This recipe for green thai curry is derived from Systembolagets recipe site. The dish is easy to make and fantastically tasty.
This is how it is done:
Cut 600 grams of chicken into cubes. Cut four carrots into thin slices and half a leek into slanted slices. Finely chop one green chili, 50 grams of ginger and one garlic clove. Fry all but the chicken in some oil on high heat. Crush two strands of lemongrass. Add lemongrass, three lime leaves, two teaspoons of fish sauce and three teaspoons of green curry paste. Fry for another minute. Add two cans of coconut milk (original recipe says one but we added two) and a deciliter of water. Add salt and leave to simmer for five minutes. Fry the chicken for a couple of minutes on high heat. Add to the curry and leave to simmer for another five minutes. Take the lemongrass out.
Serve with fresh lime, fresh coriander and jasmin rice.
The original recipe.
My surprise dinner after having been away in Kraków for five days was red Thai chicken curry and Kalli made the curry paste himself.
This is how the paste is made:
Blend the following: 3 shallots, 3 garlic cloves, one walnut sized piece of ginger peeled and chopped, one lime zested and juiced, 1 tbsp fish sauce, 1 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground black pepper, one lemon grass stalk roughly chopped.
Fry the paste in a bit of oil pour in one can of coconut milk. Add meat and desired vegetables. Cook for about ten minutes.
Serve with rice. The dish was delicious and the smell in the kitchen was fantastic while the curry being cooked.
Yet again it is Systembolaget (Bolaget nr 1 Feb-mars 2010) which supplies us with a nice dinner recipe. This time a green Thai curry with chicken, aubergine and squach. Nice, quick and very tasty.
Put some jasmine rice on. By the time the rice is ready the curry will be ready.
Fry 400 grams of diced chicken fillet in a wok pan until it has coloured slightly, using peanut or rapeseed oil. Remove chicken from pan. Fry 2 tbsp of green curry paste. Add while stiring: 1 can of coconut milk, 2 chicken stock cubes, 2 dried lime leaves, 2 tbsp of Thai fish sauce, 1 tbsp of sugar, half an aubergine and half a zucchini both diced in fairly large pieces. Put the chicken back in the pan. Let simmer for + 10 minutes. Serve with rice. Garnished with basil and red chillies cut into strips.
We had “Sigtuna sommar wit” for drinks. Quite perfect.
Inspired by Chez Pim we make our Tai fried noodles. Kalli calls them a bastardised version of hers.
Pad see ew means stir-fried with soya. Below are the ingredients to the dish, apart from the rice vinegar, which we forgot to put in the picture. What else is not there is the dried chillies, lime and the soy sauce which is added to the meal once it is on the plate.
Prepare by cutting spring onions, garlic and broccoli into manageable pieces. Cut the chicken into stir-fry size pieces (quite thin) and put them in a marinade of sesame oil, oyster sauce and fish sauce. Put the noodles to soak in luke warm water.
Start of by frying the broccoli. It is fine to burn it, but make sure it is not over cooked. The wok pan needs to be really hot and smoking. Use an oil that can stand high heat; ex rapeseed oil. Add the spring onions after having fried the broccoli for a while. Then add several splashes of fish sauce. Take broccoli and spring onion out of the pan.
Add a good splash of oil and fry the drained noodles. Add good splashes of rice vinegar and fish sauce to the noodles. Take the noodles out and scrape the pan so that all burnt stuff is removed.
Add some more oil, then put the garlic in the pan. Fry for a short while and then add the chicken. Fry until done. Push the chicken up the sides of the wok so that there is a space in the middle. Add a dash of oil and the crack the two eggs into the middle of the pan. Let them settle and then stir. When they are done – mix with the chicken.
Then add the broccoli and spring onion. Stir thoroughly.
Add the noodles. Stir.You will probably want to add more soy sauce, rice vinegar and fish sauce for taste.
When the pad see ew is on the plate add fried chillies, soy sauce and lime juice/lemon juice to taste.
Is it hard work to make pad see ew? The answer is yes and no. Preparation is essential. All the ingredients need to be short at hand. The actual cooking calls for an intense 10 or so minutes. It is hard work, yes – but only for a short time.
Kalli often reminisces about this Thai restaurant he used to go to in Reykjavík. Here he tries to recreate one of his favourite dishes from there. He was reasonably satisfied with the result, but has plans to change the marinade slightly (replacing Thai soy sauce with sweet soy sauce) and next time he wants to add more chilli and some more liquid.
The ingredients: At the back: black pepper, maizena, fish sauce, Thai soy sauce, sesame oil, oyster sauce. At the front: onion, ginger, beef, garlic, chilli and broccoli.
This is how it’s done:
Start off by cutting the meet in thin strips and marinate it in a mix of 3 tbsp Thai soy sauce, 1.5 tbsp of fish sauce and a generous dash of sesame oil.
Then put your wok pan on the stove at the highest temperature. Add a splash of rapeseed oil to the pan (it is good for frying at high temperatures) and when the oil is hot, garlic, chilli and ginger. Stir constantly.
After about a minute add the meat. Stir all the time until meat is cooked through.
Remove the meat from the wok, add a splash of oil and then put in the broccoli. Add a few dashes of fish sauce. After a little while put th broccoli to the sides of the wok and add some more oil and the the onions. Cook and stir until the onions are slightly softened but still with a bite. Then add meat and several generous splashes of oyster sauce. Finally to make it a bit more saucy add some maizena mixed with water.
Serve with rice, flaked dried chillies, black pepper and Thai soy sauce.
We had Sierra Nevada Pale Ale to go with it, which was very nice.