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[MikeDundee]

A few folks have asked for the recipe so her goes;

Basic ingredients for red, yellow, panang (lakes curry) musaman and green curries; you should be able to buy most of the ingredients from any chinese shop if you have one in your area.

Coconut milk (tinned)
Curry paste
fish sauce (squid brand)
cooking oil
bird eye chillies (to suit taste e.g., amount the more the hotter)
Lime leaves (normally buy them in frozen packs)
Thai Basil
sugar (to taste)

Other ingredients:
Small egg plant peas
Egg plant
Both of the above used in green curry

Potatoes - used in Musaman

Meat of your choice cut into thin strips. Beef mainly used in red curry, chicken in musaman, pork or chicken in green, panang or yellow.

Method:

1. 1 tbsp of cooking oil in pot on medium heat,
mix in tbsp of curry paste until broken down stir in qrtr tin of coconut paste, stir until all mixed in.
2. Add meat cook until browned then add more coconut milk as required for sauce.
3. Add thai basil, lime leaves (not for panang), bird eye chillies, thinly sliced down the length of the chillie.
4. Add Egg plant cut into quarters and small egg plant peas (for green curry only).
5. Leave on heat for 20-25 mins.
6. Taste sauce add fish oil eg tsp or tbsp to suit taste, also add sugar to suit taste.
7. Leave on simmer for another ten mins or so and should be ready to go.

Sometims best left overnight and tastes so much better the next day.
 

[Elite Pete]

Nice one Mike/Kate. I might have a go at this tomorrow night

[Varche]

A few folks have asked for the recipe so her goes;

Basic ingredients for red, yellow, panang (lakes curry) musaman and green curries; you should be able to buy most of the ingredients from any chinese shop if you have one in your area.

Coconut milk (tinned)
Curry paste
fish sauce (squid brand)
cooking oil
bird eye chillies (to suit taste e.g., amount the more the hotter)
Lime leaves (normally buy them in frozen packs)
Thai Basil
sugar (to taste)

Other ingredients:
Small egg plant peas
Egg plant
Both of the above used in green curry

Potatoes - used in Musaman

Meat of your choice cut into thin strips. Beef mainly used in red curry, chicken in musaman, pork or chicken in green, panang or yellow.

Method:

1. 1 tbsp of cooking oil in pot on medium heat,
mix in tbsp of curry paste until broken down stir in qrtr tin of coconut paste, stir until all mixed in.
2. Add meat cook until browned then add more coconut milk as required for sauce.
3. Add thai basil, lime leaves (not for panang), bird eye chillies, thinly sliced down the length of the chillie.
4. Add Egg plant cut into quarters and small egg plant peas (for green curry only).
5. Leave on heat for 20-25 mins.
6. Taste sauce add fish oil eg tsp or tbsp to suit taste, also add sugar to suit taste.
7. Leave on simmer for another ten mins or so and should be ready to go.

Sometims best left overnight and tastes so much better the next day.
 

To fester. I have written that recipe in my book though some ingredients are hard to get here in pig land...

[Richie London]

our pub started doing thai food a ew weeks ago, but she kept letting him down so no more, i do love the fish cakes and the green curry but especially love the chicken satay. might get meself a nice thai wife.
and i dont mean a ladyboy  either mr opti 

[bertiecbx550]

Oh Mr.Dudley!!!!......

[Peachy]

Just add one of these and you will be landed....

'Bhut Jolokia'
I have two of them sitting in a fridge. Not for the faint hearted.
Enjoy at your leisure.

[Gaffers]

'Bhut Jolokia'

Is that a type of chilli or something rude? 

[Amigo]

Thanks Mike i'm on it. Aready bought panang paste on ebay. Got a good chinese/thai shop in Grimsby.
   Love to Kate & the kids, Guy.