Yellow curry with Thai eggplant, mini corn and bok choy cabbage
INGREDIENTS Base for yellow curry - 130 g Thai eggplant - 25 g Mini Corn - 2 g String Beans - 2 g Bok choy mini salad - 15 g…

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fisting
Classic Thai Food - Pad Thai with Chicken
Pad Thai is a classic Thai dish. Prepared from fried rice vermicelli with vegetables and aromatic sauce. Most often pad thai is made with chicken or pork, although in the…

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Rice flour crusted fish
Those who have been to Vietnam know that food sellers are literally at every step in the cities there. This very food is spread out in large and at the…

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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 Chicken with Spicy Potatoes
The combination of sweet and sour sauce favorably emphasizes the taste of tender chicken, moreover, the simplicity of preparation makes this recipe beneficial for busy housewives;) INGREDIENTS chicken 700 kg…

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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 style tomato and strawberry dressing
Dressing in this salad plays a major role. Tomatoes are also required, but strawberries can be replaced with peaches, apricots, plums or currants. INGREDIENTS 4–5 ripe Uzbek tomatoes 200 g…

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