Roast the grated coconut until brown and crispy, and set aside. คั่วมะพร้าวโดยใช้ไฟอ่อนจนมะพร้าวออกสีน้ำตาล เสร็จแล้วพักเอาไว้
Roast the dry spices until they are fragrant. คั่วเครื่องเทศแห้งจนหอม
Prepare all the ingredients to make the curry paste. วัตถุดิบสำหรับเครื่องแกง
Pound all the curry paste ingredients until you get a smooth, consistent curry paste. โขลกเครื่องแกงทั้งหมดให้ละเอียด
Grate nutmeg into the curry paste. ขูดลูกจันทน์
Roast the unsalted peanuts until fragrant and lightly charred, and set aside. คั่วถั่วลิสงจนหอม เสร็จแล้วพักเอาไว้
In a cooking pot, heat the coconut cream until it breaks (cracked) and oil appears. ตั้งกระทะไฟกลาง ใส่หัวกะทิลงไปแล้วเคี่ยวจนหัวกะทิแตกมัน
Add the red curry paste. ใส่เครื่องแกงลงไป
Fry the curry paste in the cracked coconut, gradually adding more coconut cream. ผัดเครื่องแกงไปเรื่อย ๆ เติมหัวกะทิลงไปที่ละน้อย และผัดให้เข้ากันกับเครื่องแกงจนหัวกะทิหมด
Grate more nutmeg. ขูดลูกจันทน์เพิ่มลงไป
Continue to add coconut cream while frying the curry. เติมหางกะทิลงไป แล้วผัดไปเรื่อย ๆ
The curry paste is ready when all the coconut cream has been incorporated, and red oil floats on top. เครื่องแกงผัดจนสุกแล้ว
Season with fish sauce and palm sugar. เติมน้ำปลา น้ำตาลมะพร้าว ลงไป
Add the chicken thighs. ใส่สะโพกไก่ลงไป
Add chopped pineapple. ใส่สับปะรดสับหยาบ ๆ ลงไป
Cook the curry until the chicken is almost done. ต้มไปเรื่อย ๆ จนเนื้อไก่เกือบสุก
Add fresh sugarcane juice. เติมน้ำอ้อยสดลงไป
Add the roasted peanuts. ใส่ถั่วลิสงคั่วลงไป
Simmer over low heat until the chicken is soft and tender. ต้มไปเรื่อย ๆ จนเนื้อไก่สุก
Add ground roasted coriander seeds, to freshen the spice aroma. ใส่ลูกผักชีป่นลงไป
Add dry chili powder to sharpen the heat. ใส่พริกแห้งป่นลงไป
Add halved light green banana chilies. ใส่พริกหยวกลงไป แล้วต้มจนนุ่ม
Squeeze in the juice of bitter orange (sohm saa). ก่อนเสริฟบีบน้ำส้มซ่าลงไป
Serve. เสริฟ
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.