Food Minia

There is a recipe for Panang curry on my blog here (the link) that one is simply served the curry with steamed rice and for this one I want the same curry have a different look in a nice style and also the texture is different too because of noodles. The process is pretty easy even people who don’t know how to cook Thai food or think that cooking Thai food is so complicated, and also I have a video to show you how to make this dish (please see the video link below). Hope that also help to see a whole process. Ingredients 4                  Large chicken breasts, cut into chunks 1 can            Thick coconut milk (560ml.) 3 cloves       Garlic, finely chopped 1tsp             Sugar 1 tbsp          Vegetable oil 1 tsp            Soy sauce 1                 Cucumber, cut into s...

Chu Chee or Choo Chee is the sound of sizzling in Thai, and because of the amount of curry is small comparing to other kinds of curry so the sound is loud.  The curry paste for this dish has the same ingredients as red curry paste, except it is not as hot as red curry because there are no fresh Thai chillies or Prik Kee Noo in Chu Chee curry paste, but there are only dried big chillies which are mild. If you’d like your Chu Chee dish spicy, you can always add some Prik Kee Noo in your curry paste. Chu Chee Curry is commonly with fish, but you may find some restaurants’ Chu Chee menu with shrimp as well. The curry sauce is supposed to be thicker, saltier and sweeter than ordinary curry as the fish is plain so you need the sauce to give some favours to the fish. Chu Chee dish is pretty common and popular dish in Thailand as you can find this dish from street vendors to luxury restaurants. For 2 - 3 servings  Spiciness: mild Ingredients 1  lb.         ...