Red Curry


100 grams        -slice chicken (pork, beef, fish is optional)

3 cups              -coconut milk (3 cups coconut cream + 1 cup cold water)

1/2 cup             -sliced eggplants

1 tbsp.               -fish sauce

2 leaves           -kaffir lime leaves ( break it in half and remove stem)

10-15 leaves     -sweet basil

1 chili                -red chili (de-seeded and sliced lengthwise)

10 grams          -small eggplants

1 tbsp.               -red curry paste

1/2 cup             -coconut cream

1 tbsp.               -fish sauce

2 tsp.                -sugar



1. Place coconut cream in a work and add red curry paste, stir well.

2. Add sliced chicken and kaffir lime leaves, stir until chicken is cooked.

3. Add sliced eggplants and small eggplants, keep stirring about 3 minutes.

4. Add coconut milk, bring to boil over medium heat then add fish sauce and sugar, stir well and taste.

5. When eggplants are cooked, pour curry into the bowl and garnish with red chilies.

6. Serve with rice.


Fried Noodles Thai Style


200 grams      -Narrow rice noodles                                      4 tbsp         -tamarind juice

50 grams        -Chicken, sliced (pork, prawns or tofu)           1/2 cup        -bean sprouts

2 eggs            -eggs                                                               4-5 stalks    -garlic chives

1 tbsp.             -dried shrimp                                                    1/4 cup        -tofu

1 tbsp.             -chopped pickled white radish                         3 tbsp.        -soy bean oil

1 tsp.               -ground roasted peanuts                                  2 tbsp.        -oyster sauce

7-10 cloves    -garlic, finely chopped                                        1/4 cup       -water

1 tsp.              -brown sugar                                                        1 tsp.         -soy sauce



Lime juice, chilie power and sugar.



1. Heat the oil over low heat; add garlic then chicken and tofu, stir until chicken is cooked and garlic is golden brown.

2. Leave everything beside the wok and add beaten eggs and when they begin to set, quickly scramble them. 

3. Add noodles followed by seasoning: soy sauce, oyster sauce, tamarind juice and sugar. Stir until noodles are soft and then add bean sprouts and garlic chives. Keep stirring for 30 seconds to one minute until done.

4. Put on the plate and top with ground peanuts.

5. Serve hot with the banana flower sliced, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top. 

Note: Tamarind juice is made from tamarind concentrate boiled in hot water until the juice thickens.


Fried fish Cake


300 grams       -mince white fish

1-2 tbsp.           -red curry paste

3 leaves          -kaffir lime leaves, thinly sliced

1/2 cup            -long bean finely chopped

1 egg              -egg

1 tsp.              -Sugar

1 tbsp.           -fish sauce

3 cups          -vegetable oil for deep frying



1. Put all the ingredients in a large bowl and mix well by hand.

2. Take 2 tbsp of the mixture and shape into small patties about 3'' in diameter. Deep-fry in vegetable oil until golden brown. Remove from the oil and drain.

3. Serve with peanut sweet chili sauce.