Thai style pickled cabbage
INGREDIENTS 1 head of young cabbage 100 g brown sugar 150 ml apple cider vinegar 4 cm fresh ginger root 4 cloves of garlic 12–16 Kaffir lime leaves 100 ml…

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Thai spring rolls
Our compatriots, having returned from Thailand, are sure to talk about what they tried there and what they did not dare to try. It seems that not a single tourist…

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Thai salmon ceviche with papaya and avocado
INGREDIENTS avocado 120 g papaya 120 g salmon fillet 360 g cilantro 24 g chili pepper 4 g soya dongu 200 ml fish sauce 400 ml tabasco 40 ml lime…

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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 soup "Tom Yam"
Real Thai Tom Yam Soup! Fragrant spicy dish for lovers of Thai cuisine! Thai soup "Tom Yam" INGREDIENTS shrimp 5 pcs. tomato 1 pc. champignons 4 pcs.green onion 1 bunch…

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Thai seafood curry soup
A soup with which you can impress your friends and more! INGREDIENTS 150 ml coconut milk 150 ml cream 22% fat 1 tbsp. l yellow curry paste 1 PC. (stick)…

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Thai Chicken Curry
INGREDIENTS 400 ml coconut milk 200 ml chicken stock 2 tbsp. l thai green curry paste 4 skinless chicken breast fillets, total 600 g (cut into strips) 350 g of…

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Thai soup "Burning Sun"
INGREDIENTS Chicken broth (from breasts) - 1 liter Half lime juice Shallots - 1 pcs. Lemon grass - 20 g Curry - 1 tsp Zira - 0.5 tsp Chili pepper…

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