Panang curry gets it’s name from the city Penang located on the island off the West coast of the Malaysian peninsular, Penang, or Pulau Pinang in Malay. It is a richer type of curry that is also sweeter and creamier than other curries such as the more herbal Thai red curry or green curries, this makes it very popular with westerners. It can be cooked with Chicken, Beef or Pork.
Gai Pad Met Mamuang is not representative of Thai food, it is however a very nice tasting dish. It is not a spicy or hot dish, it is however slightly sweet and a bit of a salty tasting chicken fried with crunchy cashew nuts. It is a very simple dish to cook for beginners who are not used to using spices and the ingredients are relatively easy to obtain.
Tom Kha Gai ต้มข่าไก่ Recipe
Chicken soup with Galangal
Tom Kha Gai is a mild but spicy chicken soup (I have also seen variations made with shrimp, pork, beef or mushrooms),
Tom Kha Gai is flavored with a very distinctive flavour of galangal (“kha” in Thai) and this creates a delicious taste
when it is mixed with hot chile peppers, coconut milk (or coconut cream), lime leaves and lemongrass.
Pad Ped Moo Pa Recipe ผัดเผ็ดหมูป่า – red curry with wild boar is typically an northern dish.
หมูผัดพริกแกง
Moo Pad Prig Gaeng
(Stir-Fried Pork with Chili Paste)
Crying Tiger, is a Thai dish called Seua Rong Hai, this recipe consists of sliced barbecued beef with a sauce called Nam Jim, this sauce has several variations. The name ‘Crying Tiger’ is thought to be attributed to the small yet extremely potent red bird chilies in the sauce that are hot enough to bring tears to a tiger’s eyes..
Thai Translation – Pad = Fry
Pad Thai is considered one of the national dishes of Thailand and it is a simple noodle dish that comprises of rice noodles, fish sauce and a small amount of vegetables with some meat. The dish is later seasoned with roasted chilli and lime juice plus some fish sauce if desired. This dish will be found on menu’s of Thai restaurants from the most exclusive to street vendors.
