Coconut (Ma-phrao)

Coconut (Ma-phrao)

Widely available in several varieties. Coconut milk is a refreshing drink and the soft white flesh of the young fruit is delightful as a snack. Coconut flesh and milk is also widely used in Thai cooking.

Season: All year

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  • Tom Kha Gai - Chicken in Coconut Milk

    Ingredients:
    100 gms Chicken Stock
    2 stalks Lemongrass, Finely Sliced
    30 gms Galangal Root, Sliced
    2 pcs Kaffirlime Leaves
    500 gms Chicken Breast, Sliced
    80 gms Straw Mushrooms, Quartered
    3 tbs Fish Sauce
    3 tbs Lime Juice
    3 pcs Bird Chillies, Crushed
    400 gms Coconut Milk

    Preparation:

    • Bring chicken stock to the boil, add lemongrass, galangal and kaffirlime leaves.
    • Pour in the coconut milk, add chicken and mushrooms and flavour with fish sauce, lime juice and chillies.
  • Masaman Curry - Masaman

    Masaman Curry is an Indian influenced dish that is very popular here in the US.

    2-3 Servings

    • 2 tablespoons sugar
    • 1/2 tablespoon salt
    • 1 cup potato
    • 1 tablespoon curry paste - masaman
    • 1/2 cup coconut milk
    • 1/2 lb beef
    • 1 tablespoon tamarind (Optional)
    • 1 cinnamon - stick (Optional)
    • 1/4 cup cashew (Optional)
    • 2 pinches cardamom (Optional)
    • 2 leaves bay leaf (Optional)
  • Red Curry Chicken - Gkaeng Ped Gkai

    Ingredients

    • 1 lb. boneless chicken
    • 2-3 long Asian eggplants (Thai, Japanese, Chinese or Filipino)
    • 2 cups, or 1 can coconut milk
    • 2-3 Tbs. red curry paste
    • Fish sauce to desired saltiness
    • 1-2 tsp. palm or coconut sugar
    • 2 kaffir lime leaves
    • Slivered chillies to desired hotness
    • 1 cup fresh Thai sweet basil leaves and flowers

    Trim the chicken of any visible fat and, if you wish, pull off the skin. Cut against the muscle into bite-size chunks. Set aside.

  • Mangosteen (Mangkut)

    The hard purple shell conceals a soft pulpy flesh surrounding large seeds. A popular fruit with visitors as well as Thais for its sweet juiciness.

    Season: March to November

  • Green Curry with Fish/Shrimp Dumplings Gkaeng Kiow Wahn Loogchin Bplah/Gkoong

    Ingredients

    • 4 cups coconut milk (about 2 cans)
    • Homemade curry paste (see below)
    • 1-2 Tbs. palm or coconut sugar, to taste
    • 2 long Asian eggplants, sliced at a slanted angle 1/4-inch thick; or 12 round Thai eggplants (ma-keua bproh), halved or quartered
    • 1/2 cup pea eggplants (ma-keua puang), if available; or use fresh shelled peas
    • 2-3 kaffir lime leaves; tear each into 2-3 pieces
    • 1-2 green jalapeno peppers, each cut into 6-8 long slivers
  • Mango (Ma-muang)

    One of the most popular Thai fruits, with many varieties to be found, mostly yellow and soft to the touch when ripe. Slice open lengthwise, remove the large seed, then scoop out the delicious juicy flesh with a spoon. It is also eaten unripe, in salads.

    Season: February to May

  • Thai Herbal Sauna - Herbal steam bath

    You sit during approximately 20 minutes in these Thai Sauna, which I heated up before on the correct temperature. The steam from the many healthy Thai herbs ascending is very much odorous and your skin cleans pore low.

    You will wonderful relax and will do to your body really something good.

    You will be somewhat tired, but it is a pleasant tiredness.