Chiang Mai Recipes

Chiang Mai Chicken & Vegetable Curry

2 - 3 tbsp Life's Good Chiang Mai Paste
400 g - 500 g sliced Chicken Thigh
1 tbsp peanut oil for frying
Handful Thai Basil Leaves
Handful Coriander Leaves
¼ cup sliced Green or Snake Beans
¼ cup halved Cherry Tomatoes
¼ cup sliced Mushrooms
Handful Bean Shoots
Fish Sauce for seasoning
2 Cups Chicken Stock

Heat oil in heavy based pan. Fry paste until fragrant before adding chicken. Stir until chicken is completely coated in paste and lightly browned. Add stock and gently simmer until chicken is tender - approx. 20 minutes. Add tomatoes, mushrooms, and beans and season to taste with fish sauce. Immediately prior to serving stir through fresh herbs. Serve on a bed of jasmine rice.

Enjoy !!!!!!!!!

Chiang Mai Pork & Ginger Curry

2 - 3 tbsp Life's Good Chiang Mai Paste
400 g - 500 g diced pork
3 tbsp peanut oil for frying
1 medium Red Onion or 4 Red Eschalots - finely sliced
5 cm fresh Ginger finely julienned
4 - 5 tbsp Peanuts
3 tbsp Tamarind Puree
2 tbsp Fish Sauce
2 tbsp Palm Sugar
2 Cups Water
2 cloves Garlic - finely sliced

Heat oil in heavy based pan. Fry garlic and onion until softened. Add paste and fry until fragrant before adding pork. Stir until pork is coated in paste. Add ginger, water and tamarind. Simmer until pork is tender - this dish improves the longer it gently simmers so optimally leave it simmering very gently for 1 to 1.5 hours. Add peanuts and fish sauce and palm sugar prior to serving. Serve on a bed of jasmine rice.

Enjoy !!!!!!!!!

Chiang Mai Prawn Wonton

10-15 Green Prawns (peeled and cleaned, leaving the tail)
10-15 wonton wrappers
1/3 cup of Coconut Cream
2 tbsp Life's Good Chiang Mai Paste
Oil for frying
For serving: Sweet Chilli Sauce and Kecap Manis

Combine Chiang Mai Paste and coconut cream then add the prawns and marinade for 1.5 to 2 hours. Lift prawns out of marinade, allowing excess to drip off then wrap one at a time with wonton wrappers. Lay prawn lengthways along wrapper, leaving only the end of the tail overhanging. Fold top edge over head end of prawn to create a sealed end once wonton is rolled. Wrap wonton around prawn so that only the small tail end with shell attached is sticking out for aesthetic value and a handle to grasp while eating.

TIPS: Use water to wet edges of wonton wrapper before rolling to help it stick. If prawns are particularly large you may need to use two wrappers side by side.

Once all prawns are encased in wonton wrappers, heal oil for deep frying and cook till wontons turn golden brown (approximately 4-6 minutes). Large prawns may need a little longer.

Serve with dipping sauces. Perfect as a canape or on a bed of Asian herb salad greens as an entree.