Tag Archives: bamboo shoots

Mixed Curry

Yes, I’ve still been cooking, even if I haven’t been posting about it. But November is National Thai Homecooking Foodblogging Month, so I couldn’t let that pass without posting at least a few of the recipes I’ve tried. Therefore, the ingredients!

  • Oil
  • Pork, 1/2 pound, cubed
  • Chicken, 1/2 pound, cubed
  • Tomato, 2, cut as you like
  • Bamboo shoots, 1 can
  • Straw mushrooms, 1 can
  • Green beans, in 1-inch lengths, about a cup or two
  • Thai eggplant, quartered, about a cup or two
  • Garlic, 5 cloves, minced
  • Red curry paste, 4 tablespoons
  • Yellow bean sauce, 2 tablespoons
  • Pickled mustard greens, sliced, about 1 cup
  • Curry powder, 2 teaspoons
  • Turmeric, 1 teaspoon
  • Brown sugar, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Cellophane noodles, about half a package
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The ingredients

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Pickled mustard

This recipe calls for a few unusual ingredients – the most unusual of which is pickled mustard greens. Or maybe not so original – they were easily found at an Asian market, once I knew what to look for. They are what they sound like – the greens of a mustard plant, pickled.

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Cubed

You may want to spend some time preparing your ingredients, to start with. Cube the pork and the chicken, for example.

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Chopped.

And cut up your veggies.

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Bathing noodles

Oh, and the noodles – you’ll want to soak them for about 15 minutes in hot water.

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Frying meat.

The first step is what you might guess – cook the meat in the oil until it’s pretty close to done.

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Adding the garlic.

Then add the minced garlic.

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Adding more stuff.

Then the curry paste and yellow bean sauce.

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…And still more stuff (will it never end?!)

And then still more stuff – the noodles; curry powder and turmeric; fish sauce and sugar.

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Almost ready…

Oh, and the veggies, too.

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Voila!

Lastly, once stuff has cooked down and softened to your satisfaction, the pickled mustard. Then enjoy!

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Seafood with Lemongrass

Oh my, this was delicious. Delicious!!! The ingredients:

  • Shrimp, shelled, about 8 oz
  • Scallops, about 8 oz
  • Fish fillets, about 8 oz
  • Mussels, about 8 oz
  • Bamboo shoots, 1 can
  • Mushrooms, 8 oz
  • Green bell pepper, sliced
  • Thai basil, 2/3 cup
  • Lemongrass, copped, about 2 stalks’ worth
  • Sugar, 1 tablespoon
  • Fish sauce, 1/2 cup
  • Coconut milk, 1 can
  • Green curry paste, 1/2 cup
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The ingredients.

First, you’ll want to prep the ingredients. I used fresh mussels, but you don’t have to. But if you do, you may want to wash them, and possibly debeard them.

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Mussel prep.

The other seafood is easier to prepare.

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Seafood prep.

Put the seafood in the pan, along with some oil, and saute on high heat for 2 minutes or so.

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Seafood in the pan.

This should be enough time for you to cut and slice the mushrooms and peppers.

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Veggie prep.

Then add them to the pan as well, along with all the other ingredients.

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Veggies in the pan.

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Along with everything else.

Cook until everything is done and the vegetables are at your desired texture. Enjoy! This dish is amazing.

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Seriously: yum.

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Chicken with Basil in Green Curry

I made this tonight, and it was delicious. The ingredients:

  • Chicken, 2 lbs, thinly sliced
  • Bell peppers, 2, sliced
  • Mushrooms, 1 package, washed and quartered
  • Bamboo, sliced, 1 large can
  • Jalapeno, 1, sliced
  • Green curry paste, 6 tablespoons
  • Hot basil leaves, 2 cups
  • Coconut milk, 1 can
  • Fish sauce, 6 tablespoons
  • Sugar, 6 tablespoons
  • Coconut oil
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The ingredients.

Like I did, you may find “hot basil” hard to come by. It also goes by the name of “holy basil” or “tulsi” and – at least in my experience – it’s completely inaccessible in Asian groceries, no matter how well-stocked or authentic they may be. So, in the end, I grew my own. It doesn’t take that long, and you can get your seeds, like I did, from Fedco.

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Growing these only took 2 months or so.

Then, when the time comes, you can just pick the leaves you need, like I did.

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You don’t want to substitute Thai basil or Italian basil. The taste is substantially different.

The other ingredient that you may need to prepare in advance is the green curry paste. You can see how I did so here.

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All lined up.

Finally, you may want to prepare many of the ingredients before you start cooking. You don’t need to, but it can make the whole process smoother.

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Oil in a pan.

As for the cooking, first melt some coconut oil.

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Cooking the chicken.

Then add the green paste, cook for a hot second in the oil, and add in the chicken. It helps if your wok is on high heat.

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Chicken: cooked.

It’ll take a few minutes for the chicken to cook. When it’s done, or very close to it, feel free to add most of the rest of the ingredients. That is, the pepper (bell and jalapeno), mushrooms, bamboo, sugar, fish sauce, and coconut milk.

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More yummies.

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More deliciousness.

Once that’s all cooked down as well as you’d like it to, turn off the heat and add in the basil leaves. Stir them in, and enjoy!

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This was legitimately yummy.

I found the curry very flavorful and tasty. Though I should add that it has a bit of a kick. If you want less of a kick, just skip adding in that last jalapeno.

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Red Curry Chicken

As we speak (as it were) I’m eating this, and it’s delicious. The ingredients are:

  • Chicken, 2 lbs
  • Red Curry Paste, 4 tablespoons
  • Coconut Milk, 2 cans
  • Mushrooms, one carton, sliced
  • Thai Eggplant, 4-5, cut into wedges
  • Thai Basil, one bunch
  • Kaffir Lime Leaves, 5 “double” leaves
  • Fish sauce, 1/2 cup
  • Sugar, 6 tablespoons
  • Bamboo Shoots, one can
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The ingredients.

You may remember that we made the red curry paste before; follow the link to find out how. And as for the rest, a few of the ingredients are harder to come by.

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Thai basil.

Thai basil adds an “herbal-licorice” flavor that’s different than the traditional Italian sweet basil. If you’re lucky, you may be able to find it at your local grocer, or if not, at a specialty Asian market, as I did.

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Kaffir lime leaves.

Kaffir lime leaves also add a distinctive flavor, but they’re tough to eat – so you may want to set them aside as you eat a dish like this one. And, again, they can be harder to come by. I’ve found one Asian market in the DC area that carries them; you can also order them on Amazon. I keep my spare leaves in the freezer for future use.

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Thai eggplant.

Finally, Thai eggplant obviously differ from the large purple eggplant you normally find at the grocery store. They’re much smaller and themselves can come in different varieties. Again, I found these at an Asian supermarket.

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Coconut milk and curry paste.

Once you have all the ingredients, making the recipe itself is incredibly simple. First, heat the curry paste and a can of coconut milk until boiling.

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Adding the chicken.

Then add the chicken, and cook until the chicken is nearly done.

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Adding the veggies.

Then add the veggies – the bamboo, mushrooms, and eggplant – as well as the sugar and fish sauce.

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Adding the leaves.

Finally, when the veggies are cooked to your desired level of tenderness, add in the Kaffir lime leaves and the basil, as well as the last can of coconut milk. Mix it all together, bring to a boil again, and then you’re done. Enjoy!

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