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Gang Pu Bai Cha Plu (Crab curry with Cha Plu leaves)

Zone South

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Gang Pu Bai Cha Plu (Crab curry with Cha Plu leaves)


Crab curry with Cha Plu leaves is Thai noodles with crab curry. The curry is spicy and salty and its color is yellow from turmeric. The dish is served with Thai noodles or rice vermicelli, Sen Mee or Mee Hoon.


Nutrition facts

Crab contains high potassium and iron. 100 grams of crab contain 19.5 grams of protein. Cha Plu leaves are source of vitamins, calcium and beta-carotene.



  • 1 cup, crab meat
  • 2 chili curry
  • 1 ½ cups coconut milk
  • 1 tbsp. palm sugar
  • 2 tbsp. fish sauce
  • 2 Kaffir lime leaves
  • 80 grams Cha Plu leaves, sliced
  • 100 grams Thai noodles or rice vermicelli

Curry paste ingredients: 7 Chee fah chilies,  5 dried chilies, 5-10 bird’s eye chilies,  1 tbsp. white peppers,  1 tbsp. sliced galangal,  2 tbsp. sliced lemon grass,  1 tsp. sliced kaffir lime zest,  1 tbsp. sliced turmeric,  2 tbsp. shallots,  1 tbsp. garlic clove,  1 tbsp. shrimp paste,  1 tsp. salt. Keep pounding all ingredients until everything is well-blended.

Zone Northern

KaengNhor Mai (Bamboo Shoot Curry)

Background GaengNhor Mai or GaengNhor is cooked by using fresh bamboo shoots and any kind of meat such as spare ribs, snakehead fish or catfish.   Nutrition Facts Bamboo shoot is high in fiber, it controls the colon thus when bamboo shoot is consumed, the nutrients will be absorbed into the blood vessels.   Ingredients 200 grams grilled fish (only use the meat) 400 grams fresh bamboo shoots 50 grams Cha-om or Acacia Pennata 50grams straw mushrooms cut in half 20gramsWildbetalLeafbush 5cups soup stock Curry paste ingredients 3 dried chilies 30 gramsshallot 10 grams of garlic 1 tablespoon shrimp paste 1 tablespoon fermented fish    


Zone South

Gaeng Kue Hoi Khom Bai Cha Plu (Freshwater Snail in Red Curry)

Background Freshwater Snail in Red Curry is a local dish which is found only in the South. The meat and shells of freshwater snails are cooked. Its ingredients are=Cha Plu leaves, coconut milk and chili paste.   Nutrition Facts Freshwater snail is a source of protein and collagen which relieves body pain and aches, strengthens bones and teeth and eliminates toxins in the body. Having the dish is good for the urinary system and relieves headaches.   Chili paste ingredients: 15 bird’s eye chilies, 2 lemon grass stalk, 10 garlic cloves,  5 shallots,  2 inch long turmeric,  5 sliced galangal pieces,  2 tsp. black pepper,  1 tbsp. shrimp paste and 1 tsp. salt.  Put all of ingredients in a mortar and keep pounding until everything is well-blended.   Ingredients 500 grams freshwater snail 2 cups Cha Plu leaves 4 cups coconut milk 1 tbsp. salt 1 tbsp. sugar


Zone Central

Mee Krob (Thai crispy noodles in sweet & sour sauce)

Background Mee Krob is a mix of Thai and Chinese dish. Noodles and deep-fried cooking techniques originate in China while its taste and seasoning are Thai style. The dish is seasoned with tamarind juice, palm sugar and fish salt so its blend of sweetness, sourness and saltiness all in one. Finely sliced bitter orange peel is needed and added on the top of the dish, usually served with Chinese chives and fresh bean sprouts.   Nutrition facts Rice Vermicelli Noodles,known as Sen-Mee in Thai, contain carbohydrate. The dish provides protein from pork and shrimp, and vitamin C and iron from fresh vegetables.   Ingredients 100 grams Rice Vermicelli Noodles 80 grams, mix of bite-sized shrimp and pork 2 cups chopped shallots 1 chopped garlic 50 grams hard tofu, cut into matchstick-size pieces 2 eggs Cooking oil for deep-fry and stir-fry Seasoning: 1 tbsp. of each: vinegar, fish sauce, palm sugar and fermented soybeans Garnish with sliced pickled garlic, bitter orange peel, Chee Fah chilies (spur chilies) and Parsley for garnishing. Serve with Chinese chives and fresh bean sprouts.