Tag Archives: Thai Green Curry

Week 4…In my kitchen…

Welcome to week 4 in my kitchen…Where do the weeks go?? Did I tackle that big cupboard? Actually, no not yet… I have turned the kitchen around completely…My kitchen is sort of in two parts plus one…So part one holds my sink and ceramic hob and built-in cupboards separated by maybe it was supposed to be an open plan dining area?  The problem being there is nowhere to put an oven in part one so my lovely wooden table was against the wall to hold the tabletop oven… Confused yet…haha.

As I have a new oven it had to go that side so I have ( with) hubby’s help…Moved the table top oven into the second kitchen as I never know when I might need an additional oven… My lovely table is now in the middle  (where) it should have been in the first place…I now have my lovely big work surface to work on again instead of a small top and also more room as if someone is using the hob I am not in their way…More workspace plus my big cupboard is this side of the kitchen…Thais love cupboards at least when they are building European style houses…They also like to build two kitchens in case you were wondering…The second one to house the gas hob for their stir fries…

my kitchen

Which means generally the Thai wife is happy in her kitchen and husband happy in his one… Which means two cultures exist in harmony…

Let’s Cook!

A take on Tom Yum Soup… This is one of my favourite Thai soups and so easy to make from scratch. It also brings back memories of a certain lady…Keeleigh who when she visited us could not get enough of this fabulous soup…I am sure she would also love this version…

  • 2 litres of water
  • 4 stalks of lemon grass
  • 1-inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 85 gm salmon per person
  • 100 gm noodles of your choice per person
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 5-6 shallots halved if really small if a little bigger quartered
  • 1 and a half tsp of sugar
  • 7 – 10 tbsp of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • A handful of cilantro ( Coriander)
  • Half hardboiled egg per person…optional

N.B  I recommend using the lowest amount of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.

Let’s Cook!

The first thing to do is put about 2 litres of water in a large pot to boil.

Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling-pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.

Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic.

I used about 10 Thai birds eye chillies for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you still like the chilli flavour but not as much heat.

Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the water.

You can put the lid on just so it starts to boil which releases the herb flavours quicker.

Boil your soup with all the herbs in it for about 10 minutes.

Then add your mushrooms, which you should pre-rinse beforehand.

Cook for 4-5 minutes.

.Add tomatoes and onions.

 

Cook for further 6-8 minutes.

Now add your noodles and after 2 mins add your salmon and cook for a further 5 mins until salmon is just poached…

Remove from heat and gently stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

This delicious soup is now ready to serve. Garnish with half a boiled egg and some coriander… Enjoy!

tom yum salmon

If you are doing an original Tom Yum with prawns only add your 500 gm of prepared prawns and cook for 2-3 mins max ( if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim off with a spoon. Then remove from heat and gently stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

Enjoy!

Pigs Trotters…Not on the menu this week maybe next week…

Today at long last I have started my sourdough starter…Something I have kept putting off but hubbies favourite baker and they are few and far between here…Upped and left…As cut bread doesn’t feature on either of our radars …This has to be done…

♦♦♦♦♦

Our chicken dish this week was Thai Green Curry… A curry which is a staple in this house and everyone likes it…To get the recipe

Thai-green-curry

As a treat, this recipe also includes the recipes for 5 authentic made from scratch curry pastes…

As I have been trying to find some nice flavoursome meatless recipes I came across this one and as Larb is a favourite here I decided to give this version a go… The initial reaction from the meat eaters in this house was not one of joy…haha

Made using the shiitake mushroom which is great in stir-fries, soups and with pasta, it also apparently makes tasty veggie bacon.

12 oz shiitake mushrooms cut into 1/2 in pieces…Remove stalks and reserve for stir fry etc

3 spring onions chopped

1-inch piece of ginger, grated

1 clove of garlic finely diced

1 small shallot sliced thinly

1 tsp dried chilli or 1 fresh chilli finely sliced

1 tbsp fish sauce

A handful of mint leaves

Lime Juice plus wedges to serve

Few peanuts roughly chopped.

Oil to cook mushrooms.

Let’s Cook!

Add 2 tbsp oil to pan over a medium to high heat add mushrooms and cook for 3-4 mins, shake and cook for another 3-4 mins until mushrooms are crispy…Do not add salt or they won’t crisp.

Add ginger and garlic and remove from the heat.

Add spring onions, chilli, fish sauce and half the nuts stir to combine and add mint leaves.

Taste and add a squeeze of lime juice adjust seasoning if required…

shiitake mushroom Thai larb

 

Serve with wedges of white cabbage, lime and peanuts…

Larb is also traditionally eaten with sticky rice…

Our verdict…It was nice even hubby and he is a die-hard meat eater…I would definitely make it again.

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

Healthy Eating…No More Diets…

Diet-Eat smart-

Welcome back…

That was the week that was last week and as you saw I enjoyed good company, good food and only put on a 1lb…Good going I think and I dropped that  1lb this week and 1lb more so 2 lbs lost in total…

How did I do that?

Well, less alcohol for a start…lol

I upped the daily walks and it is scorching hot here so I probably sweated some off … Started my day with the ginger and ACV( Apple cider vinegar) followed a while later with my daily cuppa…

Still, no biscuits and we had the lovely Lily for a few days and she loves her digestives with a cuppa…But I don’t crave them any more…

Our taste buds are funny creatures but I do believe and it works for me that if you can abstain then the craving decreases and of course if you eat things which are not sweet then they change your taste buds I know mine have…

I actually picked up a bar of my favourite chocolate yesterday and put it back…I didn’t want it enough to drop it in my basket… I came out of that shop feeling really pleased with myself…

Is it to do with personalities? I don’t know much about that but have read various articles on addictive personalities…I am guessing I don’t have one… I have always had the capacity to just stop doing something…Mind over matter??? What do you think??

Or is it just habitual?

I think I err on the side of habitual… I stopped eating the biscuits and after a few weeks, I didn’t want them… Here is a short article which is interesting…

http://theconversation.com/theres-no-such-thing-as-an-addictive-personality-heres-why-55275

What is it then? What are your thoughts?

Because I love food…I enjoy my meals… I eat curries and stir fries…

I do not snack though or very rarely I eat my meals…

Two main meals a day and a little something with my sundowner…

What am I enjoying this week?

Somtam ( Papaya Salad), Grapes and the loveliest of passion fruits, fresh coconut water I drink one glass a day… The occasional smoothie when I have lots of fruit to use and it has been bananas lately as I was gifted with a huge stalk, a bag of red bananas and a bag of really tiny ones so last week I did the rounds of the neighbours made banana muffins, froze a lot and made smoothies but if I have smoothie I class that as a meal replacement as it fills me up I do put a little greek yoghurt in my smoothies so get my protein.

I enjoyed a lovely Thai Green Curry and some steamed salmon trout..one of my absolute favourites and it will be my evening meal tonight.

salmon-steamed-Thai- coriander-chilli

Thai style steamed salmon with coriander and fish sauce, chilli and lime

Salmon Trout. Quick and easy to do and cooks while the rice is cooking…

Ingredients:

  • 180gm  Trout or Salmon fillet.

For the topping:

  • 1 spring Onion finely chopped.
  • 2/3 stems Coriander chopped finely… I use the stem as well.
  • 1 red birds eye chilli finely chopped.
  • 1 tbsp Fish Sauce.
  • A cheek of lime.

Mix all the ingredients together.

Put fish on foil and spoon topping on. I reserve some of the topping to add when serving. Seal foil and put in the oven on 180 for 10/15 mins until cooked.

Enjoy!

Last night hubby and the grandson had liver and onions…I don’t eat many potatoes I much prefer rice…  I had a portion of chilli in the freezer which was my evening meal with of course the mandatory sour cream and parmesan and a portion of vegetables as I cooked too many for the boys…

So as you can see I eat normal food..No diet food…

I will admit to sampling a banana muffin or two but apart from those, it was just my meals and no snacking or biscuits or pies…

I don’t take sugar in my tea so I suppose the only sugar I consume on a regular basis is natural sugars…

I don’t feel I am deprived and don’t crave sugar…I enjoyed the muffins but that was it…I didn’t scoff the lot…

What works for you??? What do you struggle with?? 

How do you cope with a holiday and breaks??? Any tips to share???

Please let us know in comments…

Christmas is coming… under a 100 sleeps now… There will also be far more temptations on offer…The shop shelves will be loaded and Pinterest will have all those lovely pies and cakes…

I would like to drop a few more pounds before the festivities begin so that if/when I indulge I have a little cushion and a few additional pounds will soon drop off again after the New Year…That is the plan … What is your plan ???

Thank you for reading xxx

Until next Tuesday be good..No excuses and enjoy your food…xxx

About Carol:

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 cook with have 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/

 

 

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.

 

I won’t be impressed with technology until I can download FOOD!

Wow…. what a thought that is…just imagine trawling through your food blogs and coming upon this recipe that jumps out at you and ” You want it now” …….that just screams….  Eat Me !

You look in the cupboards and you have everything bar one item to make that dish, it’s chucking it down with rain, rush hour or the gas man is coming…..awwww damm and blast!

Just imagine if you could press a button and voila…it’s there ..right in front of you…

Come on ladies and gents it ain’t happening yet but I can tickle your taste buds with these delicious recipes. A lovely Thai Green Curry and Chocolate brownies although as I couldn’t get proper chocolate here..cos I don’t know if you are aware but to stop chocolate melting they add something and it’s nasty..yuk

So what I have done is made brownies normally…. no coconut flour and will try to get proper chocolate and make a batch for my next food blog….. we can then compare…good idea or what ..a double lot of brownies to sample…..mmmmmmm can’t be bad in my book….

Chocolate Brownies:

SAM_7073

Ingredients:

1/2 cup oil…I used Coconut Oil but can use vegetable or other oil of your choice.

1 cup sugar.

1/2 Cup flour.

1/3 cup cocoa ( unsweetened)

1/4  tsp baking powder.

1/4 tsp salt.

1 tsp vanilla extract.

2 Eggs.

1/2 cup chopped walnuts (optional)

Method:

Put all ingredients except for eggs in food processor and blitz.

Beat eggs together and add to mixture, combine well.

Stir in walnuts if using.

Pour batter into 9 x 9 greased and floured pan.

Put in pre heated oven on 350( 175) and cook for 20/30 mins until shrinks away from sides of pan.

Remove from oven, cool and cut in squares. I sieved icing sugar on the top of mine.

Taste test: These are the first Brownies I have made for ages… the sponge is quite light but was more brownie like the following day. I prefer a more gooey, chewy brownie but they were ok.

Thai Green Curry:

Ingredients:

2 chicken breasts cut into cubes.
6 Thai egg plant. 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 Picture.
5/6 stems of Thai sweet basil (pick of leaves)
Large can or two sm cartons of coconut milk.
10 straw mushrooms quartered or use button mushroom.
Method:
2/3 tbsp curry paste( maybe start with 11/2) I don’t know how hot you eat curry.
Cook with tiny amount of oil to release flavour, add tbsp fish sauce cook for 2 mins slowly add coconut milk and simmer gently.
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins serve with Steamed or boiled rice.
11889504_10153277334104865_2790896918943462311_n
If you are making veggie curry just omit chicken and add carrots and broccoli or veg of your choice.
When we had our restaurant, chef always put extra veg in mine as she knew I liked veg so can add to chicken curry as well if you like although that is not the norm just how she did mine.
You can use beef or pork instead of chicken if you like but will req longer cooking.
Garnish with sprig Thai basil and extra sliced  chilli… if req.