Tag Archives: brown sugar

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

The ingredients


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.



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



And cut up your veggies.


Bathing noodles

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


Frying meat.

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


Adding the garlic.

Then add the minced garlic.


Adding more stuff.

Then the curry paste and yellow bean sauce.


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

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


Almost ready…

Oh, and the veggies, too.



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

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Pork and Beans, But Thai

This recipe was delicious, and would have been a lot less arduous if I hadn’t misunderstood the instructions. The ingredients:

  • Ground pork, 1 pound
  • Shrimp, peeled, 8 oz to 1 pound
  • Snake beans, 1 pound
  • Thai chili peppers, 6-10
  • Bell peppers, 1-2
  • Garlic, 16 cloves, minced
  • Shrimp paste, 2 tablespoons
  • Fish sauce, 6 tablespoons
  • Lime juice, 6 tablespoons
  • Brown sugar, 4 tablespoons

The ingredients.

These are snake beans, by the way. They taste more or less like green beans do; they’re just extraordinarily long. I found these at an asian market.


Snake beans, before.

My misunderstanding was this: the instructions said that I should remove the beans from their pods. So I did so. But that’s not necessary with snake beans. Whoops.


Snake beans, after.

These are the beans that resulted. But again, it would have been fine if I’d just used them like green beans.


Snake beans, after.

The next step is to crush the garlic, shrimp paste, and chili peppers together, until they’re well-mashed. Using a mortar and pestle would be appropriate, here.


Crushing things is fun.



Next, add in the sugar, fish sauce, and lime juice. Let that stew for a while.



In a pan, start to stir-fry the ground pork in some oil.


Ground pork is ground.

Then start to add everything else. First, the bell peppers.


With bell peppers.

Then the shrimp and the paste mixture. Cook until everything seems done to you, and enjoy.


And all the rest. Enjoy!

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