7       sliced shallots 2       bulbs garlic 1       tbsp. sliced lemon grass 1       tsp. sliced coriander root 1       tsp. finely sliced kaffir lime rind 1       tsp. salt 5       peppercorns 2       tsp. ground dried shrimp 1       tsp. shrimp paste   Pound dried chilies,

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Green curry paste

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Green curry paste Nam phrik kaeng khiaw waan 15 large green hot chilies 3 shallots, sliced 9 cloves garlic 1 tsp. finely sliced galangal 1 tbsp. sliced lemongrass ½ tsp. finely sliced kaffir lime rind 1 tsp. chopped coriander root 5 peppercorns 1 tbsp. roasted coriander seeds 1 tsp. roasted cumin 1 tsp. salt 1

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Mussamun Curry Paste

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Nam phrik kaeng mussamun   3       large dried red spur chilies, seeded and soaked 5       roasted shallots 2       bulbs roasted garlic 1       tsp. roasted sliced galangal 1       tbsp. roasted sliced lemon grass 1       tbsp. ground roasted coriander seeds 1       tsp. ground roasted cumin 2       ground roasted cloves 1       tsp. white pepper 1       tsp. salt 1      

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