Ingredients

2 Tablespoons curry powder 2 Tablespoons fish sauce 1/3 cup ginger root, cut into thin strips 1 Tablespoons sugar 1/4 cup cooking oil

6 Pork drumsticks 2 Tablespoons black soy sauce 1/2 cup pickled garlic 1/4 cup tamarind juice 2 1/3 cups water

Curry paste

3 Tablespoons shallot, chopped
1 teaspoon salt
2 l/2 Tablespoons lemon grass, chopped
2 Tablespoons garlic
1 Tablespoons shrimp paste dried large hot peppers

For making curry paste, ground all ingredients together until smooth. Set aside

Mix the pork drumsticks with black soy sauce and curry powder. Set aside for 20 minutes.

Using saucepan or wok, add cooking oil and place over medium heat. Stir – fry curry paste for a minute add pork. Stir 2-3 times.

Pour in water and bring to the boil. Cook for 5 minutes. Add ginger root, garlic, fish sauce, sugar and tamarind juice, a minute Stir 2-3 times. Cover. Simmer for l0-15 minutes, Remove from heat.

HUNG – LAY CURRY

1 TBSP DICED GALANGA
2 TBSP DICED LEMON GRASS
1 TEASP WHOLE CORIANDER SEEDS
1 TBSP SLICED KAFFIR LIME RIND OR LEAVES
6 WHOLE SEEDED DRIED CHILI (SOAKED IN WARM WATER FOR 1 HOUR)
6 CLOVES GARLIC
6 WHOLE SMALL SHALLOTS
1 TEASP CINNAMON POWDER
1 TEASP STAR ANISE POWDER
1 TEASP SHRIMP PASTE (OPTIONAL)

2 LBS CHICKEN, PORK, BEEF, OR LAMB (CUT INTO 1″ INCH CUBE)
1/4 CUP CURRY POWDER
1 TEASP TURMERIC POWDER
2 TBSP SWEET BLACK BEAN SAUCE
1/4 CUP OLIVE OR VEGETABLE OIL
1/4 CUP RED CURRY OR PANANG CURRY PASTE
2-3 CUPS VEGETABLE STOCK OR FRESH WATER
3/4 CUP TAMARIND JUICE
3 TBSP PALM SUGAR, BROWN SUGAR, HONEY
4 TBSP THAI FISH SAUCE SEASONING
1 CUP UNSALTED RAW PEANUT (OPTIONAL)
16 CLOVES SMALL PICKLE OR REGULAR GARLIC (HALF CUP)
1/4 CUP THINLY SLICED GINGER

Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or panang curry paste, it will do. Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce. Rub the Chicken until it thoroughly coated and set aside for 20 minutes. Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear. Add marinated chicken and stir for 2-3 minutes, Add remaining ingredients and bring to boil. Reduced heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.

Kaeng Khiao Wan Nuea
(Green Curry with beef)

Place all the green curry paste ingredients in  an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for  5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper. 2 stalks lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm) pieces 1 teaspoon cumin 1/2 cup fresh cilantro/coriander root (rak phak chi) 8 garlic cloves 10 green Thai chilli peppers (phrik khi nu) 10 jalapeno peppers (phrik chi fa) 1 teaspoon shrimp paste (kapi) 1/4 teaspoon minced kaffir lime skin (phio ma krut) 2 cups (16 fl oz/500 ml) coconut milk 1 lb(450g) beef, cut into 1-cm x 2.5-cm 1/4 cup (2 fl oz/60ml) fish sauce (nam pla) 1 tablespoon chopped shallot 3 tablespoons sugar 1 cup Thai eggplant (ma-khuea phuang) or tinned bamboo shoots 1/2 cup (4 fl oz/125 ml) coconut cream 6 fresh kaffir lime leaves (bai ma-krut) 1/4 sweet basil leaves (bai horapha)   red  jalapeno pepper (phrik chi fa daeng) for garnish

Ja Jian Mien
By Stephen Tsai