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CURRY POWDER
........is a commercial spice blend that generally includes cumin seeds, coriander seeds, tumeric, ginger, cinnamon and cloves.  Different combinations vary in colour and flavour and are used for different types of curries-meat, fish or chicken.

Now available in Logo Asian Shop, an all-purpose blend for easy cooking, if a specific curry powder is not available.  Store curry powder in an air tight container in the refrigerator.

Green Chicken curry 
 
Ingredients
1 packet 100g Suree green curry paste
500 g chicken boneless thigh (or chicken fillet)
1 tin 165ml Suree coconut milk
1/2 cup water
2 Tablespoon cooking oil
1/2 cup onions finely chopped
 
Preparation:
Heat  2 Tablespoon oil to fry  finely chopped onions.  Add 1 packet 100g Suree green curry paste and fry for a minute.   Put in 500 gm chicken boneless
thigh (or chicken fillet).  Mixed  1 tin 165ml Suree coconut milk with 1/2 cup water.  Add in half of the liquid mixture to the chicken. When chicken is tender, pour in the rest of
the liquid mixture.  Simmer for another 5-7 minutes.   
 
Recommended: Boiled potatoes to add to curry.  Use water left from the  boiled potatoes to mix with coconut milk. 

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Special Note:  Now available in shop Suree yellow curry, red curry and green curry paste.  All Suree curry paste have same Easy and Tasty cooking preparation for cooking
veal or lamb too..
 
 
Yellow vegetable curry
 
Ingredients
1 packet 100g Suree yelloow curry paste
1 cup potatoes, cut in to cubes
1 cup carrot, cut into cubes
1 cup green pea (or brocolli)
1 tin 165ml Suree coconut milk
1/2 cup water 
2 Tablespoon cooking oil
1/2 cup onions finely choped
 
Preparation:
Same cooking preparation as for the Red Chicken curry.  To put in the vegetables instead of chicken meat. 
 
Recommended:  To add in 4 hard boiled eggs (cut into halves) to the yellow vegetable curry for a more hearty meal.
For the strict vegetarians,  we recommend to add in mushrooms.
 
 
Spicy Fish Coconut milk soup (Tom Kha sup)
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Tom Kha is a classic Thai sour + spicy coconut milk soup, usually with chicken.  Also excellent with fish.  It has rich flavour of coconut milk with sourish gravy from lime juice.
 
Preparation:
Boil 1/2 cup of water.  Add 1 cup tomatoes, cut into cubes.  And  250g of fish fillet (Panggusus fish fillet). When fish is cooked, add in 1 packet of Ramwong Tom Kah soup powder.  Simmer for 5 minutes or till fish is well cooked.  Garnish with coriander leaves before serving.  Serve with steamed rice.

Recommended: Add into the coconut milk soup 1 teaspoon of V Thai Tom Yam paste for more spicy flavour.

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 Special note:  Also available  in shop  Tom Yam, the most famous Thai spicy and sour soup.  The tangy taste from lime juice and the aroma of the Thai herbs make this soup uniquely Thai.  Usually with prawns.  Also excellent with squids or fish.