Crab cut and cooked in a curry sauce.You eat this by breaking the shells and dipping the meat into the sauce. Since you have to pick it from the shell, it's better not to use too many vegetables in the curry. Instead we serve those as a side dish with rice. The vegetables that you see in the picture are to turn the juices from the crab into sauce you can spoon over the rice. Ingredients 1 Large Crab 2 Spring Onions ( Chopped) 100 gms Celery ( Chopped ) 2 Red Chillies (Chopped ) 2 Eggs Mixed 1 Tablespoon Chopped Garlic 2 Tablespoons Chopped Red Onion 1 Teaspoon Curry Powder 1 Tablespoon Light Soy Sauce 2 Tablespoons Fish Sauce 1 Teaspoon Sugar 2 Tablespoons Oil Preparation 1. Prep the ingredients first. This is a quick cook dish, you don't have time to prepare vegetables once you start cooking. 2. Cut the crab claws and legs off and break the shells a little so the curry can penetrate. For large crabs, cut the main body of the crab in half and you can remove the gills and gray parts at this point. 3. Put the oil in a large frying pan on medium heat, fry the garlic until the garlic smell comes through. 4. Add the crab, fry the crab till it cooks, it will go pink as it cooks, make sure all pieces are cooked. 5. Add the soy, fish sauce, and eggs and cook for a further 1 minute. (The egg cooks and captures the crab taste.) 6. Add the remaining ingredients and fry for 30 seconds. If you want more juice you can add 2-3 table spoons of water during this time. source:http://www.khiewchanta.com/archives/curries/fish-seafood-curries/crab-curry-phoopadponggaree.html

PORK PANAENG (panaeng moo)

Ingredients
400 grams pork, sliced into well pieces
2 tablespoons panaeng curry paste
2 tablespoons vegetable cooking oil
150 gms coconut milk
2 tablespoons palm sugar
2 tablespoons fish sauce
10 basil leaves
1 red chilli, sliced
3 kaffir lime leaves

Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.

2. Add pork and season with palm sugar and fish sauce.

3. Wait until cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice.

Tom Yum Kung is one of the delicious Thai food is popular with Thais and foreigners a lot if anyone has reviewed the Tom Yum Kung and often fond of delicious flavors. Spicy shrimp recipe and how to do the following.
Tom Yum goong Recipe
Ingredient
1. 4 Shrimp river 2. Mushroom 100g.3. An early cut grass.4. Galangal, chopped 2 glasses glasses.5. Coriander 1 root root6. Kaffir lime leaves to 3,7. Soup 625 ml.8. Paprika Park 10-15 pound piece different enough.9. Tbsp fish sauce 5,10. Tbsp lemon juice 5,11. Coriander a beginning.
How do

1.Clean and Wash shrimp thoroughly  by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don’t discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside. Wash shrimp thoroughly. Peeled shrimp shell, it separated the shrimp and the shrimp.

2. Boiling water to boil. Add shrimp shells into the boiling pot. Measure is used in volume 625 ml.
3. Be it fried shrimp with a little oil on hold. After the shrimp, cut out the black lines.
4. Boiling broth to boiling add lemon grass, galangal, coriander root.
5. Add mushrooms, kaffir lime leaves, add enough boiling add shrimp to it enough fry shrimp cooked shrimp off.
6. Lap put bowl for serving. Add fish sauce, lemon pepper stir well, sprinkle with coriander.
Looks goodDelicious spicy shrimp seasoned meat tightly. Shrimp do not burn it. Aroma of lemon And pepper.
Tip.Spicy Thai Tom Yum recipe is a genuine What is not add milk to make paste soup can be cooked shrimp shells in boiling water to it. Or roasted shrimp shells before cooking. If you do not like it so much that Tom does not need to bring it to the fried shrimp with oil also. Can separate it without shrimp for shrimp, it is adjacent to the shrimp. With the shrimp and add to it. Lemon juicers can be divided into sections. Then freeze it. Time will only bring out the need to use
This soup is best served really hot!

Shrimp Fried Rice  
 
With choice of meat ; Shrimp, pork, beef or chicken
Shrimp Fried Rice     Ingredients:
Shrimp 6-8 counts
Brown Onion slice 1 tbsp
Egg 1
Sugar 1 tbsp
White Ground pepper pint
Fish Sauce 1 tbsp
Golden Mountain Soy Sauce 1 tsp
Oyster Sauce 1 tbsp
Cilantro 1 tbsp
Green onion chopped 1 tbs
Tomato and Cucumber slices 3-4 slices
Cooking Oil 3 tbsp
Cooked Rice 2 cup

Cooking:
Heat the oil in the wok; when it is hot, fry the egg, shrimp, onion until they are cooked. Turn the heat to low, while adding the rice, oyster sauce, soy sauce, sugar and white ground pepper. Turn to medium-high heat and stir fry all together until they are fully mixed. Continue to stir fry rice and others to avoid sticking.

Scoop the fried rice from the wok, garnish with cilantro and green onion; tomato and cucumber on the side.

Pla Kao Rat Phrik (Fried Grouper with Chili Sauce Seafood Recipe)

INGREDIENTS:
1 grouper weighing 500 grams
15 hot chilies
10 shallots
10 garlic cloves
1 tsp chopped coriander root

1 tbsp palm sugar
3 tbsp tamarind juice
2 tbsp fish sauce

PREPARATION:
1. Scale, clean, and wash the fish, score the flesh on either side attractively, and allow to drain.

2. Heat the 2 cups of oil in a deep wok. When hot, fry the grouper over medium heat. Wait until the fish is golden brown on one side before turning it over to fry on the other : in this way, it will not stick to the work. When nicely done on both sides, remove from the oil, drain, and place on a serving dish.

3. Peel the shallots and garlic, chop finely together with the chilies and coriander root, and then stir fry, using the 2 tbsp. of oil, until fragrant.

4. Add the tamarind juice, fish sauce, and palm sugar, and then pour over the grouper and serve.

For those who love to cook Thai food, this is the perfect time. The aroma of cooked Thai basil combined with garlic and fresh chilies will make your mouth water. Thai basil by itself imparts a fresh spicy flavor when cooked. If preferred, chilies can be left out for those who favor their dish non-spicy.
“Pad Krapow” is the number two best selling dish at our restaurant (second to Pad Thai, of course). The recipe can be made with your choice of meat or seafood. We hope you enjoy it!

Shrimp with Chili and Basil recipe
(Serves 2)

Ingredients
2 tablespoon vegetable oil
2 cloves garlic
2 small, fresh red and green chilies
½ lb raw shrimp*, remove shell and deveined. Leave tail on
¼ white onion, thinly sliced lengthwise
30 fresh basil leaves
10 slices each of green bell and red bell pepper (thinly sliced lengthwise)
Seasoning ingredients
1 ½ teaspoon Thai fish sauce
1 ½ teaspoon light soy sauce
¾ teaspoon sugar
¼ teaspoon seasoning sauce
½ teaspoon oyster sauce
2 tablespoon chicken broth

Preparation

Chop small chilies and a few pieces of green and red bell peppers together. Chop garlic finely and mix with chilies and bell peppers, set aside. Mix all the seasoning ingredients into a small bowl, set aside. In a pan, heat the oil at high heat, add mix of garlic and chilies and stir until the garlic begins to brown or the strong aroma of chilies is achieved. Mix in the shrimp and seasoning mixture, stir until shrimp is almost cooked through (only a few minutes). Add onion and basil leaves, stir to mix well until everything is thoroughly cooked, shrimp is done when bright pink. Transfer to a dish and serve with rice.
* This recipe is also good with chicken, beef, pork (sliced or chopped), use about ½ to ¾ pounds of meat with this amount of seasoning ingredients. If preparing with jumbo shrimp, grill shrimp until well-done, make sauce separately.

Thai Sticky Rice and Mango(Khao Nieow Ma Muang)

1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible.
3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced

Directions:

Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).
Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.
Heat the rest of coconut milk and add salt.
Stir until the salt is dissolved.
This makes the topping sauce. To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Makes about 6 servings.