Massaman curry comes from the south of Thailand and is a thick sauce with a mild, slightly sweet flavor. Massaman curry dishes distinguish themselves by the inclusion of several spices and peanuts (or cashewnuts), which is uncommon in other Thai curries. This vegan massaman curry is made with tofu, cashewnuts and pumpkin and of course we used our home made vegan massaman curry paste. VEGAN THAI PINEAPPLE CURRY Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, you can serve more people) INGREDIENTS 2 cups of homemade coconut milk 1/4 cup homemade massaman curry paste 1 piece of pumpkin or sweet potato 2 cups fresh green beans 1 red sweet pepper or red banana pepper 500 grams extra firm tofu 1 tablespoon of vegetable oil 4 spring onions sliced 1/4 cup roasted peanuts or cashewnuts, chopped EQUIPMENT A heavy bottom saucepan A second saucepan for the tofo A big spoon A bowl for serving PREPARATION Make your own coconut milk Make your own massaman curry paste Cut the pumpkin or sweet potato in cubes of 1-2 cm Chop the beans in pieces of 2,5 to 5 centimetre Dice the red pepper in bite sized cubes Drain and press the tofu and dice the tofu in bite sized cubes Chop the peanuts/cashewnuts Slice the spring onions METHOD Mix coconut milk and curry paste in large saucepan. Heat to a simmer, stir on a regular base Add sweet potato or pumpkin, let it simmer for 10 minutes Add green beans and simmer about another 4 minute Add the pepper, simmer for another 2minutes. Your curry should be thick and creamy by now and your veggies tender. While your curry is simmering, you can fry the tofu Heat oil and pan fry tofu pieces on each side until slightly browned. Add the fried tofu to the curry. Ladle into a serving bowl Serve the Massaman Curry along with steamed brown rice and sprinkled with spring onions, peanuts/cashewnuts on top for decoration. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Tom is what Thai people name soup and Kah is Thai for Galangal a root -simular to ginger - that gifes this soup it's special flavor. It is a is a spicy and sour hot soup, but the spiciness is totally depending on the person who makes the soup of course. A very popular side dish with our lunches and dinners at the Food Forest Kitchen Restaurant in Paksong. TOM KAH COCONUT SOUP Prep Time: 10 mins - Cook Time: 25 mins - Total Time: 35 mins - Makes: 4 servings INGREDIENTS 2 tablespoons vegetable oil 1/2 small onion, chopped 3 cloves garlic, minced 1 cup sliced mushrooms 1 cup shredded carrots 2 tablespoons soy sauce 1 teaspoon ground galangal 1 teaspoon sugar, or coconut sugar 1/4 teaspoon chili powder 1/2 teaspoon black pepper, or more to taste 1/4 teaspoon salt, or more to taste Zest from one lime 3 cups vegetable stock (see recipe) 2 cups coconut milk, (see recipe) For Serving 1/4 cup fresh chopped cilantro 2 spring onions, sliced Lime wedges EQUIPMENT Big pot PREPARATION Chop the onion Mince the garlic Slice the mushrooms Shred the carrots Ground the ginger Zest the lime Make the vegegetable stock Make the coconut milk Chop the cilantro Chop the spring onion Slice the lime into wedges METHOD In a large pot, heat oil over medium high heat. Add onion, garlic and mushrooms. Sauté for 3-5 minutes. Add carrots, soy sauce, ginger, sugar, chili powder, salt, pepper, lemon zest, vegetable stock and coconut milk. Bring to a boil then simmer for 15-20 minutes. Taste and adjust seasonings as needed. Serve with lime wedges, top with cilantro and green onions and enjoy! Tom ka soup can be stored for 3 days in the fridge in an airtight container. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Most people know chutney as a condiment made with fruit, but the onion chutney we serve as a spread with our flatbread is a big success and loved by many. A sweet, sticky and slightly spicy chutney for you to make. ONION CHUTNEY Prep time: 10 minutes - Cook time 60 minutes - Makes 6 small jars INGREDIENTS 3 tbsp vegetable oil 1.5 kg onions 300 gram dark sugar (we use sugarcane sugar) 200 ml vinegar 3 garlic cloves 1 tablespoon mustard ¼ teaspoon Thai chilies EQUIPMENT Heavy based saucepan Wooden spoon Blender/hand blender Airtight Jars for storage PREPARATION Peel and slice the onions thinly Crush the garlic gloves Crush the chilies Sterilize your jars METHOD Heat the oil in the saucepan and gently fry the onions over a medium-low heat for 30 minutes, stirring regularly. The onions should be softened but not browned, and reduced by about half. Stir in 3 tablespoons of sugar, increase the heat, and cook for ca. 10 minutes, stirring occasionally, until the onions are just starting to color. Lower the heat, then add the remaining sugar, ½ teaspoon salt and all the other ingredients. Simmer, uncovered, so it bubbles gently on a medium-low heat for 30 minutes, or until the chutney has reduced and thickened to a dark caramel color, stir occasional. Make sure the chutney is not sticking to the bottom of the pan. Test if the chutney is ready: drag a wooden spoon across the bottom of the pan – it should take a few seconds for the chutney to re-cover the bottom of the pan. Spoon the hot chutney into cooled, sterilized jars The chutney will keep for up to 6-12 months. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

In Thailand soup is regarded a side dish and is eaten with rice and a number of other dishes. But of course you can have this delicious creamy vegan Thai pumpkin soup as a starter or as a main course (with some delicious home made flat bread). Use your own vegetable stock as a base! CREAMY THAI PUMPKIN SOUP Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Serves: 3-4 portions INGREDIENTS 1 onion 1 lemongrass stalk 1 long red chilli 2 tablespoons fresh coriander (cilantro) stalks/roots 2-centimetre (3/4″) fresh galangal piece (or 1 teaspoon powder) 2-centimetre (3/4″) turmeric root piece (or 1 teaspoon turmeric powder) 4 kaffir lime leaves, optional 2 teaspoons coconut oil 4 cups of pumpkin 2 garlic cloves 2 tablespoons soy sauce (salty) 1 litre vegetable stock Peel from half of fresh lime 1/2 cup coconut milk, plus a bit more to serve 2 tablespoons lime juice Coriander/cilantro leaves to serve EQUIPMENT Medium saucepan or wok Hand blender PREPARATION Dice the onion Cut the lemongrass in thirds Dice and deseed the chili Dice the coriander stalks/roots Peel and cube the pumpkin Dice the garlic Make vegetable stock Peel the lime Make your own coconut milk Squeeze the lime METHOD Add the coconut oil to the saucepan, medium heat Add the onion, lemongrass, chili, coriander stalks, galangal, turmeric and kaffir lime leaves, heat for for 2–3 minutes. Add the pumpkin, garlic, lime peel, soy sauce and vegetable stock and bring to the boil. Turn the heat down, simmer for 15 minutes, covered. The pumpkin should be soft Remove the turmeric, galangal, lime peel and lemongrass from the soup Use the hand blender and puree the soup until smooth Add the coconut cream and lime juice. Blend a bit more to make sure all is mixed well Serve with some coconut milk and fresh coriander leaves NOTE: If you do not have all the herbs, you can leave some out, the taste will still be good. Different but good. Same goes for the chili, leave the chili out if you do not like spicy. The soup can be stored in the fridge for 3-4 days in an airtight container. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

An lovely light coffee flavored cup cake is as we serve at the Food Forest Kitchen Restaurant @Ecologicthailand! Really easy to make, no eggs, no dairy, the most delicious and incredible moist cake. Now you can make it at home! COFFEE FLAVORED CUP CAKE Prep : 10 min Cook: 35 min Ready in: 45 minutes Serves: 12 INGREDIENTS DRY INGREDIENTS 1,5 cup flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt WET INGREDIENTS 1 teaspoon white vinegar 1 teaspoon vanilla extract 5 tablespoons vegetable oil 1 cup of strong black coffee (cold) EQUIPMENT paper cup cakes bowl Spoon Measuring cups Oven PREPARATION Preheat the oven to 180 ° Celsius METHOD Mix the dry ingredients in the mug Make 3 depressions in the mix (2 small depressions and 1 large depression) Add oil in the large depression Add vinegar in one of the small depressions Add vanilla to the other small depression Pour the coffee over everything Mix it all together until smooth Pour in your paper cupcakes Place in the oven Bake for ca. 35 minutes Check with a toothpick if your cakes are done (the toothpicks should come out clean) This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Pumpkin pie is not necessarily a Thai dish or dessert. Actually, desserts are not a Thai thing at all, but we, here at Paksong, really like desserts! And we like pies. And we have a lot of pumpkin, so our version of pumpkin pie has been created, using coconut and some of our own home made pumpkin pie spice. VEGAN PUMPKIN PIE Prep time: 20 minutes for the crust - for the filling 10 minutes - Cook time: 6 and 60 minutes Total time: 1 1/2 hour - Serves: 1 medium pumpkin pie INGREDIENTS (filling) 425 grams pumpkin puree 3/4 cup of coconut milk 3/4 cup of sugar 1/4 cup of cornstarch 1 teaspoon vanilla 1/4 cup of honey 3 teaspoons of pumpkin spice 1/2 teaspoon salt a pre-baked pie crust EQUIPMENT Pie pan Big spoon Big bowl for mixing Hand blender PREPARATION Make your vegan pie crust Dice the pumpkin, steam the pumpkin and use a hand blender to puree Make your own coconut milk Make your own pumpkin spice Preheat the oven to 180° Celsius METHOD Mix all the ingredient and blend them, using the hand blender Pour the mix in the pre-baked pie crust and smooth it out Bake for 60 minutes Let it cool down for ca, 4 hours in the fridge before serving This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Vegan papaya creamy pudding is a delicious, jammy and beautiful colored pudding, made with fresh papaya and coconut milk. Of course the pie crust is vegan too! At the Food Forest Kitchen @Ecologicthailand we serve this stunning and delicious pie as a dessert or with a cup of organic coffee or herbal tea. VEGAN PAPAYA CREAMY PUDDING PIE Prep : 10 min Cook: 20 min Ready in: 3 hours Serves: 8 pieces of pie You need more time if you make the pie crust first. Look here for the recipe of the vegan crust. INGREDIENTS FOR THE PUDDING PIE 1 pre-baked vegan pie crust 2 Tablespoons of cornstarch 1/3 Cup of sugar 1 Pinch of salt 1 ½ Cup of coconut milk 1 teaspoon vanilla Half of a small, ripe papaya A squeeze of lime juice. Mint leaves for decoration EQUIPMENT Saucepan Whisk Spatula Measuring cups Hand mixer or fork Glasses for serving PREPARATION Squeeze the lime Clean the papaya and remove the seeds Scoop out the papaya Puree the papaya with the hand mixer or fork Add a squeeze of lime juice to prevent discoloring Make your own coconut milk Make your pie crust. METHOD Mix the cornstarch, sugar and salt in a saucepan Add the coconut milk slowly and whisk Place on a medium heat and keep whisking until the pudding starts to boil As it starts to boil, lower the heat and continue cooking for 4 minutes whisking constantly When the pudding starts to ‘jiggle’, add the vanilla and the pureed papaya. Stir well and continue cooking for a couple more minutes. Scrape the pudding from the pan walls and stir through. Remove from heat and while hot spoon the pudding into the pie crust. Smooth it out evenly. Set for 2 to 3 hours in the fridge. Decorate with mint leaves and serve. This recipe is made at the @THEFOODFORESTKITCHEN, the slowfood restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rainforest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Fudge made in the microwave! A very easy recipe for one of the most delicious treats! Try the chocolate peanut, or the chocolate coffee muesli, or the chocolate coconut bars in our restaurant. Or make your own combination! This is the recipe for the Chocolate Peanut Fudge Bar VEGAN CHOCOLATE PEANUT FUDGE BARS Prep time: 5 minutes Cook time: 3 minutes Total time: 30 minutes Serves: 12-15 bars INGREDIENTS 1 can non dairy condensed milk ca. 250 ml) or make your own 3 cups dark chocolate chip 1,5 cup dark chocolate powder 1,5 cup ground unsalted peanuts Optional: Replace the peanuts for muesli for a different kind of fudge Or add half a cup of very strong coffee for a mocha flavor EQUIPMENT A big microwave bowl Silicone bar shape - or a baking tray and wax paper Freezer/fridge Aluminum foil for packaging Box for storage PREPARATION non METHOD Mix all ingredients in the bowl Microwave for 3 minutes on the highest level Take the bowl out, mix everything one more time Microwave for another 2 minutes Spread the mixture on wax paper (it will stay in the shape you make it!) or put it in your silicone bar mold Let it cool down Place in the fridge for 1 hour Cut the bars or pop them out of the mold Package and store the bars in the fridge until used #vegan #snack #fudgebar #chocolatebar #chocolatefudge #chocolatepeanutfude #healthybar #vegansnack #healthy #homemade #thefoodforestkitchen #ecologicthailand #nutrition #recipe #thetasteofpaksong #easyrecipe This recipe is made at the @THEFOODFORESTKITCHEN, the slowfood restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rainforest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

This cream cheese is the closest thing vegan lovers can get to cheese at our restaurant. It is a light spread made from soy milk. Great on our flat bread for a snack in the afternoon. SOY CREAM CHEESE Prep time: 10 minutes Cook time: 25 minutes Serve time: 25-45 minutes Total time: 80 minutes Serves: 3 small cups of cheese INGREDIENTS 2 liters fresh soy milk (click here for the recipe) Juice of 3 medium limes/lemons (approx.¼ cup) ¾ cup of boiled water EQUIPMENT A big pan A wooden spoon A big bowl A colander/sieve Cheesecloth Hand blender Airtight Jars for storage PREPARATION Make soy milk Squeeze limes to juice Sterilize your jars with hot water Prepare a big bowl with the colander and cheesecloth. METHOD Heat the soy milk in a big pan on a medium low heat until it starts to bubble a bit. Lower the heat Mix 1 cup of water and lime juice. Pour ½ cup of of the mix into the hot milk. Stir gently. Close lid. Wait 5 minutes. Add ½ of the left over water lime mix in the milk. Stir gently. Close lid. Wait 5 minutes. Add reminder of the water lime mix in the milk. Stir gently. Close lid. Wait 15 minutes. Turn off heat. The mixture in the pan will have yellowish water and the milk has solidified into clumps. Pour the mixture into the sieve/colander that is lined with cheesecloth. Squeeze all water gently out. You can also see if you can hang the cheesecloth with the mix above the colander to drain it more. For a hard cheese you have to squeeze out ALL water. For a soft creamy cheese you leave some water in. Scoop in clean jars. Keep in fridge for use NOTE: If you squeezed out too much water, you can add some of the water in your bowl to the mixture (in another bowl and use a hand blender to mix it in smoothly). If you like your cheese flavored: you can add garlic, herbs, salt, nuts or even sweet flavors. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

How to make the best Thai Peanut Sauce ever!  This Peanut Sauce Recipe can be used as a dipping sauce with steamed vegetables, salad dressing, over your french fries or with your satay. SPICY PEANUT SAUCE Prep time: 2 minutes Cook time: 5 minutes Total time: 7 minutes Makes: 1 cup INGREDIENTS 2 tablespoons peanut butter 2 tablespoons sweet chili sauce 1/2 cup of water 2 Thai chilies (to taste) 1 tablespoon soy sauce a handful of fresh green herbs (cilantro, basil, mint) EQUIPMENT Bowl Blender/hand blender Airtight Jars for storage PREPARATION Make your peanut butter Make your sweet chili sauce Pick your green herbs Clean and de-seed your chilies (if you don't want it too spicy) Sterilize your jars (hot water) METHOD Add all ingredients to your blender Mix Store in jars NOTE: The sauce can be eaten cold or warm (just warm it up in a saucepan on low heat) This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

The flower of the banana tree can be eaten as a vegetable. We use the flowers of the wild forest seedy banana trees (don't want to loose our bananas by eating the flower). The color of the flower is beautiful and we use one of the outer leaves as a serving dish. The salad has quite a lot of ingredients and flavors. We serve it as a side dish with lunch or dinner. THAI BANANA FLOWER SALAD Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Serves: 4 portions INGREDIENTS 1 big banana blossom 1 lime 1 piece of firm tofu 3 spring onions, white part only, thinly sliced ½ cup fresh coconut, shredded, lightly toasted 1 cup of coriander leaves Spring onions to serve 2 liter of water Dressing 2 tablespoons of tamarind concentrate 1 tablespoons of lime juice 2 tablespoons of grated palm sugar 2 teaspoons of Thai bakes chili sauce (see recipe) 2 Thai chilies, chopped 1/4 cup of coconutmilk (see recipe) EQUIPMENT A frying pan for the coconut Big bowl for mixing salad Bowl for mixing dressing Measuring cups PREPARATION Fill a big bowl with 2 litres water, lemon juice and 1 tbsp salt Remove purplish-red outer bracts from banana blossoms. Discard flower-like clusters and thinly slice inner bracts Place the sliced banana flower in the bowl to prevent browning Squeeze the lime Dice your tofu (tea spoon size) Bake your tofu golden brown Slice the spring onions, white part only, thinly Toast the shredded coconut in a dry saucepan until golden brown Mix the tamarind concentrate with one tablespoon of water Chop the chilies Coarsely coriander METHOD DRESSING: Mix all ingredients SALAD Drain banana blossoms and place in a bowl. Add baked tofu, spring onions, coconut, coriander and dressing, and toss gently to combine. Scatter with spring onions to serve. Serve as a side dish with dinner or lunch. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Thai Ice Tea has a slightly orange color and is made with a special brand of Thai tea (sold in red and white bags). When mixed with lime it is called Cha Manau (lime tea), a refreshing drink when it is really hot. CHA MANAU: THAI ICED LEMON/LIME TEA Prep time: 2 minutes Cook time: 5 minutes Total time: 7 minutes Serves: 1 glass INGREDIENTS 2 tablespoons Thai black tea for 1 glass of ice tea Boiling water (approx. 200 ml liter for 1 glass) Ice cubes (crushed) 1 teaspoon of fresh lime (or lemon) juice EQUIPMENT Thai tea steeper or big coffee filter 3 glasses Straws PREPARATION Crush your ice cubes Squeeze lime Boil water METHOD Balance filter or tea steeper above a tea or coffee pot. Fill with the desired amount of tea. Pour in boiling water and steep to desired strength. Make the tea strong because it will be diluted later with the lime juice and crushed ice cubes Sweeten the tea with sugar and finish off by adding the lime juice to taste. Stir Pour over a glass of crushed ice. If to strong, add some more water or lime juice NOTE: The rich orange color of the tea is from food coloring. The tea mix is made of black tea roasted with anise or licorice flavorings. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant