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300g Chicken breast
50g of Thai Green curry paste
6 of Thai egg plants cut in quaters
2 and half cups of coconut milk
3-5 of kafir leafs
1 tablespoon of palm sugar
half cup of sweet basil
1-2 tablespoons of fish sauce
2 tablespoons of cooking oil
Method
1) Cut chicken breast into bite size chunks.
2) Heat cooking oil in the wok or pot and put in Thai green curry paste, stir fry for 5 minutes.
3) Put chicken into the wok and stir fry until the chicken is nearly done.
4) Put coconut milk into a pot followed by the chicken from the wok and Thai egg plants then simmer it for about 20 minutes, or until the egg plants become soft.
5) Season with fish sauce and palm sugar, wait until it boils agian then put some sweet basil and kafir leafs into the pot. Turn off the cooker.
Variation
Beef and pork can be used instead of chicken. This curry can be serve with rice and Chinese vermicelli noodles.
300g of Tiger prawns
Method
1) Take the black strip from inside the tiger prawn by cutting down its back, and wash them troughtly.
Variation
Tom Yum is can be made more spicy by adding some brid eyes chillies. Chicken, seafoods and fish can be used instead of shirmp.
Tom Yum Goong
Ingrdients
200g of mushrooms
2-3 stems of coriander
2-3 of kafir leafs
1 lemon grass cut into 1 inches pieces
5 ring of ganglas
2 tablespoons of fish sauce
4 tablespoons of lime juice
3 cups of chicken stock
2) Put chicken stock into the pot and heat it until it start to boil. Then put lemon grass, gangla and mushrooms into the pot. Heat them with a high heat.
3) When they start to boil, put the tiger prawns into the pot, boil them for 1 minute, put kafir leaf, fish sauce, lime juice and coriander into the pot. Turn off the cooker.
4) Serve with rice or it can be used as starter.
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Recipes Contents:
Soup and Curry |
Deep fried and Stir fried |
Salad |
Steamed |
Grilled |