After Ning in Khaolak Cooking Class - Ingredients for Thai dishes and preparing

구매처: Gia Pham (아시아식료품점) / Rewe / ALDI 
Shopping Place: Gia Pham (Asiatische Lebensmittel) / Rewe / ALDI 

Everything for our favorite Thailand dishes!

What we needed for Thai dishes 
From where / What we bought / Price of Sept.2023
 
At Gia Pham Asian Supermarket
Corriander roots: just bought whole Corriander to get Corriander roots =>  Corriander with Roots / €2,90
Lemongrass: Zitronengras / €2,00
Kaffir Lime and Kaffir Lime: Lime Leaves (Citrus Hystrix) 100g / €2,90 and normal Limes / 2ttl €0,96 (I just peeled lime to get lime skins for Panang curry, instead of Kaffir Lime Skin) 
 *Lime Leaves we bought from store were actually Kaffir Limes leaves
Galangal: Galangt Wurzel 200g / €1,90
Shirimp Paste: Shirimp Paste 100g / €2,00 
Black Soy Sauce: Black Soy Sauce (Dek Som Boon) 300ml / €2,90
Coriander Seeds: TRS Corriander Seeds 100g / €1,30
Coconut milk: AROY-D Coconut milk 500ml / €1,40 (special price, it was on sale)
Rice Noodle sticks: Banh Pho 5mm 400g / €2,50
Dried Chilies: NGR Red Dry Chili Hot 40g / €1,50
 
At REWE -
Pak choi / € (don't remember)
Sticky Rice: Q Rice sticky rice white 1kg / €3,69
 
At ALDI -
Mangos / (about €2,36)
 
All ingredients we bought are to make Panang curry / Pad See Ew / Mango Sticky Rice. 
 
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Now here we are back in Germany, we already missed Thailand and Thailand dishes. 
Based on what we learned from Ning in Khaolak Cooking Class, we went to buy ingredients for Thailand dishes. 
 
We live close by one Asian Market, so we went to the one close to us.
 
Lemongrass and Limes are easy to find. 
However, Galangal, Lime leaves, Shirimp Paste for these I had no idea where to find it in Asian Supermarket. 

Luckily Galangal and Lime Leaves were stored in frozen section. 

Shirimp Paste wasn't easy to find.
You can find it near to Soy sauce section or ask staff at the shop. 

Rest of ingredients are easy to find. 

Coconut Milk was on sale so I got it on sale price

and At Rewe, we bought sticky rice for Mango Sticky rice.

After shopping, we prepared ingredients for Panang curry. 

It wasn't easy to pound all ingredients at once, because our grinder is not so big as the one Ning had in class.
So we put all ingredients (except shirimp paste) to a mixer first then move it to our small grinder to pound it. 
We added shirimp paste a bit to each amount of mixture. 

This was a bit amount of a Panang curry paste, so we stored in a glass jar for next time. 
 
The taste of Panang curry was very similar to the one we made in Ning in Khaolak's cooking class.