Green Curry Shrimp (Kaeng Kaew Hwan Ghoong)

Another Thai menu that I tasted. It happened that I bought a ready use curry paste from Asian shop in Vienna. It turned out very spice but taste is delicious. So I just added some vegetables and the meat. But next time, I promised to make the green paste myself so I can adjust the spiciness 🙂


250 g big shrimp, peeled

150 g tofu, cut and fried (optional)

400 ml coconut milk

2 carrots, peeled and cut

1 medium paprika, cut

100 g green beans

100 g bamboo shoot

1 stalk spring onion, cut into thin slices

Spices :

1 sachet ready use curry paste

1 tsp fish sauce

1 large onion, copped

1 shallot, chopped

1 handful fresh basil leaves

1 tsp sesame oil

1 tsp brown sugar


1. Saute the onion and shallot in sesame oil until fragrant, then add the prawn, stir fry for a moment. Add the curry paste and stir well for a second, then add coconut milk and simmer in low heat. When it’s boiling add the vegetables, tofu, fish sauce and salt. Simmer for a little while, stirring occasionally until it tastes right. Cook until the veggies are cooked

2. Before remove from the heat, add basil and spring onion. Leave it for a second then remove from the heat.

3. Serve with steamed rice.

Thai Chicken Ginger (Kai Pad King)

I don’t know much about Thai food, but once we went to cultural event and there were some food testing from different countries, including Thailand. A lady served a very good chicken ginger called ‘KAI PAD KING’. Next day I did some search how to make it and I DID it!  It tastes delicious, but I am warning you it’s also spicy 😀


400 g chicken fillet

2 cloves of garlic

200 g fresh champignon mushroom

1 big red chillies, seeded and sliced

3 tablespoons fresh shredded ginger

2 stalks spring onion, cut

Coriander leaves (optional)

Basil leaves/Thai Basil

200 ml water

Spices :

2 cloves of garlic

1/2 medium onion

2 Tbs fish sauce

1 Tbs soy sauce

2 Tbs oyster sauce

1 tsp brown sugar


1. Heat oil in a wok and fry the chicken until turns golden. Then add the garlic, onion, red chillies and the ginger, stir fry for a moment.

2. Add the mushroom, water , fish sauce, soy sauce and oyster sauce. When it’s boiling, add the spring onion, basil and coriander leaves. Cook until the chicken is cooked.

3. Serve with steamed rice.