The name “green” curry derives from the color of the dish. Green curry paste is made by pounding in a mortargreen chillies, shallots, garlic, galangal, fresh turmeric, shrimp paste and salt. Thai green curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or Thai round rice noodles.

Ingredients:

• 500g skinless, boneless chicken (in bite sized pieces)
• 1 tablespoon Vegetable oil
• 2 tablespoons Green curry paste
• 1 tablespoon Palm sugar
• 1-2 stalks Thai Lemongrass
• 6-8 Fresh Kaffir lime leaves torn into pieces
• 200g Thai Eggplant
• 400ml (1 can) Coconut milk
• 2 tablespoon of Thai fish sauce
• Small handful of Thai Coriander, roughly chopped
• Thai Basil and Thai Red Chillies(optional)

How to cook.

1. Cut the chicken up into smallish bite size pieces.
2. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.
3. Add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
4. Reduce the heat slightly and stir in the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavours to suit yourself.
5. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
6. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it’s slightly cooler.
7. Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.

Massaman curry is a muslim dish It is most commonly made with beef, but can also be made with duck, chicken, pork, or tofu.

ingredians

• 1 bowl of coconut milk
• 500 g. of beef or chicken or anything you want.
• 200g of potatoes
• 5-6 pieces of red onions
• 400 g. massaman chili paste
• 5-6 pieces of dry red chilies
• 2 table spoons of palm sugar
• 2 table spoons of fish sauce
• Cumin seeds, bay leaves, Cardamom

How to cook

prepare coconut milk sauce

1. Heat a small amount of coconut milk in a frying pan and add some massaman paste. Stir the paste into the coconut milk
2. Stir in the paste untill the colour of coconut milk turn to a brown / orange colour.
3. add the beif to the paste mix and stir in so the beef slightly cooks.

Prepare soup

1. Prepare a large pan with roughly two cans of coconut milk.
2. Slowly add the beef from the frying pan in to a coconut soup.
3. Take some of the coconut milk from the pan and add it to the same frying pan add the herbs and Stir for 3 minutes.
4. Add the red onions in to the herbs mix.

Finish it

1. Put the mix in to the large pan with the beef and coconut soup.
2. add two table spoons of palm sugar or one of regular sugar.
3. add two table spoons of fish sauce.
4. add potatoes.
5. Leave all the ingredients to simmer through for about 30 minutes allows the coconut milk to reduce and for the chicken to cook through.
6. Serve.

You can find Masaman curry in Thai ingredient store or asian store, but if you can't or want to prepare it your self I found a good article about how to do this :

How to prepare Masaman curry your self.

Ingredients

• 3 large dried red chilies, seeded and soaked
• 5 roasted shallots
• 2 bulbs roasted garlic
• 1 tsp roasted sliced galangal
• 1 tbsp roasted sliced lemon grass
• 1 tbsp ground roasted coriander seeds
• 1 tsp ground roasted cumin
• 2 ground roasted cloves
• 1 tsp white pepper
• 1 tsp salt (sea salt is preferred)
• 1 tsp shrimp paste

Preparation

1. Pound dried chilies and salt thoroughly.
2. Add galangal and lemon grass, and pound well.
3. Add roasted garlic, roasted shallots, coriander seeds, cumin, pepper, cloves and shrimp paste. Pound well after each addition to obtain a fine paste.

Sorce : www.mengky.com , www.templeofthai.com