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#recipe

4 posts3 participants0 posts today
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Natasha Jay 🇪🇺

Recipe: Thai Red Chicken Curry, Gaeng Phed 🇹🇭

I really like this recipe, lots going on. The unusual addition of tamarind and Nam Prik Pao adds complexity to the default red curry heat 🌶️

  • Thai red curry paste (I used 2 tbsp Mae Ploy local brand)
  • 250g skinless chicken thigh fillets/breasts, cut into bite-size pieces
  • 250ml (1 cup) Thai chicken stock or any unsalted chicken stock
  • 400ml (1 3⁄4 cups) thick coconutmilk
  • About 225g (8oz) vegetables, I used Thai yellow eggplants, baby corn, fine green beans
  • 3 tbsp Thai fish sauce (I use Squid brand)
  • 1 tbsp light soy sauce
  • 1 tsp tamarind paste
  • 1 tbsp palm sugar (I used 2 tbsp to balance the heat)
  • 1 tsp Thai roast chilli oil (Nam Prik Pao in thai)

greatcurryrecipes.net/2019/11/

A pan full of red thai curry
ALT
#Food#Recipe#Recipes
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Natasha Jay 🇪🇺

Recipe: Thai Yellow Chicken curry (Gaeng Karee Gai) 🇹🇭

Made tonight, this was a huge success, based on the recipe below but I added extra Malaysian 🇲🇾 influences in the spice mix. Serves 2.

5 small waxy new potatoes, quartered
400ml thick coconut milk
Yellow curry paste (I used Mae Ploy)
1 tbsp palm sugar (I used brown)
1 tbsp tamarind paste
300g skinless chicken thigh fillets/breasts, cut into bite-size pieces
1 tsp curry powder (I used Babas, a Malaysian brand)
1 carrot, cut into thin rounds
1 onion, quartered (I added this)
2 tbsp Thai fish sauce
10 baby plum tomatoes, halved

In addition to the recipe I sautéed 4 cloves of chopped garlic, a cinnamon stick, 2 star anise and 5 green cardamom pods in oil before adding the coconut milk (then yellow curry paste). Also chucked in some coriander at the very end ... and I used chicken stock to slow cook it.

Based on -
greatcurryrecipes.net/2021/04/

A pot full of yellow/orange curry with chicken, potatoes, carrot and onions
ALT
#Food#Recipe#Recipes
Natasha Jay 🇪🇺

Yesterday was a lovely day out in Sheffield with @IsabelB and both of us meeting @jen for coffee and lunch ... me being me, we ended up at a couple of amazing Asian supermarkets where I bought three rare Thai 🇹🇭 ingredients to try out:

  • Sataw beans (aka "Stink beans") for a future shrimp stir fry, Goong Pad Sataw. Will post on this in future, I never made it before

greatbritishchefs.com/recipes/

  • Thai kredang mushrooms, tonight in a mushroom stir fry, Pad Hed, along with Shitake, Shimeji and King Oyster mushrooms

  • Thai yellow eggplants. No idea! But could go into a coconut based curry ...

Four yellow eggplants in a pack
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A pack of green, almond sized sataw beans
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Thai local mushrooms
ALT
#Foodie#ThaiFood#Food
Kim Ilbery

I think I'm about done with red meat, I've had three different meats go bad within several days of purchase, and I'm tired of wasting food and money. I've played with vegetarian and flexitarian diets before and have always gone back to "normal" diet because it's easier with a family, but I think I'm done this time. I've never been a huge red meat eater in the past and wanted to limit it, anyways. If you've got any great meatless recipes, send them my way! #recipe #Foodie #food

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🇨🇦 OhOkKay

Wacky Cake
This recipe comes from the Great Depression when butter, eggs, and milk were rationed.
DRY
1.5 cups flour
1 cup white sugar *
4 tbsp cocoa powder
1tsp baking SODA
1/2 tsp salt
WET
1 cup warm water
6 tbsp oil*
1 tsp vanilla extract
1 tbsp white vinegar

1. Preheat oven 350°F
2. Spray oil two 8"x8" baking pans. ** This needs to done BEFORE you mix the batter.
3. In a large bowl add all DRY ingredients and whisk well to distribute the baking soda evenly. Create a well in the center.
4. In another bowl, add and stir together all the WET ingredients.
5. Give the wet ingredients a quick stir to incorporate the oil and slowly pour into the DRY ingredients. Whisk together until all the lumps are gone. The batter will froth a bit because the vinegar and baking soda are reacting.
6. IMMEDIATELY divide the batter between the two baking pans. Tap the pans on the counter to remove any larger bubbles. Place in oven and bake at 350°F for 12-15 mins.
** Until tooth pock pulls clean.
* I use 3/4 cup of sugar and only 5 tbsp oil to reduce calories.
This cake also freezes well.
If you use 2 - 8"x8" pans the layers will be thin and will cook with 12-15 minutes.
** If use only 1- 8"x8" pan, it will take 18-20 mins.
Extra: instead of frosting, I add a handful of chocolate chips to top of cake when come out of oven to melt, then spread evenly w spatula. This creates a chocolate coating like on z dingdong.

#recipe#food#cake
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