Panang Curry Shrimp

 Panang Curry Shrimp : Panang Gung;  แพนงกุ้ง.

Ingredients.
1) 15 Shrimp
2) 1 cup coconut milk or 250 ml.
3) 1/2 Tbsp palm sugar
4) 1  Tbsp fish sauce
5) 1/4 cup ground peanut
6) 3 kaffir lime leaves
7) 3 Thai chillies
8) 2 Tbsp Panang curry Paste.
9) 1 Tbsp canola oil

Preparation
1) Peel shrimp.

 2) Panang Curry Paste. Maesri brand.

 3) Coconut milk and palm sugar.

 4) My kaffir lime leaves tree.

 5) Remove chillies stems, wash dirt, pat dry.

 6) Separate the kaffir lime leaves from the stems. Stack 3 to 4 leaves on top of each other, then tightly roll then ,slice the rolled leaves finely, from end to end, with a very sharp knife. Cut the Thai  chillies  in half and take the seed out then thinly slice.

 7) In a mortar. Coarsely pound peanuts.

 8) Top of coconut milk. I take it out about 2 Tbsp for garnish the dish.

 9) In a pot, heat canola oil in medium heat. When the oil is hot, add panang curry paste.

 10) Stir until fragrant.

 11) Add coconut milk.

 12) Stir until a film of red oil surfaces.

 13) Add ground peanuts.

 14) Add shrimp.

 15) Add shrimps continue cooking for 2-3 minutes until the shrimp is cooked through.

 16) Add palm sugar and fish sauce. Turn off the heat

 17) Place into a serving dish.

 18) Garnish with sweet thick coconut milk, sliced kaffir lime leave and sliced hot Thai chilies. Enjoy !

Thai rice noodle nests with fish curry sauce

Thai rice noodle nests with fish curry sauce or Kanom Jeen Nam Yaah Ka Tee Pla : ขนมจีนน้ำยากะทิปลา. I don't know why I and my husband have never got enough of this recipe. I tried to make the sauce from the mushrooms last time, I found out that I love to have it with fish curry sauce more than the mushrooms sauce. When you see my pictures show you how to make the dish, you would think it is very complicated to cook it, but it is not. There are only 3 parts to make the dish, the noodles, the fish curry sauce and the vegetables. It is really easy and worth taking a time to cook a healthy dish for you and family.

Ingredients for the sauce :
1) 1 fillet while fish
2) 1/2 cup of coconut milk
3) 2 Tbsp fish sauce
4) 4 Tbsp Num Ya Curry Paste
5) 10 roots of krachai
6) 9 cloves garlic
7) 4 shallots
8) 4 cups water.
9) 1/2 Tbsp sugar
10) 1 tsp salt
11) 2 Tbsp canola oil

Vegetables for the side dish :
1)bean sprouts
2)long green beans
3)cucumber
4) morning glory
5) cabbage

1 Package of vermicelli noodle.

Preparation:
1) This is one package of the vermicelli noodle. I cooked the whole pack for this recipe, that seems too much noodle for two of us. If you don't want lot of leftover of noodle. I will recommend to use half of the package.
2) Pour 4 cups of water in a wok, bring to boil on high heat, add the noodles to boil for 5 minutes or until soft.
3) Then pour out hot water and rinse in cold water. Grab a handful of cooked noodles, roll the noodles around your hand, and place it on a plate.

4) Peel garlic and shallots, clean Krachai. Wash a fillet of while fish.
5) In a pot, pour 4 cups of water, add 1 tsp of salt then bring to boil when the water is boiling, add garlic, shallots, krachai and fish into the pot. Let it boils for 5-8 minutes or until all ingredients are soft. Turn of the heat.
6) In a mortar, add 4 Tbsp Num Ya Curry Paste.
7) Add cooked garlic, shallots and krachai roots.
8) Use your mortar and pestle to grind ingredients gently.
9) Add cooked fish and use the mortar and pestle to grind up again. These steps you feel free to use the food processor to safe your time and energy but I love to use my mortar and pestle for a change sometime. 10) Here I got a Num Ya Paste. Look good and I am going to show you the fun steps to make the sauce.
11) Add canola oil into a pot on a medium heat.
12) When the oil is hot, add the kanom jeen nam yaah paste to stir fried until fragrant.
13) Add coconut milk into the pot and stir regularly to prevent sticking at a bottom.
14) Add 2 cups of the remaining of soup from the pot. Seasoning with fish sauce and sugar then remove from heat.
15) Wash all vegetables.
16) Scald morning glory for 30 seconds. Then set aside.
17) Slice green beans, cabbage and cut cucumber into small pieces then set aside.
18) Here we are about to ready to eat!
19) You put the vegetables on the bottom of your dish. You can put it much as you want, if you like to eat vegetables.
20) Arrange the cooked noodle on top of the vegetables.
21) And serve with hot Thai fish curry sauce. I hope you enjoy it.

Thai Steamed Curry Fish in green pepper

Thai Steamed Curry Fish in green pepper or "Hor Mok Pla ; ห่อหมกปลา" in Thai. I made this recipe with banana leaves last time. I enjoyed to play with banana leave to make a small cup for the steaming of the fish. The banana leaves added the flavor to the food. I love to make this dish for my family. This time I want to try to make the Thai Steamed Curry Fish with green pepper. I used green pepper for the dish, I save some time to prepare the cup from the banana leaves and I can eat the whole green pepper. I like it. I hope you try to make it sometime. It tastes good and very easy to make it. Enjoy :-)

Ingredients:
1) 1/2 Lb. Tilapia
2) 1 egg
3) 3 Tbsp fish sauce
4) 1 Tbsp rice flour
5) 2 sprigs cilantro
6) 4 fresh chilies
7) 3 kaffir lime leaves
8) 4 green pepper
9) 2 Tbsp red curry
10) 1 Tsp sugar
11) 1/2 can coconut milk ( 1 cup )
12) 2 cups sliced napa
13) 1 cup Thai basil

Preparation:
1) This is all ingredients you will need for this recipe.
2) Wash tilapia and slice it.
3) Open the top of green pepper and take the seeds out.
4) Pick only basil leaves from stems, remove chilies stems and thinly slice chilies and kaffir lime leaves. Wash dirt from cilantro.
5) Pour water in a pot then bring to boil in a medium heat, on the mean time cut napa into small pieces.
6) When the water is boiling, add cut napa to boil for 2-5 minutes.
6) Pour out the hot water and drain in cold water and squeeze napa to bring water out and set aside.
7) In a mixing bowl, add coconut milk, sugar, fish sauce and red curry.
8) Stir well until all ingredients are mixed.
9) Add sliced tilapia and stir well.
10) Add egg and Stir well until all ingredients are mixed.
11) Here is the mixture you get, then bring to stuff into the green pepper.
12) Add Thai basil on the bottom of each green pepper.
13) Then add squeezed napa .

14) Then fill each of green pepper with the mixture.
15) Bring to steam for 20-25 minutes.

16) In a small bowl, add1 Tbsp of rice flour and 1 Tbsp of water.
17) After steamed for 30 minutes, open the steamer then top with the mixing of water and rice flour.
18) Top with some sliced kaffir lime leaves, sliced chilies and cilantro.
19) Cover the lid for another 5-10 minutes, then the fish should be cooked.
20) Place a Hor mok Pla on a plate, I hope you enjoy my blog. :-)