-
Dec5No Comments
This recipe may sound a little strange. It is a dessert made from shrimp on a base of (non-spicy) curried rice. A common Thai dish, but the ingredients are not common to desserts!
-
Dec5
Gung Pad Pong Karee : Curried Eggs & Shrimp
Filed under: Curries, Fish & Seafood, Thai Cuisine; Tagged as: Curried, Curried Eggs & Shrimp, Eggs, Gung, Gung Pad Pong Karee, Pad Pong Karee, shrimpNo Comments
This is a dish of scrambled, curried eggs served with shrimp and spring onion. Thailand has China to the north and India to the west and this dish is the Thai merging of those two traditions. Here I’ve used shrimp, you can also use crab and other seafood.
-
Dec5
Kang som Gung : Shrimp Sour Curry
Filed under: Curries, Fish & Seafood, Thai Cuisine; Tagged as: Curry, Gung, Kang som, Kang som Gung, shrimp, Shrimp Sour CurryNo Comments
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.
-
Nov26No Comments
Gung Che Num Pa : Raw Prawns with Thai Chillies
This dish is intense Thai food! We eat raw shelled shrimp by spooning on a mixture of chillies, garlic, mint and spring onions, a little fish sauce and lemon juice is sprinkled on, and the shrimp is eaten in one go (minus the tail which you bite off). Fish sauce has a strong taste, so does chilli, so does lemon juice, so does garlic, so does mint, and so does celery. Imagine all these strong tastes in one mouthful of fish, you can see why I call it intense food. It’s like a Thai version of Sushimi, but we eat it with chillies instead of wasabi.