Think Thai Food - Southern Region SpecialitiesThai food from the Southern region tends to be heavy,rich & pungent, intensely hot and spicy. Heavy use of all forms of fish from the abundant shorelines that surround the area, as well as unlimited Young Thai Coconuts providing a creamy & tasty base to many dishes from this region. The population of many of the Southern provinces are predominantly Muslim, whose ancestors immigrated into the area from the Indian subcontinent over the past two thousand years. Therefore, of all the regions, the foods here bear closest similarities to Indian food.
Kaeng Phaenang Gai (Penang Chicken Curry) The Penang Curry carries with it flavours from distant places - Malaysia, Burma & India(Penang is a state in northern Malaysia), its a full bodied curry with stacks of taste !. Ingredients(serves two) 1 small chicken - cut up into pieces 3 fresh ripe tomatoes - cut into wedges 2 red bell or sweet peppers - sliced Curry Sauce 4 tablespoons tomato paste 1 small onion - cut up into quarters 1 small piece of galangal or ginger - sliced 4 cloves garlic 1 tablespoon soy sauce 1 teaspoon dark soy sauce 2 tablespoon fish sauce 1 teaspoon shrimp paste 1 tablespoon paprika 2 tablespoon chillie powder 1/2 tablespoon ground coriander 1 fresh red chillie - minced 1/2 teaspoon turmeric powder1 tablespoon cumin powder 2 kaffir lime leaves(available in Asian & Chinese food stores) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 can of good quality coconut milk juice of 1/2 lime Method * To make the curry sauce, place all sauce ingredients in a food processor, Processing thoroughly. * Add 1/2 to 1 additional can of coconut milk if you'd like more sauce, or if the curry is too spicy. * Pour sauce into a cassarole dish and add the chicken pieces, mixing together well. * Cover and bake in oven at 375 degrees for 45 minutes. * Remove from oven and add the tomatoes and peppers. Mix well, then return to the oven to bake for another 15-20 minutes, or until chicken is cooked. * Do a taste test before serving: add 1-2 Tbsp. more fish sauce if not salty enough. If too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice. * Sprinkle with fresh basil leaves and serve with plenty of steaming hot Thai fragranced jasmine rice.
Kaeng Matsaman(Massaman Curry-Muslim) This is an Indian-style curry, is at its best in the South.Its a heavy curry, and a complete meal in itself !!. Ingredients(serves two) 1lb pound chicken (you can also use pork or beef) - cut into bite sized pieces 3 cups of coconut milk. 2 tablespoons roasted peanuts - unsalted 5 small onions - peeled whole 5 small potatoes - peeled and partly boiled 3 fresh bay leaves 5 roasted cardomom fruits 1 small piece of roasted cinnamon stick 3 tablespoons palm sugar 1 tablespoon tamarind concentrate mixed with 3 tablespoons of water 3 tablespoon lime juice 2 tablespoons Massaman curry paste (or more to taste) 3 teaspoons garlic - crushed Method * Allow the coconut milk to separate and you will have about 1 cup of thick "cream" and two cups of thin "milk". * In a small saucepan bring the milk to a simmer. * add the chickenpork or beef. * If you are using beef you will need another two cups of coconut milk. * Simmer the meat until it begins to become tender(beef takes longer, hence the additional milk). * Put the coconut cream in a wok and bring to a boil. * Add the Massaman paste and "stir fry" until the flavour is brought out and maximized. * The coconut oil will separate out and can be skimmed off with a spoon or ladle. * Add the remaining cream and curry paste to the meat. * Add the peanuts. * Taste and adjust the flavour until it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce). * Add the remaining ingredients and cook until cooked. Serve on a bed of piping hot fragranced Jasmine Rice - yummy !.
Kaeng Kari Gai(Thai Yellow Curry Chicken) This is a great "winter warmer" and makes a welcome meal on a cold night, whilst you still dream of those nights in Thailand !!. Ingredients(serves two) Yellow Curry Paste 3 dried chilies, seeds removed, soaked in water. 5 broiled shallots. 10 broiled garlic cloves. 1 teaspoon fresh galangal or root ginger - sliced. 1 tablespoon fresh lemongrass. 1 teaspoon broiled ginger. 1 tablespoon coriander seeds - dry roasted. 1 teaspoon cumin seeds - dry roasted. 2 teaspoons curry powder. 1 teaspoon sea salt. 1 teaspoon Thai shrimp paste (kapee). * Place all ingredients into granite stone mortar and pestle, and pound until ground smooth. Other Ingredients 500 grams chicken breast. 3 small potatoes - peeled and boiled. 3 cups coconut milk. 2 tablespoons fried shallots. 1 teaspoon sea salt. Method * Allow the coconut milk to separate and you will have about 1 cup of thick "cream" and two cups of thin "milk". * Cut the meat into 2"(5cm) thick pieces. * Fry the yellow curry paste mixture in 2 tablespoons of the vegetable oil used for frying the shallots,adding the coconut "cream" in small amounts. * Then add the chicken and cook without stirring,spoon into a pot, add the coconut "milk" and salt. * Cook the meat until tender,then add the potatoes. * Remove from heat when done, place the finished dish into a serving bowl, sprinkling with the fried shallots. About Us |Contact Us|Our Travel SEO Tips | Our Blog |Site Map|Advertise With Us|Our Online Shop|Share Our Site|Build A Website  |
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