Thai Masaman Chicken - Gaeng Masaman Gai

Masaman Curry seems to be the only kaang praised in the Thai historic royal poem, memorized in the heart of every Thai student. Cumin, cardamon and clove give this curry strong sensational flavor. But overall it really has a very smooth flavor. Anyone who ever tasted it will ask for more. Not only it goes perfectly well with pork, but also chicken, duck and beef. Nowadays there are many advances in various aspects of cooking Masman Curry. If you wish to get more cooking information, please do not hesitate to let us know. Side dish that often served with Masaman is called Ajad (see comment section for details)

1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)
3 cups coconut milk
2 tablespoons roasted peanuts (unsalted)
5 white pearl onions, peeled and left whole
3 medium yukon gold potatoes, peeled and parboiled
3 bay leaves
5 cardamom seeds
1 inch piece roasted cinnamon sticks
2 tablespoons palm sugar
1 tablespoon tamarind paste, mixed with
2 1/2 tablespoons water
3 tablespoons lime juice
1 Packet Lobo masaman curry paste
1-3 teaspoon crushed garlic
1 teaspoon fish sauce
thai jasmine rice, cooked

Tags: Thai, masaman, curry, jasmin, rice

Sour Yellow Curry with Salmon

The Thai version of Yellow Curry, brought from India years ago, has been transformed into mellow,gentle and harmonious aroma which goes well with chicken, shrimp and seafood, in addition to lamb. lots of shallot and lemongrass tone down the harsh flavor of mustard and turmeric. Try this recipe using Salmon, you will love it!

Ingredients :
3 tbsps vegetable oil
1 pkt LOBO Sour Yellow Curry Paste
100g coconut shoot
1 piece horizontal sliced salmon
(about 1” thick)
100g asparagus, cut into 1” long & blanch
50g pineapple, cut into small pieces
¼ tbsp sugar
50g water
thinly sliced kaffir lime leaves and Red cayenne chilli for sprinkle
Directions :

1. Heat the oil in a wok till it's hot. Stir fry the LOBO Sour Yellow Curry Paste till odorously smell. Add the salmon, fry until 80 % cooked follow with coconut shoot, asparagus, pineapple, sugar and water. Continue to fry till fully cooked.
2. Transfer to a plate, sprinkle with kaffir lime and cayenne chilli.

Tags: Thai, curry, shallot, lemongrass, chilli

Larb Gai - Spicy Thai Chicken Salad

Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and do not added oil makes this a very tasty low-fat dish.

1 lb boneless skinless chicken breasts, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chili paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stems, for garnish

Tags: Thai, spicy, salad, herbs, chicken