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THAI HERBS
Many herbs and spices used in Thai cuisine have beneficial medicinal properties. Here below are some examples.

 
SOME OF THAI HERBS
 
THA05006
Momordica charantia
(Mara)
THA05008

(Boub)
THA05019
Parsay
(Pugchee)
THA05031
Morinda
(Yoh)
THA05033
Scallion
(TonHom)
THA05044
Garlic
(Krateam)
THA05045
Galingale
(Krachai)
THA05046

(Krapuao)
THA05047
Ocimum basilicum
(Mangrag)
THA05049
Marsh Mint
(Sa-ra-nae)
THA05050
Pepper
(Phrik-Thai)
THA05051
Chilli
(Phrik)
THA05055
Galanga
(Kha)
THA05056.jpg
Ginger
(Khing)
THA05057
Turmeric
(Kha-min)
 

Sangkhaya Fakthong
(Custard Pumpkin)
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving.
 

1 small pumpkin
5 chicken eggs
1/3 cup palm sugar
1 pinch of salt
1 cup coconut cream

Bua Loi Phuak
(Taro Balls in Coconut Cream)
Put the glutinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a  low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings.

1 cup cooked taro, masked 
2 cups glutinous-rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6-8 teaspoon water

Kluai Buat Chi
(Banana Cooked in Coconut Milk)
Slice the bananas lengthways, then in haft. Pour the coconut milk into a pan, add the sugar and salt. Bring to the boil, add the bananas, bring back to the boil for minutes and then remove from heat. Serve hot or cold, Make servings. 

2 - 3 small, slight green bananas 
4 cups/ 900 ml thin coconut milk
1cup / 175 g  sugar
1/4 teaspoon  salt
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