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