Tag: thai

thai stir fry

Red Pepper by JenOneill, on FlickrWell, we almost have a kitchen again, although there are still some shelves to do, and the very last bit of painting, and the floor to lay, so I’m not going to bore you all with any final pictures until it’s finished.

The freezer and the fridge have been fairly run down over the past couple of months, and a mega shop is in the offing, but I rummaged about in the freezer yesterday and found a lone pork steak which I thought would do for supper. There was also a bag of peppers looking a little forlorn. Later in the day, I asked Pete if he would like rice or pasta, and he said he’d prefer rice, so that dictated what I did.

I cut the pork into thin strips, and fried it in some groundnut oil, in a wok (oh – the joys of a proper wok ring!), then set it aside. Then chopped three small tired spring onions, and sliced a handful of left over mushrooms and a huge red pepper, hurled them in the wok and cooked them down, then cheated a bit. I keep jars of ginger, chilli, etc in the fridge for when tiredness strikes, so I used those, plus jarred garlic, lemon grass, and thai curry paste – added a teaspoon or so of each, then mixed up about 3/4 mug of powdered coconut milk (such a useful cupboard ingredient), and simmered it down to reduce.

It took as long, start to finish, as the rice, i.e. 26 minutes. And I had a glass of home made elderflower wine while I cooked it. I do like my new kitchen 🙂

thai pork stirfry

pork stirfry

using up: peppers, basil, mushrooms

I bought one of those pots of basil – you know, the ones that last two days then die.  This one is still going strong on the kitchen windowsill several weeks on, but it does look as though it might be starting to flag a bit now.  I love basil – so sweet and peppery at the same time.

I took half a pork fillet out of the freezer (a whole one is a bit much for two of us, so I tend to bifurcate them before freezing).

Slice it thinly across the diagonal.  Also thinly sliced one red pepper, some tired chestnut mushrooms, one shallot.  Put a lemongrass stick, four cloves of garlic and a knob of fresh ginger into the whizzer and whizzed.

Fried the pork in the wok in some groundnut oil, in batches,  and set aside.  Wiped out the wok, heated more oil, and added garlic/ginger/lemongrass, stirred around for a minute or so.  Added mushrooms/shallot/red pepper, stirred around until cooked.  Returned pork to wok, added a good splash of lime juice, ditto fish sauce, and some instant coconut milk (powdered, so you can mix up how much you need – excellent larder standby).  Cooked this through for a couple of minutes to deepen the flavours, then added cooked noodled and a handful of chopped basil.

Ate from bowls.  Followed with mince pies (well, it’s that time of year, isn’t it).

thai vegetable curry

thai vegetable curry

Using up: butternut squash, green beans, courgette

This is vaguely based on a recipe I saw on Come Dine With Me, a television programme here in the UK.  I was very struck by the potato element, which is:

One potato, boiled then cut into dice and deep fried.  Set aside for now.

Made a paste by blitzing a chopped onion, 3 cloves of garlic, about a square inch of ginger, a stalk of lemongrass, a dried chilli,  half a teaspoon of salt, and a tablespooon each of lime juice and  olive oil in a blender, and pureéd until it was transformed into a smooth paste.

veg for Thai vegetable curryPeeled the butternut squash that had been lurking in the fridge for a couple of weeks, removed and discarded the seeds, looked at it and realised it was *way* too much for this curry and returned half to the fridge.  Watch this space to see what I decide to do with the rest! Chopped the flesh of the remaining half into 1/2 inch cubes.  The green beans had been topped and tailed on Friday, and I chopped the courgette into smallish chunks too.

Put the paste into a large pan or wok and fried it gently for a couple of minutes, stirring all the while.

Added the veg, and stirred them about a bit, to coat them with the paste, then hurled in a tin of coconut milk. Put a lid on it, and simmered it for about 20 minutes, then uncovered it and cooked for about another 10. I added the fried spud a few minutes before the end (crystal ball job).

Ate accompanied by noodles cooked with a few drops of sesame oil.  I cannot begin to tell you how nice it was – it was ambrosial, utterly lovely.  The squash had started to break down, and had a texture that I can hardly describe.

This made enough to feed the two of us, with another meal’s worth gone into the freezer.