Thai Shrimp Omelet
These thin egg pancakes have gained worldwide popularity. They are rolled up into a tube, cut into strips and added to rice or put in chicken stock before serving. Thai-style…

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Rice with spicy chicken and shiitake mushrooms
Shiitake, with an interesting woody flavor, create magic and make the dish very bright, piquant. INGREDIENTS dried shiitake mushrooms 50 g long grain rice "National" 1 cup (a) onions 1/2…

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Thai milk soup
INGREDIENTS brown rice 1/3 cup (a) milk 500 ml shrimp 50 g chicken fillet 70 g garlic, clove 2 pcs. ginger root, cm 1 pc. red chili pepper 1/2 pcs.…

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Thai red curry paste

There are such seasonings in the world, the presence of which in the house says a lot about its owners. Agree, it is unlikely that you will keep curry paste at home if you do not like spicy, Asia and travel. Well, if you do not travel, then at least go to restaurants. Thai curry is amazing food. Sometimes they are so sharp that it seems: you can no longer eat a spoon! And then you reach for the supplement …

INGREDIENTS
Start cooking 1.5 hours before serving
10 hot red chili peppers
2 medium red onions
4 cloves of garlic
3 stalks of lemon sorghum
1 cm fresh ginger root
4 sprigs of cilantro
1-2 tbsp. l peanut butter
1 tsp lime zest
1 tbsp. l coriander seed
2 tsp zira seed
1 tsp salt
STEP-BY-STEP COOKING RECIPE
Step 1
Chili pods clear of stalks and seeds. Finely chop. For lemon sorghum, separate the bottom and chop finely. Peel and chop onion and ginger.
Step 2
Gradually adding oil, crush the chili, red onion, garlic, lemon sorghum, ginger and cilantro branches in a mortar. You should have a pasty mass. This can also be done in a food processor or blender. Add chopped zest.
Lightly fry the coriander seeds and zira in a dry skillet for 30 seconds. Pour them into a mortar and grind to a powder. Add this powder to the paste. Salt and mix well. Let stand at room temperature for 1 hour.
Place the finished paste in a sterilized glass jar. Cover with a foil, close the lid and keep in the refrigerator for 3-4 weeks.

Deli tip
To make the easiest chicken curry, take some fresh ginger, garlic and shallot, chop. Fry the chicken chopped into small pieces in a wok, remove, fry the onion, garlic and ginger in the same place, add the curry paste and coconut milk, evaporate to 1/3, add the chicken.

Thai prawns on the grill
The idea of ​​Thai cuisine is based on a balance of tastes. Sweet (cane sugar, coconut milk), spicy (chili pepper, ginger), salty (fish sauce and soy sauce) and sour (lemongrass,…

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Thai rice soup with egg
In Thai cuisine, many different spices and spices are used, and they are known to have a warming property. Try to make such a soup in the Thai manner. INGREDIENTS…

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Thai Sweet Chili Sauce
A delicious addition to meat and seafood dishes. Thai sauce is famous for its ease of preparation and very high taste, which will satisfy everyone's taste. INGREDIENTS 4 fresh chili…

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What is the use of coconut
In the mid-twentieth century, coconut water was used as a short-term substitute for blood plasma, because the juice of an intact nut is absolutely sterile and has all the necessary…

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