Today, we have planned a cinema afternoon to watch Asian films. For the occasion, I cooked a Thai Curry for my friends and also to celebrate my move to Priya.
The recipe is simple and very tasty, I will gladly share it with you.
1 to 2 tablespoons of red curry paste (be careful it can be hot)
2 minced garlic cloves
2 teaspoons finely chopped ginger
1 tablespoon lemongrass paste in a tube or finely chopped lemongrass.
3 or 4 chicken thighs (boneless and skinless), cut into bite-sized cubes (chicken breasts are fine too)
250ml chicken stock
400 ml of coconut milk (or 250 of 12% fat fresh cream)
150g diced squash (not liking squash, I substituted 300g potato and 100g carrot)
120g green beans
12 leaves of Thai basilicas
2 lime leaves
2 teaspoons of fish sauce (nuoc man for example)
Heat oil in a large skillet. Add the curry paste, garlic, ginger and lemongrass. Let simmer for 2 minutes
Add the broth, stir and reduce by half. Add coconut milk, lime leaves, fish sauce and chicken. (Add potatoes and carrots if you don’t want squash)
Cook for 20 minutes over medium heat.
Add the squash and the beans and we are off again for 10min of cooking.
Add a handful of Thai basil leaf and serve with garnish
Garnish (recommended): slices of fresh red pepper, cilantro leaves and jasmine rice for a traditional version. My recommendation: It’s a little less traditional but personally I really like to accompany this dish with couscous semolina.
To pass the time I signed up for an online cooking class given by a friend of mine and today we made a Vietnamese dish. A Bun Cha (I don’t know how to pronounce it ) are meatballs served with rice noodles, some small vegetables and a spicy sweet and sour sauce.
It was really very, very good!
To achieve them, Let’s go!
FOR THE MEATBALLS :
300 g / 10 oz of ground / ground pork (chicken or turkey)
1 tablespoon of fish sauce (nuoc man sauce), 2 teaspoons of white sugar
1/3 cup finely chopped green onions
1 minced garlic clove
1 pinch of white pepper, salt,
1.5 tablespoon of oil for cooking
FOR THE NUOC CHAM SAUCE (Viet sauce) :
3 tablespoons of white sugar,
3 tablespoons of fish sauce,
2 tablespoons of rice wine vinegar,
2 tablespoons of lime juice, 1/3 cup (85 ml) of water, 1 bird’s eye chili, seeded and finely chopped (adjust to taste or use another chili),
3 garlic cloves, finely chopped
Per serving: Provide 100 g of dried rice vermicelli noodles, a large handful of bean sprouts, a few lettuce leaves, folded or grated, julienned carrots and white radish (daikon), Handful of coriander / coriander sprigs, mint , sliced red pepper.
MEATBALL PREPARATION :
MEATBALLS: Combine all ingredients except oil until blended. Shape into 6 mini hamburger patties.
Heat the oil over medium-high heat. Bake the patties for 2.5 minutes or until golden brown. Turn, cook 2 min then remove.
Place the noodles in a bowl. Garnish with a handful of bean sprouts, cut lettuce, carrots and radishes, top with meatballs, garnish with cilantro and mint.
Pour in a generous amount of the sauce (it’s supposed to be like a soup broth).