Authentic Thai Recipe for Khao Pad Kaeng Kiew Waan | ข้าวผัดแกงเขียวหวาน | Green Curry Fried Rice

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Everyday Chinese style fried rice just won’t be good enough for you once you try some of our Thai style fried rice. ข้าวผัดแกงเขียวหวาน (Khao Pad Kaeng Kiew Waan) is fried rice made with green curry spices, juicy chucks of chicken, and is loaded with rich and creamy flavor. The aroma of Thai sweet basil, a hint of fresh peppercorns, and the crunchy goodness of pea eggplants combine to make this a dish that is sure to be one of your new favorites. It’s easy to make some up at home. Just follow me!

Ingredient List:

4 Cups Thai Jasmine Rice (Pre-cooked, cold)
1 large chicken thigh Chicken Meat (bone and skin removed, cut into small pieces)
1 Tablespoon Thai Green Curry Paste
1/2 Cup Pea Eggplant (stems removed)
1 – 2 Cups Thai Sweet Basil (Horapah basil)
1 Thai Long Chili (sliced diagonally)
6 Kaffir lime leaves
1 or 2 bunches Fresh Green Peppercorns
2 teaspoons Coconut Sugar
1 teaspoon Fish Sauce (or as needed)

Directions:

1: Earlier in the day, make some white rice so it has time to cool.

2: Remove the bone and skin from a large chicken thigh and cut the meat into 1/2 inch cubes.

3: Add half of the coconut milk to a cold wok or frying pan. When it starts to get hot, add the green curry paste and stir it in well. Cook until oils are separated.

4: Add the chicken, stir it into the curry and fry until it is fully cooked.

5: Add the coconut sugar and stir it in until it melts in completely, then add the second half of the coconut milk. Stir in well and let the mixture start to bubble again.

6: Add green peppercorn, kaffir lime leaves, pea eggplants and stir it all well. Let it get hot and cook, slowly bubbling, for about 5 minutes.

7: Turn the heat on as high, then add the rice. Stir it in well and keep flipping it from the bottom. Let it fry and start to get browned a little in some places. Serve hot.

For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-recipes/side-dishes/fried-rice-with-green-curry

Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.

How to make KAPOON, KHAO POON | Red Curry Noodle Soup | House of X Tia | Lao Food

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How to make KAPOON, KHAO POON | Red Curry Noodle Soup | House of X Tia | Lao Food

Below is the recipe for KAPOON, KHAO POON | Lao Style Red Curry Noodle Soup with Chicken. Hope you enjoy :). Please be sure to Like & Subscribe!

C O N N E C T W I T H M E
I N S T A G R A M | http://instagram.com/houseofxtia
F A C E B O O K | https://www.facebook.com/houseofxtia/
E M A I L | houseofxtia@gmail.com

INGREDIENTS
5 Cloves of Garlic, finely minced
2 Shallots, finely minced
1 large stalk of lemongrass
3 Kaffir limes leaves
3 slices of galangal
3 large chicken breasts
Salt
Fish Sauce (about 1 ladle or 1/2 cup)
Cooking oil
1 can of red curry paste
1/2 can of sweet thai noodle sauce (optional)
1 can of coconut milk
6-8 cups of chicken stock + 2 cubes chicken bullion
1 cup of bamboo shoots (sliced into bite size pieces)
Vermicelli noodles (prepare as directed on bag)

DIRECTIONS
Use a stock pot to boil chicken in salted water and lemon grass (25 min).

Remove chicken and let cool, reserve stock.

Once chicken has cooled, remove meat from bones, pound in a mortar and pestle to further break up the meat, set aside.

Coat large stock pot with oil, add garlic and shallots and fry until golden brown.

Add curry paste, fry until fragrant.

Stir 1/4 can of coconut milk to curry paste.

Add shredded chicken, galangal and kaffir lime leaves, stir until combined.

Add bamboo shoots, remaining can of coconut milk, and reserved chicken stock and bullion. Season with salt and fish sauce to taste.

Bring to a boil and serve with vermicelli noodles and slaw.

Slaw ingredients:
Shredded cabbage (green/red)
Bean sprouts
Chopped cilantro and mint leaves
Bean sprouts
Shredded banana flower (optional)

Additional accompaniments (optional):
Lime wedges
Fish sauce
Thai Chilies (fresh or flake)
Shrimp paste
Sriracha

Phenomenal Khao Soi (Curry Noodles) in Lampang, Thailand

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Khao Soi (ข้าวซอย) is a northern Thai, noodles and curry dish. Read more about it here: http://www.eatingthaifood.com/2015/02/khao-soi-islam-lampang/

Khao soi (ข้าวซอย) is easily one of the most famous dishes from the north of Thailand. For me, it’s a dish that can either be really good or really bad. Sometimes it’s really bad because the ingredients are not fresh, and because the curry is way too sweet and way too oily. But every now and then, when I’m in northern Thailand, I have a bowl of khao soi (ข้าวซอย) that absolutely blows my mind… and at Khao Soi Islam (ข้าวซอยอิสลาม ลำปาง) truly served me one of the best bowls of the dish that I’ve ever had in my life.

Khao Soi Islam (ข้าวซอยอิสลาม), not to be confused with a restaurant by the same name in Chiang Mai, is located right in the heart of the old part of Lampang. The restaurant is owned and operated by a family, who has been serving and cooking khao soi for generations. The restaurant, as the name suggests, serves strictly Halal food.

As soon as I arrived, I could smell the curry, and the owner and his family were all extremely friendly and greeted us as we arrived. One of the first things I noticed was a pan full of freshly made egg noodles sitting on the counter, and that was my first sign that it was going to be epic. For my first bowl of noodles, I ordered khao soi neua (ข้าวซอยเนื้อ), curry noodles with beef. The noodle master, the owner of the restaurant, expertly blanched the fresh egg noodles, then divided them into bowls, and then covered them in his blend of curry sauce along with nuggets of beef. He then topped each bowl with a handful of crispy fried egg noodles, the typical topping of any bowl of khao soi.

Before adding any chili, I first, tasted the curry sauce. To my extreme delight, the curry sauce was not sweet at all – in fact I don’t think there was any sugar at all involved in his recipe. The curry was rich and creamy, nicely flavored with curry powder. Equally as delicious were the egg noodles, which tasted extremely fresh, slightly chewy and soft at the same time. The combination was so incredibly good I could hardly contain my delight. But after sampling my khao soi, I then added in a couple scoops of chili sauce, which gave my bowl of noodles a lovely smoky roasted chili flavor, and I tossed in the plate of condiments which included pickled mustard greens, sliced shallots, and a squeeze of lime juice. I have to say this was one of the finest bowls of khao soi (ข้าวซอย) I’ve ever had in my life.

We also tried the khanom pang na gai (ขนมปังหน้าไก่), little pieces of bread topped with chicken and shallow fried in oil. They were alright, but not really my thing, and they were no where in comparison to the deliciousness of the khao soi.

I could not stop at one bowl, so after slurping down the first bowl I ordered khao soi gai (ข้าวซอยไก่), the chicken version. Again, it was mind-blowingly delicious, but overall I think the beef was better – just out of my love for beef.

If you ever visit Lampang, Thailand (which is a wonderful city by the way), Khao Soi Islam (ข้าวซอยอิสลาม) is a restaurant you’re not going to want to miss.

Khao Soi Islam (ข้าวซอยอิสลาม ลำปาง) – Lampang, Thailand
Address: 3 Thanon Pongsanuk, Wiang Neua, Lampang, Thailand
Phone: 054-227-826
Open hours: 8 am – 2 pm daily, good place for breakfast or lunch
Prices: For the larger size bowl it’s 45 THB

ที่อยู่ 3 ถนนปงสนุก ต.เวียงเหนือ อ.เมืองลำปาง จังหวัดลำปาง
โทร. 054-227-826
เปิดบริการ ทุกวัน 8.00 – 14.00 น.

Get all the details here: http://www.eatingthaifood.com/2015/02/khao-soi-islam-lampang/

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Mark Wiens and Ying Wiens: http://migrationology.com/blog & http://www.eatingthaifood.com/blog/
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Thank you very much for watching, and don’t miss this restaurant if you visit Lampang!