Thai Curry, is a classic Thai dish. A light, gentle and truly delicious authentic goodness meal at any time. THAI Choose your flavour and enjoy! CURRY RECIPES easy & delicious
Rich in flavour. Sweet & Mild, with fragrant. spices from south asian trade routes.
Mild curry Wholesome, from tropical robust and Penang. aromatic.
Serve your favourite curry with brown or white Thai Gold Jasmine Rice.
Authentic goodness!
www.thaifood.ie Thai Red Curry, 'Gaeng Daeng' is one of the most authentic goodness popular of all Thai curries, truly delicious. THAI RED CURRY 1 with Add the Coconut Milk chicken to a saucepan and 2 heat up to near Add 2 tsp of Red Curry boiling, stirring frequently. INGREDIENTS Paste and stir, combining the paste with the milk. 400ml can Thai Gold Coconut Milk 2 teaspoons Thai Gold Red Curry Paste 4 Chicken fillets, finely sliced 2 teaspoons Thai Gold Nam Plaa (Fish Sauce) 3 150ml Chicken stock Add the finely sliced chicken 2 teaspoons Thai Gold Palm Sugar or normal sugar and cook for 5 minutes. 450g Seasonal vegetables 3-4 Thai Gold Kaffir Lime Leaves 4 1 Red chilli Add 2 tsp of 1 Green chilli Nam Plaa (Fish Sauce), the chicken stock and 2 tsp of Palm 5 Sugar. Next add the vegetables and Cook for 10 minutes. cook for a further 2 minutes.
To increase hotness For extra flavour add chopped chillies. add some kaffir lime leaves.
Serve with Thai Gold Jasmine Rice.
20 min Serves 4 www.thaifood.ie The most famous of all the Thai curries, ‘Gaeng Khieow authentic goodness Wuan’, is sweet and fragrant. THAI GREEN CURRY 1 Add the with Coconut Milk chicken to a saucepan and heat up to near 2 boiling, stirring frequently. Add 2 tsp of Green Curry INGREDIENTS Paste and the Kaffir Lime Leaves and cook for 400ml can Thai Gold Coconut Milk 3-4 minutes. 2-3 teaspoons Thai Gold Green Curry Paste 400g Monkfish fillet, cubed 2 teaspoons Thai Gold Nam Plaa (Fish Sauce) 150ml Vegetable stock 3 2 teaspoons Thai Gold Palm Sugar or normal sugar Add the finely sliced chicken 450g Seasonal vegetables and cook for 5 minutes. 3-4 Thai Gold Kaffir Lime Leaves 1 Red chilli 4 Add 2 tsp of Nam Plaa (Fish Sauce), and 2 tsp of Palm Sugar. Cook at 5 medium / high heat for 8 minutes, stirring Next add the vegetables and frequently. cook for a further 2 minutes.
To increase hotness Garnish with some add chopped chillies. fresh coriander.
Serve with Thai Gold Jasmine Rice.
20 min Serves 4 www.thaifood.ie The most famous of all the Thai curries, ‘Gaeng Khieow authentic goodness Wuan’, is sweet and fragrant. THAI GREEN CURRY 1 Add the with Coconut Milk monkfish to a saucepan and heat up to near 2 boiling, stirring frequently. Add 2 tsp of Green Curry INGREDIENTS Paste and the Kaffir Lime Leaves and cook for 400ml can Thai Gold Coconut Milk 3-4 minutes. 2-3 teaspoons Thai Gold Green Curry Paste 400g Monkfish fillet, cubed 2 teaspoons Thai Gold Nam Plaa (Fish Sauce) 150ml Vegetable stock 3 2 teaspoons Thai Gold Palm Sugar or normal sugar Next add the monkfish, and 450g Seasonal vegetables vegetable stock. 3-4 Thai Gold Kaffir Lime Leaves 1 Red chilli 4 Add 2 tsp of Nam Plaa (Fish Sauce), and 2 tsp of Palm Sugar. Cook at 5 medium heat for 8 minutes, stirring Next add the vegetables and frequently. cook for a further 2 minutes.
To increase hotness Garnish with some add chopped chillies. fresh coriander.
Serve with Thai Gold Jasmine Rice.
15 min Serves 4 www.thaifood.ie Thai Yellow, ‘Gaeng Karee’ is a mild southern curry with authentic goodness hints of turmeric and cumin from south asian trade routes. THAI YELLOW CURRY 1 Add the with Coconut Milk chicken to a saucepan and heat up to near 2 boiling, stirring frequently. Add 2 tsp of Yellow Curry INGREDIENTS Paste and stir, combining the paste with the milk. 400ml can Thai Gold Coconut Milk 2 teaspoons Thai Gold Yellow Curry Paste 4 Chicken fillets, finely sliced 150ml Chicken stock 2 teaspoons Thai Gold Light Soy Sauce 3 2 teaspoons Thai Gold Nam Plaa Fish Sauce Add the finely sliced chicken 2 teaspoons Thai Gold Palm Sugar or normal sugar and cook for 5 minutes. 1 medium Chopped and diced onion 1 Sliced pepper 4 3 Potatoes, cubed and parboiled Add 2 tsp of 6/7 Cherry tomatoes Nam Plaa (Fish Sauce), 2 tsp of Light Soy Sauce and 2 tsp of 5 Palm Sugar. Cook for 3 minutes. Next add the vegetables and cook for a further 4 minutes.
To increase hotness Try any seasonal fresh add some fresh vegetables. chopped chillies with the vegetables. Serve with Thai Gold Jasmine Rice.
20 min Serves 4 www.thaifood.ie Panaeng is a lovely mild curry named after tropical Penang, authentic goodness which used to be a part of Thailand. THAI PANAENG CURRY 1 Add the with Coconut Milk pork to a saucepan and heat up to near 2 boiling, stirring frequently. Add 2 tsp of Panaeng Curry INGREDIENTS Paste and stir, combining the paste with the milk. 400ml can Thai Gold Coconut Milk 2 teaspoons Thai Gold Panaeng Curry Paste 6-8 Thai Gold Kaffir Lime Leaves 400g Pork steak, sliced finely 2 teaspoons Thai Gold Nam Plaa 3 150ml Chicken stock Add the Kaffir Lime Leaves, 2 teaspoons Thai Gold Palm Sugar or normal sugar sliced pork steak and chicken 150g Green beans, sliced stock. 1 Yellow pepper, sliced 4 1 Red chilli Add 2 tsp of Nam Plaa (Fish Sauce), and the Palm Sugar. 5 Cook for 15 minutes. Finally toss in the sliced vegetables, chillies and cook for a further 2-3 minutes.
To increase hotness For extra flavour add chopped chillies. add some kaffir lime leaves.
Serve with Thai Gold Jasmine Rice.
20 min Serves 4 www.thaifood.ie Massaman, the slow cooked mild southern curry is whole- authentic goodness some, robust and aromatic. THAI MASSAMAN CURRY 1 Add the with Coconut Milk beef to a saucepan and heat up to near 2 boiling, stirring frequently. Add 2 tsp of Massaman INGREDIENTS Curry Paste and stir, combining the paste with 400ml can Thai Gold Coconut Milk the milk. 2-3 teaspoons Thai Gold Massaman Curry Paste 400g Sliced beef, round steak or stewing beef 3-4 teaspoons Thai Gold Nam Plaa (Fish Sauce) 3 150ml Beef stock Add the beef 2 teaspoons Thai Gold Palm Sugar or normal sugar and the beef stock. ½ teaspoon Vegetable oil 70g Cashew nuts 4 1 large Onion, finely sliced Add 2 tsp of 3 large Potatoes, cubed - waxy are best Nam Plaa 250ml Water (Fish Sauce), and the Palm 5 Sugar. Next add the potatoes, the onions and the water. Reduce to medium heat and slow cook for 30-35 minutes, stirring every few minutes.
In a pan, add a few drops Cook Massaman for as of oil, toast the nuts over long as possible for best a low heat until browned results. tossing frequently and use as garnish. Serve with Thai Gold Jasmine Rice.
40 min Serves 4 www.thaifood.ie