Halal food market is considered to be a large and successful food market with high potential consumption due to great numbers of Muslim around the world. There are more than 1.6 billion Muslims living in over 100 countries around the world, which cause Halal food market values of over 3 trillion baht.

In Thailand, Halal food has become our expanding marketing channel strategy, especially to the Middle-East countries and Muslims community. In order to promote Halal food market from Thailand to the world market as well as to make it acceptable globally, Thai Halal food needs to be differentiated from other Halal foods by producing more varieties and showing more creativity.

Furthermore, Halal food manufacturing needs to meet an international standard both in management and in quality control.

Based on abovementioned importance of Halal food market, researchers has created healthy Thai Halal recipes and developed ready-to-cook Halal sauces using raw materials that follow Islamic law together with well-care cleaning of kitchenwares. Seasoning, vegetable, and meat are from Muslim merchants in the market. Halal food production is performed in Halal kitchen at the Institute of Food Research and Product Development (IFRPD) Kasetsart University.

Products of this research are various ready-to-cook Thai Halal sauces that can be stored at room temperature and can be used widely in Halal food industries.

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  THAI HALAL FOOD

  
  

  Panang Curry with Beef

  Panang is a well-known red curry among Thai people. Unique taste of Panang depends on the full-flavour and good aroma of the curry paste. Panang curry paste is made from red onion, garlic, dried chili, lemongrass, galangal, salt, coriander seed, dried Thai chili, peanut, ground pepper, and cumin.

  The step of cooking Panang Neua using ready-to-cook sauce starts with heating up a pan. Fry the ready-to-cook sauce in the oil, then stir in coconut milk into the sauce, and leave it over heat until fragrant and bring it boil. Add the beef and remaining coconut milk, stir in palm sugar and fish sauce. Simmer until the sauce is thickened, taste and adjust the taste. Garnish with sliced red chili peppers and kaffir lime leaves.

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  Four Regional Thai Food Recipes

  
  

  Thai rice and Chicken biryani (rice with curried chicken)

  Khao Mok Gai, as known as chicken biryani, is well known among Muslim. It is full of spices which give unique flavour of Khao Mok Gai. Cooking methods , for both curried chicken and rice, for Khao Mok Gai is very meticulous. Khao Mok Gai sauce is made from red garlic, vegetable oil, ginger, red chili pepper, curry powder, sugar, salt, ground coriander seed, ground cumin, ground pepper, cardamom, bay leave, turmeric powder, and clove.

  The cooking method for Khao Mok Gai using the ready-to-cook sauce begins with preparation of chicken by cutting chicken into small pieces. Marinate the chicken with the sauce, then cook rice with chicken and the sauce in a rice cooker. Once it is cooked, it is ready to serve.

  In conclusion, development of Thai Halal food innovation has been performed by carefully following the Islamic law to make it acceptable. The ready-to-cook sauce production technology used in the Thai Halal food innovation has created another identity for Thai food, which provides nutritive values and increases economic values. This Halal food innovation has affected Thailand’s achievement in exporting of Thai food, which could lead to an improvement in market potential and increasing market values for Thai food production to the world market.

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