Thai fish soup

For ➍
1 tbs cooking oil
1 clove garlic, finely minced
1 ts fresh ginger, grated
¼ red onion, thinly sliced
½ red chilli pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)*
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)*
40 cl can coconut milk
2 dl vegetable broth
juice of ½ lime
1 tbs fish sauce
175 g shrimps, peeled & deveined
220 g salmon, cut into 2.5 cm chunks
assorted vegetables, such as spinach, snow peas, kale, tomatoes, bell pepper, etc.
1 tbs minced cilantro/coriander

In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chilli pepper, lemongrass, kaffir and gently cook for about 2 m to release the aromas and flavors.
Pour in the coconut milk and broth and let simmer for 15 m. Remove the lemongrass, kaffir (or the lemon/lime peel if using)* and discard. Season broth with fish sauce and lime juice to taste.
Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 m or until the shrimp and salmon is cooked through.
Add 250 g cooked dried rice noodles to turn the soup into a light dish.

*When substituting with the peel of a lemon or lime, use a vegetable peeler to get thin strips of peel  and give each strip a good bruising or twist to release the oils.
**Eventually, add some fresh tomatoes, cut into wedges.

Chicken curry with cauliflower

For ➍ 

25 g old ginger (peeled & diced, about thumb size) 

3 cloves garlic (peeled & crushed) 

120 g red onion (peeled & diced, about 1 large) 

½ tbs chili flakes (or 1 to 2 fresh red chilis, sliced) 

4 tbs curry powder 

4 tbs water 

600 g chicken drumsticks (4 pieces) or thigh meat, cut in bite-size cubes 

3 tbs oil 15-25 cl water** 

20 g coconut cream or coconut milk 

1 cauliflower, cleaned, washed & portioned in florets 

1 carrot, sliced 

salt 

Peel and roughly chop onion, garlic and ginger. Blend in a food processor into a fine paste. Add water to curry powder. Stir to form a paste. Add in the onion-garlic-ginger and mix into the curry paste. Rinse and drain the chicken parts. Add in ⅔ of the curry paste. Mix well and marinate for at least 2 h.* 

Fry the remaining curry paste in oil until fragrant and colour has darkened.* Fry the chicken for another 5 m, flipping the chicken frequently.
  Add water**, followed by coconut cream and bring to a boil.  

Add cauliflower florets and carrot.
 Simmer for 25-35 m..

*Omit the marinate fase. Brown the chicken and set apart. Add all of the paste to the pan and cook a few m until fragrant. Add the chicken. 

**Add some more water when curry tends to dry out.

Ship Green Label Madras Curry Powder recipe

For ➍
450 g chicken, fish, lamb, vegetables 

2 tbs curry powder (f.i. Ship Green Label Madras Curry Powder) 

1 tbs salt 

90 g vegetable oil or ghee 

2 large onions, sliced 

35 cl water* 

5.5 cl coconut milk

Take 450 g chicken or mutton or fish or vegetable pieces (washed & cleaned) and apply tbs of Ship Green Label Madras Curry Powder with 1-2 tbs salt. Rub over the pieces and keep aside. In a saucepan heat 90 g veg oil or ghee, add 2 large sliced onion and cook until light brown on medium flame. Add 35 cl of water to the rubbed pieces and cook for 15-20 min or until the pieces are cooked. You might also add salt, chili or pepper and 5.5 cl of coconut milk or per your taste.Garnish with chopped coriander and serve with rice or naan.

*Use extra 35 cl coconut milk instead for a creamier version.

Stir-fry vegetables & peanut sauce

For ➍
2 tbs white sesame seeds
1 clove garlic
½ lime
3 tbs sunflower oil
100 g peanut butter
20 cl coconut milk
2 tbs soy sauce
1 tbs ginger syrup
400 g chicken fillet, cubed
1 red pepper
800 g Japanese wok vegetables like chestnut mushrooms & pods

Heat a frying pan without oil or butter and roast the sesame seedsgolden brown in 1 m . Let cool on a plate.
Finely chop the garlic. Squeeze half the lime. Heat half of the oil in a thick-bottomed saucepan and fry the garlic 2 m. Add the peanut butter and coconut milk and heat, stirring, just below the boiling point. Stir in the soy sauce, ginger syrup and lime juice and keep stirring until the sauce thickens.
Meanwhile, heat the rest of the oil in a wok and fry the chicken fillet cubes for 2 m over high heat. Cut the red pepper in half lengthwise and remove the seeds. Finely chop the meat. Add the wok vegetables and the red pepper to the chicken and stir-fry for 5 m. Season with pepper and possibly salt.
Spread on deep plates, sprinkle with the sesame seeds and serve with the peanut sauce.

Slow cooker chicken pumpkin curry

For ➍
40 cl coconut milk
2 tbs Thai red curry paste
1 tbs fish sauce
1 tbs soy sauce (or tamari)
1 tbs brown sugar
450 g sugar pie pumpkin (cubed)
600 g boneless skinless chicken breast
1 ts salt
1 red bell pepper, sliced
700 g baby spinach, fresh
1 lime, juiced
steamed rice
lime wedges
coriander
cashews, toasted

In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar. Add the pumpkin and chicken. Nestle the pumpkin and chicken until it is submerged in the liquid. Cook on low for 8 h or high for 4 h. Switch the cooker to high if it’s not already, and transfer the chicken to a bowl. Season the liquid with salt. Add the spinach and bell peppers to the top of the liquid. Use two forks to shred the chicken (it will shred very easily) and return to the cooker. Cook the curry for 10-15 m longer, until the spinach is cooked and beginning to wilt. Add the juice of 1 lime. Serve over steamed rice with extra lime, cilantro and cashews.

Read tip on slow cooking.

Kaukswe (Burmese chicken curry soup)

For ➍-➏
for the soup:
650 g boneless chicken thighs
1 tbs dried ginger
1 tbs dried turmeric
1 tbs ground coriander
1 tbs neutral oil, such as grapeseed
2 cloves garlic
2.5 cm piece ginger, peeled
1 shallot, peeled
1 dried hot chilli
1 bunch fresh coriander
5 cl unrefined coconut oil or a neutral cooking oil, such as grapeseed
400 g cubed sweet potatoes
40 cl chicken stock
40 cl unsweetened coconut milk
2 tbs fish sauce
2 limes, 1 juiced &1 quartered
salt, to taste
for the crispy shallots:
1 peeled shallot, sliced thinly
20 cl neutral cooking oil, such as grapeseed

In a food processor, mince the garlic, ginger, shallot, dried chilli, and the roots and/or stems of the bunch of coriander.  Cut the chicken thighs into about 2.5 cm pieces. Marinate overnight with the dried ginger, turmeric, coriander, and 1 tbs of neutral oil. (Or toss the chicken pieces with the spices before you start cooking.)
In the bottom of a heavy-bottomed pan over medium-high heat, heat the coconut oil. Then add the cubed sweet potato. Fry until golden brown on at least 2 sides of each cube. Scoop out of the pan, leaving the oil, and set aside.
Add the chicken pieces (a few at a time so you can brown them without having them cool the pan down) and let them begin to brown. Season with a pinch of salt. When they are mostly browned, add the minced mix, stem mixture and let cook out a little.
Add a couple tbs of the chicken stock and let reduce until the mixture is soft and cooked. Add the rest of the chicken stock and the reserved sweet potatoes and bring to a simmer.
Meanwhile fry the crispy shallots (this can also be done as much as a week ahead of time, as the shallots will keep in a closed container at room temperature for a week at least). In a sauté pan over medium heat, heat the oil. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they'll continue to cook and crisp up on the paper towel.
Simmer the soup for about 30 m, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk and bring up to a simmer. Stir in a quarter cup of coriander leaves and taste for salt.
Serve garnished with the crispy shallots, a couple of sprigs of raw coriander, and the lime wedges. Add some noodles if you want.

Nga baung doke (Burmese steamed fish)

For ➍
1 kg fillets of sole (or whiting, kingfish)
2 ts salt
1 ts turmeric (or kurkuma)
3 onions
3 cloves garlic
2.5 cm fresh ginger
4 tbs coconut
½ ts chilli powder
1 ts flour
1 tbs water
3 tbs double cream
1 tbs (peanut) oil

Pat the fillets dry. Mix salt and turmeric and rub it in the fish.
Chop the onions, garlic and ginger. Put in a blender. Add coconut, chilli, flour and 1 tbs of water. Blend into a paste. Add the cream.
A large foil of aluminium (30 x 30 cm) will serve as a recipient. Smear it with oil. Form ⅕ of the paste in the shape of a fish fillet in the centre. Put a fish fillet on top, then another layer of paste. End with a layer of paste. (Put 2 piles next to each other to avoid tumbling.) Fold the sides of the foil and close it firmly.*
In a steamer, cook water to the boil. Put the package in the steam basket and steam for 20 m.*
Make another basket of mixed bite-size vegetables. Put in the steamer for the last 5 m. Meanwhile cook some rice to serve with.
You can serve this dish with a classic Burmese pumpkin soup, as a cold soup or as a drink, the Burmese way.

*You can make separate foil boxes for each person. Reduce steaming time to 10 m.

Burma has been turned into the military state of Myanmar. Illustration shows old paper money of 1 kwat with fisherman.
Read more en papillote recipes: chicken or fish en papillote with basil & tomatoes, chicken or fish en papillotte with lime & peppers, Italian fish parcel.

Quick risotto

For ➊
30 g rice
10-15 cl water
⅓ cube chicken broth or fish fumet
1 ts curry powder
½ onion
125 g mushrooms
100 g cod, frozen
1 tbs coconut milk or cream*

Bring the water to the boil with the rice and the chicken stock cube. Add the curry powder.
Cut the onion and the mushrooms into small pieces. Add them to the rice. Put the lid on the pot. Let it cook for 5 m.
Cut the deep-frozen cod into large pieces and add them to the mixture. Cook for another 5 m.
Remove the lid from the pot and set the fire to the lowest setting. Add the cococonut milk and let it cook for another 5 m without lid.
Stir well and serve.

*Optional
**Add peppers or peas for some colour. Replace the cod with salmon, polak ... or any other fish. Or try with ⅓ can chickpeas, quorn fillet or a fried egg. Also tasty with pieces of parma ham or beef or chicken cubes that you add in the end.

Thai vegetables curry @ wok

For ➍
350 g broccoli & cauliflower
250 g green beans, broken
2 ts Thai curry powder (or curry paste)
40 cl coconut milk
180 g tofu, cubed
300 g rice
2 onions, diced

Boil rice.
Heat 2 tbs of olive oil in a wok. Bake tou for 1 m on high heat. Discard from wok.
Add 1 tbs of olive oil. Fry onions for 1 m.
Stir-fry broccoli,cauliflower and green beans for 2 m.
Add curry powder and coconut milk.
Lowerheat and cook vegetables for 6 m.
Add tofu.
Season. Serve with rice.

Mild red fish curry

For ➍
jar of Panang curry paste*
1 can coconut milk
a handful shallots, chopped
3 sturdy carrots, in pieces
3 sweet potatoes, unpeeled
a red pepper
500 g cod fillet
fish sauce
coriander
basil
parsley

Shred a mixture of herbs (coriander, basil, parsley...)
Bake the sweet potatoes in their skins in the oven at 180°C for 3 m or until the skin comes off. Peel off the skins. Set aside to cool.
Allow plenty peanut oil to fry the shallots in, along with the raw carrots. When the shallots are translucent, then add the whole jar of curry paste. Add the coconut milk and simmer for 20 m until the carrots are tender. If the sauce is too thick, add a little water.
Meanwhile cut the red pepper into pieces and fry separately on a high heat. The pieces should remain crunchy and may be slightly burnt on the edge.
Pour the saus with carrots and shallots in an oven-safe bowl.
Cut the cooled sweet potatoes into wedges and arrange them in the bowl. Cut and add the fried peppers. Cut the cod into wedges and add.
Season to taste with fish sauce (or salt) and pepper. Leave the bowl in the oven for 15 m at 180°C (or until fish is cooked).
Spoon onto plates with rice and sprinkle generously with the fresh herbs. Drizzle, if necessary, some lime juice over it.

*Make it yourself. Or use a green curry paste.

Grilled fish with green mango pico de gallo

For ➋-➍
1 firm green mango cut into brunoise
¼ cup red bell peppper cut into brunoise
¼ cup red onion cut into brunoise
1 tbs minced coriander
½ ts kosher salt (less if you use regular salt)
1 tbs lime juice
1 serrano chilli minced with seeds (optional)
1 ts of favourite hot sauce (optional)
2 fillets of fish (salmon, swordfish and halibut are all good choices)

Put the green mango, bel pepper, onion, coriander, salt, lime juice, chilli and hot sauce in a bowl and toss to combine.
Use a paper towel to dry the surface of the fish and salt and pepper. Grill over charcoal, broil or pan-fry.
To serve, just top the cooked fillet with a dollop of green mango pico de gallo. For a creamy tropical side dish, cook polenta with a 50/50 mixture of coconut milk and water along with some green curry paste.

Try the regular pico de gallo. Or the similar salsa fresca.

Eggs curry

For ➍
300 g brown rice
4 eggs
300 g broccoli florets
2 tbs sunflower oil
2½ tbs vadouvan
40 cl coconut milk
250 g cherry tomatoes, halved
15 g coriander

Bring a pot of water to boil, add the rice and eggs and cook for  8 m. Take the eggs out of the pan and cool under cold running water.
Drain the rice and cook with the lid on the pan for 5 m or according to instructions. Stand.
Meanwhile cut the broccoli florets. Heat the oil in a wok and fry the vadouvan for ½ m.
Add the broccoli and stir-fry for 1 m.
Add the coconut milk and bring to a boil. Leave on medium heat for 5 m.
Add the tomatoes and cook for 1 m. Season to taste with salt*.
Meanwhile peel the eggs and cut them in half. Put the eggs into the curry.
Serve with rice and coriander.

*Optional

Vadouvan is a French interpretation of an Indian Masala called vadavam, from the Pondicherry region of southern India where France colonial influence is still felt. This curry blend is currently en vogue in France, Australia, and the U.S. It has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures. The traditional Indian curry flavors of turmeric, cumin, curry leaves, and coriander are given a sophisticated French twist with the addition of grated shallots, and a special taste by fermenting the ingredients. Use this spice to make French-style curried chicken salad, as a marinade for shrimp or fish, or wherever you would use regular curry powder. Hand blended from curry, curry leaves, white and toasted onion and garlic powders, brown mustard seeds, shallots (and kosher salt, sometimes omitted).

Thai bananas in coconut milk

For ➋
3 bananas
20 cl coconut milk
1 tbs granulated sugar
a pinch of salt

Peel the bananas and chop into 5 cm segments.
Heat the coconut milk with the sugar and salt until the sugar dissolves.
Add the banana pieces and cook gently for 5 m.
Divide the mixture into small bowls.

Thai green curry chicken

For ➋-➌
700 g boneless chicken thigh or breast, cut into (rather small) chunks
1 can coconut milk
4 kaffir lime leaves (or 1 ts grated lime zest)
1 red bell pepper, seeded and cut into chunks
1 zucchini, sliced lengthwise several times, then cut into chunks
generous handful fresh basil
2 tbs coconut oil or other vegetable oil
green curry paste

Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
Stir-fry briefly to release the fragrance (30 s to 1 m), then add ¾ of the coconut milk, reserving 2-3 tbs per serving portion for later.
Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
Cover and allow to simmer 3-5 more m, or until chicken is cooked through. Stir occasionally.
Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 m, or until vegetables are softened but still firm and colorful.
Do a taste-test for salt, adding 1-2 tbs fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
Serve in bowls with Thai jasmine rice on the side. Top each portion with fresh basil, then drizzle over 2-3 tbs coconut milk.

Green curry is a typical Thai curry, made with coconut milk.

Coconut & lemongrass chilli chicken

For ➍
3 plump stalks lemongrass
50 g fresh ginger
2 hot red chillies
2 cloves garlic
a bunch coriander
2 limes
2 tbs groundnut oil
200 g tomatoes
2 tbs fish sauce (nam plah)
2 tbs dark soy sauce
8 chicken thighs
40 cl coconut milk
8 apricots, halved

Peel and discard the outer leaves of the lemongrass. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass.
Chop the chillies, discarding their stems and add to the ginger with the peeled garlic.
Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.
Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks.
Add the fish sauce, soy sauce and the tomatoes and process for a few s longer.
Warm a further tbs of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides.
Lift the chicken pieces out and pour away anything more than 1 tbs of oil and juices.
Add the spice paste and let it fry over a moderate heat for 2 m till fragrant, stirring almost constantly, then return the chicken to the pan.
Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 m.
Meanwhile halve and stone the apricots.
Test the chicken for doneness. Add the apricots. Leave to simmer for a few m, then add the juice of the limes and the reserved coriander leaves.
Serve with aromatic rice.

Chicken curry emincé

For ➍
4 chicken leg fillets, cubed or sliced
1 apple, cubed
2 tomatoes, peeled & seeded
1 onion, cut
butter
pepper & salt
2 ts curry powder
1 tbs dry white wine
1 tbs coconut milk
1 tbs Batida de Coco*
1 tbs honey
2 dl cream**

Sauté chicken in butter. Add pepper & salt. Remove from pan.

Sauté onion in the pan. Add curry. Add wine, coconut milk, honey and Batida the Coco. Mix in the cream and reduce the sauce.

Add chicken, apple and tomato.

Add pepper & salt.

Serve with coconut rice.

*Optional. You could stir in some whiskey instead.
**Or use more, slightly thickened, coconut.

Not Indian at all, this quick curry is a welcome dish with a mild flavour. Use mild yellow Madras curry.
'Curry' is an anglicized name for the Tamil word for a secondary dish eaten with rice, and flavoured with curry leaves, 'karuvapillai' in Tamil, meaning dark leaf. The word was already used in English before the conquest of India to describe a stew, flavoured with spices, and now extends to a wide array of gravy dishes with Indian spices. The commercially sold mixes for the European and American market differ by brand and origin. Curries are also to be found in other Asian countries like Burma.
Try a North Indian butter chicken for a more authentic Mogul taste.

Banh xeo (Vietnamese savoury crepes)

For ➍
200 g boneless pork loin
16 medium shrimps
8 fresh coriander stems
8 fresh basil sprigs
8 fresh mint sprigs
90 g rice flour
12,5 cl water
10 cl coconut milk
½ ts turmeric (or curry powder)
1 ts sugar
½ ts salt
1 green onion, chopped
1 medium onion, coarsely chopped
60 g bean sprouts
½ ts sesame oil
1 tbs vegetable oil
red leaf lettuce
4 small bowls of nuoc cham dipping sauce*

Place pork loin in a saucepan. Cover with water and bring to a boil over medium heat. Simmer until cooked through, about 20 m.

Allow pork to cool. Cut into tiny strips.

Shell and devein shrimps. Slice each one in half lengthwise.

Rinse herbs and drain. Set aside.

In a mixing bowl, prepare batter by mixing rice flour, water, coconut milk, turmeric or curry powder, salt, and green onion until smooth.

Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.

Heat a little sesame oil in non-stick frying pan until hot.

Cook pork, shrimp and onion until it starts to sizzle.

Pour a little vegetable oil in a pan. When almost smoking, add 2 tbs of batter and bake for 2-3 m. Put a small pile of the cooked mixture on one half of the crepe. Place one pile of bean sprouts towards the center of the crepe. Fold the other half of the crepe over the first.

Transfer the crepe to a serving platter.

Repeat process with rest of batter and ingredients.

Do not cover the cooked crepes or stack them, or they will lose their crispness.

To serve, place one crepe on a plate with some lettuce leaves, herbs and a small bowl of nuoc cham. The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce. Serve with a cold blond lager beer.

*Use soy sauce instead.

Banh xeo are very popular in South East Asia. Depending on the region, the recipe might vary a little bit, even in Vietnam. This recipe is the southern variant. The Kampuchean version is called banh chiao. Banh is a whole category of small food items, some of them steamed cakes, but always filled in some way or another, even resulting in some (very American) Viet style pork sandwiches.

Moqueca de camarao (Brazilian shrimp stew)

For ➍
1 lemon
1 onion, finely chopped
1 clove garlic, minced
1 to 2 tbs white vinegar*
½ ts salt
500 g fresh prawns, shelled & deveined**
1 ts fresh coriander, chopped
2 tbs tomato paste*****
black pepper to taste
40 cl coconut milk***
2 to 3 tbs dende oil****

Squeeze the lemon. Make a marinade with lemon juice, onion, garlic, vinegar and salt.
Marinate the prawns for 30 m.
Put mixture into a sauce pan. Add coriander, tomato paste****** and black pepper.
Add coconut milk and cook over low heat until the prawns are cooked. Add the dende oil****. Continue cooking for another 5 m.
Serve with rice.

*Use white balsamico instead.
**Use firm white fish instead for a moqueca de pixei. Chop into chunks. Or use a mix of fish and seafood.
***Use a can of coconut milk.
****Dende oil is palm oil. Use peanut oil instead. Or you can forget about the oil, it will stil taste good.
*****Otherwise, make a marinade of fresh tomatoes, fresh onions, sweet chili powder, coconut milk and olive oil. Put in the cleaned fish or prawns. Let marinate for 3 h. Put on low heat and bring to cook. When cooking, add palm oil and simmer for another 5 m.

This stew from Salvador in the Bahia province of Brazil combines black African influences, such as the dende, and the Portuguese heritage of the Arab cuisine.