Ingredients
1. Roasted duck only meat section cut into well piece 1 piece
2. Curry paste ready made 300 grams
3. Plum tomato took off stem 15 pieces
4. Zalacca wallichiana 3 pieces
5. Green-Red-Yellow chili cut diagonaally 5 pieces
6. Basil leave 1 cup
7. Kaffir lime leaves minced (possible to cut coarsely) 5 leaves
8. Fish sauce 2 tablespoons
9. Palm sugar 2 tablespoons
10. Coconut milk ready made (500 grams) 2 box
Recipes of curry paste for fresh made
1. Big dried red chili deseeded, soaked 8-9 pieces
2. Galangal minced 1/2 teaspoon
3. Lemon grass minced 2 tablespoons
4. Red shallots minced 2 tablespoons
5. Garlic chopped 1 1/2 tablespoons
6. Kaffir skin minced 1 teaspoon
7. Cilantro seeds, cumin roasted 2 tablespoons
8. Shrimp paste grilled 1 teaspoon
9. Salt 1 teaspoon
Directions
1. Grind all curry recipes until well combined. Set aside.
2. Heat 1/2 box of coconut milk in the skillet and simmer until fatty cream. Add curry paste and stir-fry until aromatic.
3. Add the leftover coconut milk, boiling, add duck meats, add season with fish sauce and palm sugar.
4. Put tomato, zalacca wallichiana, green-red-yellow chili, kaffir leaves, basil leaves. Ready to serve.
Ingredients
1. Mackerel fish wiped, cut diagonally 3 pieces
2. Coconut milk 4 cups
3. Chili curry paste 1/4 cup
4. Palm sugar 2-3 tablespoons
5. Salt 1 teaspoon
6. Kaffir lime leaves minced 1 tablespoon
7. Red-Yellow chili cut diagonally
Chu-Chi curry paste recipes
1. Big size dried chili deseeded, soaked 60 grams
2. Red shallot minced 1 1/2 cups
3. Garlic minced 1/4 cup
4. Galanga minced 1 1/2 cups
5. Lemon grass minced 5 teaspoons
6. Shrimp paste 4 tablespoons
7. Salt 1 tablespoon
Directions
1. Grind curry ingredients finely.
2. Over heat stir fry 1 cup of coconut milk until oily cream, add prepared curry paste. Stir-fry until aromatic.
3. Add leftover coconut milk, add palm sugar and salt to taste. Wait until boiling, put fresh mackerel fish.
4. Put kaffir lime leaves and chili on well-cooked mackerel.
Ingredients
1. Beef sirloin cut into well piece 300 grams
2. Ready made green curry paste 1/4 cup
3. Ready made coconut milk 4 cups
4. Fish sauce 3 tablespoons
5. Palm sugar 1 tablespoon
6. Baby green egg 1 cup
7. Galingal cut diagonally 1/2 cup
8. Single clove garlic peeled 1/2 cup
9. Red-Green chili cut diagonally 7 pieces
10. Kaffir lime leave cut coarsely and diagonally 5 leaves
11. Brandy 5 tablespoons
12. Basil leave picked 1/2 cup
Directions
1. Place the skillet over heat, add 1 cup of coconut, and add green curry paste. Stir-fry again until aromatic and fat from coconut.
2. Add beef, stir-fry again until well combined, and add the leftover coconut. Heat until boiling, add eggplants, galingal, garlic.
3. Season with fish sauce, palm sugar, brandy and sprinkle with chili, kaffir lime leaves, basil leaves.
Recipes of green curry paste for fresh made
1. Cilantro seeds 2 teaspoons
2. Cumin 2 teaspoon
3. Cardamoms 10 pieces
4. Mace nutmeg 4 pieces
5. Pepper 15 pieces
6. Ginger 5 pieces
7. Lemon grass 3 pieces
8. Kaffir skin minced 2 teaspoons
9. Fresh bird-shit chili 40-50 pieces
10. Garlic 8 pieces
11. Shallots 5 pieces
12. Shrimp paste 2 teaspoons
Ingredients
1. Khee Leak Cleaned, cooked 4 cups
2. Ready-made curry paste 1 pack
3. Ready-made coconut milk 6-7 cups
4. Beef grilled, cut into well piece 1 cup
5. Fish sauce 2 1/2 tablespoons
6. Palm sugar 2 tablespoon
Thai Curry Recipes
1. Dried chilies deseeded, soaked into water 150 grams
2. Garlic cloves peeled, thinly sliced 3/4 cups
3. Shallot minced 2 cups
4. Lemon grass minced 10 tablespoons
5. Pepper 4 tablespoons
6. Rhizome minced 1/2 cup
7. Dried fish blended finely 1 1/2 cups
8. Salt 4 tablespoons
Directions
1. To grind all prepared curries into the food procesor until mixed well. Add dried fish and blean well again.
2. Bring 1/2 cup coconut milk into skillet over medium heat until boiling, add prepared curry paste, stir-fry until aromatic. Add more 1/2 cup coconut milk, keep over heat until boiling.
3. Fry beef until well mixed, put leftover coconut milk, over heat until boiling again, put Khee Leak.
4. Season by palm sugar and fish sauce.
