About Red Curry and the new Mortar & Pestle…

Red Curry Paste

 

We’re back in town! For the travel stories, ok…I skipped writing about Singapore and Indonesia because 1) Singapore doesn’t have the “asian” charm and not really Culinary worth writing a lot about, except it’s pricey and we didn’t spend enough time to discover the “real food” 2) Indonesia was postcard beautiful, so we spent our days on beaches,in the sea and on funny islands.
What I missed the most (together with friends and family of course) was having a proper kitchen!
So here we are, with a Thai recipe. Sure it doesn’t taste exactly like their red curry but it was a fair attempt.
If you’re not interested in having your face covered with splashes of Chili (Auch!) or chunks of Galangal root use a blender or buy ready made curry paste, honestly it tastes great too but nothing beats the pride of  serving a dish made from scratch.

Here we go:

For the red curry paste:

3 red Chili’s (dried if you like it Hot!) // 2 cloves of garlic // 2 shallots// 3 cm of fresh ginger// 3 cm of Galangal// 2 tbsp of Coriander seeds// 1 stalk of lemon grass// 2 tbsp of tomato puree//

For the stew:

8 Chicken thighs// 4 Lime leaves // 1 L of Coconut milk// 1 red bell pepper// Green beans// 3 tomatoes// 3 potatoes// 1 tsp of salt// Chicken stock// 1 shallot // 3 carrots 

For the vegetables, just add whatever you like. No rules except 2 if you use tomato or pepper remove their peel and chop everything into large chunks.Heat up vegetable oil or coconut oil and add chopped shallot and boneless chicken thighs. Add the curry paste and stir until it starts to brown then add coconut + vegetables.
Let it reduce until you have the desired flavor, in this recipe I used 1 L of coconut milk which is a lot but it gives you the freedom of serving it like soup or a bit more reduced (which i prefer, the flavor is more intense)

An excellent recipe when serving a crowd, you can make the paste days in advance and keep in the fridge or in ice cube holders in your freezer.
Serve with multigrain rice and finish off the curry with fresh Coriander.

Thai Red Curry

รับประทานอาหาร
( Bon Appetit in Thai, if you can read thai and it means something dirty, sorry I used Google translate 😉  )

xxx
Marie

Part II // About leaving Thailand, entering Cambodia and leaving again…

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Day 18 and a lot of adventures later…

Leaving beloved Thailand (Koh Chang)  into Phnom Penh( Cambodia) by Bus was probably not the best idea we ever had.
Not only did it take us 14H but crossing the border and applying for a Cambodian Visa by land already gave us a clear view on what Cambodia is all about…
Consider the term: a tip. Something I always considered to be money you give someone because you were grateful and  happy with the service they provided.
Cambodian tip= a suggestion that is made to tip + the amount that tip should be.  5$ tip in a country where a pack of cigarettes cost $1 is ridiculous.
This isn’t a rage against Cambodia, if we had more time we would have gladly discovered Cambodia further. We only experienced this behaviour at the tourist places. ( Floating villages by boat,land borders, airport, Siem Reap, Tuk Tuk’s )
Phnom Penh was a great experience, genocide museum & killing fields worth visiting, food was great and Angkor Temples absolutely stunning!
Just a bit frustrated that as a tourist, they just won’t leave you alone, everyone is very welcome to try ( otherwise, what’s the point of having tourists?) but please don’t keep on insisting…

Goooood Morning Vietnam!!  Here we are in Hanoi, a city that breathes History, checked out the market straight away and it sure looks great!!
Food is absolutely delicious, I repeat: eat streetfood, point something out on their menu and be surprised!

We’ll be back with more adventures!!

xxx

Marie