PadThai

Pad Thai… sorta

This is a take on one of the most iconic Thai dishes: Pad Thai.  As always with Thai food, there are lots of ingredients, and loooots of chopping, but once prepared, the cooking takes minutes.

Recipe

  • Red curry paste
  • Chopped Garlic
  • Chopped Ginger
  • Chopped Chili
  • Chopped Coriander, including the stem
  • Sesame Seeds
  • Chicken Breast, Sliced
  • Rice Noodles
  • Chopped Scallions
  • Bean Sprouts
  • Cherry Tomatoes, havled
  • Fresh lime juice or Rice vinegar
  • Whole egg
  • Fish sauce
  • Caster Sugar
  • Fried onions

As i said:  Chop, Chop and Chop some more. Soak the rice noodles in boiling water for about 4 minutes depending on the type u use (do not overcook, or it will be horrible)

In a wok, add some oil and fry off curry past, garlic, ginger, chili, coriander and sesame seeds. Add the chicken and cook for a couple of minuts. Add Sugar, fish sauce, vinegar and some fried onions. Now add the drained noodles, tomatoes, bean sprouts and scallions. Finally make room in the wok to fry the egg. When cooked, combine the loot.

Sprinkle with some more fried onions and serve.

Enjoy!

RedDuckCurry

Red Duck Curry – Thai style

Some of the first dishes i tried to make when i started cooking 10 year ago was thai currys. All the different flawors intrigued me and getting them to balance turned out to take some practice. Thai basil is one of my favorite asian spices, and it really stands out in this dish.

Recipe

  • Red curry paste
  • Chopped Garlic
  • Chopped Ginger
  • Coconut milk
  • Fresh lime juice
  • Fish sauce
  • scalions
  • red peppers
  • Baby eggplants
  • Duck breast

Fry the curry paste, garlic and ginger , add all the vegetables (cut into mouth size pieces) and fry a couple of minutes. Set aside.

Fry som more curry paste, garlic and ginger, add the coconut milk and let it simmer for 10 minutes adding.  Season with lime juice and fish sauce.

Score the fat of the duck and season it on both sides with a good helping of salt and pepper.

Fry the Duck breast, skin side down until crisp, turn and place in a hot oven, take out and rest for a couple of minutes. Cut into slices

Combine the vegetables, duck slices and curry and a big helping of thai basil. Adjust the seasoning with lime juice and fish sauce if needed.

Sprinkle with thai basil, serve with basmati or jasmine rice and…

ENJOY !