Thursday, September 26, 2013
Monday, September 16, 2013
Wednesday, September 11, 2013
Green curry paste is not just use for curry but also can be used to cook mouth-watering green curry fried rice.
Green Curry Fried Rice
2 tablespoons vegetable oil
1 ½ - 2 tablespoons green curry paste
100 g chicken breast/pork/prawns, diced
2 kaffir lime leaves, thinly sliced
2 cups cooked rice (cold rice)
1 teaspoon palm sugar
1 ½ tablespoons fish sauce
½ cup green peas or Thai baby eggplants
A handful of sweet basil leaves (optional)
Heat the oil in a fry-pan or wok over medium-high. Add the green curry paste, stir fry until fragrant. Add meat or prawns and stir fry for 1-2 minutes or nearly cook.
Pour in kaffir lime leaves, rice, palm sugar, fish sauce and green peas, stir fry for 2-3 minutes or until the rice is heated through. Add sweet basil leaves and quickly mix through and serve hot.
Note: I used my own made fresh green curry paste
Tuesday, September 3, 2013
Pumpkin in Coconut Milk
Pumpkins are plentiful and relatively cheap. There are many Asian pumpkin recipes that you can find and I’m going to share with you a simple desert recipe – Asian pumpkin in coconut milk. You can serve it hot or cold depending on the weather or the way you like.
500 g pumpkin, peeled and cut into pieces (1.5 cm- 2 cm)
2 cups water
2 cups coconut milk
80 g palm sugar or to taste
¼ teaspoon salt
Bring pumpkin, water, coconut and palm sugar to the boil. When it starts boiling, turn to medium and continue to boil for 8 minutes or until the pumpkin is soft and add the salt. Serve hot in winter or cold with ice cubes in summer.
Note: I like to use jap pumpkin in this recipe because it is easy to cook. You can use sugar instead of palm sugar if you don’t have it.
More details of Classic Thai Cooking Class visit www.jeanasiancooking.com.au