Hi there.

The snips and snaps,
moments and musings,
reflections and ruminations
of a San Francisco girl out to explore.

Thai Green Curry

Thai Green Curry

Learned in cooking school in Chiang Mai,

successfully recreated stateside.


Thai Green Curry Paste

Ingredients

  • 4 cloves garlic, peeled
  • 2 shallots, peeled
  • 1 stalk lemongrass, hard exterior removed
  • 1 tbsp coriander seeds
  • 1 slice galangal (substitute: ginger root)
  • 2 slices turmeric root (substitute: turmeric powder)
  • 1 kafir lime leaf (substitute: lime zest)
  • 6-10 small Thai green chilies

Directions

  1.  In a mortar and pestle, or in a food processor, combine dry spices and grind into a powder.
  2. Add in chilies according to spice tolerance and grind until smooth.
  3. Add in the remaining ingredients and combine into a paste.

Thai Green Curry (Gang Kheow)

Ingredients

  • Green curry paste (see recipe above)
  • 1 can unsweetened coconut milk
  • 2 kafir lime leaves (substitute: lime zest)
  • 1 handful Thai sweet basil leaves
  • 10 Thai bitter eggplant (substitute: 3 Japanese eggplants)
  • 1/2 head broccoli
  • 2 cups oyster mushrooms
  • 1 head bok choy
  • Fish sauce 
  • Optional protein: chopped tofu, chopped chicken, shrimp

Directions

  1. Chop the mushrooms, broccoli, and bok choy into bite-size pieces. Quarter the bitter eggplants.
  2. In a large saucepan or wok, pour in coconut milk over medium heat. After a few minutes, add in the curry paste and cook for 2 minutes.
  3. Add the lime leaves, basil, and a few dashes of fish sauce.
  4. Add in the vegetables and cook until done, about 5 minutes.
  5. Add in protein and cook until done. Serve with rice or quinoia. 
Defining Rhetoric

Defining Rhetoric

Glacier Hiking in Iceland

Glacier Hiking in Iceland