Recipe: Thai Penang Curry / พะแนงหมู / Panang Moo

Yum. Tonight I made this for two with some free range Iberico Pork. And some coconut milk which was 99.5+% coconut (omg the kcals but )

250g Pork Tenderloin
400ml Coconut Milk (use the best)
2 Tablespoons Panang Curry Paste (eg Mae Ploy or Maesri)
1 Tablespoon Brown Sugar
1 Tablespoon Fish Sauce (I used 2)
1 small bunch Pea Eggplant (I substituted 120g fine green beans)
1 Thai Long Chili (... a mild chili, or use a sweet pepper)
5 Kaffir lime leaves
20 Leaves of Thai or Sweet Basil
1 Tablespoon Vegetable Oil

https://www.thaicookbook.tv/thai-recipes/main-dishes/panang-curry-pork-panang-moo/

Recipe: Thai Red Chicken Curry, Gaeng Phed

I really like this recipe, lots going on. The unusual addition of tamarind and Nam Prik Pao adds complexity to the default red curry heat

• Thai red curry paste (I used 2 tbsp Mae Ploy local brand)
• 250g skinless chicken thigh fillets/breasts, cut into bite-size pieces
• 250ml (1 cup) Thai chicken stock or any unsalted chicken stock
• 400ml (1 3⁄4 cups) thick coconutmilk
• About 225g (8oz) vegetables, I used Thai yellow eggplants, baby corn, fine green beans
• 3 tbsp Thai fish sauce (I use Squid brand)
• 1 tbsp light soy sauce
• 1 tsp tamarind paste
• 1 tbsp palm sugar (I used 2 tbsp to balance the heat)
• 1 tsp Thai roast chilli oil (Nam Prik Pao in thai)

https://greatcurryrecipes.net/2019/11/09/how-to-make-thai-red-curry/

I spent most of 2020 refining this recipe (seriously - a couple dozen loaves were baked!), and I'm pretty happy with how it has evolved. The sesame seeds or any other toppings are purely optional, but I like them. The lecithin and dough enhancers prevent staling, so this is a great sandwich bread that will last a 4-5 days after baking.

Duncan’s Honey-Molasses Wheat Bread

https://wolfhusky.net/duncan/wp/2025/03/duncans-honey-molasses-whole-wheat-bread/

My Sweet Potato Curry Recipe (Japanese style Curry)
(by request)

Cut up your ingredients: I use shitake or oyster mushrooms, onions, Korean sweet chiles. shishito chilies (skip if you are heat sensitive), green leafies (Chinese broccoli is good), including stems unless very fibrous, Japanese sweet potato (Probably western yams will work better than western sweet potatoes Western sweet potatoes will get mushy. Japanese sweet potatoes are a nice mid-ground in terms of sweetness while having a nice firm texture. They cook faster than ordinary potatoes.)

Separate leaves but not stalks. You will add them last. If you use something like western cabbage, you might not need to do this. I don't know.

Add shredded beef (I have only seen this in Asian supermarkets). Chicken cut into small pieces would probably be the next best.

Sauté using sesame oil (Not toasted) (Other mild oil is fine, no need for fancy oils since you won’t be able to taste it at the end.) till onions are translucent and meat is browned.)

Add water and cover till sweet potatoes are soft.

Add leaf vegetables.

Add curry roux cubes. I use Java brand. I think it tastes the best. Stir till thick and roux is entirely melted (I use one block per helping) Add water as needed to get the consistency you want.

Pour over or next to short grain rice. (Calrose is okay if that is all you can get.)

This curry is chunkier than what you get in a restaurant but looks more like what you see in manga and anime.

You said curry packet, so expect that might be the problem. Use Japanese roux cubes. They are very easy to use. I prefer Java brand. Some people prefer Vermont. Golden is the most common, but I feel inferior.

I didn't know I needed a picture so none is available.

@yon @geraineon
#Food #JapaneseFood #Recipe #Recipes #Curry

Recipe: Thai Yellow Chicken curry (Gaeng Karee Gai)

Made tonight, this was a huge success, based on the recipe below but I added extra Malaysian influences in the spice mix. Serves 2.

5 small waxy new potatoes, quartered
400ml thick coconut milk
Yellow curry paste (I used Mae Ploy)
1 tbsp palm sugar (I used brown)
1 tbsp tamarind paste
300g skinless chicken thigh fillets/breasts, cut into bite-size pieces
1 tsp curry powder (I used Babas, a Malaysian brand)
1 carrot, cut into thin rounds
1 onion, quartered (I added this)
2 tbsp Thai fish sauce
10 baby plum tomatoes, halved

In addition to the recipe I sautéed 4 cloves of chopped garlic, a cinnamon stick, 2 star anise and 5 green cardamom pods in oil before adding the coconut milk (then yellow curry paste). Also chucked in some coriander at the very end ... and I used chicken stock to slow cook it.

Based on -
https://greatcurryrecipes.net/2021/04/19/thai-yellow-curry/

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

Anyone use an Air Fryer ?
Any advice on them?
Any thoughts about them ?
Any brand can recommend?
Any accessories you can think of, or that could be useful?

"Hélène Jawhara Piñer understands that at first mention, a #cookbook about #matzah and flour might not grab the imagination. After all, she said, matzah has a long-held reputation as the “squared, crunchy, untasty” food we eat on #Passover.

But Piñer is an academic who has studied medieval #Jewish #food culture in #Spain and #France, and she accepted the challenge of winning over matzah skeptics by writing a #historical cookbook about it.

“Most people don’t know how matzah can be so exciting,” she said.

“Matzah and Flour: #Recipes from the #History of #Sephardic #Jews”

https://jweekly.com/2025/02/21/sephardic-culinary-historian-seeks-to-win-over-matzah-skeptics/

This thread will be full of unique #PreservedLemons related recipes.

Chicken with Preserved Lemon Soup.
A delectable #Khmer ethnic dish known for its aromatic flavors. This traditional comfort soup features chicken & preserved lemons.

https://cambodiarecipe.com/recipe/chicken-with-preserved-lemon-soup

Recipe: Thai Chicken with Cashew Nuts (gai pad med mamuang himmapan)

Made tonight and absolutely delicious and complex. I followed this but substituted one fresh red thai chili , and 1/4 tsp of white pepper for the whole dried chilis in the recipe

https://hot-thai-kitchen.com/cashew-chicken/#recipe-video

Random Thai #cooking / #food thought for today: authentic thai cuisine rarely uses more than two vegetables in a dish, excluding shallots which are ubiquitous.

If you see a Thai recipe loaded with vegetables, it's almost certainly been Westernised.

The only exception coming to mind is a "Jungle Curry" or แกงป่า, which is northern thai cuisine and is vegetable-heavy.

Nagi from RecipeTinEats is one of my favorite online recipe people, but did you know her mother runs one about Japanese food also?

Nagi’s recipes are from all cuisines, all good, and her mum’s site is Japanese recipes

https://japan.recipetineats.com/yaki-udon-stir-fried-udon-noodles/