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We have many kind of asian products. You can shopping Online Thai Food, Pilipino Food Online, Chinese Food Online or walk in to our shop for shopping. We have more than you see from shopping online web site. We are largest oriental products in Wirral and the largest selection asian online products in the UK. Let’s prove by yourself.

Ingredients

-1kg       Skinless Thai Pumpkin

-3Tbs     Thai Palm Sugar Paste

-1/2        Tsp Salt

-1            Can Coconut Milk 400ml

1. Chop pumkins into pieces, removing all seeds.

2. Boil Coconut Milk on a medium heat until hot and add the pumkin. Simmer for about 10 minutes.

3. Add Palm Sugar Paste to the pot, and stir until sugar and coconut milk are combined.

4. Add salt, wait about 5 minutes, then serve.

Link for Thai Pumkins RaanThai Supermarket.

The picked leaves (Sometimes called cilantro) are used in Thai food-Salads and Thai food-Soups; the stems are added to stocks, while the roots are a common ingredient in sauces, curry pastes and dipping sauce.

* Thai seafood dipping sauce

Red chilli, Garlic, Fish sauce, Lime juice, Coriander roots, Palm Sugar

Gradually pound the ingredients together using a mortar.

*Thai Curry paste

Chopped Galangal, Chopped Lemongrass, Chopped Kaffir lime zest, Chopped Coriander root, Chopped Red Shallot, Coped Garlic

Gradually pound the ingredients together using a pestle and mortar, adding one by one until smooth.

When shopping for coriander in an Asian Supermarket, looking for coriander with the roots still attached, as not only the stem and leaves can be used for cooking. Coriander roots are an integral part of many Thai food dishes, where they are used as flavouring in soups, marinades and curry pastes. Cut the root with about 1/2″ of green and wash well before adding to the dish. To ensure that the flavours are released, bruise the root in a stone mortar & pestle first. The roots can be frozen for long term storage.

Shopping for Coriander with roots at RaanThai Supermarket

Ingredient This recipes serves for 4 people.

-1Kg. beef skirt steak, cut into 3 cm pieces

-2x400ml cans coconut milk

-1 1/2 cups (375ml) beef stock

-1/4 teaspoon ground clove

-2 star anise

-1 tablespoon grated palm sugar

-2 tablespoons fish sauce

-1 tablespoon tamarind concentrate

-2 teaspoons massaman curry paste

-2 teaspoons tamarind concentrate, extra

-1/2 cup beef stock, extra

-8 baby brown onions, halved

-1 medium kumara, chopped coarsely

-1/4 cup coarsely chopped unsalted roasted peanuts

-2 green onions , sliced thinly

Cooking

1.place beef, half of the ococnut milk, stock, clove, star anise, sugar, sauce and tamarind in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 1 1/2 hours or until beef is almost tender.

2.Strain beef over large bowl; reserve spicy beef sauce, discard cardamom and star anise.

3.Place curry paste in same cleaned pan; stir over heat until fragrant. Add remaining coconut milk, extra tamarind and extra stock; bring to a boil, stir for about 1 minute or until mixture is smooth. Add beef, brown onion, kumara and 1 cup of reserved spicy beef sauce; cook, uncovered, about 30 minutes or until vegetables and beef are tender.

4.Place curry in serving bowl; sprinkle with peanuts and green onion.

You can click at the link for shopping Thai food online from Raanthai online supermarket.

The main components of green, or indeed any of the mainstream Thai curries, are:

- Thai Curry Paste (Whichever is your favourite brand).
- Coconut Milk
- Palm Sugar (just a little, to add a sweet balance to the saltines and spiciness)
- Fish Sauce (used to season Thai food in the same way as salt is used in the West)
- Meat (Pork /Chicken /Duck/Beef/Seafood)
- Vegetables (Apple Eggplant, Pea Aubergine, Bamboo – any or all)

-Sweet Basil  (for Green and Red Thai curries, never for Massaman, Yellow or Panang – ignore Rick Stein!)

-Some people like to add extra sliced Thai chilli for more heat.

Thai green curry preparation is simple. Bring your coconut milk to a simmer (do not overboil as it will split and go oily); melt in the desired amount of curry paste to achieve the required richness/spiciness; season with fish sauce; sweeten slightly with palm sugar; add vegetables until almost heated/cooked through; add meat until cooked through. Stir frequently while completing these steps and add more fish sauce/palm sugar if required. Finally, turn of the heat and add the sweet basil leaves, stirring them in and allowing them to just wilt in the heat. Serve with freshly cooked jasmine rice. Enjoy !

Basil – One or Two Tips
Basil is very temperature sensitive. Ideally, it likes to be stored at around 12˚ C, but if you can’t manage that, the wrap it in newspaper and keep it at the top of the fridge. As an alternative to long term fresh storage, why not remove the leaves from the stems, put them in a bag and put them in the freezer. Just be sure to through them into the pan straight from frozen, otherwise they will quickly deteriorate.

Deep-frying your sweet or holy basil leaves is another option. Store the crispy leaves in an airtight container, then try using the sweet variety in a seafood (clams, mussels, etc.) stir-fry, and the holy as a Thai salad ingredient.

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Ingredients:

2 tablespoons peanut oil

1/4 cup (75g) red curry paste

750g pork fillet, sliced thinly

1/3 cup firmly packed fresh thai basil leaves

40g pickled ka chai, sliced thinly

150g thai eggplants, chopped coarsely

1 medium carrot (150g), sliced thinly

100g snake beans, chopped coarsely

227g can bamboo shoots, rinsed , drained

2x5cm stems pickled green peppercorns (10g)

2 fresh kaffir lime liaves, torn

1 litre (4 cups) vegetable stock

4 fresh red thai chillies, chopped coarsely

Cooking

1.Place oil and curry paste in large saucepan; stir over heat until fragrant.

2.Add pork, cook, sturring, about 5 minutes or until browned all over.

3.Reserve about four large whole basil leaves for garnish. Add remainning basil leaves, ka chai, eggplant, carrot, beans, bamboo shoots, pepercorns, lime leaves and stock to pan; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegatables are tender. Stir in chilli.

4.Place curry in serving bowl; sprinkle with reserved thai basil leaves.

Served for 4 people. Just short time you can have nice hot and spicy thai food. You can click at the link to shopping at RaanThai Online Supermarket. We are Thai food online in the UK. We also delivery to Europe. Thinking of Thai food ,thinking of RaanThai Thai food online in the UK.

Let’s talk about the delicious and popular types of each Thai curry. If talking about taste, in my personal opinion I think curry brand Nittaya tastes better than the other brands. I love cooking and like to try all kinds of dining, no matter what the food I try to eat everything. RaanThai Supermarket recently conducted Thai food cooking demonstrations for customers. During feedback, Nittaya brand was found to exceed expectations. Customers who came back and asked for this brand said they would not use another brand again (no, I do not receive commission).

Of course there are many other Thai curry brands which produce great results in the cooking of Thai food without having to pay the premium prices of Nittaya.

(Nittaya Brand)

The next brand is Mae Ploy.

This is the next most popular Thai curry paste after Nittaya with Thai restaurants and housewives, and usually retails at about half the price. Mae Sri brand Thai curry paste are an excellent choice for those looking for a paste which contains no animal products (shrimp paste, fish sauce, etc.), and is ideal for preparing Thai vegetarian food dishes. This particular brand is also confirmed to contain no MSG.

For those who don’t cook Thai curry or Thai food too often, and just need Thai curry paste in small amounts, then Lobo brand

has a very good range of 50g sachets which are ideal for a 3-4 serving curry. Raanthai have recently introduced Nittaya brand curry in 50g sachets as well – a good opportunity to sample this brand.

Hope the above information will help you a little in choosing your curry paste, and lead to the creation of some fantastically authentic Thai food dishes.

If you visit “RaanThai : Thai Supermarket in the UK”, either online or instore, you will see the Thai curry section, which contains, not only a range of Thai curry brands, but within those brands a full range of Thai curry varieties, Red, Green, Massaman, etc. We will discuss these in a later piece.

Thank you: Recommend by Aet@RaanThai

Bamboo baskets for sticky rice are very useful transporting/serving containers  for cooked sticky (glutinous) rice (khow ne-ow), universally used around the northeast of Thailand. They are essential for the serving of many North-eastern Thai Food meals.  The container is generally circular and woven from the skin of the bamboo plant. They are available in a wide range of sizes, from 2 inches to well over a foot in diameter!

Sticky rice containers are ideal for very short-term storing and serving of this particularly delicious staple of regional Thai food. Thanks to a simple but ingenious design, steam is allowed to evaporate away from the rice contained within through the looser woven inner walls basket, while the heat of the steam is retained by the closer weave of the overlapping lid in the small space between the two layers. The result is –  no cold, soggy rice. The container also seems to impart a particular flavour into the rice, further enhancing that authentic Thai taste.

In Thailand, sticky rice containers will be found in every household which consumes glutinous rice, thanks to the ease in which they bring mess-free portability to this invaluable aspect of the Thai diet.

Sticky rice containers are not the only important utensil in Thai food culture. We will discuss many more in future topics. Sticky rice containers are of course available through the RaanThai website in the Kitchen Essentials section.