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Pan - fried salmon with chu chee curry sauce Chu chee pla salmon
Chu chee is traditional curry sauce for seafood, such as prawns and scallops. Here we have combined it with salmon because the strong flavour, colour and texture of the fish goes particularly well with this rich red curry sauce.
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Shrimp in Spicy Coconut Chu Chee Goong Lai
A curry-like dish in which the shrimp are cooked in a spicy coconut milk gravy that gains flavor from the addition of basil. Although large tiger prawns (about 6 per lb) are mormally used, smaller prawns or shirmp maybe substituted.
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Barbecued Chicken Gai Yang
A northeastern version of a dish now served all over the country.
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Stir fried Rice Stick Noodles with Minced Beef Kway-tiaow Nuea Sab
Kway-tioaw or flat rice stick noodles, Chinese in origin, are now enthusiastically enjoyed in most parts of Thailand. They are served either in soups or stir-fied with meat or seafood, vegetables and spices. This version is understandable popular in coastal areas where a wide variety of seafood or beef are available
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