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Dans la lune

March 28, 2021

Thai Yellow Curry with Homemade Thai Curry Paste

Thai Yellow Curry with Homemade Thai Curry Paste

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Thai Yellow Curry with Homemade Thai Curry Paste

Ingredients

  • 250g homemade thai yellow curry paste
  • 300g pork belly
  • 1 small size potato - cut into small pieces (thin)
  • 1/2 carrot - cut into small pieces (thin)
  • 1/2 onion - sliced
  • 1/2 red or green bell pepper - cut into julienne
  • 1 tbsp vegetable oil
  • 300ml coconuts milk
  • 300ml water
  • 1 tsp thai fish sauce
  • 1 tsp coconuts sugar or brown sugar
  • a dash of salt to your taste (optional)
  • Steamed rice

Instructions

  • 1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
  • 2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
  • 3. Add coconuts milk and mix well, then add water.
  • 4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
  • 5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
  • 6. Serve hot with steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Rice

March 26, 2020

Homemade Thai Yellow Curry Paste

homemade yellow paste Thai Curry

Print this recipe
Persons
5
Serving Size
about 250g
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
homemade yellow paste Thai Curry

Ingredients

For the curry paste (about 250g)

  • 5 garlic cloves
  • 2 shallots
  • 20g fresh ginger
  • 1 tsp kosher salt
  • about 5 fresh kaffir lime leaves (or 1 skin of lime) - spine removed
  • 1 to 2 fresh red or green chilli
  • 2 tbsp curry powder
  • 1 tbsp turmeric powder
  • 4 tsp coconut sugar or brown sugar
  • 50ml vegetable oil
  • 2 fresh lemongrass
  • 1/2 tsp kapi (Thai shrimp paste) - (optional)
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder

Instructions

  • 1. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients.
  • 2. Blend to make a paste. Scrape down the sides from time to time, and blend again (The same applies if you are using a food processor). Your yellow curry paste is done!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Soup

March 27, 2017

Thai grilled pork neck / Kor Moo Yang

Thai grilled pork neck / Kor Moo Yang

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Thai grilled pork neck / Kor Moo Yang

Ingredients

  • 800g boneless pork neck slab or shoulder / grillade de porc

For the marinade

  • 2 tbsp oyster sauce
  • 2 tbsp sugar
  • 1 tbsp thai seasoning sauce
  • 1 tbsp soy sauce
  • 4 tbsp milk
  • 1/2 tsp fine salt
  • dash of pepper to taste
  • 1 tbsp heavy cream (optional)

Sauce

  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1/2 tbsp thai sweet chili suace
  • 1 tbsp fresh coriander or fresh chives - finely chopped
  • 1/4 tsp lemon juice
  • 1/4 tsp soy sauce
  • 1 tbsp water

Instructions

  • 1. In a medium bowl, add all the marinade ingredients and marinate the pork in it. Cover and refrigerate overnight.
  • 2. Next day, remove the pork and lightly pat to remove the excess marinade sauce.
  • 3. Grill the pork over a medium-low heat fry-pan or grill pan : Cook for about 5 min, turning until lightly browned. Then cover about 3 min at low heat, turn the pork and cover again for about 3 min. Remove the lid and cook for a few more min at medium low heat until more browned. Pour the rest of marinade sauce and bring it to a boil.
  • 4. Meanwhile, make the dipping sauce. Mix all the sauce ingredients in a small bowl.
  • 5. Slice the grilled pork and serve with dipping sauce.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pork

January 18, 2016

GAI PAD BAI GAROW / Phad Bai Gaprao Gai Sap / Thai basil chicken

gapao4 gapao gapao1 gapao6

gapao7

Gai Pad Bai Ga Prow / Phad Bai Gaprao Gai Sap

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Gai Pad Bai Ga Prow / Phad Bai Gaprao Gai Sap

Ingredients

  • 700g ground chicken or ground pork
  • 1 red pepper - sliced
  • 5 cloves garlic - finely chopped

For the seasoning :

  • 1 tbsp cooking sake
  • 1 tsp weipa soup base or 1 tsp torigara powder or 1 tsp chicken bouillon powder
  • 50ml water
  • 1 tsp tamarind paste
  • 1 1/2 tbsp thai sweet soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp thai fish sauce
  • 2 tbsp coconut sugar or 2 tbsp brown sugar
  • 1/2 tbsp white sugar

For the garnish :

  • some of fresh basil

  • some chilies if desired

Instructions

  • 1. In a small bowl, add all the seasoning ingredients and mix. Set aside.
  • 2. In a large wok, heat the oil (1 tbsp) over medium heat, add the garlic and fry until fragrant. Add ground chicken and fry, stirring constantly to prevent sticking until no longer pink.
  • 3. Add the seasoning (from step 1) and fry them for a few mins.
  • 4. Add red pepper and cook them lightly.
  • 5. Remove from the heat and add the fresh basil and mix with the chicken.
  • 6. Serve hot with steamed rice. Add some chilies to taste:)
© 2022 Copyright Dans la lune
gapao5 gapao3

Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Everyday cooking, Pork

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