This curry is a combination of fish and meat, it is one of the many ways we have of using up left overs. In this case left over chicken and fish, however you can use pork instead of chicken if that is what you have!

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A very simple stir fry red pork curry with a plenty of fresh vegetables. This dish plus rice makes a complete meal of meat and vegetables.

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This dish is a spicy Thai curry softened with coconut milk. Do not omit the coconut milk it is essential to the dish, but the vegetables can be interchanged with western vegetables. If you can’t get the green aubergine, use a suitable green frying vegetable rather than purple kind. The curry is ready mixed paste commonly used in Thailand, you can get this from an Asian grocer.

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A snack straight out of a Bangkok bakery, these little pies are ideal at this time of year with all the western parties. They are mini bite sized pies (pasties) filled with a Thai green curry pork. A mix of west and east. I used store bought puff pastry, but you can also make your own pastry.  like Yellow Bean & Salty Egg Pie

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If you don’t have an open barbeque grill, this is the perfect way to cook ribs on the stove top. It’s cooked in a boiling pan, sort of part-boil part-fry. It has a suprising semi-sweet, creamy rib taste, and is perfect to serve with rice. For this recipe its better to have cross cut ribs, ribs cut into short lengths, so that the sauce coats more of the meat.

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These pan fried ribs are slow cooked and flavoured with tumeric & spices to give a curried flavour. You can find several more rib recipes in the Western Influences section of this site, including my personal favourite, Pan Cooked Sweet Thai Ribs

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The bones in these ribs add a lot of flavour to this curry, just as they would to soup. Cook them long and slow in the coconut milk curry until the meat practically falls off the bone and the bone has had chance to flavour the curry stock.

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This dish is a Thai red curry made from pineapple, layered pork with the fat included and long green beans. It’s quite nice to present it inside the hollowed out pineapple, but that’s not essential.

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This yellow curry really brings the sun into your food, so we photographed it with some rays of sunshine to light it up! Serve with fragrant rice as a side dish, your guests spoon some of the curry onto their rice and eat.

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A yellow curry using a premade curry paste. You can make the curry paste yourself if you wish, I will include a recipe for it in future, however it involves a lot of pounding in a Thai mortar and we usually use the ready made paste when in Thailand. So if you want to cook authentic Thai matsaman curry, then strictly speaking it’s more authentic to use the ready made paste!

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