Saturday, March 22, 2008


  1. 450 g firm white fish fillets
  2. 3 tablespoons cornflour or rice flour
  3. 1 tablespoon fish sauce
  4. 1 egg, beaten
  5. 1/2 cup fresh coriander leaves
  6. 3 teaspoons Red Curry Paste or commercial paste
  7. 1-2 teaspoons chopped red chillies, optional
  8. 100 g green beans, very finely sliced
  9. 2 spring onions, finely chopped
  10. 1/2 cup oil, for frying
  11. Basic Dipping Sauce or commercial sauce


  1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.
  2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
  3. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

Wednesday, February 20, 2008

Haw Mok Pla (Steamed Curry Fish Custard) ห่อหมกปลา

Recipe from: Colonel Ian F. Khuntilanont-Philpott

Haw mok is a rarity: a dish intended as an appetizer or snack. It is essentially a custard made from curried steamed fish. A non curried set of ingredients is included as an "afterthought", though to avoid repetition I won't repeat the method - I leave that to the experience and imagination of the lovers of bland food. In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.

2 eggs
1 pound white fish (cod), cut into small bite sized chunks
5 tablespoon finely chopped phak bung (swamp cabbage)
6 tablespoon red curry paste
6 tablespoon finely chopped, freshly toasted peanuts
3 tablespoon finely chopped bai makrut (kaffir lime leaves)
6 tablespoon thick coconut milk
2 tablespoon fish sauce
2 tablespoon corn starch
2 tablespoon prik ki nu daeng (red birdseye chilis) julienned

Mix all the ingredients but the peanuts, julienned chilis, phak bung and fish in a food processor. Line the bowls with the phak bung, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish. Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency).

Either serve the dishes 'as is' with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk, and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili.

Haw Mok (Fish Custard, Non-Chile Version)

4 egg yolks
2 cups coconut milk
2 tablespoon fish sauce
2 tablespoon corn starch

Follow the instructions for haw mok, the normal version.

Sunday, February 17, 2008

Green Curry Chicken -Gang Kheaw Wan


2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves

Lime wedges, for garnish
Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

Thai Green Curry Paste:

2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water
Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.

Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.