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Gaeng Ped Pla Saai Bai Ra (Red curry with fish and cumin leaves)

Zone South

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Gaeng Ped Pla Saai Bai Ra (Red curry with fish and cumin leaves)

Background

Red curry with fish and cumin leaves is a local and spicy dish which is made from pla saai (threadfin Bream fish), chilies, cumin leaves and herbs.

 

Nutrition facts

Fish, sea fish, is source of Omega 3 fatty acid which is acknowledged to protect against cardiovascular disease by reducing blood pressure and the cholesterol and triglyceride in the blood. Consuming on a regular basis, it reduces the risk of heart disease and strengthens the immune system. Cumin leaves are extremely good for digestion and related problems, its ability to aid in digestion and improve immunity.

 

Ingredients

  • 700 grams fish, Pla Saai
  • ¼ cup chili paste
  • ½ cup cumin leaves
  • 3 cups water
  • 20 grams young galangal, sliced
  • 15 grams green pepper
  • 3 karri lime leaves
  • Sliced Chee fah chilies for garnishing

 

Chili paste ingredients: 15 grams chilies, 5 grams pieces of sliced galangal, 2 inch long turmeric, 40 grams shallots, 10 grams garlic cloves, 1 tbsp. black pepper, 2 tbsp. shrimp paste and 1 tsp. salt.  Put all of ingredients in a mortar and keep pounding until everything is well-blended.

Zone Northern

Abb-Samong-Moo

    Background Abb-Samong-Moo or Abb-Ong-Or, the main ingredient is fresh pork brain, mixed with chili paste and wrapped in banana leaf. It will be cooked by BBQ or grill.   Nutrition facts A chili paste of Abb-Samong-Moo contains numerous health benefits. Lemongrass helps and relieves cold symptom and cough. Garlic and turmeric help to boost the immune system, enhance the growth of tissue in our body, strengthen immune from cancer and contain a strong antioxidant.   Ingredients 300 grams fresh pork brain 3 tablespoons kaffir lime leaf, sliced 2 tablespoons coriander, finely chopped Banana leaf for wrapping Small bamboo pins   Ingredients of Chili paste 7 grams fresh chili 2 tablespoons garlic, finely chopped 3 tablespoons shallot, finely chopped 4 tablespoons lemongrass, finely chopped 1 teaspoon turmeric, finely chopped 1 teaspoon of salt      


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Zone Northeast

KhaoJee (Grilled sticky rice egg dipped)

    Background This menu is a local food. It is very popular in Northeast and North of Thailand because most of their people love to eat sticky rice. Grilled sticky rice egg dipped is a very good appetizer.   Nutrition Facts Sticky rice is rich in carbohydrate which makes the body warm and it is full of vitamins and minerals that the body needs such as iron helps to produce the erythrocyte.   Ingredients 500 grams Steamed rice ½ cup coconut milk 2 eggs ½ teaspoon salt


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Zone Northern

Tam-Ma-Khuea

    Background Long Eggplantis a local vegetable available in market throughout the year.It provides the excellent source of nutrients and also can be cooked in variety of dishes. For local people in Northern part, they usually pound and mix long eggplant for tasty nam-prik dishes.   Nutrition facts Long Eggplant is well-known for containing a strong antioxidant which can limit bad cholesterol.As it is high in bioflavonoids, this can help control high blood pressure and relieve stress.Regular consumption of long eggplant helps prevent heart disease and high blood pressure.Calcium in long eggplant can strengthen bone and teeth.   Ingredients 300 grams of long eggplants 60grams green chili ( Prik-noom ) 30 grams garlic 30grams shallot 1 teaspoon grilled shrimp paste 1 teaspoon salt 2 tablespoons coriander, chopped 2 tablespoons spring onion, chopped 1 tablespoon garlic, finely chopped 2 tablespoons fish sauce Vegetable oil        


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