Pork Jungle Curry - Kaeng Paa Moo Ingredients 1 tbls Peanut oil 600gm Pork neck, cubed 120 gm Brown Onion, sliced 1 knob Ginger, peeled and finely sliced 1 Lemongrass stalk, trimmed, finely chopped 2 tbls Lemongrass crushed ½ cup SHASHEMANE JUNGLE CURRY PASTE 4 cups Chicken stock 4 Kaffir lime leaves, torn 2 tsp Green...
CHILLI PASTE FRIED RICE RECIPE - Khao Pad Nam Prik Pao Ingredients 2 cups steamed Rice ,day old works best 200gm Prawns peeled 2 hard boiled Eggs, 1 cut into quarters, 1 cut into small pieces 3 Garlic cloves chopped 1/2 cup Onion sliced 3 red Bird eye Chillies chopped 2 Eshallots chopped 3...
FIRE DRAGON’S SPICY STEAK TARTARE Ingredients 6 dried Chillies (deseeded) 1 tsp Salt 1 tsp Galangal finely chopped 1 tbls Lemongrass finely chopped 100 gm Spanish Onion 5 Garlic cloves 1 tsp Shrimp paste 1 cup Pineapple 2 cups mussels 440 ml Coconut milk 2 tbls Fish sauce 1 tbls Palm sugar 1 tsp Tamarind paste Method First make the curry...
RED THAI SEAFOOD CURRY Ingredients 4 tbls SHASHEMANE RED THAI CURRY PASTE 200 gm Barramundi , diced 2cm cubes 8 Green Prawns peeled 1 cup Pumpkin cut into 2cm cubes 1 tbls Brown Sugar 2 tbls Fish Sauce 1 tbls Rice Bran oil 400 ml Coconut Milk 1/2 cup Sliced Vegetables green beans, okra, capsicum,...
STIR-FRIED EGGPLANT Ingredients ½ Spanish Onion 6 Garlic cloves, crushed 3 red Cayenne Chillies 1 Eggplant ¼ cup Water for stir-frying 3 tbls Rice Bran oil for stir-frying 2 tbls Soy sauce ½ cup Basil ¼ cup cashews chopped dry-roasted -Sauce 1 tbls Golden Mountain Sauce 2 tbls Vegetarian oyster sauce 1 tsp Brown Sugar 1 tsp Cornflour mixed with...
GREEN MANGO SALAD Ingredients -Salad Dressing 3 tbls Golden Mountain Sauce 1/4 cup Lime juice 2 tbls Brown Sugar 2 tsp. Thai chili sauce -Salad 1/4 cup Shredded Coconut 2 firm unripe Mangoes 2 cups Bean sprouts 1/2 cup Coriander chopped 4 Eshallots, sliced 1 cup Tofu fried cut 1 cm cubes 1 red Chilli sliced 120 gm Peanuts , roughly chopped 1/3...
JUNGLE CURRY WITH TOFU Ingredients 1 cup Jasmine Rice uncooked 380 gm firm Tofu, drained and cut into 1 cm cubes 2 tbls Rice Bran Oil, divided 2 cups Green Beans 4 cm cut 1 Eggplant, cut into 1 cm cubes 1 red Capsicum, cut into strips 2 tbls SHASHEMANE JUNGLE CURRY PASTE 1...
VEGAN THAI GREEN CURRY Ingredients ½ cup SHASHEMANE GREEN THAI CURRY PASTE 440 ml can Coconut milk 1 cup Vegetable stock 2 Kaffir lime leaves 1 ½ cups firm Tofu cut 1 cm cubes 240 gm Sweet potato small cubed 140 gm small Zucchini, sliced 120 gm Red Capsicum, diced 80 gm Snow peas fresh Basil 3...
VEGAN PAD THAI Ingredients 200 gm dried pad Thai rice noodles, 4 cloves garlic, minced 3 tbls onion diced 4 baby bok choy heads 1/2 cup silken Tofu 2 cups Bean sprouts 2 Eshallots sliced green parts ¼ cup dry-roasted Peanuts chopped unsalted 1/3 cup Coriander 4 tbls Rice Bran oil 3 Tbls Vegetable stock Lime wedges -Pad...
THAI ISAAN STYLE DIPPING SAUCE Ingredients 1/2 tbls Chilli flakes 1 tbls roasted Rice 1/2 tbls Fish sauce 2 tbls Lime juice 2 Coriander stalks finely chopped including leaves 2 tsp Palm sugar Method Add the 2 tbls of Lime juice, 1 ½ tbls Fish sauce and 2 tsp Palm sugar to a...