To you this is a variation of an eastern Turkish dish, to me this is a western dish! Inside the turkish bread is a typical Thai soft yellow curry for a Thai flavour with a western twist.

Ingredients
Turkish Bread
250 gms Pork Steak Meat
220 ml Coconut Milk
50 ml Evaporated Milk
1 Teaspoon Yellow Curry Paste
1/2 Teaspoon Salt
1 Teaspoon Sugar
20 gms Chopped Onion
4 Garlic Cloves Chopped
2 Tablespoons Oil

Preparation
1. Chop the pork into cubes, fry in oil until the pork is half cooked and a little browned.
2. Add the chopped garlic, chopped onion and fry for another 30 seconds.
3. Add the sugar, salt, yellow curry paste, evaporated milk and coconut milk and simmer until the sauce has reduced to half.
4. Slice open the turkish bread and spoon inside

This recipe is a blend of Thai yellow curried pork, coriander leaves, mint and lettuce served in pita bread. If you like Greek food and Thai food, why not mix the two and fill a pita bread with a Thai curry. This is a particularly way to serve Thai flavours to people who don’t like rice, the pita bread substitutes for the rice in this dish.

Ingredients  for 2 People
4-6 Pita Breads
300 gms Pork Meat
2 Tablespoons Yellow Curry Paste
2 Tablespoons Maggi Sauce
1/4 Teaspoon Salt
1 Teaspoon Sugar
100 ml Coconut Milk
100 ml Water
1 Tablespoon Oil
30 gms Chopped Onion
2-3 Garlic Cloves Chopped

Garnish
Lettuce
Sliced Tomatoe
Cucumber Cubes
Corander Leaves
Mint Leaves

Preparation
1. Heat the oil in a frying pan on a medium heat, add the chopped garlic and onion and fry for 1 minute.
2. Chop the pork into small cubes, add to the frying pan and fry until half cooked.
3. Add all the other ingredients (coconut milk, curry paste, etc.) and continue frying on a low heat for 5 minutes, until everything is cooked through.
4. Warm the pita breads for a few minutes. Cut down the edge with a knife and slide your fingers in to open the bread pocket.
5. Fill the the fried pork, and the garnishes.

Friday is normally pizza day in our house, but these are Thai pizzas, a modern mix of western and Thai recipes. A Thai flavoured pizza typically has no tomato in it, and only a little cheese, what it does have is plenty of Thai ingredients. This one is green chicken curry pizza, using Thai green curry paste to add some spice to the topping.

Ingredients  for Pizza
150 gms Wheat Flour
2 Tablespoons Oil
4 Tablespoons Yeast
1/2 Teaspoon Sugar
1/4 Teaspoon Salt
70 ml Water

Ingredients  for The Topping
1 Tablespoon Green Curry Paste
70 gms Chicken Breast
50 ml Coconut Milk
40 ml Water
1 Teaspoon Sugar
1 Teaspoons Salt
50 gms Grated Cheese

Preparation
1. Mix the yeast with the sugar, salt and water. Leave it for a minute to begin foaming.
2. Add the yeast mix to the flour and oil. Add just enough water to bind it together and knead for a minute to form a solid single piece dough.
3. Set it aside for 30 minutes to rise. To stop a skin forming on the dough, wet a cloth and cover the dough with the damp cloth.
4. Fry the coconut milk with the green curry paste for 1 minute.
5. Chop the chicken breast into bite sized strips and add into the curry pan. Add salt, sugar and water and cook it for 4 minutes.
6. Heat the oven to 150 Degrees C, and cook the base for 10 minutes, it should not be fully cooked, just dried out and slightly risen.
7. Add the chicken curry topping, and the cheese to the pizza. Turn the oven up to 190 degrees and cook for a further 5-10 minutes until the cheese is melted. For Thai pizza its common to have the cheese just melted but not browned.

Serve With
Salad, Coleslaw, Whatever you eat with pizza!

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.

Ingredients  for 2 people
100 gms. Pork
50 gms. of ready make red Curry paste
200 ml. Coconut Milk
100 ml. Water
50 gms. Green Bean
50 gsm. Green Aubergine
1 Tablespoon Oil
1 Tablespoon Fish Sauce
1 Teaspoon Sugar
1 Teaspoon Salt

Serve With
Hot Fragrant Rice

Preparation
1.Clean pork and chop into small bite sized pieces.
2. Slice the green aubergine and chop the green beans into 3 cm pieces.
3. Put half the coconut milk (100 ml). in a hot pan until the coconut steams and turn the gas down to medium
4. Add the red curry paste and stir it until the coconut and curry are mixed together.
5. Add the pork and stir again until the pork is cooked.
6. Add fish sauce, sugar and salt to taste.
7. Add the remaining half of the coconut milk and the water and bring to the boil.
8. Add the vegetables and simmer until the vegetables are just cooked

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

Ingredients
100 gms Pork
2-3 Tablespoons Green Curry Paste
4 Tablespoons Evaporated Milk
1 Teaspoon Salt
2 Tablespoons Oil
2 Tablespoons Chopped Onion
1 Tablespoon Chopped Coriander Leaves
1 Eggs
Puff Pastry

Preparation
1. Mince the pork with the chopped onion and put into a frying pan.
2. Add the oil and curry paste and fry together for 4 minutes. Add salt and evaporated milk and fry for 2 more minutes. Set aside and leave to cool.
3. Chop the coriander leaves and add them to the mix. They add lots of green colour, as well as taste to the pies.
4. Beat the egg in a bowl, and prepare a baking sheet by dusting it with flour.
5. Cut a circle of pastry using a round cutter approximately 7-8 cms in diameter. Spoon a tablespoon of the mixture into the centre. Put beaten egg around the rim, fold it over into a semi-circle and crimp the edges with your fingers.
6. Glaze the pies with some of the egg to help them brown.
7. Place in the over at 190 degrees celsius until cooked, approximated 20-30 minutes

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.

Ingredients
150 gms Pork Ribs
2 Tablespoons Green Curry Paste
200 ml Coconut Milk
100 ml Water
1 Teaspoon Salt
2 Tablespoons Fish Sauce
2 Tablespoons Sugar

Preparation
1. Boil the coconut milk in a saucepan.
2. When the coconut is boiling, add the green curry paste and stir until it is mixed.
3. Clean and chop the pork ribs into short lengths, and add to the pan. Add the water and simmer gently for 20 minutes, put a lid on the pan to stop the liquid boiling off.
4. Add all the remaining ingredients and continue simmering for a further 20 minutes. If the pan becomes dry, add a little more water.

Serve With
Thai Rice

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.

Ingredients
100 gms Pork With Fat and Skin
2 Tablespoons Thai Red Curry Paste
200 ml Coconut Milk
200 ml Water
50 ml Tamarind Water
2 Tablespoons Sugar
5 Tablespoons Fish Sauce
20 gms Pineapple
20 gms Green Beans

Preparation
1. Fry the red curry paste with the coconut milk until it boils.
2. Slice the pork into thin strips, add to the curry pan.
3. Heat the pan, add the water a little bit at a time to keep the sauce from drying out, and keep cooking until all the water is used up.
4. Add the fish sauce, sugar, tamarind water, and cook for 5 minutes. Turn off the heat.
5. Chop the pineapple and green beans and add to the curry pan to warm through.

Serve With
Hot Fragrant Rice

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.

Ingredients
4 Potatoes
50 gms Pork Meat
2-3 Tablespoons Thai Yellow Curry Paste
250 ml Coconut Milk
200 ml Water
2 Tablespoons Sugar
4 Tablespoons Fish Sauce
1 Teaspoons Salt

Preparation
1. Clean the pork and chop it to small strips.
2. In a medium saucepan, fry the curry with the coconut milk for 30 seconds.
3. Peel the potatoes and chop it to small cubes.
4. Add the pork and sugar, salt, water and fish sauce.
5. Put the potato cubes into the curry pan and simmer for 20 minutes until the potatoes are cooked.
6. Serve, garnished with chopped coriander leaves, or if you like spice, sliced green chillies.

Serve With
Hot Fragrant Rice

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!

Ingredient  For 6 People ( Medium Spicy )
2 Tablespoons Yellow Curry Paste
500 gms Chicken Legs
300 ml Coconut Milk
400 ml Water
250 gms Potato
5 Tablespoons Fish Sauce
1 Tablespoon Salt
100 gms Sugar
10 gms Coriander Leaves for Garnish

Preparation
1. Put the coconut milk into the pan and bring to the boil.
2. When the coconut milk is boiling add the curry paste and mix it into the coconut milk.
3. Clean the chicken legs and score with a knife, then put into pan.
4. When the curry is boilng again add the water into pan.
5. Add the fish sauce, sugar, and salt and cook for 30 minutes.
6. Chop the potatoes into 5 cm cubes and put into the curry pan.
7. Cook for 30 minutes.
8. Serve it when it warm, garnish with a little chopped coriander leaf.

Serve With
Hot Rice
Garlic Bread

Green Chicken Curry it a favored dish from Central Thailand, and visitors to Thailand love it because it not too spicy and easy on the palet. A good meal for an evening dinner, here it is cooked with chicken legs but you can use chicken breast instead if preferred. I recommend corn fed chicken, it has much more flavour and a softer texture. There are lots of herbs & spices in the sauce, in old times these would be prepared by hand, luckily today thats not necessary, your local Asian supermarket stocks green curry sauce all ready to use. Note, you can eat the herbs too.
Originally from central Thailand, this is low to medium hot.

Ingredients  for 2 people
100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

Preparation
1. Clean the corn fed chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes.

Remarks
Before serving, it is better to let it cool slightly