Asian I cook quite often lately. A few years ago when I started, I teach cooking, I cooked a lot of Asian, especially all courts in which curry paste and coconut milk were used, it had done to me. With the years is my preference but somehow got a bit forgotten, after all, there are so many great things which have to be tried. But when I saw recently at Uwe the recipe for a red Thai Vegetable Curry have, I am revisiting my old passion and knew that I must imitate necessarily very soon.
Said and last night did. The curry has me really excited and is in every case from now to the standards in my kitchen. In particular, the tasty sauce with curry paste, coconut milk, lemongrass, kaffir lime leaves, lime zest and juice, fish sauce us inspired. My friend complains that in his opinion, the mushrooms do not fit well in the curry, I agree with the criticism but not for me, the most delicious mushrooms, the "vegetables" that was included in the court.
a bit I had to adjust the curry to the situation in my pantry, because due to an impending move in a few weeks I'm trying to use up stocks and not new to accumulate. Thus found a Thai place for me an Indian Vindaloo curry paste use - mainly red and hot, I thought, and indeed it has very good fit. Instead of walnut or sesame oil, I used peanut oil instead of Palm sugar, brown cane sugar. Coriander was not able to get to, but I anyway not the biggest fan of cilantro, am I on it waived. A total of one (after cutting the ingredients) very quickly made and delicious dish that I will be include in my repertoire. Thank you for the delicious recipe, Uwe!
recipe
goes with rice as a side dish for about three people
1 eggplant or 3-4 Thai eggplant
5-5 fresh mushrooms (or mushrooms)
a not too small sweet potato 1 red pepper
1 handful of bamboo shoots
1 onion, fresh Thai basil
fresh cilantro (I've omitted)
radish sprouts (you can also omit) (adjust depending on the amount of field sense)
2-3 tsp red curry paste 400 ml coconut milk
1-2 kaffir lime leaves 1 lime
about 1 cm ginger
1 / 2 lemon grass stem
walnut, sesame or peanut oil
2 tablespoons fish sauce 1 tsp palm sugar
wash (may substitute brown sugar)
The eggplant and about 1x1 cm cubes. The mushrooms into quarters. Peel the sweet potato into thin slices and then cut into very fine dice. Wash the peppers and cut into cubes. Peel the onion and cut into eighths. Cilantro, basil, ginger and lemongrass finely. Rub the bowl of the lime, lime in half and squeeze out the juice.
the oil in a wok or large frying pan. The curry paste, ginger and lemon grass and add briefly to brown. Pour in coconut milk and bring to a boil. Then add the sweet potato and simmer over medium heat for about 5 minutes. Then the eggplant, pepper, onion and kaffir lime leaves and simmer 5 minutes.
then lime juice, abrasion, fish sauce and palm sugar (or brown sugar) and add the curry to taste. Finally, the mushrooms, Thai basil and cilantro as desired in the mix. Curry with bamboo shoots and radish Garnish and serve with rice.
source
Highfoodality
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