JCOR Family

10/13/2025

แกงเทโพหมูสามชั้นใส่ผักบุ้ง
Pork Belly and Water Spinach Curry (Ancient Secret Recipe)*

*Ingredients (serves 4)*
- 500g pork belly, cut into bite-sized pieces
- 4-5 Thai water spinach stalks, cut into 2-3 inch lengths
- 3 tbsp ancient-style spicy curry paste
- 1 ½ cups coconut cream (thick)
- 1 ½ cups coconut milk (thin)
- 4 tbsp concentrated tamarind paste
- 3 tbsp fish sauce
- 1 ½ tbsp palm sugar
- 4-5 kaffir lime leaves, torn

*Spicy Curry Paste Ingredients*
- 10 large dried chilies, soaked until soft
- 7-8 small dried chilies
- 5 slices galangal
- 2 lemongrass stalks, chopped
- 6 shallots
- 8 Thai garlic cloves
- 1 tsp kaffir lime zest
- 2 coriander roots
- 1 tsp salted shrimp paste
- 1 tbsp authentic shrimp paste

*Instructions*
1. *Cook curry paste with coconut cream*: Heat half of the thick coconut cream in a pot over medium heat until it separates. Add the spicy curry paste and stir-fry until fragrant and oily.
2. *Add pork belly*: Add pork belly and stir-fry with the curry paste until coated. Pour in the remaining thick coconut cream and all the thin coconut milk. Simmer until the pork is tender and the curry thickens.
3. *Season*: Add tamarind paste, fish sauce, and palm sugar. Simmer for 5-10 minutes, tasting and adjusting for sour, salty, sweet, and creamy flavors.
4. *Add water spinach*: Add water spinach and kaffir lime leaves. Cook just until the spinach is tender (don't overcook or it'll become mushy).
5. *Serve*: Serve hot with steamed rice.

*Ancient Secrets Tips*
- Use pork belly with good fat marbling for a rich, aromatic, and tender curry.
- Cook the curry paste with coconut cream until it separates for a deeper, more intense flavor.
- Use freshly made tamarind paste for a milder, more authentic sour taste.
- Add water spinach at the end to preserve its vibrant color and crisp texture.

10/12/2025

Spicy Seafood Noodles soup
ก๋วยเตี๋ยวหมูเด้ง ทะเล

10/10/2025

ต้มยำไก่
Here's a simple Chicken Tom Yum recipe for you, Reno local:

*Chicken Tom Yum Soup Recipe*
- 1 lb boneless, skinless chicken breast, sliced
- 4 cups chicken broth
- 1 cup coconut milk
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 2 Thai chilies, sliced
- 2 cloves garlic, minced
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tbsp lime juice
- Fresh cilantro, for garnish
- Salt, to taste

*Instructions:*
1. In a pot, combine chicken broth, lemongrass, kaffir lime leaves, and Thai chilies. Simmer 5 minutes.
2. Add chicken and cook until done, about 5-7 minutes.
3. Stir in coconut milk, fish sauce, soy sauce, and garlic. Simmer 2 minutes.
4. Season with lime juice and salt to taste.
5. Garnish with cilantro and serve hot.

Enjoy your homemade Chicken Tom Yum

10/07/2025

Thai Style Short Ribs BBQ with Rice
ซี่โครงหมูย่าง

10/06/2025

Chicken Red Curry with Bamboo Shoots and Sweet Basil recipe for you:

For the curry:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup bamboo shoots, sliced
- 1/4 cup Thai sweet basil leaves, chopped
- 2 cloves garlic, minced
- 1 tsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2-3 Thai chilies, sliced (optional for heat)

Instructions:
- Heat oil in a pan, sauté garlic and curry paste until fragrant.
- Add chicken, cook until no longer pink.
- Pour in coconut milk, bring to a simmer.
- Add bamboo shoots, fish sauce, sugar, salt, and pepper. Simmer 10-12 minutes.
- Stir in sweet basil, cook 1 minute. Adjust seasoning, serve with steamed rice.

10/05/2025

Beef Noodles Soup
บะหมี่เนื้อ

10/05/2025

Thai Chicken and Eggplant Gree Curry
แกงเขียวหวานไก่

10/05/2025

Braised Pork Belly
ตุ๋นอนหมูสามชั้น

10/05/2025

Thai Tom Yum Goong is a mouthwatering, hot-and-sour Thai soup loaded with succulent shrimp, aromatic lemongrass, galangal, kaffir lime leaves, and spicy Thai chilies. This iconic dish is a staple in Thai cuisine, renowned for its bold, refreshing flavors and medicinal properties from the herbs used. There are two main variations: *Clear Tom Yum Goong Nam Sai* (a clear broth) and *Creamy Tom Yum Goong Nam Khon* (a richer, creamier version with evaporated milk or coconut milk).[¹](https://www.cookingwithnart.com/tom-yum-goong-thai-hot-sour-soup/) [²](https://www.eatingthaifood.com/tom-yum-soup-recipe/) [³](https://hot-thai-kitchen.com/tom-yum-goong/)

*Key Ingredients:*
- *Shrimp (Goong)*: Main protein, often used with heads and shells for extra flavor
- *Lemongrass*: Provides citrusy, herbal notes
- *Galangal*: Adds a spicy, earthy flavor
- *Kaffir Lime Leaves*: Contributes a unique, aromatic essence
- *Thai Chilies*: Brings the heat
- *Fish Sauce*: Adds depth and umami
- *Lime Juice*: Balances sourness
- *Nam Prik Pao (Thai Chili Paste)*: Enhances flavor, especially in creamy versions
- *Jasmine Rice*: Traditional accompaniment to soak up the flavorful broth

*Variations and Tips:*
- *Protein Options*: Besides shrimp, you can use chicken, fish, pork, or mushrooms (including vegan options)
- *Serving Style*: Typically served family-style with jasmine rice and other Thai dishes, not as a standalone soup
- *Customization*: Adjust spice level, sourness, and sweetness to your taste
- *Reheating*: Best enjoyed fresh; reheating might alter texture and flavor

10/05/2025

My Favorite Shrimp Pad Thai. Yummy every time!

10/04/2025