Thai Green Curry - Gaeng Khieow Wuan

Fish curry is actually a protein rich recipe. Oily fish, mostly salmon (Raavas), mackerel (Bangda), King Fish (Surmai), and others., contain a lot of necessary fatty acids that enable to fight heart disease and even shield against a number of kinds of cancers.

Thai Green Curry - Gaeng Khieow Wuan
INGREDIENTS: 
300 grammes chicken, finely sliced (about three fillets)
1 400ml can Thai Gold Organic Coconut Milk
2 teapoons Thai Gold Green Curry Paste
1 teaspoon raw sugar (optional)
2 teaspoons Thai Gold Fish Sauce
250 mls chicken stock
1 serving or about 300 grammes of your favourite mixed fresh
vegetables, roughly chopped. (the best vegetables with this
curry are softer flesh, like eggplant, courgettes, green beans)

DIRECTIONS: 
Add the coconut milk to a saucepan and heat up to just boiling.
Add the curry paste and cook until the curry paste has dissolved into the milk, stirring
Regularly as coconut milk can separate.
Add the chicken, fish sauce, chicken stock and sugar.
Cook for five minutes, stirring regularly.
Add the vegetables and leave cooking for a further 2 minutes or so.
Serve with Thai Gold Organic Jasmine Rice.
Garnish

Sri Lankan Cloves

Cloves can be cooked whole or ground, either because they are very powerful, they are used in a form that is used sparingly. Spice is the type of tobacco known in the coffee shop, west, occasionally, Indonesia in order to create the smoke and Europe and Asia spliff marijuana as kreteks in the local mix of hashish, is used throughout and. Clove is an important raw material of high culture in China and Japan. Bold refinery has been used used to treat toothache and a wide range of aromatherapy oils of clove dental emergency.

Sri Lankan cloves historically has been used in the Cuisine of worldwide, it is ground with other spices, mainly in the dish and the source was made in almost all is used. They are also an important component of green chai tea and cardamom. Biryani cooked in order to detect the spread of it (this corresponds to the pilaf taste of local spices), and is usually added to enhance the overall taste and presentation of the United States.

How to Eat With Hands

Eat with your hand  (Rice and Curry)

It is usual and common practice to eat with hand for Sri Lankans and as well as many Asian countries. In our country we have to used to it because of type of foods. especially Rice and Curry is main dish in Sri Lanka, you will never feel the rel taste of Rice and Curry if you used to eat with spoon and Fork. You wanna real taste ? It's a must to eat with hand. 

The foreigner in this video shows and teaches how to use your hand to eat. It's a totally strange thing for some people. But as you practice more and more towards this traditional method you will taste more better.

Chilli

Chilli is one of the most valuable crops of India. It is grown almost throughout the country. Different varieties are grown for vegetables, spices, condiments, sauces and pickles. Chilli is also known as ‘hot pepper’ and capsicum as ‘bell pepper.’ The Portuguese brought capsicum from Brazil to India during the year 1584. Chilli is a fruit of the plants ‘capsicum annuum’ and ‘capsicum frutecens’ that come from the genus ‘capsicum,’ belonging to the family of ‘Solanaceae,’ which also includes tomato and potato. These fruits are small in size and known for their sharp acidic flavour and colour. Currently, chillies are used throughout the world as a spice and also in the making of beverages and medicines. If some varieties of chilies are famous for red colour because of the pigment ‘capsanthin,’ others are known for biting pungency attributed to ‘capsian.’ India is the only country which is rich in many varieties with different quality factors

Chicken wings in soy sause

INGREDIENTS: 
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger

DIRECTIONS: 

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.

Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.