Winter vegetables green Thai curry part 2

Green curry paste. Since this summer in Thailand I always have a pot in my fridge.

Whipping up a curry is quick and easy, when you have the curry paste ready. You only need coconut milk and the basic Thai ingredients kaffir lime leaf (I buy them frozen in a Chinese supermarket), fresh galangal and lemon grass. You can leave them out and use only your paste; the curry will be nice too, but  the adding of the crushed fresh herbs enhance the flavor to the authentic taste!!

Next time I visit Thailand I hope to get more experienced and learn from the mother of my friend Chumpol, who also happens to know a Thai chef publishing a book right now!! I am waiting for the book to arrive.

The recipe comes from Mai Kaidee’s cooking school and gives the amounts for 1 person. Here you can see one of the very enthusiast cooks at Mai Kaidee’s preparing a green curry.

Because a curry is ready in a sec, after prepping vegetables and cutting herbs, you make the curry per person. The vegetables cook better then and stay crispy.

When you read the recipe you’ll see that there is only 1 handful of vegetables, I use about 250 g because I love my veggies!! You just add a little more coconut milk.

Remember:

1. use the big Thai/Chinese/ spoonful(see my last post).

2. according to the season you can change the vegetables and always have a different kind of curry; for my winter vegetable green Thai curry I used Brussels sprouts, carrot and celery root and sprinkled it with coriander leaves

3. taste, taste, taste and add more flavor to your own liking.

4. when you cannot find Thai basil, just leave it out.

5. I use Aroy-D coconut milk in a 1 liter package, no additives. Because this is a rather thick coconut milk you need some more water; let’s say 3 tablespoons coconut milk need 1 extra tablespoon of water. At Mai Kaidee they prefer Chaokoh coconut milk, but I cannot buy this brand here.

6. prepare everything and set ready in small bowls before you start wokking!

7. I use gluten free tamari instead of the 2 soy sauces.

8. in the end at step 3 you can add pieces of pre baked tofu, or shrimps or fish.

9. eat with a bowl a brown rice or rice noodles.

10. please ask me if you have any questions or suggestions!!

Thai-flavoured lentil pumpkin soup - Thai geïnspireerde linzen pompoensoep (GF-DF-SF-V)

Today I want to share with you this very nice Thai-flavoured pumpkin lentil soup.

It’s soup-time for me; to keep me warm and my intestines happy I make a soup every 2 or 3 days; it’s like making a smoothie in spring and summer, but hot.

The flavour in this soup comes from the herbs I cook in the soup: galangal, kaffir lime leaves and lemongrass, without those 2 you cannot cook a Thai dish!

When you have the ingredients at home (you can freeze the kaffir lime leaves and lemon grass stalks, not the galangal because it looses its flavour) it’s a very easy and simple soup to prepareJ

Voor mijn Nederlandse lezers: Onderaan staat de Nederlandse versie van het recept!

Thai-flavoured pumpkin lentil soup (4-5 pers)

1 l water

4 kaffir lime leaves

4 slices of galangal

1 big fat lemon grass stalk

8 stalks of coriander

1 pierced red chilie, when you want some heat, but when to eat with children leave it out and sprinkle some chilie flakes after serving, for the heat lovers.

1 medium onion, chopped in 8

1 clove of garlic, chopped roughly

½ cup red lentils 

500g cleaned and cubed butternut squash

200g cleaned and cubed carrot

4 tbsp tamari or light soy sauce

250 ml coconut milk

1-2  tbsp lime juice

1. Pour the water in a soup pot and bring to the boil.

2. Make a bundle of the lemon grass, galangal, kaffir lime leaved and coriander stalks, bind with a piece of thread. Put in the water.

3. In the meantime clean and chop the vegetables.

4. When the water boils add all vegetables and the red lentils and cook softly till everything is tender, about 20 minutes.

5. Remove the herbs from the soup, add coconut milk and tamari and blend your soup till smooth.

6. Taste and adjust when necessary.

7. Serve with some sprinkled coriander and lime juice.

8. Enjoy!!

Thai linzen pompoensoep (4-5 pers)

1 liter water
4 kaffir limoen blaadjes
4 schijfjes galangal
1 dikke stengel citroengras
8 korianderstengels
1 rode peper, met mes ingeprikt als je van pittig houdt, maar als je voor kinderen kookt eruit laten en je eigen soep besprenkelen met chiliflakes
1 ui, in 8 stukken gehakt
1 teen knoflook, grof gehakt
1/2 cup/ 125 ml rode linzen
500g schoongemaakte fles- of andere pompoen, in blokjes
200g schoongemaakte wortel, in blokjes
4 el tamari of lichte soyasaus
250 ml kokosmelk
limoensap
korianderblaadjes
chiliflakes

1. Breng 1 liter water aan de kook in een soeppan.
2. Maak van de kaffir lime blaadjes, galangal, korianderstengels en citroengras een kruidenbuiltje,met een touwtje en voeg aan het water toe.
3. Maak alle groentes schoon.
4. Als het water kookt, voeg de groentes en rode linzen toe en kook alles zachtjes, ongeveer 20 minuten, tot de groentes gaar zijn.
5. Haal het kruidenbuiltje uit de soep en voeg tamari en kokosmelk toe.
6. Proef en pas de smaak eventueel aan.
7. Serveer met een kneep limoen en wat gehakte verse koriander en eventueel wat chiliflakes.
8. Geniet!