u-journal

This recipe was also presented to me as part of the Basic Thai course that I have recently taken. Pretty nice as well.

Ingredients (for 2 people)

• 1/8 cup canola oil (I guess other vegetable oil might be used, probably *not* olive oil this time, sorry…)
• 1 tablespoons green curry paste (well, this is a very *important* ingredient. I live right now here in Singapore and there is a cool place for shopping real Thai stuff: Golden Mile Complex. One of the recommended curry paste brands is: “Blue Elephant” )
• 2 whole lime leaves
• 150 grams chicken breasts without skin, cubed
• Eggplant, diced (Thai eggplant would be better. We also used this tiny eggplant which looks like green peas and is also Thai)
• 5 whole basil leaves for garnish
• Dissolve together: 1 can coconut milk + water (Add water to coconut milk to achieve desired consistency. Coconut milk may curdle id the heat is too high whilst adding).

Preparation

1. On a medium heat, in a large saucepan, heat the oil and add green curry paste and saute for 2 minutes.
2. Add lime leaves and continue to saute till fragrant.
3. Add chicken and one third of the coconut milk mixture and let it come to a boil.
4. Lower heat and gradually add the rest of the coconut milk stirring constantly and bring back to a boil.
5. Add eggplants, cover and simmer till eggplant is tender.
6. Garnish with basil leaves before serving.

Notes

• Well, I added also shelled shrimps, and it was pretty good
• I used *low calories* coconut milk. Taste-wise great BUT the curry itself was a little bit too liquid for my taste. Next time I will try adding cornstarch or flour to see if I get it thicker…

A couple of weeks ago I attended a pretty cool Thai cooking course here in Singapore, at “Coriander Leaf” restaurant/academy. From the eight dishes that were cooked, one of my favorites was Tom Yam Koong (a.k.a. soup). Here is the recipe.-

Ingredients (for 2 people)

• 1 liter chicken stock
• 1 stalk lemon grass
• 3 whole kaffir lime leaves (lime might be used instead, I mean a little piece of the fruit)
• 2 slices of blue ginger (galangal — regular ginger might be used. The blue variant is so cool, smells totally like pine)
• 2 tablespoons lime juice (should be added at the end because it gets bitter)
• 2 tablespoons Thai fish sauce (hehehehe)
• 1 tablespoon sugar
• 1 tablespoon Thai chili paste
• 200 grams shrimp, shelled and deveined (you may use frozen shrimp :-o)
• 1 can straw or oyster mushrooms, drained (I would guess fresh might be better :-p)
• some evaporated milk, optional (well, this is to kill the spiciness, very cool tip if you mouth is in fire, heheeh)

Preparation

1. Bring the stock to the boil, add all the aromatics and seasoning and cook for 10 minutes
2. Lower heat, then add the shrimps and mushrooms. Simmer for 3-4 minutes till the shrimps are cooked.
3. Taste and add more lime juice and/or fish sauce if needed — soup should be spicy-sour and a little salty (very exotic).
4. Add evaporated milk if your mouth burns
5. Serve garnished with fresh coriander leaves

Basically, I love this dish! It is so easy and EXOTIC. Good for dating