Month: October 2008

Thai Matsaman Curry

Mae Ploy Thai Matsaman Curry Paste Galengal Fresh Lemon Grass Thai Coconut Milk (shake it before opening to mix) Chicken/Pork/Beef (Cubed) Green/Yellow Beans, Broccoli, Spinach (Choose one or all) Tomatoes or onions (optional) Peanut Oil In a Wok or sauce pan pour peanut oil. Heat to med, add 3-4 tablespoons of Curry Paste. With a spoon chop/mix the curry with… Read more →

Thai Chicken Panang Curry

Galengal Fresh Lemon Grass Thai Coconut Milk (shake it before opening to mix) Chicken/Pork/Beef Green/Yellow Beans, Broccoli, Spinach (Choose one or all) Tomatoes or onions (optional) Peanut Oil In a Wok or sauce pan pour peanut oil. Heat to med, add 3-4 tablespoons of Curry Paste. With a spoon chop/mix the curry with the oil as it heats. Thinly slice… Read more →

Rendang (Dry Meat Curry)

Measure Ingredient 2 pounds Beef or mutton 2 mediums Onions 2 cloves Garlic 1 tablespoon Chopped ginger 3 tablespoons Oil 1 small Stick cinnamon 5 Whole cloves 3 teaspoons Ground coriander 1 teaspoon Cumin 1 teaspoon Black pepper 1 teaspoon Chili powder (or to taste) ½ teaspoon Ground fennel 3 tablespoons Desiccated (finely shredded) coconut 4 cups Thin coconut milk 2 teaspoons Salt ¼ cup Tamarind liquid 1 cup Thick coconut milk Instructions Cut meat into… Read more →