Here is a crab curry that is quite different from the creamy curries I usually post or those I make during my Thai cooking workshops. However it is a curry…]]>
Yellow soft curry with crab
Here is a crab curry that is quite different from the creamy curries I usually post or those I make during my Thai cooking workshops. However it is a curry that exists in Thailand and that I tasted several times in Bangkok. It is very different because on the one hand it is not made with curry paste, but with curry powder, and yellow Madras to boot. Then there is egg in the coconut milk, which gives a texture approaching a very soft flank. It cooks directly in the pan, in which it caramelizes slightly underneath and is served as is. Then simply place the curry on top and serve directly with a spoon. A delight and above all ultra-easy to make!
Tried this recipe?Let us know how it was!
Fried rice with chicken, chilli and peanuts
I often do my Thai cooking class (see my workshops HERE) and since I always take a little more ingredients than I need, I end up with leftovers the next day that I sometimes turn into delicious dishes. I advise you to cook your rice the day before and to put it in a cool place, so that the grains separate well during the final cooking. This extremely tasty dish will delight you if you like Thai food!
Tried this recipe?Let us know how it was!