Thailand – Toidublogi

November 18 2019

Thai red chicken curry

andrestover National dishes basil, chicken, Coconut, Thailand, chili 0

One of the classic dishes of Thai cuisine, made from red curry paste and coconut milk with spices, chicken, pork or beef, tofu and vegetables. You can make curry pasta by yourself, but curry pasta can be purchased from all large supermarket gives also a very good result and you can make curry in 15-20 minutes, which makes this food almost a fast-food. I’ve made this dish twice, once with Thai-origin red curry paste and once with paste Katrin brought from Vietnam!! In both cases, the food became nicely spicy and tasty.

Preparation time: Preparation of ingredients 10 min, Preparation 15 min
Level: Easy
Quantity: Four

Ingredients:
400 g boneless chicken brisket meat or chicken fillet
4 larger cloves of garlic finely chopped
1 pack of red curry paste
2 desserts of finely chopped ginger
1 medium onion finely chopped
one 400ml can of coconut milk
A handful of broccoli
1 paprika, cut in small chunks
A handful of green beans
Fresh basil, 10 leaves
3-4 tablespoons of cooking oil
Salt for seasoning

Preparation:
1. Chop the garlic, ginger, and onion finely, cut the chicken, heat the oil in a thick saucepan over high heat and fry the chicken, garlic, onion, and ginger for about 1 minute.
2. Add the red curry paste, stir, add the coconut milk and water until the amount of liquid seems appropriate (1.5 to 1 glasses). Add the chicken and let it boil for a few minutes, then cut the broccoli and bell pepper and add to the curry. Boil in medium heat for 10 minutes, season with salt and stir in the basil leaves just before serving.
Serve with basmati rice
Ready!

July 9 2019

Tom yum

andrestover National dishes, Seafood, Soups shrimps, Thailand 0

The traditional spicy and sour soup originated from Thailand, usually made with shrimps. This soup is made often using especially fresh herbs and mushrooms. If there is no possibility to get fresh herbs in the supermarket, you can also use dried leaves and herbs, but as much as possible make the soup from fresh material. There is a number of recipes where this soup is made using chicken broth base, but I managed to find some older recipes where the broth was made from shrimp shells and heads, which tastes so good. I prepared this soup for my co-workers for lunch. Raini, who traveled in Thailand in autumn 2018, brought me a special chili paste (Nam prik pao) to make this soup much more authentic. I can imagine how Raini fought with all difficulties and customs officers during his traveling to bring me this paste, not knowing that exactly the same chili paste is available in Tartu, in Umami store :). This, of course, does not diminish at all my joy receiving such a gift.

Preparation time: 45 min
Difficulty: Moderately Easy
Quantity: serves: six or eight

Ingredients:
1 kg of fresh shelled shrimps
1 medium ripe tomato cut into the pieces
1 bigger red fresh chili sliced
10 cm piece of fresh ginger (the original recipe if with fresh galangal, but unfortunately it didn’t succeed to find the fresh)
2 fresh roots of lemongrass
300 g of fresh oyster mushrooms or 300 g of fresh Shimeji mushrooms. You can put both.
5 tablespoons or Thailand fish sauce
2-3 tbsp or Thai Chilli Paste
juice of 4 lime
8 leaves of Kaffir lime
2 medium onions
100 ml of cream
Salt and some sugar for seasoning
Freshly chopped coriander for garnish

Preparation:
Instructions 1 Remove the shrimp heads and chorus ones. Don’t throw away the choir, just make a broth of them
2. For the broth, pour the shrimp heads and shells into a pot and heat continuously with stirring until a brownish layer appears on the bottom of the pot.
3. Pour hot water on the shrimp shells and boil in the pot. Add water as much as you plan to make soup. About 2,5L of this ingredient. Boil for 10 minutes on high heat.
Pour the broth through a sieve to remove the shrimp heads and shells. Pour the broth back into the pot and boil.
5. Cut ginger into slices, chop finely chili, lemon slices gently softer and chop 2-3 cm. Chop the mushrooms and cut the onions into sectors.
6. Add the chopped vegetables to the boiling broth, boil for about 15 minutes. Season with salt
7. Add chili paste and fish sauce. Add cream, mix well.
8. Squeeze the juice out of four slices and add to the soup with continuous stirring. Boil for a few more minutes
9. Finally, add the shrimp. Do not boil the shrimp. Continue from 1.5 to 2 minutes. They cook anyway until the soup is hot.
10. Chop the fresh coriander and shake the serving soup.
Ready !!!

July 21 2018

Tom kha kai

andrestover Soups champignons, chilli, Thailand, lime 0

Tai ja Laose köögi klassikaline supp, mida valmistatakse kanalihast, seentest, kookospiimast ja mille muudab vürtsiseks tšilli ja hapukaks sidruni või laimimahl. Valmistasin selle supi Aadi sünnipäevaks Varnjas. Originaalis tehakse seda suppi kasutades galangalit ja kaffrilaimi lehti. Kuna mul neid käepärast ei olnud, siis ma kasutasin värsket ingverit ja sidrunilehti. Supp on võrtsikas, kergelt hapukas ja väga mõnusalt sobiv palavasse suvepäeva.

Valmistamisaeg: 15 min ettevalmistus, 30 min keetmine
Tase: lihtne
Kogus: kuuele või kaheksale

Koostisosad
500-600 g kanafileed
300g seeni (šampinjonid ja austerservikud sobivad hästi)
4 punast tšillit
3 spl Tai kalakastet
2 keskmist küpset tomatit
1 spl sidrunheina
3 laimi
4 sidrunilehte
1 tl suhkrut
2 keskmist mugulsibulat
3-4 cm jupp värsket ingverit (või galangait)
1 spl õli
800 ml kookospiima
800 ml vett
Soola
Peterselli või koriandrit

Valmistamine
1. Viiluta sivul sektoriteks, haki ingver või galangal
2. Kuumuta potis õli, prae kergelt sibulat ja inbverit
3. Lõika kanafilee parajateks ampsusuurusteks tükkideks, viiluta seened, lisa potti ja sega
4. Lisa vett ja maitseained (sidrunhein, laimil või sidrunilehed, samuti kalakaste lase keema
5. Lõika tomatid tõkkideks ja lisa supile. Viiluta tšillikaunad ja lisa supile.
6. Pigista supi sisse laimimahl. Keeda suppi kuni kana on pehme.
7. Serveerimiseks lõiks juurde soovi korral laimisektoreid, et inimesed saaksid mahla supile peale pigistada, haki petersell või koriander ja kasuta seda serveerimisel.
Valmis!