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Let's Try Some Thing New 

Masaman Curry Paste

Ingredients for 1 servings


3 big dried chilies [soaked in hot water for 15 minutes] finely chopped

1 tsp. chopped shallots

1 tsp. chopped garlic

1 tsp. chopped galangal

1 tsp. chopped lemongrass

3  cloves [Nelke, kruidnagel, Chiodo di garofano, Clou de girofle, צִפּוֹרֶן]

1/2 tsp. Coriander seeds

1/2 tsp. peppercorns (white or black)

1/3  tsp. Cumin seeds

½ tsp. salt or shrimp paste

½ tsp cinnamon powder

½ tsp Star Anise powder


  1. Add Cumin, Pepper Corn, Coriander seed and Clove

               Dry fry till it’s smell and pop out the pan on low heat

  1. Add all root herbs in the pan with the spice, then roast for 30 second

  2.  Remove from the pan and add into mortar

  3. Add cinnamon powder and Star Anise power, Pound all well fine paste.

Peanuts Sauce


1-2 Tbsp. Red curry paste

 2 Tbsp. Oil

85ml coconut milk

5 Tbsp Ground roasted peanuts

1-2 Tbsp  Palm sugar

2 Tbsp Tamarind paste

2 Tbsp. Fish sauce or 1.5 Tsp salt.


Preparation: Fry the curry paste and peanuts in oil until a strong aroma emerges. Add the remaining ingredients. Cook for 3 mins

Banana or Pumpkin or Mango in Coconut milk

Ingredients for 2 servings

300 g pumpkin cut into 2cm thick, or 1 ripe mango big diced or 3 ripe bananas cut into 1 inch pieces

1 cup coconut milk

‘/4 tsp salt

1 Tbsp. Butter

1-2 Tbsp. Palm sugar


1. Mix the coconut milk in a sauce pan together with sugar, salt and butter and heat to boiling.

2.Add fruit and cook until tender Mango and Bananas cooking around 2-3 mins

For pumpkin may need around 10-15mins depending how you cut.

Serve in a bowl. It’s good for winter sweet

Massaman Curry


Ingredients for 1 servings

100g Boiled potato cut into bite-sized pieces

50g Onion cut into bit-sized

100 grams sliced chicken breast

¼  cup pineapple, cut into bite-size


2 Tbsp Massaman curry paste

3 Tbsp oil

2-3 Tbsp. Fish sauce or 1.5 Tsp of salt

½-1Tbsp. Palm sugar or light brown sugar

175 ml coconut milk

1-2 Tbsp chopped coriander leaf




1. Add oil and curry paste to a pot

and fry until a strong smell emerges.

2. Add chicken and fry until it turns


3 Add the onion ‘and stir for 3O seconds.

4. Add the coconut milk.

5. Add the fish sauce, sugar, and

6.cooked potato.

7.Taste and add additional seasonings.

8.Add the coriander. leaf.

9.Romove from the heat, garnish with sliced chilli and coriander leave









Pineapple Fried Rice


1 ripe pineapple, for serving rice (optional)

2cups cooked rice, such as jasmine, chilled room temperature

3 tablespoons vegetable oil, 30 g cashew nuts

3 cloves garlic, chopped

1/2 small onion, finely diced

1/4 cup, diced carrot

100g slice ham or Bacon

20 g raisin

1 cup finely chopped fresh pineapple

3 tablespoons light soy sauce

1 table spoon curry powder, 1 teaspoon sugar

1 tablespoon oyster sauce

 3 green spring onions, thinly cut 1cm long


1. Add oil and cashew nuts in the wok or pan, roasted till light brown then remove from the wok.

2. Add Garlic fry till yellow then add ham, onion, carrot till change colour

3. Add rice, curry powder, soy sauce, sugar, oyster sauce, raisin and chopped pineapple.

4. Mixed all well and taste

5. Add spring onion, then serve fry rice in to the pineapple

Papaya Salad

Ingredients for 2 servings

200g grated green papaya 0r grated carrot 0r grated cabbage 0r grated cucumber

2-3 Tbsp. Fish sauce

1-7 small fresh chilies

2-3 Tbsp. Lime juice

2 clove of garlic

1 Tbsp. Palm sugar or 1-2 Tbsp. Light brown sugar

1 large tomato cut into bite- size pieces

2 long beans or green beans cut into 1 inch pieces

2 tbsp. Roasted peanuts

1 Tbsp. Dry shrimp (optional)


 1. Using a mortar and pestle, crush garlic and chili. Not to fine crush

 2. Add the sugar and beans and mix well.

3. Add the papaya, fish sauce, lime juice, tomato, peanuts and dried shrimp.

4. Combine mixing well.

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