Category Archives: Authentic Thai Recipe

CarolCooks2…This week in my kitchen…Chicken, cashew nut, lemongrass, Jalapeno rolls and Frogs…

Lots of rain this week albeit it warm…The rainy season is here…Lots of frogs the rain brings them out in droves… they are one of my favourite animals…Thais love them too served up for a snack or dinner…The market is full of tubs of frogs…

It took a while but finally, I succumbed…In a soup..maybe not yet but crispy they are delicious…

Who would have thunk that seven years down the line I would have tried so many different foods…certainly not me…

Now for something a tad more normal…Chicken with cashew nuts and lemongrass.

Chicken with cashew nuts

Serves 4 people.

  • vegetable oil/coconut oil
  • 1cup roasted unsalted cashews
  • small dried chillies
  • tbsp lemongrass, chopped finely( the white part)
  • tbsp crushed garlic
  • 4 green onions, cut into 5cm pieces
  • chicken breasts
  • 1tsp sugar
  • tbsp oyster sauce
  • tbsp light soy sauce
  • tbsp fish sauce
  • tbsp chicken stock
  • Betel leaves to serve…Optional

In a bowl add the sugar, oyster sauce, fish sauce and chicken stock.

Heat a wok and add a little oil, once sizzling add the dried chillies, followed by the garlic.

Slice chicken into 1-inch cubes. Add the chicken slices in small amounts and stir fry until golden. Remove chicken from wok.

In the empty wok, add the cashew nuts and stir fry, followed by the lemongrass. Add the bowl of sauces then the chicken. Stir fry until all the sauces are covering the chicken, Add the remaining ingredients including the spring onions and stir fry a further minute.

chicken and betel leaves

Serve with rice and a selection of raw vegetables and herbs.

Betel leaves are also used for Miang Kham another one of my favourite snacks…

miang-kham-1188212_1920

Miang Kham… Is a treat that I buy sometimes at the market…The sauce is a tamarind based sauce which I love… It is also very easy to replicate at home and if you can’t obtain betel leaves then basil or another big leaved herb would be fine…

Take-Two…Jalapeno and cream cheese rolls…

The first attempt at these rolls was …not so good…The pastry wasn’t the right one, too much filling and the fat was just too hot…

On the plus side, they had crispy bits and the filling was delish and made up for the pastries shortcomings…So much so it was worth making them again…

Take-Two!

Ingredients:

  • A Pack Cream Cheese (250 gm)
  • 1/2 cup grated cheddar cheese
  • 4/6 jalapenos diced fairly small
  • 3/4 cloves garlic finely chopped
  • 3 green onions finely sliced
  • Salt to season
  • Spring roll wrappers

Mix your cream cheese with all the ingredients once done you are ready to assemble…

Place a dessertspoon of the cream cheese mixture about 1/4 way in the wrap and proceed to roll…

This video is quite good as it shows you how to wrap in more than one way and also how to make your own pastry…I bought mine as it is for sale everywhere here and if you like you can watch them being made which is fascinating.

I used about 3/4 of a pack of cream cheese which made11 small rolls… I always make small amounts when I am trying a recipe…Jalapenos we like the heat but if you like less heat reduce the amount you use there are no hard and fast rules with this it is personal taste…

jalapeno rolls showing cream cheese filling

If you love jalapenos these rolls are just delicious, spicy and hard not to eat another one…

As my daughter law is at the farm...I had to cook peanuts..Simple…Not for me …If you cook them for too long…. they carry on cooking when removed from the heat they can very soon become..burnt …which is what happened to my first attempt…

Peanuts with crispy curry leaves

Today…Not wanting a repeat of that episode on my first attempt they were undercooked…Back in the pan…2nd attempt they just passed muster I think…I also crisped some curry leaves…Basil is also a good leaf to deep fry and add to peanuts.

It then gives a little something extra to a snack…

Out shopping I saw Coconut flower sugar…also a syrup…small containers and quite pricey…so I did a little research…

My first thought was it must be healthier than normal sugar…Nice clean packaging…

It turns out however it is promoted… sugar is sugar…Yes, coconut sugar may have a few more minerals however you would have to consume copious amounts to benefit…Sugar is Sugar after all…

Do you use Coconut flower sugar or syrup?

That’s all for this week I hope you have enjoyed the recipes…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

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Thank you once again for reading this post I hope you all have a lovely weekend  xx

 

 

 

 

 

 

Thailand… Travel and Tradition… Handmade Thai pancakes..Khao Gle-at.

Today I will be taking you to the village where many old traditions are still observed and passed down the generations …Much is still hand made using homemade implements and utensils.

Making these pancakes the traditional way is still done in the Thai villages and I am very lucky to be able to witness these traditions which are passed down through the generations. The working of the wooden presses is a sight to behold again these are family heirlooms and passed down.

Also, it is something which all the family participates in and learn how to make, the oldest passes on her knowledge and the young ones start at the bottom and learn but if you look at the smiling faces everyone is enjoying it. There is a real feeling of family and community in the villages…Thais also look down on anyone who does not care for the elderly my daughter in law carries on most alarmingly if she sees an old person begging on the streets…I am sure she puts a hex on their absent families…

coconut mix

If you look closely when the old lady is pounding the flesh from the coconuts the children are working it by jumping up and down at the opposite end it is just like a see-saw and as much fun.

pounding the coconut

These pancakes are made from the flesh of the older coconuts and mixed with palm sugar, sticky rice which is ground into a flour and sesame seeds. There are many variations on this some are mixed with eggs.

Once the mixture is made it is shaped into pancake shapes with a wooden press. See below.

Flattening the pancake mix

Pancakes drying

They are then left to dry for about 3 days and then toasted over the open flames of a Thai BBQ rotated by hand between two wooden fans like paddles to ensure even cooking.

It is fascinating to watch and you can both see and feel the unity when cooking…I am sure that little lad in the final image is wondering when they will be ready to eat…

I have seen these sold on the roadsides and now know how they are made in the homes. It certainly is a family affair as from the youngest to the oldest they all have a part to play.

I hope you enjoyed this little visit into these Thai families homes….It is just one of many which I hope to share with you…x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a creative week ahead xx

Week 5…In my Kitchen…

Welcome to my kitchen already one month has gone and we are in February…I still haven’t tackled that cupboard as I have been sorting out bookshelves and moving them.

My sourdough starter which was on day 7 has died I think because it was lively and I put it in the fridge overnight it was not strong enough ( Celia did warn me)…I killed it!

Today I started again…Day 1… Still, it gives my proving basket time to arrive and I found a bargain half the price of Amazon and the same make…

Our chicken dish this week was another Thai curry this time a Massaman Curry…

Thai massaman is a rich, creamy fairly mild Thai curry sometimes tomatoes are added and traditionally cashews but can be optional. Vegetables are also varied depending on what is available or in season… play with the flavours. some variations add fruit like pineapple or oranges. The curry paste also has a distinctive orange colour and is in oil so immediately recognisable from other Thai red curry pastes. Some of the ingredients used in the making of massaman paste are not traditionally used in other Thai curries for example star anise, cloves and cardamom but are believed to have been introduced to Thai Muslims by Persian traders. The name massaman is believed to have evolved from the word Mussulman which is another word for Muslim.

chicken massaman gai Thai curry

  • 500 gm chicken breasts/ thighs
  • 2 med potatoes cut into cubes
  • 1 tbsp of massaman curry paste
  • 1 tbsp fish sauce
  • 1 tbsp of oil
  • Bunch coriander chopped
  • 6 baby corns halved
  • Handful sugar snap peas halved
  • Few mushrooms quartered
  • Med tomato sliced ( optional)
  • ¼ cup unsalted cashews( optional)
  • 400 ml Coconut milk

Let’s Cook!

Add oil to a pan and stir in 1 tbsp massaman curry paste add tbsp fish sauce and cook for a minute to release flavours.
Add chicken and stir to combine with curry mix add coconut cream and potatoes. Bring to a soft simmer and cook for 20 minutes or until chicken is cooked. And potatoes are soft.
Taste and adjust seasoning if required more fish sauce or curry paste.
Add corn, peas, mushrooms and tomato if used and cook for a further 7-10 minutes stirring occasionally.
Stir in coriander reserving some for garnish.
Add cashews and cook for 2 mins.
Serve with steamed rice and garnish with coriander and chopped cashews.

Enjoy!

My new dish this week is a vegetarian one the recipe given to me by Darlene author of the Amanda books… A lentil stew from Syria.

Yakhmat ‘Adas (from Syria and Lebanon)

  • 1 cup lentils, rinsed
  • 5 cups water
  • 4 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 cloves of garlic, crushed
  • 1/4 cup rice, rinsed
  • 1/4 cup fine noodles
  • 2 cups stewed tomatoes
  • 1 teaspoon ground ginger
  • salt and pepper to taste
  • 4 tablespoons finely chopped fresh basil or 2 teaspoons dried crushed basil

Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 20 minutes.
In the meantime, heat oil in a frying pan and sauté onions over medium heat until they begin to brown. Stir in garlic and rice and stir-fry for another 3 minutes.
Add frying pan contents along with remaining ingredients, except basil, to lentils and bring to a boil. Cook another 20 minutes, adding more water if necessary. Remove from heat and stir in basil. Enjoy! Nice with pita bread.

Note: I usually cut the recipe in half as it makes a lot.
*Did you know that lentils are good for anaemia, low blood pressure and ulcers.
From my favourite cookbook, Classic Vegetarian Cooking from the Middle East and North Africa by Habeeb Salloum.

Thank you, Darlene it was delicious I used really fine vermicelli noodles, fresh ginger as I grow my own and don’t use dried and Thai basil…It definitely makes a lot though I am pleased I halved the recipe on your advice xxx

Lastly, I am trying to cut down not only on added sugars but fat and I have seen many recipes for making a non-dairy cream with coconut cream/milk that I thought it was time I tried it as this is the home of coconuts…haha…

Coconut milk is in the fridge as is the stainless steel pot and the whisk blades…Christmas Pudding on to steam …Yep you heard it correctly my Thai daughter in law loves Christmas Pudding and we have some left so our treat after dinner is a bit of Christmas pudding with this coconut non-dairy cream…

Wow..that was easy it whipped up in about 2 minutes if that I added nothing and it was very nice even hubby who loves fresh cream and lots of it had to admit it tasted good…I think it is easier here as our coconut milk is 100% no additives at all…I will be making this in future and it is so much healthier. A non-dairy cream which would go with any dessert.

I would also like to thank everyone who follows my blog…If I don’t message you a thank you it is because I can’t as your Gravatar doesn’t link to your blog or there is no outside link to your self hosted blog …Not having that could potentially lose you, readers, it does seem to be a common mistake when setting up a blog and indeed one I made until someone kindly pointed it out to me…Pete has outlined everything in this blog post which for me was most opportune I hope it helps you…How to link your Gravatar to your blog.

Have a great weekend and please share with us anything you have made this week or even any kitchen disasters all your comments make my day xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

 

Crispy Pork and Kale

Kanaa Moo Krob ผักคะน้าหมูกรอบพิเศษ

Ingredients:

  • 2 Belly Pork Strips.
  • 8 Large leaves of Kale.
  • 3/4 cloves Garlic. squashed with the flat blade of a knife.
  • 2/3 birds eye chillies.
  • 2 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 2/3 shakes of Maggi Sauce.
  • Half tbsp. Oil.

Let’s Cook!

Cook Belly Pork in the oven until tender and crispy. For about 30 mins.

pork belly strips crisoing in the oven

I normally cook on about 180/200 degrees to start and then reduce heat slightly to160 degrees. When the pork is tender turn up the heat to crisp the pork. When nice and crispy remove the pork from the oven and chop into bite pieces.

Heat the wok or large frypan and add half tablespoon oil.

Add crushed garlic and chillies, add little hot water and cook for 1 min…at this point the chillies may overpower you..ha ha….turn on expel fan and add chopped Kale.

Stems first if using as they take longer to cook. I use stems of Kale also if they are quite thick slice into 2-inch pieces.

Cook for 2 mins and add remainder of Kale leaves and turn over a few times ….I use fish slice as I find it easier to just turn kale over.

Thai crispy pork and Kale

Add 2 tbsp Oyster Sauce and 1 tbsp Soy along with few shakes of Maggi ( seasoning Sauce). Taste and adjust if necessary. Cook for further 2/3 mins.

Add crispy Pork turn or stir a few times to mix.

Kanom Moo Krob Thai crispy pork and kale

Check the seasoning again and serve with steamed rice.

Enjoy!

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week 🙂 xx

Fang-Tastic Recipes…Tales from Halloween…

 

Halloween-Pumpkins- witches-

I hope you enjoyed last Friday’s post on Halloween… The shops and online stores are now full of fancy costumes and decorations for Halloween it is a big business… I would love to go somewhere like Salem for Halloween where would you love to go???

Salem, Essex County, Massachusetts is famous for its witch trials of 1692… It is both a residential and tourist destination everything about Salem screams witches and witchcraft…Police cars are adorned with witch logos, a public elementary school is known as Witchcraft Heights, the Salem High School athletic teams are named the Witches, and Gallows Hill — originally believed to be the site of numerous public hangings — is currently used as a playing field for various sports.

Tourists know Salem as a mix of important historical sites and a vibrant downtown that has more than 60 restaurants, cafes, and coffee shops. In 2012, the Retailers Association of Massachusetts chose Salem for their inaugural “Best Shopping District” award.

cat-2540940_1920

I would not only want to go for the shopping but the history …Has anyone been to Salem? Does it have that sort of spooky atmosphere or is it just like a regular place?

Did you know?

London Town is known as the most haunted capital in the world?

Highgate Cemetery is one of the spookiest burial places and has featured in many films over the years…The Abominable Dr Phibes, From Beyond The Grave and Taste the Blood Of Dracula, it is also said that Fantastic Beasts was filmed there…

Tower of London with its resident ghosts of Anne Boleyn, The white lady and the poor Princes in the tower…

London Dungeons where you can experience the horror of the Demon Barber himself otherwise know as Sweeney Todd or the infamous Jack the Ripper…I took my boys there when they were little and neither of them would eat there as they said it was dirty it isn’t it is just very authentic and they were having none of it especially food…

Bethnal Green Tube Station used as a bomb shelter in the war and it often was overcrowded and many people died there. Staff say that when the station is closed they can hear running and screams…

Trick or treating was something as kids that we were not allowed to do or a penny for the guy our parents deemed it as being akin to begging…

 

But trick or treating, or ” guising” (from disguising) was a tradition which began in the Middle Ages, children and sometimes poor adults would dress up and go door to door during Halloween begging for food or money in exchange for songs or prayers which were mainly said for the dead. This tradition was called ” souling” and the children “soulers”

It wasn’t until the 1920s and 1930s that trick or treating had a revival with a lull during WW2 because of the sugar rations and now it is big business and very commercial.

In Britain however, Halloween was slow to take off and many householders turned off their lights and pretended to not be at home… and I am sure many still do that….lol

I still think that we lack behind other countries as regards Halloween…

Now for a recipe…

Thai Pumpkin Soup:

This lovely soup would look equally at home in your hollowed out Halloween pumpkin shell and add a bit of Thai spice to your table. If you have little pumpkins it would look beautiful served as individual portions.

Ingredients:

  • 400 gm  pumpkin peeled and diced into 2 cm cubes
  • 1 tsp white peppercorn
  • 2 coriander roots
  • 2 stalks of lemongrass  very finely sliced
  • 3 small shallots diced
  • 1 tsp fermented shrimp paste…You will be able to purchase this from most Asian stores or online.
  • 300 ml of prawn stock….I always keep my prawn heads and bits in the freezer until I have enough to make some stock.
  • 700 ml coconut cream
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp roasted chilli paste
  • 2 tbsp fish sauce
  • 1 tsp coconut sugar
  • 16 prawns /shrimp, peeled and deveined or crab meat
  • A handful of fresh Thai basil leaves save some for garnish
  • 2 tbsp coconut oil to stir-fry

Let’s Cook!

Firstly pound the peppercorns and the coriander root into a smooth paste. Then in a large saucepan, over a medium heat stir-fry the peppercorn/coriander root paste, pumpkin, lemongrass, onions and shrimp paste, stirring all the time for about 3 minutes until all those lovely Thai flavours are released.

Reduce the heat to very low, cover the pan with a lid and cook very gently for about 20 minutes until pumpkin is soft, stirring occasionally.

Next, transfer the mixture to a food processor and blend with the shrimp stock until smooth. Pour back into a saucepan and add the coconut cream and bring to a slow gentle boil.

Add your seasonings, lime, fish sauce, sugar, chilli paste and stir to combine, add your prawns/ crabmeat and cook for 1-2 minutes…Now taste and adjust seasoning if required.

Remove from the heat and pour into serving bowl or bowls. Stir in the basil leaves and garnish with extra leaves.

pumpkin-soup-1804351_1920

The true Thai way is to also garnish with spring onions or garlic stems, some fried crispy garlic or chicken skin and it always looks so vibrant and you just want to dive in and drown in the lovely flavours.

Enjoy!

I hope you have enjoyed reading this post on Halloween and if you have any Halloween recipes or tales then please share and I am happy to add to a future post and give you credit xxx

 

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend 🙂 xx

 

 

 

 

Thai Green Curry

Authentic Thai Green Curry

Thai-green-curry

Ingredients:

  • 2 chicken breasts cut into cubes or if you prefer and they are much tastier then use thighs or a leg cut into two…I normally use legs and allow 2 pieces per person which means I normally have some left over for another day…
  • 6 Thai eggplants. cut into quarters……They are the larger ones in the pictures.
SAM_7044 SAM_7045 SAM_7046 SAM_7048
  • sm bunch small egg-plant ( optional) Pea-like size in above Picture.
  • 5/6 stems of Thai sweet basil (pick of leaves)
  • Large can or two sm cartons of coconut milk or fresh from the market if you are lucky like me
  • 10 straw mushrooms quartered or use button mushroom.
Let’s Cook!
Start with 1 tbsp curry paste .. and add more if desired   I don’t know how hot you eat curry.
Cook with a tiny amount of oil to release the flavour, add 1 tbsp fish sauce cook for 2 mins slowly add the coconut milk and simmer gently.
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins.
11889504_10153277334104865_2790896918943462311_n

Serve with steamed rice or noodles.

 

Krapow( grapow) Moo Pork with Basil

 

ingredients for grapow Moo

Krapow Moo is my favourite Thai dish and one which we often have for brunch..we are a two meal a day family. It can be made with Chicken mince but I prefer pork mince. For maximum heat, I always grind my chillies and garlic together in my pestle.

Ingredients: This serves 3/4.

  • 200 gm Pork mince
  • 4 snake beans cut into 1/4 inch slices.If you can’t get the beans pictured then ordinary green beans will be fine.
  • 2-4 cloves of garlic
  • 1-5 Thai chillies
  • Krapow …A big bunch of Thai sweet basil  Leaves picked and as you can see from the photo I use quite a lot.
  • 2 tbsp Oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tsp black soy.
  • A splash of cooking oil…I use Coconut oil.
  • Good shake of seasoning..not sure if you would get the one I use here but if not just a little pork/chicken seasoning salt.

Peel garlic and cut chillies finely at this point I put in a pestle and mortar as it brings out the flavour. If you don’t eat your food very hot like us then just cut chillies and garlic finely.

Add a splash of oil to a hot wok and add chillies and garlic cook stirring for 1 minute being careful the garlic doesn’t burn.

Add the minced pork( chicken) and stir until cooked 3-4 mins.

Add all sauces and stir cooking for 1 minute. Add a little hot water if the sauce is too strong.

grapow moo cooking adding herbs
Then add the green beans and cook 1 min then add Grapow and stir until wilted.
Taste and adjust seasoning if necessary.

grapow- krapow-egg-pork

Serve with rice and a fried egg which is traditionally how Thais eat this dish.

herb grapow

N.B.Holy Basil is available now in many Asian stores throughout the world.

Please note I have put for example 1-5 chillies it all depends on how hot you like your food and the same with garlic I love lots of garlic and herbs BUT as I always say start with a litle you can always add and most importantly TASTE AND TASTE again and again while you are cooking trust your palate…

Enjoy!