https://www.coconutkulture.com.au/blog-2 daily 0.75 2021-09-01 https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk-lrgwf monthly 0.5 2021-09-01 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630475227444-O5C5FITE5SVAMFCFP4KG/tom-yum-kung-thai-hot-spicy-soup-shrimp-with-lemon-grass-lemon-galangal-chilli-wooden-table-thailand-food.jpg Blog - TOM YUM SOUP Tom Yum is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. Tom refers to the boiling process, while yam means 'mixed'. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk-lrgwf-js9g5 monthly 0.5 2021-09-01 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630475085053-YOMURBZWJIHJGM82YB26/IMG_1293.JPG Blog - SATAY CHICKEN Satay, considered to be a national dish of Indonesia, is a popular Southeast Asian street food that usually involves a marinated meat being skewered and grilled, then served with a simple saucy dip. Depending on the region, there are countless variations of satay, with different kinds of meats, marinades, spices, and even skewer material. https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk-lrgwf-28erj monthly 0.5 2021-09-01 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630474080160-RL0ST464NKZCY42FMR3C/fried-noodle-with-pork-soy-sauce-vegetable-2.jpg Blog - PAD SEE EW Pad see ew is a stir-fried noodle dish that is commonly eaten in Thailand. It is also quite popular in Thai restaurants around the world. The name of the dish translates to "fried soy sauce" and it is very similar to the char kway teow of Malaysia. https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk-ktanr monthly 0.5 2021-09-01 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630468392001-QQV7SXIA3GOD55B8LW12/fried-chicken-with-cashew-nuts-thai-food-2.jpg Blog - CASHEW CHICKEN Cashew chicken is a dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce. https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk-ktanr-2fmlk monthly 0.5 2021-09-01 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630467676265-QDEBN3MQZY05277W14UD/dana-devolk--Cb-dhW7tqg-unsplash.jpg Blog - GREEN CURRY Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil. These herbs are combined with fresh green chilies and several other ingredients such as lemongrass, fish sauce, garlic, ginger, and shallots. Two common recipes featuring green curry paste (kreung gaeng keo wahn) are Thai green curry with chicken or beef and fish dumplings. Green curry may be the most distinct Thai curry as it is the most different from other countries' curries. https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk-ktanr-2fmlk-nzmw2-94elc-64xhg-pfjex monthly 0.5 2021-09-01 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630434272438-DDVEYZ1VSEOHGZQXECWS/chicken-red-curry-black-cup-2.jpg Blog - MASSAMAN CURRY Massaman curry is a rich, relatively mild Thai curry. Being a fusion dish, ingredients popular among Muslim traders from Persia, the Indian subcontinent, and the Malay Archipelago were brought to Thailand and combined with ingredients more commonly used in native Thai cuisine to make massaman curry paste. https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk-ktanr-2fmlk-nzmw2 monthly 0.5 2021-08-31 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630433349448-JC3GJ8GL7EBQGIAGJIHS/alyssa-kowalski-byTYXNHeVoU-unsplash.jpg Blog - PAD THAI Pad thai, or phad thai, is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country's cuisine. It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk-ktanr-2fmlk-nzmw2-94elc monthly 0.5 2021-09-01 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630432925317-6Q37UVX3TALMJYS15PHG/76378c239318672082717bc5cf492942.jpg Blog - CURRY PUFFS A curry puff is a snack of Maritime Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack. Although the origins of this snack are uncertain, the snack is believed to have originated in Maritime Southeast Asia due in part to the various influences of the British Cornish pasty, the Portuguese empanada and the Indian samosa during the colonization era. There are a few version of the curry puffs depending which ethnicity made them. Curry puffs are enjoyed throughout Brunei, Malaysia, Indonesia, Singapore, Myanmar, and Thailand. https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk-ktanr-2fmlk-nzmw2-94elc-64xhg monthly 0.5 2021-08-31 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630432453175-7VKUVZ48LFTALITORQ8P/41c5f3ad9744e94f126de50e955b73c0.jpg Blog - HOKKIEN NOODLES Egg, or hokkien, noodles are a type of noodle made from wheat flour and egg yolks, characterised by round yellow strands that are soft and chewy when fresh or crispy and firm when dried.These oiled fresh noodles, made from wheat flour and egg, were introduced to Malaysia by Hokkien Chinese and are now found in stir-fries around the world. They resemble spaghetti in thickness and are almost meaty in texture. https://www.coconutkulture.com.au/blog-2/blog-post-title-one-9dpsk monthly 0.5 2021-09-01 https://images.squarespace-cdn.com/content/v1/6111759fa39b361864de1c13/1630349109472-MN2HTWEKTNAS1RTMLR2Q/5c2dd10cf1f5607f44fb7a0a0ae3a72c.jpg Blog - YELLOW CURRY Thai yellow curry includes turmeric as one of the vital ingredients, giving the curry its typical golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste. Yellow curry paste (nam prik gaeng karee) has a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, curry powder is pounded combined with coriander seeds, cumin, lemongrass, galangal or ginger, garlic, and yellow or red chili. 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