Tom Yum Kung Recipe

Wednesday, June 18, 2008

Ingredients:
-Mae Ploy Coconut Milk ½ can
-Mae Ploy Tom Yum Paste 1 packet (50g)
-Prawns, peeled 6 prawns
-Water 1 ½ cup
-Lemon grass, crush and cut into 4 cm 2 pieces
-Kaffir lime leaves, tear to half 4 leaves
-Shallot 2 shallots
-Bird chilli 1 tablespoon
-Coriander leaves 2-3 leaves

Direction
1-Pour water and Chao Koh Coconut Milk into a pot and bring to a boil.
2-Add Mae Ploy Tom Yum Paste, lemon grass, kaffir lime leaves and shallot.
3-Put in the prawns and simmer until done. Add bird chilli.
4-Transfer to serving lowly. Garnish with coriander leaves.
5-Serve hot with steamed rice.

Pla Rad Prig Recipe (Fried fish with sweet chilli sauce)

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.

Green Curry with Chicken Recipe

Ingredients:
-Mae Ploy Coconut Milk ½ can
-Mae Ploy Green Curry Paste 1 packet (50g)
-Chicken breast, diced 1 ½ cup
-Vegetable oil 2 tablespoons
-Water 1 ½ cup
-Green aubergine (eggplant), quartered ½ cup
-Palm sugar 2 teaspoons
-Kaffir lime leaves 4-5 leaves
-Red chilli, shredded 1 pod
-Sweet basil leaves ¼ cup

Direction:
1-Heat the oil in a work. Add Mae Ploy Green Curry Paste and ½ cup Mae Ploy Coconut Milk, stir-fry until good aroma develops.
2-Put in the chicken, stir-fry until the meat is done. Add water and the rest of coconut milk, heat until boiling.
3-Add the egg plant and palm sugar.
4-Add the kaffir lime leaves, red chilli and sweet basil leaves.
5-Transfer to a serving bowl. Serve hot with steamed rice.

Tom Kha Kai Recipe

Monday, June 16, 2008

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.

Roasted Duck Red Curry Recipe

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.

Chicken Curry Recipe

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.

Red Curry with Chicken Recipe

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.