Thai me up, thai me down
Another post? So soon? :b Yeah, mostly for my own reference. I made vaguely-Thai glop last night that was finally restaurant good (something that's escaped me in almost all attempts at "Asian" ANYthing). Use or adapt or ignore the recipe as you see fit - like I say, this is mostly for me so I can remember how the hell I did it:
Fry one small yellow onion, two 8" Japanese eggplants sliced to 1/2" thick rounds and maybe a cup and a half to two cups of coarsely chopped mushrooms (I would normally use shiitakes but I had chanterelles on hand) in sesame oil until the onions are browned and the eggplant is fully cooked but not mushy.
In a small bowl, muddle approximately 1 tbsp. green curry paste with 1/4 can of coconut milk. Add this to the fried veggies along with the rest of the coconut milk, stir until well blended but quickly - don't overheat the coconut milk. <---(this would be where I've gone wrong EVERY damned time in the past). Spoon it over some chicken flavored ramen and - taDA! No, really...you'll love it. Add some chicken, pork or shrimp if you're so inclined (even beef - green curry is good with beef) but we enjoyed it this time without dead animal bits. :b
Garnish with Thai basil (which we happen to grow on the kitchen deck - you could, too, if you weren't so damned lazy or lived in a friendlier climate).
Fry one small yellow onion, two 8" Japanese eggplants sliced to 1/2" thick rounds and maybe a cup and a half to two cups of coarsely chopped mushrooms (I would normally use shiitakes but I had chanterelles on hand) in sesame oil until the onions are browned and the eggplant is fully cooked but not mushy.
In a small bowl, muddle approximately 1 tbsp. green curry paste with 1/4 can of coconut milk. Add this to the fried veggies along with the rest of the coconut milk, stir until well blended but quickly - don't overheat the coconut milk. <---(this would be where I've gone wrong EVERY damned time in the past). Spoon it over some chicken flavored ramen and - taDA! No, really...you'll love it. Add some chicken, pork or shrimp if you're so inclined (even beef - green curry is good with beef) but we enjoyed it this time without dead animal bits. :b
Garnish with Thai basil (which we happen to grow on the kitchen deck - you could, too, if you weren't so damned lazy or lived in a friendlier climate).