Posts tagged: Thai recipes

Mango Coconut Jelly Recipe

Mango coconut jelly, or also known as Woon Mamuang, is a Thai dessert that is healthy, tasty, and gluten-free. Agar-agar powder is a plant-based alternative for gelatine. This Asian-inspired dessert will surely complete your afternoon cravings.


Mango Layer:
• 250 grams mango flesh (for puree, roughly cubed)
• 1-cm cubes flesh of 1 mango
• 2 teaspoon agar agar powder
• 1 1/4 cups water
• 1/2 cup orange juice
• 1/3 cup sugar
• Lime juice (to taste)
• 15 small mint leaves (optional)

Coconut layer:
• 2/3 cup coconut milk
• 2/3 cup water
• 1/8 teaspoon salt
• 1 teaspoon agar agar powder
• 4 tbsp sugar


This recipe takes about 20 minutes. Serves 6-7.

For Mango Layer:
Prepare a blender.
Add the mango cubes and orange juice.
Blend the ingredients until it makes a puree.
Set aside.

Set a small pot over low heat.
Add water and agar agar powder.
Stir the mixture to distribute the powder well.
Bring it to a full boil while stirring frequently.
Make sure that the agar agar powder has dissolved in the liquid.
Once it boils, add the mango puree and sugar
Whisk until texture is smooth.
Remove from heat and pour the mixture into a container or mold.
Place the mango bits or cubes into the mixture.
If you have mint leaves, then you can also add and place evenly in the mixture.
Set aside and let it sit until the surface is solid enough for the next layer.

For Coconut Layer:
Set a small pot over low heat.
Add water and agar agar powder.
Stir the mixture until the powder is distributed well.
Bring it to a boil while stirring frequently.
Make sure that the agar agar powder has dissolved in the liquid.
Add sugar and salt.
Stir until dissolved in the mixture.
Add coconut milk and keep on stirring to dissolve lumps.
Remove from heat.
Pour the coconut mixture on top of the mango layer once you are sure that it’s solid enough.
Keep in the fridge for a couple of hours until cold.
Get slices, serve and enjoy!

Mango Coconut Jelly
Images –

Thai Red Curry With Tofu – Vegan Vegetarian Recipe

Red curry is a famous Thai dish that is a mixture of curry paste and coconut milk. Usually, meat is added like beef or chicken. If you are going vegetarian, then this is also good to pair with tofu. This dish is best served with steamed rice.


• 2 cups eggplant cuts
• 2 tbsp palm sugar
• 2 tbsp oil
• 2-3 tbsp red curry paste
• 4 tbsp light soy sauce
• 5 kafir lime leaves
• 1 cup green long beans cuts
• 1.5 cups mushroom stock
• 150 grams diced tofu
• 250 ml coconut milk


Set a saucepan over medium heat.
Pour oil.
Fry the curry paste for 5 minutes.
Saute long beans and eggplants cuts.
Mix well for 2 minutes.
Pour coconut milk and sugar.
Add lime leaves, soy sauce, and tofu.
Mix well.
Let it simmer for 10 minutes.
Remove from heat.
Transfer to a bowl.

Tips and ideas:

You can add chili pepper to put spice on it.

Thai Red Curry With Tofu - Vegan Vegetarian Recipe
Images –

Green Papaya Salad

Green papaya salad is a spicy salad made from shredded unripe papaya mixed in a dressing made from pounded Thai chilies, fresh garlic, dried shrimp, fish sauce, lime juice, and palm sugar. Although this dish originated in Laos, Thailand’s version became more popular around the world. The salad combines the four major flavors in Lao cuisine: sour, spicy, salty, and sweet. Green papaya salad is also prepared and eaten throughout Southeast Asia. Green papaya salad is usually served as a meal, a spicy vegetable side dish or a snack by itself.

This recipe will show you how easy and simple it is to prepare a basic and authentic green papaya salad. Crunchy thin strips of fresh green papaya are mixed with a spicy, salty, sour, and sweet dressing made from pounded chilies, tomatoes, fish sauce, shrimp paste, lime juice, sugar, dried shrimps. This green papaya salad is perfect to pair with fried dishes or as a condiment for sandwiches.


This recipe takes about 20 minutes to make. Serves 2 to 3.

• 2 cups of shredded green papaya
• 1 green chili
• 1 red chili
• 1 clove of garlic
• 1 tomato, sliced
• 1 tbsp fish sauce
• 1 tsp shrimp paste
• 2 tbsp lime juice
• 1 tsp sugar
• 2 tbsp dried shrimps


Put chilies and garlic in a mortar.
Using a pestle, vigorously pound until the garlic and chilies are pulverized.
Add shredded green papaya, tomato slices, fish sauce, shrimp paste, lime juice, sugar, and dried shrimps.
Using the pestle and a spoon, alternately pound and stir the ingredients in the mortal.
Do this until the tomato slices are smashed and the sugar is dissolved.
Transfer the papaya salad to a plate and serve.

Ideas And Tips:

You can also add shredded carrots, cucumbers, zucchini, jicama, daikon or green mangoes, sticks of blanched string beans, roasted peanuts or bean sprouts.

If you cannot find shrimp paste or dried shrimps, you can use anchovies. You can also use cooked shrimps. You will need to add more fish sauce as both shrimp paste and dried shrimps are salty.

You can add chopped fresh cilantro or coriander leaves.

If you do not have a mortar and pestle, you can use a food processor or blender. Blend chilies, garlic, fish sauce, shrimp paste, lime juice, sugar, and dried shrimps first. Then, blend in tomato slices just until smashed but not crushed. In a bowl, put the blended ingredients and shredded papaya, and then toss well.

The salad will stay fresh and crisp for 2 days in the fridge in an airtight container.

Green Papaya Salad
images –