Southern food recipes

Ingredients for 4 portions
500 g chicken breasts
1 bunch green onion (s) (3-4 pieces, depending on size)
1 bag of curry paste (Massaman, there are portions in the finished Asialaden = approximately 3 tablespoons)
400 ml coconut milk
2 tablespoons peanut butter, creamy
1 tablespoon sugar
1 tablespoon vinegar
4 tablespoons fish sauce
100 g of peanuts (to taste less)
4 m.-wide potato (n)
3 cm ginger, fresh
½ bunch cilantro, fresh
1 stalk lemongrass
Oil, for frying

Preparation
The chicken breast cut into thin strips, cut the onions into rings, peel the potatoes and cut into 1cm cubes, peel the ginger and finely chop the stalks lemon grass cut into three pieces.
Chop the cilantro as well, while stems and roots, if necessary (not every bunch coriander there when, but they can be eaten safely) disconnect from the leaves coarsely. This need not be perfectly accurate, the stems and roots gare I only usually with longer, so they are soft.
Heat oil in a wok, fry meat strips. Add potato cubes and fry briefly. Pour in the coconut milk. Curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemon grass, stems and roots of coriander and cook admit about 40 minutes with frequent stirring. If too much liquid evaporates and the potatoes in the curry may bind strongly to add some more water or broth.
At the end of the cooking time to fish out the lemon grass, spring onions, mix, let simmer again about 5 minutes, then add the cilantro and serve.

We can usually there is Anna’s pan Naan (recipe is in my user profile). While this is not at all Thai, but tastes do absolutely fantastic.
Working time: 20 min
Difficulty: Normal

Ingredients for 4  portions
500 g minced lean pork
10 tablespoons lime juice
3 shallots (s) (Thai)
3 spring onion (s) (Thai)
5 stalks of mint, fresh
2 sprigs fresh coriander
3 tablespoons rice, ground roasted (rice meal)
3 tablespoons fish sauce
1 tablespoon soy sauce, light
3 chili pepper (s), fresh red Thai
1 pinch of palm sugar or brown sugar

Food Recipe
The meat with the lime juice mix and let stand for 10 minutes.

Shallots cut into finer columns. Cut from the mint and coriander leaves coarsely. The spring onions with the green cut a slight angle into slices.

Without wok heat oil, add the minced meat and cook, stirring about 5 minutes. Warm to cool.
The minced meat with fried rice and the ingredients mixed. Serve immediately.

Note: There are many variants of Larp Moo, with coriander or finely sliced ​​kaffir lime leaves and and and ..

But you should not give up the ground roasted rice, he is a special bite in the salad.

If you do not rankommt of Thai shallots or green onions, this can be naturally replaced by European ones. Then take only half of them because they like all Thai vegetables are much smaller than ours.
Working time: 30 minutes
Level of difficulty: simple

Ingredients for 4 portions
500 g chicken breast fillet, in fine strips
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 Ginger, fresh, about thumb size, peeled, finely chopped
1 tablespoon curry paste, red, or less
1 tablespoon peanut butter
400 ml coconut milk, unsweetened, creamy
2 pepper (s), red, in fine strips
3 spring onion (s) in fine strips
1 kl. Glass bamboo shoot (s), drained into strips, well
10 baby corn, from the glass, halved lengthwise
1 tbsp fish sauce
1 tsp palm sugar, brown sugar substitute
1 tsp lemon grass paste or finely chopped
1 tablespoon basil (Thai), fresh
500 g rice (jasmine / jasmine rice)

Recipe
Meat with 1 tablespoon oil, soy sauce and ginger, mix well and marinate 30 minutes. In the meantime, clean and cut vegetables. Fry meat in a nonstick pan and set aside.

In a wok (or large pan with high sides) curry paste 1 tbsp oil fry. Stir in peanut butter, melt. Pour in coconut milk. Vegetable admit let simmer about 15 minutes.

Meanwhile, prepare the rice and steaming can. Shortly before the end of cooking (the vegetables should still have bite), add meat and heat briefly. With palm sugar, fish sauce (if necessary, take some salt) and lemon grass paste (should not simmer) to taste. sprinkle to taste Thai basil and serve with rice.

The composition of the vegetables can vary quite complementary to taste and availability /, eg finely chopped water chestnuts for extra bite, a few small broccoli florets or some snow peas (split diagonal, blanched or fried) as an additional splash of color. It should be (measured cleaned and sliced) Total 4-5 handful of his vegetables.

Lemon grass paste is rubbed, marinated in a little vegetable oil lemon grass. Unopened, the glass is best kept in the freezer.
Working time: 30 minutes
Difficulty: Normal

Ingredients for 4 portions
4 soles (s) – fillet, failing that, other flatfish (Pangasius, witch, etc)
2 banana (s), sliced
1 can mandarin orange (s), drained
200 g mushrooms, fresh, sliced
250 g prawns (shrimp Arctic Ocean) TK, thawed and drained
2 shallots (s) cut into small cubes
2 tablespoons flour
3 tablespoons oil
1 tablespoon butter or ghee
125 ml wine, white
125 ml chicken stock
2 tsp curry paste, Indian e.g. Korma or curry powder
Salt and freshly ground pepper
100 ml cream

Recipe
Wash fish fillets if frozen let thaw-Ware, and with a kitchen towel dry thoroughly. The fillets cut apart at the seam. From both sides with salt and pepper, and rub with curry powder, then apply in some flour, tap off excess flour.
Oil or butter in a frying pan can get hot and the fish fillets on both sides until golden brown fry, keep warm. In the remaining dripping sweat the shallots, then enter the mushroom slices and fry them to, deglaze with white wine and broth. Stir in curry paste or powder and cook a little. Season with pepper and salt.
The fish fillets into pieces about 2 cm long cut. Shrimp, bananas and fish pieces into the sauce, heat up everything. With cream and tie may be a little cornflour to the conclusion that mandarins spread over the fish curry and serve with rice.
Preparation time: 20 min
Level of difficulty: simple