Name: Thai green curry with homemade paste
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Ingredients: 2 garlic cloves - finely chopped or grated; 15g fresh ginger - finely chopped or grated; 300g homemade green curry paste; 1/2 green or red bell pepper - cut into strips; 200g eggplant - cut into small cubes; 300g pork or chicken - cut into bite-sized pieces or sliced; 5 baby corns - cut in half; 350ml coconut milk; 250ml water; 1 tsp fish sauce; salt to taste, if necessary

April 21, 2018

Thai green curry with homemade paste

Persons

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Ingredients

2 garlic cloves - finely chopped or grated
15g fresh ginger - finely chopped or grated
300g homemade green curry paste
1/2 green or red bell pepper - cut into strips
200g eggplant - cut into small cubes
300g pork or chicken - cut into bite-sized pieces or sliced
5 baby corns - cut in half
350ml coconut milk
250ml water
1 tsp fish sauce
salt to taste, if necessary

Instructions

1. Heat 2 tbsp vegetable oil in a fying-pan, cook pork (or chicken) until almost cooked. Then add eggplants and continue cooking until lightly wilted. Set aside.
2. Heat 1 tbsp vegetable oil in a cooking pot over medium heat. Saute garlic uand ginger until fragrant and add the homemade green curry paste, cook until aromatic (about 3 min), add the coconut milk and water.
3. cooked pork and eggplant mix (from step1), and bring it to boil. Reduce the heat to low, cover and let it simmer for about 5 mins.
4. Add fish sauce and mix. Sprinkle a dash of salt if need to your taste.
5. Finally add the red or green bell pepper and baby corn. Bring it to a quick boil.
Serve hot with steamed rice!

April 21, 2018

Homemade green curry paste

Persons

Serving Size

about 300g curry paste

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Ingredients

10g cumin seed
100ml vegetable oil
1 tsp coriander powder
4 garlic cloves - peeled
1 tsp black peppercorn
2 shallot - roughly chopped
2 stalks lemongrass - roughly chopped
1 batch coriander (about 40 to 50g) - roughly chopped
1/2 to 2 green chillies (depned on how you like spicy) - roughly chopped
1/2 tbsp ginger powder
5 to 6 kaffir lime leaves - spine removed -roughly chopped (or 5 to 10g lemon skin)
1/2 tsp turmeric powder
1 tsp garam masara powder
10g shrimp paste (kapi)
1/2 tsp fine salt
1 tsp coconut sugar or brown sugar

Instructions

1. In a small frying-pan, fry cumin seed until fragrant. Set aside.
2. Place all the ingredients and the fried cumin seed from #1 in the food processor. Chop until the mixture becomes a homogeneous paste. (or put all ingredients in a cooking bowl, and blend with a hand blender until smooth.)

For a green curry recipe follow this link

Note if you don't intend to use it all :
Store the green curry paste in a jar in the refrigerator for a few days. Or transfer the paste in a zip lock plastic bag, then freeze it for storage.

January 18, 2016

GAI PAD BAI GAROW / Phad Bai Gaprao Gai Sap / Thai basil chicken

Gai Pad Bai Ga Prow / Phad Bai Gaprao Gai Sap

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Gai Pad Bai Ga Prow / Phad Bai Gaprao Gai Sap

Ingredients

700g ground chicken or ground pork
1 red pepper - sliced
5 cloves garlic - finely chopped

For the seasoning :

1 tbsp cooking sake
1 tsp weipa soup base or 1 tsp torigara powder or 1 tsp chicken bouillon powder
50ml water
1 tsp tamarind paste
1 1/2 tbsp thai sweet soy sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp thai fish sauce
2 tbsp coconut sugar or 2 tbsp brown sugar
1/2 tbsp white sugar

For the garnish :

some of fresh basil
some chilies if desired

Instructions

1. In a small bowl, add all the seasoning ingredients and mix. Set aside.
2. In a large wok, heat the oil (1 tbsp) over medium heat, add the garlic and fry until fragrant. Add ground chicken and fry, stirring constantly to prevent sticking until no longer pink.
3. Add the seasoning (from step 1) and fry them for a few mins.
4. Add red pepper and cook them lightly.
5. Remove from the heat and add the fresh basil and mix with the chicken.
6. Serve hot with steamed rice. Add some chilies to taste:)

December 15, 2015

Sticky rice with mango

Serving Size

4 people

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 cup glutinous (sweet) rice (about 150g)
1 cup water (about 180ml)
1 ripe mangoes

For the sauce

200ml coconut milk
50g white sugar
a dash of salt
1/2 corn starch (2 tsp water)

For the garnish

1 tablespoon sesame seeds

Instructions

1. Wash the rice well in several changes of cold water until the water is clear. Soak rice in the clean water about 10 to 30 min. Drain and rinse well in the sieve. Place them in your rice cooker and add 1 cup water, then start the rice cooker.
2. While the rice is cooking, combine the coconut milk, sugar and salt in a small pan and bring it to a boil, stirring until the sugar dissolved. Reduce the heat to low and add diluted cornstarch. Remove from the heat. Pour the coconut milk sauce into a small bowl and chill to let it cool.
3. Cut mango into bite-size pieces. Set aside.
4. Place the sticky rice on a serving dish and arrange the mango side of the rice. Add the sauce. Sprinkle with sesame seeds.