Thai Green Curry · 761 days ago
If this is to be made with meat, add at the early stage given for chicken. If it’s to be made with vegetables, cook the sauce for about 15 mins before adding previously fried vegetables to prevent them becoming soggy.
1 tbsp vegetable oil
2 tbsp green curry paste
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
Heat together on high for about a minute, then reduce the heat slightly and add:
750g/1½lb chicken, cubed – if using
Grated zest of 1 lime
Coat the chicken in the paste and cook until sealed. Then add:
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
Simmer this on medium for about 25 to 30 mins. Fry vegetables separately and add 10 mins before the end of the cooking time. At the end of that time, add:
small handful of coriander, roughly chopped
Juice of half to 1 lime
Leave to sit for a few minutes and allow to cool, so the sauce becomes creamier and the flavours develop.
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Bean Chili · 761 days ago
This is vegetarian, but not deliberately so – I’ve just never liked mince-based (or veggie mince-based) chilis. I use beans instead – use your favourite beans, though it is butter beans (large lima beans) that really make this dish for me. I use half butter beans, half red kidney beans. Some chick peas (garbanzo beans) and/or black beans would probably be good too.
1 onion, chopped
Fry the onion until it is translucent, then add:
2 cups mushrooms, sliced
Cook until the mushrooms release their fluid and then that cooks away. Then add:
2×15 oz cans beans or 2 cups dried beans (pour over boiling water, soak for an hour, then cook through – about an hour)
1×15oz can chopped tomatoes
Bring to a boil then simmer gently. In a food processor combine:
2 T tomato puree
2 chipotle chilis in adobo sauce plus 1 T of the sauce
Stir into the chili mix, then simmer for at least 10 mins, to allow the flavours to combine. Stir in:
2 T coriander or parsley
To serve, stir in yoghurt or sour cream and sprinkle over some grated cheese.
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Thai Shrimp (lettuce wraps) · 761 days ago
This recipe is from a very nice cookery blog that I found 28 cooks so I’m really only reproducing it here just in case, oh horror of horrors, that blog were to disappear.
1/2 c soy sauce
1/3 c honey
3 scallions, minced
3 cloves garlic, minced
1 1/2” piece ginger, peeled and minced
1 tsp pepper
1 1/2 tbsp sesame oil
Combine in a food processor, then pour into a ziplock bag with:
2 lbs smaller-sized shrimp, peeled
Marinade for about half an hour. Then remove shrimp and stirfry for approximately 5 minutes until done. Once done, place shrimp in a bowl and stir in:
1 tbsp fresh basil, chopped
Add the rest of the marinade to the pan, along with:
6 tbsp rice vinegar
5 tbsp orange marmalade
Boil for 2 minutes, stirring vigorously. Serve over rice or noodles, or with rice and noodles wrapped in a lettuce leaf, pouring over the sauce.
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