This is a dry baked chicken curry, served with plenty of salad and vegetables.

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This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish.

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This is a green curry made with minced chicken and small green aubergine. Those green beads you can see in the photograph are the aubergines, but don’t worry, large peas will work too. This dish is also made with fish mince, and served with hot cooked. A shared dish of the curry is placed in the center of the table and each guest takes spoonfuls of the sauce onto their rice. Note, you can eat the citrus lime leaves.

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Pa Nang Look Chin or  Fish Ball Curry : All of this dish is edible, making it perfect for serving with rice.

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A dish of fried fish on a bed of curried celery greens. This should be eaten as a side dish to rice. Notice I softened the curry with evaporated milk, you can also use coconut milk, but for this fish dish the creaminess of evaporated milk works better.

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The balls in this curry are squid balls made from squid and rice flour. You don’t have to make them yourself if you don’t want to, you can buy them in Asian supermarkets. Just look in the freezer section. The other main ingredient is the celery greens, these are the leaves of the celery, rather than the stalks.

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The most unusual part of this recipe is the rambutans, the semi-sweet Thai fruit we add to it to balance the spicy curry. Lychees can be substituted very successfully if you can’t obtain rambutans. The duck though is essential, it has a soft meat that blends into the dish. If you can’t get hold of duck, try one of the other pork or chicken red curry recipes on this site instead!

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Shrimp Sour Curry is a traditional food of Central & Southern Thailand. Think of it as curried soup. Although the ingredients are the same for the two refions, the south of Thailand variation tastes more spicy because they add more dry chilli during cooking. The Central Thailand version is closer to sweet and sour soup and is the one given here. This is medium hot.

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