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(ผัดเขียวหวานกุ้ง)
Green curry with stir-fried shrimp
Prepare:
500g Shrimps
300g Straw mushroom
3 Big red chili peppers
1 handful Sweet basil
2 tbsp. Sliced kaffir lime leaves
1 tbsp. Minced garlic
1 tbsp. Green curry paste
2 tbsp. Vegetable oil or olive oil
2 tsp. Sugar
2 tbsp. Fish sauce
1/2 cup Coconut milk or condensed milk
Instructions:
1. Add vegetable oil into the pan and use medium heat. Add garlic and green curry paste fry until it smell nice.
2. Add condensed milk or coconut milk. Wait until it is boiling. Keep stirring because the milk will burn easily.
3. Add mushroom and let it cooked for 1 minute. Add sugar and fish sauce. You will want to cook mushroom first before the adding the shrimp because if the shrimps are being cooked for too long the meat will get very hard and doesn’t taste so good.
4. Now add the shrimps. Cook for 30 seconds.
5. Add red chili peppers, sweet basil and kaffir lime leave.
6. Stir 3 times and turn of the fire.
It has been a long time since I did a cooking video. (1 year and a half) I am very excited to do it again after everything is settled for baby.. and I feel ok now after the c-section. I quit my job and now I am a full time mommy.
I started reading a magazine about raising our baby since I have no idea at all about the basic things I should know. Before Mali was born, I spent time being very excited and get all the information about pregnancy.. but I forgot to look out for the info about after pregnancy….LOL! So, it was a little frustrating during the first month to take care of Mali. To be honest, I didn’t know that baby would be eating something else beside milk after 6 months. Now I really have to think about the baby menu. Hmm…
Anyway, this magazine that I read has a mommy menu section. It looks delicious and very simple to make so I want to see if I could finish it in 5 minutes…. Hehe it went quite well. I cooked food in 5minutes but spent 2 hours preparing it.
This is not that bad. My aunt said that I should clean up at the same time I am preparing the food (that is why it takes me a long time when I cook). When the food is ready, now you don’t have to spend extra time to clean the counter or have everyone wait for you to clean up the kitchen before or after the dinner time.
I think I am mental.. haha because I can’t have a peaceful meal while the kitchen is still dirty.
1 cup big shrimps (peeled, de-veined)
3 tbsp. vegetable oil
2 tbsp. minced garlic
1/4 cup stock
1 tbsp. curry powder
1 onion (cut)
1 tbsp. oyster sauce
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. light soy sauce
1 tbsp. shrimp paste for Tom Yum
1 tbsp. sugar
2 eggs
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
4 red and green chili peppers (cut diagonally)
1 tsp. pepper
Cooking Instructions:
1. Heat the pan and add vegetable oil. Wait until it’s hot.
2. Fry minced garlic until it has aromatic smell. Cook the shrimps for 2 minues.
3. When the shrimps are almost done, add stock, curry powder, onion, oyster sauce, fish sauce, soy sauce, light soy sauce, shrimp paste for Tom Yum and sugar.
4. Beat the eggs and add it into the pan.
5. After that, add scallion, Chinese celery, chili peppers and quick stir.
6. Turn off the fire.
7. Sprinkle pepper on top when you serve this recipe.
1 big sea crab (about 600g)
2 eggs
2 tbsp. condensed milk
3 tbsp. chili paste in vegetable oil
1 tbsp. vegetable oil
2 tbsp. minced garlic
1 onion (cut into dices)
Red, green and yellow sweet bell peppers (one of each cut into dices)
1 tbsp. Curry powder
1 tbsp. Shao xing cooking wine
1 and 1/2 cup stock
1 tsp. sugar
1 tbsp. oyster sauce
1/2 tbsp. light soy sauce
1 tsp. pepper
2 groups scallion (cut 1 inch)
2 groups Chinese celery (cut 1 inch)
2 tbsp. red chili pepper (cut diagonally)
Cooking Instructions:
1. Clean the crab very well. Pull out the shell. Cut it into 6 pieces and crush its claws.
2. Beat the eggs. Then add condensed milk and chili paste in it. Mix well.
3. Next, heat the pan with medium heat. When it’s hot, add minced garlic. Now, throw onion, sweet bell peppers. Stir-fry for 3 minutes.
4. After that, add crab, curry powder, shaoxing cooking wine, stock, sugar, oyster sauce, light soy sauce, and pepper.
5. Close the pan with its cover. When the stock dries out down to 1 cup, remove the cover.
6. Throw scallion, Chinese celery, red chili peppers and beat egg. Stir-fry until the egg is done. Turn off the fire.
Sea Crab with Curry Powder Stir-Fry is one of my favorites. We sometimes got it at the restaurants when I was at home in Sisaket. I don’t like the part that we have to pick out the meat from the crab’s hard shell, it is too messy. When the sweet taste of fresh crab meat with curry powder and fresh Chinese celery touch my tongue, I forgot all the hard work I’ve been through the hard shell…haha However, the sea crab doesn’t taste as good and as easy to eat as my fermented crab in Somtam!
แกงเขียวหวานไก่ Gaeng Kiao Wan Gai (Chicken Green Curry)
(the chicken isn’t green!)
แกงเขียวหวานไก่
Gaeng Kiao Wan Gai
(Chicken Green Curry)
Prepare:
1 cup chicken
1/2 cup fish balls (optional)
1 cup coconut thick cream
3 cups coconut milk
3 coriander roots
1 tsp. pepper
2 cloves garlic
4 tbsp. fish sauce
1/3 cup crisp eggplant
1/3 cup sweet basil 4 red chili peppers (cut diagonally)
1/2 cup sliced diagonally galingale
1/2 cup cooked chicken’s blood (optional)
Paste:
25 green chili peppers (more or less as you prefer)
1 tbsp. coriander seed
1 tbsp. cumin powder
10 dried peppers
3 red onions
5 cloves garlic
2 tsp. minced galangal
1 tsp. salt
1 tbsp. shrimp paste
1 tbsp. sliced lemongrass
1 tsp. sliced kaffir lime skin
1 tbsp. minced galingale (peel off the skin first)
Cooking Instructions:
1. Ground all the paste ingredients together and finely. To skip this step you can get instant green curry paste from the store. It’s up to you.
However, it is different between fresh paste and packed paste.
2. Ground coriander roots, dried peppers and garlic. Then mix it with the chicken.
3. Boil 1 cup of coconut cream with low heat until it’s boiling. Add paste and keep stirring until it smells nice.
4. Then, put chicken and add the rest of coconut milk. Cook for 15 minutes. Don’t stir.
5. After that, add fish balls, cooked chicken’s blood, eggplant, sliced galingale, sweet basil and red chili peppers.
6. Turn of the fire.
Tip!
To make the curry real green, add 1/4 cup sweet basil while you ground the paste.
Thai Food Curry: Gang Ped Gai Sai Sator (Chicken Curry with Green Bean)
Prepare:
1 cup chicken
1 cup sato (from nitta tree)
1/2 cup sliced bamboo
4 kaffir lime leaves
2 lemongrass (sliced)
2 pieces galangal (cut finely)
2 red onions
1 clove garlic
2 tsp. shrimp paste
1 tsp. kiffir lime skin (sliced)
5 dried red chili peppers
8 oz. coconut milk
2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. olive oil
Cooking Instruction:
1. Ground lemongrass, galangal, red onions, garlic, shrimp paste, kiffir lime skin and dried red chili peppers together. Good thing about making the paste by yourself is the best smell of fresh ingredients.
2. Heat the pan and put olive oil. Wait until the pan is hot then put the paste that we made from step 1.
3. Fry the paste until it smells nice. Now, add chicken, fish sauce, sugar and half of coconut milk. Then mix well.
4. Cook for 10 minutes. Keep adding coconut milk or water when the pan is getting too dry.
5. After that, add sato and bamboo. Pour the rest of coconut milk. Cook for about 2 minutes.
6. Turn off the fire. Dress the curry with kaffir lime leaves.
You should crack the bean open to check inside if there is any warm in it. Even though I picked the most expensive one, which is usually fresh, I still found 5 warms. Be careful naka!
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