Pho Teak Talay (spicy seafood soup with herb) recipe, international recipes, food, Thai, cooking tips, phad thai, thai curry

Ingredients
100 gm Prawns                            
20 gm Button mushrooms
100 gm Fish fillet
200 ml Chicken stock
15 gm Lemongrass
2 tbsp Tamarind juice
10 gm Galangal
1 tbsp Fish sauce
3 gm Kaffir lime leaves
1 tsp Sugar
10 gm Shallots                               
3 gm Basil leaves
10 gm Cherry tomato

Method: Put the chicken stock in a pot. Add all the ingredients except the fish sauce, tamarind juice, basil leaves, fish and prawns. Cook for sometime stirring frequently. Then add the fish, prawns and the seasoning and simmer. Place in a serving bowl and add the basil leaves.

Gaeng Kuaw Phak (Southern village style vegetable curry) recipe, international recipes, food, Thai, cooking tips, phad thai, thai curry

ingredients
1/2 cup Coconut milk
1/2 cup Mix diced vegetables (carrot, zucchini, baby corn, broccoli) 
2 tbsp Red curry paste
2 tbsp Tamarind juice
6 Kaffir lime leaves
1/4 cup Thai basil leaves
2 tbsp Light soya sauce
1/2 tbsp Sugar

Method: Heat 1/3 can of coconut milk in a deep pan over medium high heat. When the coconut milk starts to bubble, add red curry paste and blend it into the coconut milk. Add the tamarind juice, soya sauce, sugar and stir. Add the mix vegetables and mix it in with the sauce. Add 1/2 of the remaining can of coconut milk if the mixture is too dry. When the vegetable is cooked, add kaffir lime leaves and stir. Add more coconut milk if the mixture looks too dry. Finish it with basil and turn off the heat.