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Thai Curry Pastes > Green Curry 3 February 2007

Posted by cath in freeze-friendly, Recipes, thai curry, Thai food, very spicy.
2 comments

There seems to be some more interest in Thai food again, and I guess this is as good a time of year as any to have a special treat of some imported ingredients. Check out your local Thai or Asian supermarkets for the specialty items, substitutions are OK too – so it depends how authentic you want to be.

Here’s my recipe, adapted from a traditional Thai recipe from Chiang Mai Thai Cooking School (Chiang Mai, Thailand). I would definitely recommend making your own green curry paste – and this is a slightly unusual and delicious recipe. You can make the paste in bulk and freeze it in portions (for up to a year in a modern 4* freezer), it takes an hour or two to defrost and is then ready to use. However, if you want to skip the paste, buy a good quality Thai brand of paste (I’m afraid I can’t recommend any in particular as I always make my own) and skip straight to the curry recipe.

This makes 1 large portion of paste, for curry serving 4-6. I usually triple or quadruple the quantities here and blend it all together in a small food processor. If you really want an arm-muscle workout and to be 100% traditional you can pound the ingredients together in a large pestle and mortar until smooth.

Check out my notes via the hyperlinks if you need to know more about the Thai ingredients, how to recognise them and prepare them.

Ingredients:

  1. 1 inch galangal (ginza) – skin removed and chopped
  2. 2-3 stalks lemongrass – lower 1/3 only (that’s the thickest, juiciest part), chopped
  3. The zest (peel) from 1 kaffir lime (ordinary lime will also be fine) – chopped
  4. 2 tbsp chopped coriander stalk and root – you can sometimes get some root on bunches of coriander, else just use lots of finely chopped stalks
  5. 3 Thai purple shallots – chopped (use 1-2 small European shallots as a substitute)
  6. 2-3 cloves garlic – crushed
  7. 1 tsp shrimp paste (leave this out for veggies!)
  8. 1-2 inches fresh turmeric – skin removed and chopped (or use 1 tsp turmeric powder as a substitute)
  9. 1/2 tsp coriander seeds – roasted until browned, then ground
  10. 1/2 tsp cumin seeds – roasted and ground
  11. 20-40 small green birds-eye chillies (depending how hot you like your curry)
  12. 20g sweet basil leaves (about 5-6 large stalks)
  13. A pinch of salt and a few twists of pepper

Method:

Blend the ingredients for about 10 minutes in a small processor, scraping down the sides occasionally to get a smooth paste (or longer by hand with a pestle and mortar).

Now its time to make up the curry

 

 

A note about roasting dry whole spices:

It’s worth ‘roasting’ the seeds to release more flavour.

Do the coriander seeds first, they are bigger and will take longer to brown. Do the cumin seeds separately, else some may blacken whilst the coriander is yet to brown.

Do not use burnt seeds in the recipe – chuck them away and try again!

Place the seeds in a dry frying pan or wok on low heat and shake occasionally. They will gradually brown – be careful not to leave them as they will burn.

Coriander seeds may take up to 20 minutes. For cumin seeds 5-10 minutes should be sufficient.

As they are ‘roasting’ they should start smelling more aromatic and slightly darken in colour, however this can be hard to tell – especially with cumin seeds, so watch them carefully lest they blacken.

You can grind all the roasted seeds together in a pestle and mortar once they’ve cooled.

Thai Food > Green Curry 3 February 2007

Posted by cath in freeze-friendly, ingredients, Recipes, thai curry, Thai food, very spicy.
6 comments

Perhaps the most well known Thai curry in the UK. I have a slightly different recipe which recreates the hot, spicy, sweet and sour curry without as much salt as many shop-bought pastes.

Green Curry

I’ve adapted this recipe from the one I learned in a Thai cooking school. It’s interesting to note that it is not the usual recipe you see in books, the special ingredient we were taught to include in the curry paste is Thai Sweet Basil. This is a good time of year to pick up some imported items for a change – if only to avoid another portion of cabbage!

Gaeng Kiawan Gai
(Green Curry with Chicken)

Serves 4 with steamed rice as a lunch or dinner, or more as one dish in a traditional meal
Ingredients:

  • 300-500g chicken (breast works very well in this dish, but use whatever you have) – thinly sliced
  • 750mls coconut milk – separated into thick and thin (you can do this by putting a tin in the fridge and then it’s easy to pour the thin coconut milk out – the thick milk will solidify at the top of the tin)
  • 80g (3 tablespoons) home-made green curry paste (2 tbsp of bought paste)
  • 5 apple egg plants – cut into quarters (do not do this in advance as the egg plants will brown)
  • A handful of small, pea egg plants – removed from their stalks
  • 2 tablespoons fish sauce
  • 2 kaffir lime leaves – torn into pieces, discarding stem
  • 1 big green chilli – sliced
  • 1 big red chilli – sliced
  • Dash of lime juice
  • 2 tablespoons groundnut oil
  • A handful or two of Thai sweet basil leaves

Method:

  1. First, heat up the oil in a pan. Then add the green curry paste and fry for about 4 minutes until the paste is cooked.
  2. Then add most of the thick coconut milk and mix in until you form a thick, smooth curry base. If your home-made paste is a bit coarse, you can liquidise this mixture to create a smoother look.
  3. Now add most of the thin coconut milk. Stir and heat to combine. (This part of the curry base can be made in advance and then left to cool until required.)
  4. Bring the curry base up to a simmer and add the thin chicken slices. Keep simmering gently for about 5 minutes until the chicken is nearly cooked through. As long you’ve cut the chicken strips thinly, this shouldn’t take too long.
  5. Cut and add the apple egg plants and bring to the boil again, simmer for about 4 minutes more.
  6. Add the pea egg plants and simmer again for a few minutes.
  7. Then add the fish sauce and kaffir lime leaves, stir and heat through.
  8. Turn off the heat, transfer into a serving bowl (if required) and garnish with big chillies, basil leaves and dash of lime juice to taste.

For a fancy finish: add a swirl of the leftover coconut milk by re-combining some thick and thin coconut milk in a small cup, pour some into the centre of the serving dish then quickly and gently stir to create a swirl of white against the green base.

Serve with fresh steamed Thai fragrant rice

Variations

Fish, prawns or beef all work well in the green curry. All meats and fish can be cooked in the same manner, with some variation in cooking time:

  • Beef steak, cut thinly can be used much like chicken, or cooked for even less time as you prefer.
  • Prawns take a very short amount of time and therefore should be placed in the curry sauce last, for 1-2 minutes to cook.
  • Monkfish is excellent in this dish, and needs less cooking than meat, add the chunks of fish about 5 minutes before the end of the cooking time. Other white fish also works well.
  • Left-over roast meat (beef, chicken etc.) can also be used, just thinly slice and add to the sauce for 1-2 minutes to heat through at the end.

Pork benefits from a 30 minute pre-cook in thin coconut milk, see the panang recipe for more details.

Add other vegetables as well as or instead of Thai aubergines.

Vegetarian options:

Green curry makes a good vegetarian option, although you will have to miss out the fish sauce and replace this with soy sauce for strict vegetarians. Also make sure you miss out the shrimp paste from the curry paste.

Try different combinations of vegetables, depending on the time of year:

Baby corn, mange tout, courgette, purple aubergine, carrot, potato, cauliflower.

Cookalicious Spicy Thai-style Beef Salad 11 October 2006

Posted by cath in specials, Thai food, thai salad, very spicy.
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A Thai-inspired, spicy, fresh and meaty salad dish. Great for special occasions – use only the best quality meat, and cook it rare to be at it’s best. This dish works with hot, freshly cooked beef, sliced and dressed or equally well cold so you can also make it with any left-over roast beef. I must admit that this particular salad was made from topside, roasted specially for this salad and also to have some yummy roast beef sandwiches…

As for the chillies, I’ve used a handful of my own homegrown chillies this time and got a good, spicy result. You can remove the seeds to get a more mellow heat, but I would recommend making this dish spicy – it’s both authentic and the sweetness of the mint plus freshness of the lime makes a great contrast of flavours with the chili.

spicybeefsalad

The finished dish: Spicy Thai-style Beef Salad

Ingredients:

(Serves 2 as a light dinner or lunch, more as a dish in a larger Thai meal)

Cooked beef (hot or cold) – 2 thick steaks (sirloin or rib-eye is best) cooked until rare or some rare roasted Topside/Silverside

Mint leaves – a large handful, roughly chopped

Coriander – a small bunch, roughly chopped

Chillies – add as many as you like (the hotter the better!) chop finely

Spring onions – 3 or 4 sliced quite finely on the diagonal

Garlic – 2 or 3 cloves, peeled and sliced very finely

Dressing – Juice of 1 lime, 1-2 tbsp fish sauce, freshly ground black pepper and a sprinkling of sugar (to taste)

 

Method

  1. Cut the cooked beef into thin strips or chunks (as you prefer)
  2. Mix together lime juice and fish sauce with some pepper and sugar
  3. Combine all the herbs, garlic, spring onions, chillies and beef in a bowl and mix well
  4. Pour over the dressing and mix again
  5. Serve with sticky rice and fresh vegetables: cucumber, green beans and cabbage or Chinese leaf

Simple but very tasty!

closeup

Spicy Thai-style Beef Salad

 

 

 

New Thai Shop in Bruntsfield 20 August 2006

Posted by cath in Cooking Links, general info, Info and Cooks Notes, ingredients, shopping notes, Thai food.
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I spotted another shop offering fresh Thai produce, this time in Bruntsfield Place (near the fantastic Coco of Bruntsfield chocolate shop…but that’s another story…!)
Orient Thai Market (162-164 Bruntsfield Place, Edinburgh) has a small selection of fresh imported Thai goods (and can do special orders on request) and a wide range of canned and dried goods. There is a small Japanese section which could also be of interest.

It looks like another good place to go and pick up some fresh Thai basil leaves, galangal (ginza) and chillies. One more thing they have on offer is a recipe card and help finding the appropriate ingredients in store, and a Thai Tourism publication which has lots of information about Thai cuisine, ingredients and some recipes.

This means it’s time for me to get typing and give you all some new thai dishes to try too….

Following recipes and other controversial topics! 5 July 2006

Posted by cath in general info, help, Info and Cooks Notes, ingredients, Recipes, thai curry, Thai food, thai salad, thai soups, variations.
5 comments

One thing you all should know about cooking is that it’s all about personal taste. As the cook, you get to decide what ingredients to use and what your meal should taste like. For me, recipes are just guides, offering ideas and techniques, which are then adapted to what I have, what I like, who is coming round for the meal etc.

Variety is important. Everyone can have their own special way of making things, and there is nothing wrong with that. But if you’re new to cooking, you may find it hard to deviate from recipes, so here are some tips on what to think about when reading a recipe.

There has been some controversy about my Laab recipe so lets start with some thoughts about Thai salads and other Thai food…

A recent post included another recipe for Laab. The two recipes are very similar – a couple of different ingredients, including sugar in the alternate recipe, and slightly different cooking techniques.

Cooking can be a controversial topic, and you’ll find many different ingredient lists and techniques for basically the same dish – Thai food is no different. Depending what ingredients you can find, you may have to adapt and look for substitutions. Also consider where you are, what your personal tastes are, and what about your guests? My Thai cookery teacher always asked what a dish needed when we tasted it…his response was always “more chilli!” so my recipes are pretty spicy reflecting this. Having tried both spicy and less spicy (when entertaining guests) I think it’s always worth adding a little more chilli than you think, the heat really works with Thai food.

Here are some other things to think about:

I don’t like adding extra sugar when it’s not required, so I would generally only add sugar to sweet and sour and possibly shop-bought panang paste. Its all about personal taste, but here in the UK we rarely need extra salt or sugar – this is not a tropical climate! So think about who’s going to be eating your meal, and where, before chucking in any sugar…

When you’re learning to cook it’s good if you taste your food before and after adding extra ingredients. Thai food has four main layers of flavour: salt, sugar, sour and spicy. If you taste before adding fish sauce or lime juice to a dish you can see what a difference these ingredients make. In my laab recipe, mint provides sweetness, with fish sauce, chillies and lime providing their usual salt, spice and sourness. If you like extra sour, add more lime juice at the end, as discussed elsewhere, cooking lime juice reduces it’s sourness. Taste and adjust until it’s what you like, or what you think your guests will enjoy.

Kaffir lime leaves are a common enough ingredient in salad, but I am not a big fan – I prefer fresh herbs such as mint and coriander as they are more widely available locally (in the UK). Lime leaves keep well in the freezer and are a good ingredient to have on hand frozen to add to soups and curries for an extra lemony flavour. But frozen leaves don’t work quite so well chopped up in salads. If you want to try lime leaves in salads look out for fresh lime leaves and use them promptly.

Now for the most controversial topic – do we marinate the meat (albeit for just a few minutes) before cooking, or after! My recipe recommends adding flavour including lime juice to the mince before cooking, then cooking it all up. This is the recipe I was taught, but more interestingly, it is a technique I watched many times on stalls and in restaurants. Some Thai (and other regional) dishes are actually not cooked: prawns and other meats are sometimes ‘cooked’ by just marinating in lime juice – the acid in the juice ‘cooks’ the meat or fish so it’s technically no longer raw. In the case of Laab, this was always the first step, you will see the meat take on a less raw appearance as its sits in the lime juice while you prepare the rest of the dish. Cooking in this case just heats up the salad, properly cooking it where appropriate, Thai meat salads are usually served warm. Adding the hot meat to the herbs in the serving dish really brings out their aroma. Remember if you cook the meat for long, the lime juice sourness will dissipate so add some more at the end.

So: cook, taste, add the next flavour, taste again…this is the best way to learn and adapt to your palette and to understand the effect of making substitutions.

Thai Recipes > Soups > Tom Yum 7 May 2006

Posted by cath in freeze-friendly, Recipes, Thai food, thai soups, variations, very spicy.
3 comments

SpicyTom Yum Gungfreeze-friendly
(Hot and Sour Soup with Prawns)

Serves 4 as a lunch with steamed rice, or as a dish in a main meal

Ingredients:
300g whole, large prawns – uncooked, unpeeled
750mls water
2 stalks lemongrass – lower 1/3 only, cut into 3cm/1inch pieces
5 kaffir lime leaves – torn into pieces, discarding stem
3 purple shallots – sliced
3 cloves garlic – crushed
2 tomatoes – cut into 8 segments each
5 thin slices of galangal (ginza) – skin removed
300g small-medium sized mushrooms – cut in half or quarters into small chunks
20 green birds-eye chillies – cut in half lengthways
3 tablespoons fish sauce
2 tablespoons lime juice
A handful of chopped fresh coriander

Method:

  1. First, prepare the prawns. Wash, peel and de-vein the prawns, keeping the shells and heads.
  2. Put the shells and heads into a pan with the water and bring to the boil, then simmer for about 10-15 minutes, you should notice a smear of oil floating on top. Strain the stock, squeezing out the flavour from the prawn peelings.
  3. Return the stock to the pan and bring back to the boil.
  4. Bruise the lemongrass in a pestle and mortar, then add to the stock with the kaffir lime leaves and mushrooms.
  5. Add the shallots, garlic, tomatoes and galangal and bring to the boil again.
  6. Add the chillies to the stock with the fish sauce.
  7. Cook the stock gently for 2 minutes, then add the prawns. Bring back to the boil and simmer until they have just changed colour.
  8. Turn off the heat.
  9. Remove from the heat, transfer into a serving bowl if required.
  10. Finally, just before serving stir in the lime juice and garnish with coriander.

It's important to stir in the lime juice right before serving, and not whilst it's still on the heat, as this keeps the flavour fresh.

Serve with fresh steamed thai fragrant rice

Cooks Notes:
Tom Yum is usually made very spicy.
You can adjust the levels to your taste, for example to reduce the heat you could use less chillies, consider removing seeds from the chillies if you only like a very mild spice. Leaving them whole also keeps the heat mild, or try bruising whole chillies lightly with a pestle and mortar to release some flavour but allow them to be easily picked out of the finished dish.
On the other hand, slicing the chillies lets out a lot of the flavour and the balance of hot, salty and sour in this dish is unbelievable. You can still avoid eating the half chillies if you like!

Thai cooks use straw mushrooms in tom yum soup and other cooking. Straw mushrooms are available in the UK in tins – watch out though, they are usually stored in brine and will need to be very well drained and rinsed. Remember to cut the mushrooms in half – they have an air pocket inside and this also fills with brine, so rinse them again to ensure the extra salt doesn't ruin your dish!
I've not seen any fresh straw mushrooms here in Edinburgh, but they'd be worth trying if you can get them. The best bet is to buy fresh mushrooms of any kind – I prefer to use brown cap mushrooms, or another closed cup variety because large flat mushrooms make sauces and soups go brown. Other fresh mushrooms such as oyster or shitake also work well.
No fresh mushrooms? Dried mushrooms make a great substitute, especially shitake. Soak in boiling water until soft (about an hour), drain, chop and add to the broth as usual. You can reserve the mushroom liquor for use in risottos or as a mushroom stock. Seal and keep in the fridge or freeze in ice cube trays, store in bags and pop into pasta sauces, gravies, soups etc.

Variations:
You can use any meat – chicken, pork, beef, fish, or for vegetarians mixed mushrooms, baby corn or tofu (and switch fish sauce for soy sauce).
Use a home made chicken stock for the best flavoured broth. Be careful of using bought stock cubes as they will add extra (unnecessary) salt to the dish – diluting twice as much as recommended should help.
Chicken and pork take a bit longer to cook, so add the raw meat after step 5 (before adding the chillies) and simmer until just cooked, then add chillies, fish sauce and cook for 2 minutes more. Check the meat, when it's cooked through, remove the pan from the heat and finish the dish with lime juice and coriander.

Notes > Thai Ingredients Part 4 > Staples 29 March 2006

Posted by cath in general info, Info and Cooks Notes, ingredients, shopping notes, Thai food.
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InformationAsian Supermarket Staples
Buying Thai Rice:

Buying large bags of rice from the Thai or Chinese Supermarket is great value, here is my favourite brand, but others are also good. Look out for AAA quality and the words “New Crop”. Also it is worth double checking that you are not buying “broken rice” which although cheaper is long grains that have been broken or crushed, so it won’t make the best fluffy steamed rice.

I actually prefer Thai rice to Basmati (although many people still consider this to be the finest rice you can buy), by all means use Basmati if you prefer it, but think about trying Thai Fragrant Rice with your Thai food.

thai fragrant rice

Cooking Thai Rice:
I am lucky enough to have a fantastic National (aka Panasonic) Rice Cooker (5-portion) from Thailand which I have been using for years to cook ‘easy and right every time’ steamed rice. If you have the space, and cook a lot of rice, then investing in one of these is really worthwhile. You simply measure the rice in the provided cup, give it a little rinse, then add cold water up to the appropriate mark in the pan and switch on. 10 to 20 minutes later (depending on the amount of rice being cooked) your rice is perfectly cooked – magic!

However, if you don’t have a rice cooker – try the following options:

  • Microwave steamed rice. Using a very large glass bowl or dish, with a lid, place 1 small (i.e. coffee) cup of rice per person in the base and fill up with twice as much water (or make sure there is a bout 2cm of water covering the surface of the rice). Steam in the microwave on high for 12 minutes with the lid on. Then check the rice to see if it’s cooked. It should be soft with a small bite to it, not chalky. Put back for a few minutes if it needs more cooking.
  • You can also buy special rice cookers for the microwave which include measures similar to a stand-alone rice cooker – look out for these, they are really good and especially good for doing 1 or 2 portions quickly. The one I have is Japanese, so I can’t tell you where to find them, but I have seen microwave steamers in the UK, so have a look in your local cook shop.
  • You can cook rice on the stove top – again using the reduction method, i.e. measureing the amount of water added carefully (1 part rice to 2 parts water) and letting the rice absorb the water with the lid on – don’t lift the lid early as the steam will escape and your rice will not cook as well. It should take around 10-15 minutes again, depending on the amount of rice. The benefit of the absorption method is that there is no draining and your rice will be fluffy rather than soggy.

Other Staples from the Asian Supermarket
Fish Sauce

thai fish sauce

A thin, brown, salty liquid used instead of salt, similarly to soy sauce in Thai recipes. Darker sauces are higher in quality and have a strong fishy taste rather than being just salty.
I like Squid brand and try not to think about what is in there or how it’s made :)
Seriously though, soy sauce can be used as a substitute, especially for vegetarians, but nothing compares to the classic taste of fish sauce in your Thai dishes, try it!

Coconut Milk

coconut milk

Although fresh coconut is far superior, it is not something that is easy to get hold of here in the UK. If you fancy making it yourself I’ll post a recipe for that in the future. For now, to get started, tins of coconut milk make an excellent substitute.
Here are my two favourite brands. Aroy-D (‘Aroy dee’ meaning yummy in Thai) and Chao Koh. Be careful of buying cheap brands as they have too much liquid and not enough coconut in the can. Also watch out for sweetened versions of tinned coconut milk – make sure you are buying unsweetened milk for your curries, even desserts as you can add your own sweeteners (i.e. palm sugar) and have more control of the final flavour.

Shrimp Paste

shrimp paste

A strong smelling paste made from dried shrimps (so I’m told!), dark in colour and is used sparingly in soups, pastes and dips. These pots of paste last well in the fridge or larder. Anchovy paste can be used as a substitute, or anchovies and water blended is another option. Shrimp paste adds an intense fishy and salty flavour to dishes.

Thai Recipes > Curry > Panaeng Moo 29 March 2006

Posted by cath in freeze-friendly, Recipes, thai curry, Thai food, very spicy.
3 comments

SpicyPanaeng Moo
freeze-friendly

(Panaeng Curry Pork)

Serves 4

I must admit to being a bit of a cheater on this one…I have a great recipe for Panaeng curry paste, but I've got into the habit of buying it from the Thai or Chinese supermarket as, unlike some bought pastes, this one has a really authentic flavour…its Mae Ploy Brand, the variety they call "Panang Curry Paste" has a blue strip at the top of the label. They do a whole selection of curry pastes, but the Panaeng is exceptionally good.

Panaeng Paste

Keep your tub of Panaeng paste in the fridge, it will last for ages.

Ingredients:

500g Pork fillet or Tenderloin – thinly sliced
2 tins coconut milk – separated into a saucepan of the thin milk, retaining the thick milk (creamy, solid) for later
1 tin cold water (measure with the empty coconut milk tin)
3 tablespoons groundnut or similar oil
2 tablespoons Panaeng curry paste
2 tablespoons fish sauce
5 kaffir lime leaves – torn into pieces, discarding the stem
2 tablespoons palm sugar (or brown sugar)
2 big red chillies (optional)
Sweet basil leaves
Juice of 1 lime

Method:

  1. Put the pork into the saucepan with the thin coconut milk and water. Make sure the pork is covered by the liquid, then bring to the boil and simmer gently for 30 minutes. Stir occasionally.
  2. Put the oil in a wok or large saucepan and fry the Panaeng curry paste for about 4 minutes until cooked. Be careful at this stage not to burn the paste. Frying the paste produces a strong, spicy smell so you might want to close the kitchen door, turn on the extractor fan or open a window! For best results just keep moving the paste around the wok and keep the heat fairly gentle.
  3. Once the paste has been frying for a few minutes add most of the thick coconut milk and bring to the boil.
  4. Add the cooked pork and all the remaining thin coconut milk from the saucepan and incorporate it into the curry base, bring back to the boil.
  5. Add the palm sugar and stir to melt and combine, then add the fish sauce and lime leaves. Stir to combine.
  6. Turn off the heat and garnish with basil leaves, chillies and a swirl of thick coconut milk. Serve with steamed Thai fragrant rice.

Variations on the Traditional Ingredients:
Although traditional Panaeng Moo doesn't often include vegetables, I've found that quartered chestnut/brown cap mushrooms and courgette pieces work really well with this curry. Just add the mushrooms to the curry base, or add both mushrooms and courgette chunks when you add the cooked pork and cook for 5-10 minutes depending how crunchy you like your courgette. Alternatively try adding your own favourite vegetables to the curry and leave a comment if you come up with a good combination!

Cooks Note:
Putting the tins of coconut in the fridge for a few hours makes them much easier to separate into thin and thick coconut milk.
Take the can from the fridge and open (being careful not to shake it). Using a knife or spoon handle, push a hole down the side of the tin through the cream to the bottom of the can. Repeat on the opposite side so you have two holes. Then, using the knife/handle to hold open the lower hole, pour the thin milk through it from the bottom of the can straight into a saucepan. Don't worry if some of the thicker milk or cream also gets into the pan, as long as you have some thick milk left to use for making the curry base. Repeat with the second tin.

The Finished Dish:

Panang Moo

Notes > Thai Ingredients Part 3 > Thai Aubergines 12 March 2006

Posted by cath in general info, Info and Cooks Notes, ingredients, shopping notes, Thai food.
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Another few notes on Thai Ingredients Information

Pea Aubergines are small, fairly bitter versions of an aubergine. They have a fairly tough skin, and burst satisfyingly in the mouth. They are are usually added to curries, especially Thai Green Curry (Gaeng Kiaw Wan). They cook quickly, and are usually added to curry for about 5 minutes to soften slightly.

pea aubergines

Pea Aubergines

 

Green or Apple Aubergines are larger, round varieties of aubergine, about the size of a plum. They are green and white, and are usually quartered and added to curries, especially Thai Green Curry (Gaeng Kiaw Wan). They discolour quickly, so are chopped and added immediately to the curry, and cook in 5-10 minutes when they have softened slightly.

thai aubergines

Apple Aubergines

Pictures of Thai Ingredients 12 March 2006

Posted by cath in general info, Info and Cooks Notes, ingredients, Thai food.
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InformationIngredients for Pomelo Salad

What is a pomelo?

A pomelo is a member of the citrus family – it is much larger than a grapefruit, the Thai variety is usually green, like limes.
To get a sense of scale, here is a pomelo with 2 white grapefruits and 2 limes.

citrus and pomelo


Ready to make pomelo salad?

Pomelo salad is a spicy, fruity, sweet, sour and salty Thai classic…highly recommended. Here are the ingredients laid out…

ingredients

On the table (from top-left): Pomelo, lime juice, limes, tomatoes, fish sauce.
On the plate (clockwise from top): cashew nuts, bird’s eye chillies, lemongrass, beans, garlic, corriander.

And the finished dish:

finished dish - pomelo salad