Sweet black rice
Frankly speaking, from our European point of view, desserts are not the strongest place in many Asian cuisines. And who needs them there, when so many goodies all year round…

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Spicy Thai seafood soup with lemon sorghum
From this hot soup smells like real Thailand - that noisy, sea, floral, dark-skinned and smiling paradise with spicy aromas, in which we love to go to rest - well,…

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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 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 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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Tom Yam Kung
This famous Thai soup must have been tasted by every lover of spicy cuisine who has ever visited Thailand (or just a Thai restaurant). It is not difficult to make…

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Tom yum with shrimp and chili sea bass
The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation - with shrimp and chili sea bass.…

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Cooking in Thai!
Three popular Thai dishes: Tom Yam soup, curry chicken and banana flat cakes are offered to be prepared by Maxim Kolomatsky, the chef of Shikari restaurant. It turns out a…

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