Rendang apparently has its origins in the Minangkabau ethnic group of west Java, but it can be found all over Indonesia as well as neighboring countries. In many ways, this is a very classic Southeast Asian curry, where meat is simmered in a spicy coconut stew until the liquid is completely reduced.
Don't let the relative simplicity of the ingredients fool you, with the full compliment of fresh ingredients, this curry can be surprisingly complex. That said, finding fresh kaffir lime leaves and sprigs of green peppercorns is probably the biggest challenge you'll face in making this dish, and it really won't taste the same without them.
Pork Red Curry
I put 'Korean' in quotes because I don't know how authentic this recipe is. Everything Korean is extremely popular in Thailand, as it has been for a few years, so I suspect a lot of things get 'labeled' Korean even if they're adaptations of Thai foods or whatever. Curiously, I got this recipe from a Thai cookbook that came with my new microwave oven (it was a Korean brand, I should note). It had the beef cooked by microwave, which didn't seem to be the best idea, so I just fried it up in a skillet. If you have a grill, it's probably even better.
Thais who are surprised that I enjoy their spicy foods such as som tam and lahb are positively shocked when I list jungle curry (gaeng ba) among my favourites. This is one dish even some Thais find too spicy. Consider yourself warned!
Although the name of this dish implies that the main ingredient is chilies, it's really the onion that provides much of the taste and flavor of the recipe. This is one of the first Thai recipes that I ever learned to make, way back when I lived in the USA. I've shown the traditional pork as the meat component, but it works just as well with beef. You can easily get thinly sliced pork loin in any supermarket in Thailand, but elsewhere you may have to slice it yourself. It helps if you partially freeze the meat first.
Mussaman curry is probably the most 'un-Thai' style of Thai curries. It's more like a stew than other Thai curries. The word mussaman has no meaning in Thai, other than as the name of this curry. It may be, like several words in the modern Thai language, a corruption of a foreign word, probably Persian if the stories around this recipe are to be believed. The legend of the dish's origin is that it is derived from a recipe bought by the first Persian ambassador to the Court of Ayutthaya (the capital of old Siam).