Showing posts with label Thai Basil Leaves. Show all posts
Showing posts with label Thai Basil Leaves. Show all posts

Saturday, 4 May 2013

KNORR Stir-Fry Tom Yam Chicken

Recently I found some new Knorr recipes from the i-weekly supplement booklet and most of them look delicious and pretty easy to prepare at home. Since I am a Knorr supporter who always stock up quite a varieties of their products in my pantry, I decided to try out this Stir-fry Tom Yam Chicken which is a very eye-catching dish from their Facebook page.

After a quick Google, I found the related recipe from Philip's website (KeropokMan). And with the necessary ingredients here is my version of Stir-fry Tom Yam Chicken which my family agrees that it goes pretty well with steamed rice! Give it a shot if you are a Tom Yam lover as this dish is quick and hassle free.

Above are some of the Knorr Stock Cubes and Seasoning which I always stock up in my pantry. I just love to add in half to 1 of these stock cubes to enhance the flavour of our soup. Furthermore just a few weeks back, I also get to learn some quick and easy dishes using these stock cubes from Knorr new recipes by Chef Daniel Koh.

(recipe by Chef Daniel Koh)

Here is my version of Stir-fry Tom Yam Chicken using Chef Daniel's recipe and since I am using 1/2 portion of chicken (instead of chicken breast from original recipe) plus we prefer something less savoury I reduce the amount of stock cube to half instead of 1 cube. And also I added in more lemon grass and Thai basil leaves to achieve that unique fragrant of Thai dishes.

(Serves: 2-4 | Preparation: 10 minutes | Cooking: 15 minutes)

  • 1/2 Portion of Chicken, cut into bite sizes
  • 1/2 Cube Knorr Tom Yam Stock
  • 250ml Hot Water
  • 1/2 Tablespoon Knorr Hao Chi
  • 1/2 Lime, sliced
  • 1/2 Teaspoon Lime Zest
  • 2 Stick Lemon Grass, cut into diagonal sections
  • 4 Kaffir Lime Leaf, roughly tear
  • 2 - 3 Whole Shallot
  • 2 Garlic Clove
  • 1 - 2 Small Chilli, sliced
  • A Handful of Thai Basil
  • 1 Tablespoon Coconut Milk, optional

1. Season chicken pieces with Knorr Hao Chi, 1 teaspoon of cornflour, mix well and marinate for at least 5 minutes. Dissolve 1/2 Knorr Tom Yam Cube in 250ml of hot water and set aside.

2. Preheat pan with 1 tablespoon of cooking oil, saute chicken pieces for 2 minutes till slightly brown in colour.

3. Push them aside, add in lemongrass, onion, garlic and lime leaf continue to fry the mixture till fragrant.

4. Add in Knorr Tom Yam stock, bring the mixture to boil and let it simmer over medium low heat for 7 minutes before adding it lime slices and basil leaves, continue to simmer for another 3 minutes or till stock reduce to your desire consistency.

5. Lastly lace it with coconut milk, give a quick toss, plate and serve with steamed rice.

* Recipe adapted from Chef Daniel Koh's Knorr Stir-fry Tom Yam Chicken Recipe

Ingredients: (Original Recipe)
1 Piece Chicken Breast
1 Cube Knorr Tom Yam Stock (dissolve 1 Knorr Cube in 250ml of water)
1 Tbsp Knorr Hao Chi
1/2 Slice Lime
1/3 Teaspoon Lime Zest
1 Stick Lemon Grass, cut into small pieces
1 Lime Leaf, julienned
1 Tablespoon Chopped Onion
2 Slice Garlic
1 Piece Chilli Padi, diced
1 Stalk Basil
1 Tablespoon Coconut Milk

These are some of my collection of Chef Daniel's Knorr Recipes from iWeekly (I周刊). But if  you are keen to try out these quick and easy recipes at home, you could also view them over at Knorr Singapore Facebook page (here).


Lastly for those who love to cook and has a family dish which you would like to share. I sincerely encourage you to take part on this Knorr Cookout Competition together with one of your family members and you might be the lucky one to walk away with the grand prize worth S$8000 to revamp your kitchen.  More detail can be found over at Knorr Singapore Facebook page here.

To Take Part:-
- Form a team of TWO with any one of your family member Cook up your family favourite dish using KNORR® products (within S$30.00)

- Closing Date for submission is 12 May 2013

- 1st Prize : $8,000 worth of cash and voucher to revamp your kitchen
- 2nd Prize : $5,000 worth of cash and voucher to revamp your kitchen
- 3rd Prize : $3,000 worth of cash and voucher to revamp your kitchen
* Consolation Prizes x 2 : $1,000 Vouchers

*All opinions expressed in this post are my own and there is no monetary compensation received.

Saturday, 9 February 2013

Chinese New Year Cooking Demo @ ToTT by Chef Eric Low

Last Sunday, I was invited by OpenRice (Singapore) to attend their first cooking demo class with ToTT (Tools of the Trade) on the Chinese New Year Workshop - Good Fortune, conducted by Chef Eric Low. Despite of the gloomy and raining weather, all participants were still very excited about the class and everyone were also eager to pick up some tips and cooking skill from Chef Eric.

The three hours cooking class was indeed a fun and fruitful one with Chef Eric whom is humorous and knowledgeable with his answers during the class. Although there was no hands-on but Chef Eric makes every little details visible thru two big TV screen in front of the class where we could get a good view of the ingredients plus steps during cooking process.


During that day, all OpenRice members who signed up for the cooking class were entitled to a complimentary lunch at ToTT Bistro before the class. And during Chinese Lunar New Year period they also offers New Year menu starting from S$7.90 each.

For appetizer: Chicken Wing And Mushroom Medley Spring Roll

Main Course: Pan Fried Dory With Sauteed Mushrooms, Vegetables and Spicy Tomato Sauce

Main Course: Chicken Chop With Mushroom Sauce, Fries and Coleslaw

Dessert: Tempura Durian and Lemongrass Jelly

Before the demo class, Chef Eric Low gives a brief introduction of himself plus a description of the three dishes that he is sharing during the class.

There is also a cozy beverage corner at the back of the class for participants to enjoy complimentary coffee/tea during the break or class.


The first dish that Chef Eric starts with was "Crispy Fish Fillet with Caramelized Shallots and Basil Leaves". It was something simple and yet full of flavour where you get a nice aromatic taste from the Thai Basil used.

Chef Eric also shared with us that if Thai Basil is not available, the next closer herbs to replace would be "curry leave". And if you wish to get a nice golden crispy crust on the fish, add in some egg whites to marinate the fillet together with ground pepper and salt before dusting it with corn starch and deep-fried.

Recipe by Chef Eric Low | Serves: 4

420g Fish Fillets (Sea Bass / Dory Fish)
1/2 Teaspoon Salt
1 Teaspoon Coarse Ground Black Pepper
Potato Starch for dusting
Oil for Deep-frying

3 Tablespoons Extra Oil
40g Whole Garlic, thickly sliced
100g Whole Shallots
20g Ginger
5g Dried Chilies
15g Sugar
4 Tablespoons Water
1 Tablespoon Oyster Sauce
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Dark Soya Sauce
10g Thai Basil Leaves

1. Dust sea bass fillet with potato starch and deep-fry in hot oil till crispy

2. Heat oil in pan and saute garlic and shallots till golden brown. Add ginger, dried chilies and sugar. Cook till aromatic and sugar caramelizes slightly.

3. Pour in oyster sauce, two soya sauces and add fish fillets and basil. Toss evenly and transfer to heated claypot and serve.


Dish 2 had two of my favourite ingredients such as Chicken Leg and Mushrooms that sandwich in between a slice of "Jin Hua Ham (金华火腿)" which is the most famous dry-cured meat product in Asian ingredients. Jin Hua Ham can be very salty but on the other hand it has an unique flavour that helps to enhance the dish. If you can't find Jin Hua Ham (which most properly available only during Chinese New Year) the next alternative replacement would be the Italian Parma Ham.

My mum suggested since she is not a fan of any "ham" products, she would replicate this dish using Chinese Perserved Sausage (腊肠) instead of Jin Hua Ham.

Recipe by Chef Eric Low | Serves: 4

1 Tablespoon Oyster Sauce
1 Teaspoon Dark Soya Sauce
12 Slices Ginger, finely sliced
400g Boneless Chicken Leg, cut into 4cm dices
1/2 Teaspoon Coarse Ground Black Pepper
1 Tablespoon Corn Starch

For Assembly:
12 Pieces Jin Hua Ham (金华火腿), sliced
12 Pieces Chinese Dried Mushrooms, soaked and stalks trimmed
Dried Lotus Leaves, soaked in warm water for 10 minutes

For Garnishing:
Dash of Shaoxing Huatiao Wine (花雕酒)
Coriander Leaves (芫荽)

1. Marinate chicken with the rest of ingredients for an hour.

2. Arrange chicken on a steaming plate lined with lotus leaves. Alternate each piece of chicken with a slice of ham and a piece of mushroom.

3. Steam chicken for 20 minutes. Serve chicken with a dash of wine and coriander leaves over rice.


Longevity Noodles is one of my favourite noodle dish during Chinese New Year or Lunar Birthday (recipe) where we cook it in sweet version and served together with hardboiled eggs. Here Chef Eric's Longevity Noodles with Superior stock and Quail Eggs is something different from how we usually cooked it at home. He actually cooks the sauce and noodles separately which makes it a great ideas to serve this dish during Chinese New Year where most of  guests would arrive in different timing. In this way, the accompany sauce would not dry up easily and also the noodles won't get soggy too.

Mum and I already bookmark this recipe to cook for our guest during Chinese New Year but instead of Longevity Noodles, we replace it with Ee Fu Noodles for majority preference.

Recipe by Chef Eric Low | Serves: 4

400g Longevity Noodles
6 Tablespoons Oil For Cooking
1 Teaspoon Chopped Garlic
200g Pork Loin/Fillet, sliced
30g Dried Shitake Mushrooms, sliced
100g Chinese Yellow Chives (韭黃), cut into 2cm lengths
1 Litre Water
3 Tablespoons Concentrated Chicken Or Scallop Stock
2 Tablespoon Oyster Sauce
12 Pieces Prawns, peeled
200g Bean Sprouts
Cornstarch for Thickening
12 Pieces Quail Eggs, hard boiled and peeled

1. In a large pot of boiling water, blanch noodles for 5 - 10 minutes until tender. Refresh in cold water and set aside.

2. Heat oil in wok, saute garlic till fragrant. Add pre-marinated pork slices (marinate with dash of MAGGI Seasoning Sauce and 1 tablespoon cornstarch) and cook briefly. Stir in mushrooms and Chinese Chives and saute for 2 minutes.

3. Pour in water and bring to boil. Season with concentrated stock and oyster sauce. Add prawns and bean sprouts. Thicken sauce slightly with some cornstarch.

4. Return noodles and quail eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles.

ToTT Store
896 Dunearn Road #01-01A,
Singapore 589472
Telephone: (65)6219 7077

Operation Hours:
11.00am - 9.00pm (Monday - Friday)
10.00am - 9.00pm (Weekends And Public Holidays)

Lastly I would like to thank Estelle from OpenRice (Singapore) and ToTT for the demo cooking invitation. For more cooking class and discount through OpenRice Members, you could take a look at their website here. Or you could also browse through ToTT cooking class schedules at their website here.

 photo singoff3_zpse17561a6.jpg

Tuesday, 3 July 2012

Grilled Chicken With Lemongrass and Basil Leaves

Here is another quick and easy Happy Call Pan (HCP) dish which is inspired by one of my friend, Jaiyi through her instagram photo(HERE). We all loved this "Grilled Chicken with Lemongrass And Basil Leave" where the chicken meat is so tender and infused with the unique aroma of the lemongrass and Thai basil. But if you can't get hold of Thai Basil, free feel to replace it with Parsley which is originally used in Jaiyi's recipe.


As for those who don't have a HCP, you can always bake this dish using an Oven which you might perhaps need to roast it for a longer timing in order to get it cook. Or if you prefer easy cooking, you can also replace whole chicken with parts such as mid-joint, drumsticks or etc depending on your preference too.

(Serves: 4   | Preparation: 10 minutes   |  Marinate: 2 hours  |  Cooking: 30 - 35 minutes)

1 Chicken (1.2kg), portion into halved without cutting through
2 Stalks Of Lemongrass, lightly pound and sliced
1/2 Tablespoon of Black Peppercorns, crashed
1 Teaspoon Salt
1 Tablespoon Oyster Sauce
3/4 Tablespoon Dark Soy Sauce
3 Tablespoon Cooking Wine (Hua Diao Jiu)
Handful of Thai Bail, roughly chopped
3 Stalks Lemongrass, cut into sections

1. Clean and rinse the chicken, pat dry with kitchen paper towel and rub the salt all over the chicken together with the mixture of oyster sauce, dark soy sauce and cooking wine.

2. Next stuff 3/4 of the lemongrass and basil mixture in the chicken cavity(refer to the photo above) and tie it up using a baking string(you can find it in daiso or baking shop).

3. Sprinkler some crashed black peppercorns on the chicken and top with remaining lemongrass mixture. Marinate the chicken in the fridge for at least 2 hours or overnight to get the flavour through the meat.

4. Place extra lemongrass and chicken (remove the string and lay it flat, skin side up) in the Happy Call Pan (HCP), cook over medium heat (LOCK) for about 15 minutes, flip the pan over and cook for another 10 - 12 minutes.

5. Flip the pan back. Unlock and cook for another 8 - 10 minutes to get a nice golden crispy outer skin. (total cooking time might varies depending on the size of the chicken)

So if you or your family loves chicken dishes, this might be something quick and easy which you would like to consider whipping up over the weekend and share some family time by having simple homecook dishes together.

Thursday, 13 October 2011

{Giveaway plus Review} Easy Thai Cooking by Robert Danhi

Last month while lasing Bee's Easy Chinese Recipes cookbook giveaway with Tuttle Publishing, Margaret from the team suggest if I would like to review Chef Robert Danhi's cookbook on Easy Thai Cooking. (more information at I was thrilled and accepted immediately because my family (especially my mum) simply loves Thai cuisines which are full of flavour and aroma.

In this post I would be sharing 3 dishes (with a complimentary recipe) which I have tried a few days back from Chef Robert's Easy Thai Cooking cookbook. From the step-by-step photos and sample recipe you can also see how easy it is to prepare some Thai-style family dishes with the help of this wonderful cookbook on hand.


Mango Salad is one of the "Must" have dish whenever we visit a Thai restaurant as it is a very appetizing salad dish that burst with tones of flavour. And while flipping through this Easy Thai Cooking cookbook, my eyes immediately set on this Green Mango and Cashew Salad.

Each bite is packed with explosions of sweet, salty and spicy taste from the herbs together with mango and roasted cashew nut that infused with hint of aromatic fresh lime juice. And not to mention you would also be delighted with the unique fragrant of the Kaffri lime leaves lingering between each bite. If mango is not available you can replace this salad with green apples, unripe papaya or even pineapples with minimum adjustment on the seasoning to match the fruits.

Recipe from Easy Thai Cooking cookbook by Robert Danhi

Thai shrimp cake is a perfect appertizer to serve as a finger food during party or as a snack. It's very tasty and easy to prepare with many variations of similar recipes in Thailand. Here I am sharing with you Chef Robert's recipe on how to make these delicious shrimp cakes in less than 20 minutes.

(Makes: 20 pieces | Preparation: 7 minutes + chilling time | Cooking: 10 minutes)

250g peeled and deveined raw shrimp, roughly chopped
2 Tablespoon Red Curry Paste
1 Large Egg
2 Teaspoon Fish Sauce
1 Tablespoon Sugar
2 Tablespoons Coconut Milk
25g Chopped Long Bean/Green Beans
2 Tablespoons Roughly Chopped Thai Basil Leaves
2 Tablespoons Oil

This sauce has a combination of sweet, savory, sour and spicy taste which is great to serve as a dipping sauce for spring roll or grilled meat. It is a very simple sauce that takes only a few minutes to combine all the ingredients together. Here I used those bottled Thai Chilli sauce to mix with the rest of the ingredients to make a quick sauce instead of follow the "Thai Sweet Chilli Sauce" recipe in the cookbook.

Sweet Cilantro Sauce:
65ml Thai Sweet Chili Sauce
1 Tablespoon Fresh Lime Juice
2 Teaspoon Chopped Coriander Leaves(cilantro)
1 Teaspoon Minced Ginger

Using a food processor to make these shrimp cakes takes just a few minutes to prepare and the results are spectacular. Chef Robert also suggest to serve these shrimp cakes on a bed of lettuce leaves and fresh Thai herbs like coriander and basil in way similar like a lettuce wrap.

1. Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.

2. Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes(this can ensures the springy texture of the shrimp cakes). Meanwhile get all your other ingredients ready.

3. Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.

4. Because different brands of curry pastes have differing amounts of salt you'll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet(frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.

5. Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet.

6. With a damp finger, flatten the paste slightly to about 1/2" thick. Make about 10 of these shrimp patties in the skillet.

7. Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way.

8. Serve with a side bowl of the Sweet Cilantro Sauce.

We all love this Spicy and flavorsome Red Curry Shrimp Cakes which is infused with a light scent of Thai bail leaving you craving for more after each bite. This is definitely a great appetizer to be served during any party or gathering with chilled beer or cocktails while catching up with some conversations. 


In the cookbook, Chef Robert mentioned that in the rural roads of the northeast Issan region of Thailand, this Grilled Lemongrass Chicken is a very common street food that can be easily found along the streets. And here he recreate this traditional dish using our modern oven/grill at home.

If you are looking for new seasoning/marinade on poultry for a BBQ gathering, this can be a NEW flavour that you won't want to miss out. The combination of Lemongrass, Coriander stems and white peppercorns will definitely sparks a new "love" for your poultry dish. And if this for party food wise you can replace the chicken thighs with chicken wing mid-joints/drumlets.


Chef Robert Danhi has spent over twenty years traveling in Thailand and wants to share everything he’s learned about Thai food. And with complimentary from Tuttle Publishing,  Cuisine Paradise is giving away a copy of this Easy Thai Cooking cookbook by Chef Robert Danhi  to 1 Lucky reader. This cookbook is selling at a retail price of S$22.00 (before GST) with 75 Family-style Dishes You can Prepare at Home in Minutes. So if you want to impressive your family or guests with these easy Thai dishes, do grab a copy of this cookbook at any of the major bookstores in Singapore or order online HERE.

To enter the draw, leave a comment on what is your favourite Thai's cuisine together with a valid email address(for easy contact if you are the winner) on the comment form and the lucky winner will be randomly chosen. And in order to increase your extra chances on winning you can also choose either 1 or ALL of the bonus below:-

~ Share this post on Tweeter. Leave 1 extra comment for this.

~ Share this post on your Facebook. Leave 1 extra comment for this.

~ Like Cuisine Paradise on Facebook. Leave 1 extra comment for this.

Closing Date for the above Giveaway will be on Friday, 21 October 2011(Noon). Result will be announce on 24 October 2011. Good luck everyone!!!! Have fun!

(updated on Monday, 24th October 2011)

Congratulations to "Yeohkristen" for winning this fabulous cookbook and thanks everyone for your participation too! Have a great week ahead everyone!

p/s: Result for the Cookbook Giveaway is out.

Friday, 17 December 2010

Stir-fried Chicken Fillet with Thai Basil Leaves

Not long ago, I have tried a similar version of this recipe using minced pork which you can refer to the recipe HERE. But for this recipe here I have replaced the minced pork with chicken fillet strips which brings up another flavour and texture of this unique Thai street food. With this version of "Stir-fried Chicken Fillet with Thai Basil Leaves" I am sure it would be a popular choice for those who don't eat pork or prefer something light and healthy such as chicken breast meat which low in fat content.

For a chance if you don't wish to serve it with rice, this dish can also be transformed into a great party food too. All you need to do is to serve it in smaller portion inside a small lettuce cups that is easier for the guests to pair it with cold beers or any other side dishes. Perhaps a glass of red wine would be great to accompany this dish during festive season too.

These are the ingredients and steps on preparing the chicken fillets with basil leaves:-

Ingredients: (serves 2)
300g Chicken Breast Fillet, cut thick strips
1 Cup Thai Sweet Basil Leaves, include the flower
4 Cloves Garlic, finely chopped
2 - 3 shallots, finely slices
2- 4 Small Chili, roughly chopped
2 Tablespoon Cooking Oil
2 Tablespoon Thai Fish Sauce
1 Teaspoon Dark Soy Sauce
2 - 3 Tablespoon Water
Lettuce Cups for serving, optional

1. Pick the clean leaves from the basil stalks and discard the hard stems, rinse and set aside.
2. Heat up the wok with oil till hot, throw in chopped garlic, shallot and chillies and stir-fry for a few second till light brown.
3. Stir in chicken fillets and stir-fry until the chicken changes colour, drizzle in dark soy sauce and fish sauce; continue to stir and mix well to allow the chicken to absord the seasoning.
4. Next add basil leaves and give it a quick stir for a few seconds to mix well with the chicken before add in the water and continue to stir-fry for a few seconds or until the leaves are wilted.
5. Remove the wok from heat, dish up the chicken mixture and serve it on prepared lettuce cups on the side of the steam white rice and a fried egg.

With this quick and easy recipe here you could easily prepared two or many different versions of this stir-fried dishes using Thai basil leaves to impress your family or guest in less than 30 minutes. Or if you prefer something more Oriental, you could also use the Thai Basil leave to cook the well-known Taiwanese poultry dish known as “Three Cup Chicken - 三杯鸡 “ which I would shared the recipe with you in the future post.

Tuesday, 16 November 2010

Thai Green Curry Chicken

Our family prefers Thai Green Curry compared to its Red. Even though sometime Green Curries might tends to be as hot as red curries but it has that hint of sweetness that is not usually associated with red curries. And by adding some fresh Thai basil and kaffir lime leaves together with extra dose of coconut milk it actually lifts up the aroma and taste of this dish.

There are basically three common types of bail leaves used in the Thai cuisines which are “Thai Holy Basil”, “Thai Lemon Basil” and “Thai Basil”. It is rather difficult to get hold of Thai holy basil in Singapore compared to the Lemon and Sweet Basil which we could get it from some vegetables stalls in the wet markets or supermarkets. The one shown in the photo above is the “Thai Basil” which is sweet with an unusual basil flavor that commonly use not only in Thai but Vietnamese cuisines as well.

It has deep green leaves which is smaller and not round like the Western sweet basil. You can also find reddish purple flower buds on top of it with some white flowers too. Both the leaves and flowers provide sweet fragrance together with a mixture of a distinctly basil scent of anise which is great for meat and salad dishes.

There are the ingredients and steps to prepare the Thai Green Curry Chicken:-

Ingredients: (Serves 2 - 3)
1 Packet of Dancing Chef Green Curry Paste
1 Skinless Chicken Breast Fillet, 250g
200ml Coconut Milk
100ml Water
3 Small Eggplant, cut into halves
10 Cherry Tomato
1 Big Chilli, cut into thick slices
3 Kaffir Lim Leaves
Some Thai Basil Leaves and Flower, optional

1. Rinse, trim and cut the chicken breast fillet into thick strips and set aside.
2. Heat a pot or wok with 1 tablespoon of oil, add in the thai green curry paste and saute for a few second before dropping in the chicken breast strips and give it a quick stir.
3. Cooked the chicken for about 30 seconds before adding in the Chilli, Eggplants, Kaffir Lime leaves, Basil leaves and its Flowers.
4. Give the chicken mixture a quick toss then pour in the coconut milk and water mixture, simmer it over medium heat.
5. When the mixture comes to boil again add in the cherry tomato, lower the heat and simmer for another 10 - 15 minutes till the chicken is cooked.
6. Remove from heat, garnish with extra basil leaves and serve with steam white rice.

Dancing Chef Green Curry Paste is a typical Thai dish made with fresh green chilies and blend of herbs and spices. This easy-to-use paste can be used to make delicious delicate green curry with any kind of meat or seafood together with some vegetables such as tomato or eggplant. I believe you could easily grab a pack of this in local supermarkets or provision stores near your area.

Sometime I find that with all these handy quick fix spice paste that are available in the supermarkets it actually helps to make our daily meals much hazels free with the preparations of grinding and blending those spices and etc. With the ready-made spices I could whip up a pot of homemade Thai Green Curry in just less than 30 minutes and everyone would get to enjoy it for dinner after a hectic day at work. If you prefer, you could also use this paste with some potato cubes and chicken cubes to make Thai green curry puff or pies too.


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