What did you last eat/drink?

[JoHunt]

Greek salad. No cooking required

[kindlekitten]

Originally Posted by Stitchawl

My first attempt at home-made Pad Grapow Gai. It worked!
However, it raised some questions... I think it's time for me to go to a Thai cooking school for a day or two.


Stitchawl

Only if you share recipes and PICTURES!

Vollkornbrot. Still rolling about in my haul from the German deli last week. I wish someone would open up on this side of the bridge.

[Melon Soda]

Ooh I missed German food! Wish a German deli would set up shop near my house.

Last meal though, was cheese garlic bread and a bar of Toblerone....

[cromag]

Pizza and my last mug of tea for the day.

[pdurrant]

A packet of Frazzles.

[Stitchawl]

Pad Prik Keng Gai, my second venture into Thai cooking. It worked very well. I'm amazed at how simple these dishes are. Next week... cooking school! But tomorrow night, I give a Penang Curry with pork my best shot!

I really am having a blast shopping in the local Thai markets, but I think the vendors are having more fun with me, trying to teach me the names of the strange things I'm trying to buy.


Stitchawl

[BenG]

Six inches of snow outside. A perfect day for chili and cornbread.

[cromag]

A big bowl of popcorn.

[Melon Soda]

Mini Jaffa cakes for breakfast!

[Stitchawl]

Dinner #3 was a raging success! It was Penang Curry with Pork and pea eggplants. Perfect! I think I'm going to change my name to Somchai or Samboon! (Two most common Thai men's names.)


Stitchawl

[kindlekitten]

Waiting with baited breath for pictures and instructions

[Brazen_NL]

Chinese omelet with white rice.

[Melon Soda]

Peanut pancake and Hershey Chocolate Soya Milk for breakfast!

[Stitchawl]

Originally Posted by kindlekitten

Waiting with baited breath for pictures and instructions

KK, as long as you don't make your own curry paste, these dishes couldn't be easier. And in the US, most large supermarkets carry "Mae Ploy" brand of curry pastes, a Thai brand that is commonly used here by people who don't want to make their own. Tastes just about as good as what I've been buying in the ta-lat, and as easy to use as a pair of scissors! "Mae Ploy" (Mother Ploy) sells Penang curry, Massman curry, reg, green, and yellow curry pastes too. The green is especially good!




Supermarkets also carry coconut milk in cans (but the little boxes are better,) and Thai 'Nam Pla' fish sauce. (Buy the smallest bottle available. This stuff goes bad very quickly once opened.) You can substitute dark brown sugar for the palm sugar, and the Kafir lime leaves are available dried. Don't use Italian Sweet basil though... very different tastes. Just leave the basil out. I added 'pea eggplant' but if you don't have it available, just don't use. Otherwise, this dish takes less than 10 minutes to prep and cook!

Penang Curry

1 1/2 cups (10 oz, 300 grams) chicken, beef, pork fillet or tenderloin, thinly sliced
2 cups (16 floz, 500ml) thick coconut milk - reserve 2 tablespoons (30 mls) to use as a garnish
4 tablespoons (100 grams) homemade panang curry paste or ready-made
2 tablespoons (40grams) palm sugar
2-3 tablespoons (30-45 ml) Thai fish sauce
7 kaffir lime leaves - 3 torn into pieces, discarding the stem and 4 finely shredded
1/2 cup (1/2 oz, 30-45 ml) fresh sweet basil leaves
1 big red chilli, sliced as garnish


Preparation

Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.

Serve over rice.



Stitchawl

[cromag]

Chicken, with some smokey hickory barbecue sauce.