Temple of Thai - Latest Comments

Re: Stir Fry Chicken Recipe (Pad Kee Mao) | Temple of Thai

Zuri Lopez — Mon, 06 Apr 2015 21:41:25 -0000

Wow amazing i love it... It taste like mexican fajitas but with a tai taste..

Re: What is Thai Curry? Red, Yellow, Green, Massaman | Temple of Thai

serena — Sun, 29 Mar 2015 14:36:52 -0000

I have never had it sounds good

Re: Steamed Fish Recipe - Temple of Thai

EPO — Fri, 27 Mar 2015 09:52:53 -0000

I need one of these steamers please. Where can I buy one, I am in Australia.

Re: Yellow Chicken Curry | Recipes | Temple of Thai

Temple of Thai — Tue, 24 Mar 2015 13:36:23 -0000

Interesting idea, we think you should at least put one or two chilies for a balanced flavor.

Re: Kanom Krok Coconut Pancakes Recipe | Temple of Thai

Temple of Thai — Tue, 24 Mar 2015 13:35:32 -0000

We are sorry but we do not have this information. Hope you give it a try!

Re: Thai Iced Coffee Recipe | Temple of Thai

Chef Brien — Sun, 22 Mar 2015 12:49:31 -0000

This is now my favorite coffee. I like it better than my american brands. Thanks for such a great coffee.

Re: Kanom Krok Coconut Pancakes Recipe | Temple of Thai

Vera — Tue, 10 Mar 2015 20:51:21 -0000

This looks great! How many kanom krok pieces does this make?

Re: Yellow Chicken Curry | Recipes | Temple of Thai

Shari Fong — Sun, 01 Mar 2015 21:14:26 -0000

Can I make a non-spicy version of this by omitting the thai chilis?

Re: Red Curry Paste Recipe | Temple of Thai

Theresa — Sat, 24 Jan 2015 10:21:02 -0000

I made this paste last night and used it in a vegetarian dish. The flavor was absolutely amazing. Thanks for the recipe!

Re: What is Thai Curry? Red, Yellow, Green, Massaman | Temple of Thai

Elizabeth — Wed, 21 Jan 2015 16:46:49 -0000

I am 38 years old, and up until 6 months ago, had never experienced curry, Thai or otherwise. Then I ate Thai red curry for the first time, and my life will never be the same. WOW. Now I have it at least three times per week. Thank you for providing such thorough information on this page. You have answered all my questions (especially the differences between red curry and panang). Thanks!!!

Re: Panang Curry Paste Recipe | Temple of Thai

Temple of Thai — Fri, 09 Jan 2015 01:49:19 -0000

They are fresh.

Re: Panang Curry Paste Recipe | Temple of Thai

jolaice — Tue, 06 Jan 2015 19:48:32 -0000

Are long mild green chili peppers supposed to be dried or fresh?

Re: Steamed Jasmine Rice Recipe | Temple of Thai

kc — Mon, 05 Jan 2015 18:06:26 -0000

Thanks I just purchased 25lbs. Of Three ladies brand Jasmine rice. I love the taste. I first purchased Jasmine rice about 12yrs. ago and bought a 10lb. bag that lasted for some time. After I ran out I went back to regular long grain rice. It was not the same. On my most recent visit to Tulsa I went straight to Nam Hai market and stocked up. Thanks for remined me of the knuckle trick to cook perfect Jasmine rice.

Re: Thai Food Kitchen | Cooking | Temple of Thai

Peter Mabuse — Wed, 31 Dec 2014 10:45:51 -0000

Where in South Africa can I purchase the Thai cooking utensils?

Re: Thai Red Curry (Kaeng Phet) Recipe | Temple of Thai

Temple of Thai — Mon, 29 Dec 2014 07:10:23 -0000

That's right, rather this is the method that is used in Koh Samui and Koh Phangan by the local people where coconuts and seafood are so wonderfully fresh that little needs to be done to the ingredients such as roasting the curry paste in oil etc. Many foreigners are actually quite pleased to discover this less oily version of Thai curry. Give it a try and let us know how it turns out. We make curry this way at home almost everyday here in Thailand, starting by grating our coconut by hand from our own trees and then making the curry paste in a mortar and pestle.

Re: Thai Red Curry (Kaeng Phet) Recipe | Temple of Thai

monkeyling — Thu, 25 Dec 2014 14:16:30 -0000

I did a course in Thailand and have lived here for a few months now. none does it like that here. they fry the chicken in the red paste to get the flavor. the coconut milk is added later as it just tones down the spice.

Re: Thai Red Curry (Kaeng Phet) Recipe | Temple of Thai

Amanda K. — Tue, 16 Dec 2014 22:00:16 -0000

I made this a few weeks ago and also made the paste. Best curry I have ever had. I love spicy food and this was just at the limit of what I could eat, just perfect! My husband could not handle even a spoonful so the curry was all mine. I was a little unsure of the kobocha but it was amazing! I never thought squash would go so well in a curry. I will be making this again.

Re: Thai Green Curry Recipe - Temple of Thai

Temple of Thai — Sun, 14 Dec 2014 02:13:45 -0000

Yes why not, and you can also use tofu (see here in the comments).

Re: Thai Green Curry Recipe - Temple of Thai

Stephanie W — Fri, 12 Dec 2014 15:15:24 -0000

Could you add more vegetables and it still turn out well?

Re: Thai Fish Cakes - Temple of Thai

Temple of Thai — Fri, 12 Dec 2014 02:55:29 -0000

The cookbook did not note the servings but approximately 3 servings.

Re: Thai Green Curry Paste Recipe | Temple of Thai

Temple of Thai — Fri, 12 Dec 2014 02:28:54 -0000

Just omit the lime rind, it is not necessary if you have all the other ingredients. Even in Thailand you may not have this item on hand everyday, but if you do, it is a nice addition. We never bother to take the seeds out of the chili peppers, but if you like it less spicy, that can help cut the heat. If you use Jalapenos, it would be easy enough to take out some of the seeds, and may make it easier to pulverize the paste finely.

Re: Red Curry Paste Recipe | Temple of Thai

Temple of Thai — Fri, 12 Dec 2014 02:25:18 -0000

Almost every recipe in Thailand has myriad variations. This one comes from a cooking school in Chiang Mai (the northern region). The other recipe is from the South and it is in fact the one we make 3-4 times a week at home, because it is so simple and adaptable. Please follow the link to see the type of chili peppers used. Thanks for commenting Jay!

Re: Thai Green Curry Recipe - Temple of Thai

Temple of Thai — Fri, 12 Dec 2014 02:14:39 -0000

Yes, fish sauce with chilies (พริกน้ำปลา) can be used to increase the spice level and salt to individual taste. The chili paste we are linking to is actually an integral part of a complete Thai meal, and there are dozens of different types. Please follow the link in the introduction to find out more about wonderful Thai nam prik pastes (น้ำพริก).

Re: Massaman Curry Recipe | Temple of Thai

Temple of Thai — Fri, 12 Dec 2014 01:50:26 -0000

You can also leave them whole if you prefer, and yes add with the other spices, thanks for this note, recipe will be edited - we appreciate your comment!

Re: Red Curry Paste Recipe | Temple of Thai

Jay MacCallum — Tue, 09 Dec 2014 23:08:44 -0000

Why does the recipe call for both dried and fresh red chilies? The other simpler red thai curry paste recipe only calls for dried chilies. Is there a reason for this? Can one be substituted for the other? Also, by "big red chilies", do you mean the larger of the small red thai chilies? It's kind of an oxymoron!

Thanks,
Jay