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We all love Thai cuisine but what’s the best way to prepare it? Find out through our recipes – brought to you by us from the Thailand’s top chefs. Tips, short cuts to great taste and useful tips to ensure you make the best of the best – Thai food at its dizzy heights, up where it belongs.

Top 10

Thai Cooking Recipes

 

1 2 3 4 5 6 7 8 9 10

10- Green Curry

1 2 3 4 5 6 7 8 9 10

Thai Green Curry

 

by Chef Phudon Prachum

 

 

For the past seven years Chef Phudon Prachum has been executive chef, in charge of six kitchens, at the Cape Panwa Hotel in Phuket. Before that he worked as a chef in many countries, including Iran, Saudi Arabia, Cyprus and Japan.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 2 people

 

 

Ingredients:

 

• 30 grams green curry paste
• Vegetable oil
• 1 kaffir lime leaf
• 200 grams coconut milk
• 150 grams of meat (chicken, beef, pork or shelled prawns)
• 10 grams palm sugar
• Fish sauce
• 2 crisp eggplants
• 15-20 leaves of sweet basil
• ½ a red chili

 

 

Direction:

 

Heat up a saucepan, then put the green curry paste in it with just enough vegetable oil to fry the paste.

Stir the curry paste for a few minutes then add the kaffir lime leaf and about half the coconut milk. Stir it, then bring it to the boil.

Add the meat, the palm sugar and the rest of the coconut milk, and stir it for a few minutes until the meat is cooked, before adding the eggplants, sweet basil and chili. At this point, taste it to see if it needs a few drops of fish sauce or not. Your curry is now ready to serve. Bon appétit!

 

 

Tips from the chef

 

1. Since the green curry paste already has plenty of flavour, do taste it before deciding whether to add fish sauce. Chef Phudon usually adds a few drops of fish sauce right at the end of cooking, but this will depend on your preference.
2. You can make your curry greener and more aromatic as follows: Put 50 grams of coconut milk, a sprig of coriander and 10 grams of sweet basil in a blender and blend well. When the curry is cooked, add this mixture to it and stir gently.
3. If you can’t find fresh kaffir lime leaf you can use dried ones. You will need 10 dry leaves for every fresh one. Before using them, put the leaves in water for 10 minutes, then dry them for a few minutes until you can smell the aroma from them.

1- Prawns in Tamarind Sauce  2- Choo Chee Snow Fish with Coconut Rice  3- Geang Som Pla  4- Goong Horn Sabai  5- Shredded Snow Fish  6- Yam Pla Salmon  7- Seafood  Phad Thai

 

8- Seafood Fried Rice  9- Tom Yam Goong  10- Green Curry

 

Mangosteen Salad

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