Wednesday - September 01, 2010

Sort of Thai

I am really creating some aromas in the kitchen tonight

Take 1 3/4 lb pork loin, cut into 3/8” thick slices and then into cubes. Put it in a medium mixing bowl.
Add 3 cloves garlic
1 - 2 Tsp Thai red curry base
about 3 Tbl freshly ground ginger (call it 3/4” inch ground off of a golf ball sized ginger node)
1/4 Spanish onion minced
splash of olive oil
plenty of ground black pepper

Mix it around by hand, cover, set aside. After having marinaded about an hour on the counter, stir fry the pork in a medium pan with a generous splash of olive oil. Brown it nicely but don’t cook it to death.

Start some rice. If using jasmine rice, rinse it several times first. Boil up the right amount of water, throw in 1 tsp salt, stir. Add the rice to the boiling water, stir it around 1 minute, turn off the heat and cover it. The rice is done when you can hold the sides of the pot with your bare hands, about 40 minutes.

5 fist sized new potatoes, quartered. Yukon Jacks or Easterns work well here. Wash them and boil them for about half an hour, until not quite done. Drain and allow to cool. When cool, squeeze the skins off, then cut them into smaller chunks.

1 medium head of bok choy, cleaned. About a pound. Cut off the base and chop it up. Use the greens, but discard the tips if they’re wilted. Throw it in a wok or a big frying pan and soften it for a few minutes under high heat.

2 big handfuls of fresh green beans. Wash, trim the ends off, and cut into thirds.

chunk up the rest of the big Spanish onion.

Chop up a full bunch of green onions after discarding the very bottom of the bulbs and the roots.

About 2 carrots, peeled and sliced into medallions. Or one generous handful from the pre-washed little bag of carrot “coins”.

Half a little jar of red curry base. Put this in the big frying pan along with 2 14oz cans of coconut milk. Start it heating slowly, mix it together. Add 3 Tsp fish sauce, stir. Add in 1/4 cup of Sriracha chili sauce for some heat. Add 3 Tsp palm sugar, or 2 Tsb of white sugar. Stir. Taste. Add more curry base and another splash of fish sauce. You don’t want it too thin, about like American heavy cream, and you don’t want it too salty. Add a cup of water or chicken stock. Keep heating it. If you want it a little sweeter add some Tabasco Asian sauce, which is the same as Thai table sauce, or any of those sweet & hot chili sauces in the international section of your grocery store. When it just starts to bubble, add the potatoes, the onions, the carrots, the pork. Simmer over low heat for about 15 minutes, stirring every few minutes, then add the green onions. Cook them for about 5 minutes then add in a great big handful of freshly chopped basil. Stir, then ladle out the rice and serve it up.
The carrots should still be a bit crisp, and the bok choy just softened.

Feeds 5 easily. Or 3 really hungry Thai food lovers.

Yum. It’s got some spark, but it isn’t close to lethally hot. If you like your green beans squeaky, add them a few minutes later instead. Looks like Tami only threw in half the green onions at the last minute. It still came out just fine. I would recommend adding 2 tsp of fish sauce to the marinading pork next time.

Posted by Drew458     on 09/01/2010 at 06:04 PM   
Filed Under: • Fine-Dining •  
• Comments (4) • Trackbacks(0)  Permalink •  

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