Feeds:
Posts
Comments

Posts Tagged ‘curry soup’

During the day, we like to eat as much fruit and raw food as possible, with the occasional cooked dish in the evenings. We love curries, salads and soups and we really enjoy sampling the local foods. We have been to a few restaurants here on Koh Lanta and have tried some of the more common curries. Green, Red, Yellow and Masamam. They all have a similar base of herbs and spices, they just have slight differences that give them their signature colour or sweetness. The Green curry has green chillies and plenty of coriander, the red sometimes up to 30 red chillies, the yellow has a splash of turmeric and the Masamam pineapple, cashew nuts and potato.

This week, I’ve been experimenting with the Green. First, I tried to make it by taste, guessing which ingredients gave it flavour, but today we went to a local herb garden, in the forest, where the owner gave me a guided tour of his herbs and told me of their herbal, medicinal and culinary properties and which were good in curries and other dishes. I was in my element and really enjoyed it. So much so, that we will go back and take pictures to post sometime this week to show you. It was such a peaceful place.

Back to tonight’s curry. We came upon the market on our way for a swim this afternoon, so I picked up some vegetables and some herbs.

IMG_0359-0.JPG
Including these little Thai Aubergines πŸ™‚ yum

IMG_0361.JPG
I’m not very good at ingredients lists as I’m just experimenting and guessing by eye, but what you see here is enough to make a curry for two people two meals, or four at one meal.

Ingredients

Green curry paste
Handful of Fresh coriander chopped
A few aniseed leaves torn
A few kefir lime leaves (mine were dried)
3 pieces of crushed/dried lemongrass
4 cloves garlic chopped
2 -5 green chillis chopped with seeds (I added 3 and it was medium spicy)
Ginger chopped
I don’t have a food processor here, so I chopped all the above ingredients finely.

Vegetables (which you can change to your tastes)
Onion(I think onions are a must)
Squash
Sweet potato
Broccoli
Cauliflower
Carrots
Water and flesh from 2-4 coconuts (1 coconut = 3/4 pt of water/stock)
Coconut milk (depending on how creamy you would like it)
Salt and pepper to taste
Soy sauce

I used coconuts, because they are growing everywhere here and are nicer than bottled water, but I know in UK coconut water in cartons is pretty expensive. If you want the sweetness that this water brings, I would buy some, but it isn’t essential.

Fry the ‘paste’ and add the onions, fry for about 10 minutes in a deep pan. Add the rest of your vegetables chopped into bite sized pieces, then add the water. It is often served as a soup here, which calls for more liquid, but it’s up to you.

I also added rice noodles for the last ten minutes, but you could cook these separately or serve your curry with steamed rice.

IMG_0363.JPG

Advertisements

Read Full Post »