Ingredients
-Chao Koh Coconut Cream 250 ml
-Glutinous rice 3 cups
-Sugar ½ cup
-Salt 2 teaspoons
-Ripe mango, peeled and cut into pieces 4 fruits
Direction
1-Wash and soak the glutinous rice for 4 hours.
2-Drain and steam for 45 minutes
3-Dissolve sugar and salt thoroughly in Chao Koh Coconut Cream
4-Mix the steamed glutinous rice with the mixture of coconut cream
5-Cover the mixing bowl and wait for 15 minutes
6-Serve the steamed glutinous rice with the mango
Ingredients
-Mae Ploy sweet chilli sauce ¼ cup
-Coriander roots, thinly sliced 1 teaspoon
-Pepper corn ½ teaspoon
-Garlic, Chopped 2 teaspoons
-Whole spring chicken 1 chicken
-Salt 2 teaspoons
-Vienna sausage 300 grams
-Boiled water 4 cups
Direction
1-Pound coriander root, pepper corn and garlic into paste.
2-Mix the paste with salt.
3-Apply the mixture on butterfly chicken and rub in. Marinate the chicken for 1 hour.
4-Steam the marinated chicken for 15 minutes.
5-Grill the steamed chicken until golden brown
6-Soak the sausage in boiled water for 5 minutes. Drain the water
7-Serve with Mae Ploy Sweet Chilli Sauce.
Ingredients:
-Chao Koh Coconut Milk* ½ can (*Take 2 tablespoons for garnishing)
-Mae Ploy Red Curry Paste 1 packed (50g)
-Vegetable oil 1 tablespoon
-Palm sugar 2 tablespoons
-Pla Too (Thai mackerel)** 2 fishes (** Can be substituted with 200 grams salmon or white snapper fish)
-Kaffir lime leaves, shredded 2 tablespoons
-Red chilli, shredded 1 pod
Direction:
1-Heat the oil in a work. Add Mae Ploy Red Curry Paste ½ cup of Chao Koh Coconut Milk. Stir-fry until good aroma develops.
2-Add the rest of coconut milk. Season with palm sugar.
3-Put in the fish and heat until cooked.
4-Transfer the fish to a serving plate.
5-Garnish with kaffir lime leaves, red chilli and coconut milk.
Ingredients:
-Mae Ploy Coconut Milk ½ can
-Mae Ploy Panang Curry Paste 1 packet (50g)
-Water ½ cup
-Rump beef, cut into pieces 1 cup (250g)
-Vegetable oil 2 tablespoons
-Peanut, roasted and ground 2 tablespoons
-Sugar 1 teaspoon
-Kaffir lime leaves, shredder 1 ½ tablespoons
-Red chilli, shredded 1 pod
Direction:
1-Marinater the beef with ¼ cup of Mae Ploy Coconut Milk for 20 minutes in a refrigerator.
2-Heat the oil in a wok. Add Ploy Panang Curry Paste and ½ cup of coconut milk, stir-fry until good aroma develops.
3-Put in the marinated beef and the rest of coconut milk. Stir-fry until the beef is cooked and add the peanut.
4-Season with sugar.
5-Transfer to a serving plate. Garnish with the kaffir lime leaves and red chilli.
Ingredients:
-Mae Ploy Sweet Chilli Sauce ½ cup
-White snapper fish, whole 1 fish (500g)
-Lime juice 2 teaspoons
-Salt 1 teaspoon
-Vegetable oil 2 ½ cups
-Coriander leaves 1-2 leaves
Direction:
1-Use a drawn fish, spread with lime juice and drain. Dredge with table salt. Marinate for 10 minutes.
2-Deep-fry the marinated fish in the heated oil until golden brown. Remove from the oil and drain.
3-Place the fish on a serving dish then coat it with the sauce.
4-Garnish with the coriander leaves.
Ingredients:
-Chao Koh Coconut Milk 1/2 can
-Chao Koh Coconut Juice with Pulp 1 can
-water 1 cup
-Young galangal, thinly sliced 1/2 cup
-Coriander roots, crushed 1 piece
-Kaffir lime leaves 4 leaves
-Chicken, diced 1 cup
-Mushroom, cut into pieces 1 cup
-Fish sauce 1 tablespoon
-Sugar 1/2 teaspoon
-Lime juice 1/4 cup
-Bird chilli, bruised 1 tablespoon
-Coriander leaves 1-2 leaves
Direction:
1-Pour Chao Koh Coconut Milk, Chao Koh Coconut Juice with Pulp and water into a pot. Bring to a boil.
2-Add sliced galangal, coriander root and kaffir lime leaves. Boil until good aroma develops.
3-Put in the chicken and mushroom. Boil on low heat until cook.
4-Season with fish sauce and sugar. Remove the pot from the heat then add lime juice.
5-Transfer to a serving bowl. Garnish with coriander leaves.
Ingredients:
Chao Koh Coconut Milk ½ can
Mae Ploy Red Curry Paste 1 packet (50 g)
Roasted duck breast 2 pieces (150g)
Vegetable oil 2 tablespoons
Water 2 cups
Pineapple ½ cup
Grape, remove seed ½ cup
Pea aubergine (eggplant) ¼ cup
Fish sauce 1 tablespoon
Palm sugar 1 teaspoon
Red chili, shredder 1 tablespoon
Sweet basil leaves ¼ cup
Direction:
1- Cross-cut roasted duck breast into a thick slice of 4 cm
2- Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Chao Koh Coconut Milk, stir-fry until good aroma develops. Add water and heat until boiling
3- Put in the pineapple and pea aubergine. Bring to a boil again
4- Season with fish sauce and palm sugar
5- Add basil leaves, red chili
6- Transfer to a serving bowl. Serve hot with steamed rice.
Ingredients
-Mao Ploy Coconut Milk ½ can
-Mae Ploy Red Curry Paste 1 packet (50g)
-Drumstick chicken 8 pieces
-Ginger, pound into paste 2 tablespoons
-Vegetable oil 2 tablespoons
-Water 3 cups (250 ml.)
-Potato, medium size, cut into cube 4 pieces
-Onion, medium size, cut into wedge 2 pieces
-Salt ½ teaspoon
-Sugar 2 tablespoons
Direction
1- Rub in the ginger paste to the drumstick chicken. Marinate it for 45-60 minutes in a refrigerator.
2- Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Mae Ploy Coconut Milk, stir-fry until good aroma develops.
3-Add 1 cup of water. Put in the marinated drumstick chicken. Simmer until the chicken is tender.
4- Put in the potato, onion, 2 cups of water, and the rest of coconut milk.
5- Season with salt and sugar.
Ingredients
-Chao Koh Coconut Milk ½ can
-Mao Ploy Red Curry Paste 1 packet (50 g)
-Vegetable oil 2 tablespoons
-Chicken breast, diced 1 cup
-Water 3 cups (250 ml.)
-Mushroom or pea aubergine (eggplant) 1 ½ cup
-Fish sauce 1 tablespoon
-Palm sugar 2 teaspoons
-Kaffir lime leaves, shredded 2 tablespoons
-Sweet basil leaves 1/3 cup
-Red chili, shredded 1 tablespoon
Direction
1-Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Chao Koh Coconut Milk, stir-fry until good aroma develops.
2-Put in the chicken and stir-fry for about 2-3 minutes. Add water and the rest of coconut milk, heat until boiling.
3-Put in the mushroom or pea aubergine (eggplant)
4-Season with fish sauce and palm suger
5-Add the kaffir lime leaves, sweet basil leaves and red chilli
6-Transfer to a serving bowl. Serve hot with steamed rice.