Wednesday homemade dinner – Thai beef green curry with rice

I have this recipe with me for few years already, I kind of figure it out my own way by imagining how this should be. Of course, after learning some Thai recipes, I’ve adjusted it a little bit, but more or less it stays the same. The good thing about curry is you can have it with different kind of meat, seafood or even vegetable. Tonight I am doing this with beef, but as I said, you can do it with many other ingredients.

Of course the key ingredients are kaffir lime leaves, shallots, lemongrass, galangal, and red chilli pepper, you can get this as a tom yam pack in some super markets. Heat up the pan with some oil, then fry these ingredients with a medium heat, add cabbage, mini corns, mushrooms, Thai eggplant and okra in the pan and stir fry them. You have to look into the kind of vegetable you have and the combination with the meat, calculate the cooking time of each of them, and try to put them in the pan by sequence of the cooking time needed. I really don’t want to over cook the beef, of course depends on the cut of the beef, try to watch out the time and keep that in control. Put Thai green curry paste into the pan, then add coconut milk. Stir them well and let it simmer for around 10 minutes or until it’s done. Taste and season with salt as you like.

You can serve the curry with rice or bread, garnish them with some fresh coriander and squeeze of fresh lime juice.

Thai style baked fish fillet

Usually I don’t cook during the weekdays, but I was really so want to cook this dish the other night after watching this show. Really would love to try it out and see how does it taste like. I modified the recipe a bit, but still taste so good. Originally, it is a Lao’s dish, but I redo it in Thai style.

First of all, finely chopped some lemongrass, shallots and chillies and place them in the mortar, pound all the ingredients until they are all mashed up. Then, cut the fish fillets in small piece, then put light soy sauce, Thai fish sauce, brown sugar and lime juice in a large bowl, mix them well and put all the fish fillets into the bowl. Add finely chopped dill, kaffer lime leaves, spring onion and slices of galangal into the bowl, mix everything well together. Pre-heat the oven to 210C, place the fish fillets on a big piece of foil, then wrap them nicely. Place them in the oven and bake for 20 to 25 minutes. 

Serve the fish fillet with some rice, or you can just eat like that. 

Thai homemade dinner Part II – barbecued prawns on lemongrass, coconut soup, and steamed mussels

I decided to make Thai food again today, Part II of last week, as there are few dishes that I still want to make but do not have time to make it last week. 

So, tonight I’m making three dishes, one soup, one appetiser and one main course.

Let’s start it off with the soup, it is coconut soup with cauliflower, but I think you can just add other ingredients that you like and make it your own, for example, carrot, chicken, mushroom, and etc. With a pot, bring the vegetable stock and coconut milk to boil. Then, add cauliflower, galangal, lemon grass, kaffir lime leaves, and season them with light soy sauce, fish sauce and brown sugar. Lower the heat, and cook until the cauliflowers turn soft. Serve the soup by adding some chopped chillies and coriander, and a bit a lime juice.

The appetiser is barbecued prawns on lemon grass, I like the look of this dish, having the prawn mixture wrapping the middle of the lemon grass stalk. In order to have the flavour of the lemon grass, lightly cut the middle of the lemon grass in order to get the nice smell out of it. To make the prawn mixture, mix the prawns (slightly cooked, half raw), chopped bacon or minced pork, garlic, a touch of kaffir lime leaves, chopped spring onion, and season with some fish sauce, brown sugar and cornflour in a food processor until it turns dense. Carefully wrap the mixture around the lemon grass stalk, if you feel so sticky, wet your hand with some water. Pan fry them with a pan and serve with the sauce, mixed of white vinegar, sugar, chopped chillies and coriander.
For the main, I’ve made the Thai style steamed mussels. Heat the sauce pan with a bit of butter, fry the chopped galangal, lemon grass, kaffir lime leaves and shallots. Add some vegetable stock and coconut milk, simmer a bit, then add all mussels in, cook 4 minutes with the lit on and then another 2 minutes without the lit. Serve the mussels with some bread and garnish with some coriander.