Wednesday, July 3, 2019

Thai Cooking

Over the long weekend we spent some time making Thai food.  Since our trip we've been dreaming about northern Thai dishes.  We're still tweaking a few things, so I will wait to share recipes until we perfect ours; we're almost there, but there are a few things we might adjust.

We made larb moo:

It's a ground pork "salad" that we served with rice.  It's tangy from the lime juice, a little bit spicy from the red chili, and loaded with flavour from ground toasted rice, shallot, etc.

We made khao soi, which is a cross between a Thai red curry and an Indian curry, with noodles and chicken, and crispy noodles on top (along with other garnishes).

Minced pork with Thai basil:

Green curry with chicken:

And for dessert, mango with sticky rice:

We bought a bamboo steamer, which is a necessity when making Thai sticky rice.  We dyed some of the rice blue by using butterfly pea flower blossoms.  The rice is mixed with a coconut milk syrup, and drizzled with coconut cream.  It is topped with deep fried mung beans, which give it an amazing crunch.  This was a dessert we got addicted to in Thailand. 

You'll be seeing these dishes around here in the future, and I'll be sure to share recipes after we've made them a couple more times, and we keep better track of everything we did.

What is your favourite Thai dish?


Amber said...

Oh my gosh, YUM! I love Thai food so much but have never experimented with making any of it other than pad Thai... but not the traditional way!

Lisa from Lisa's Yarns said...

Yum, all of that food looks amazing. Thai is one of my favorite cuisines. I am somewhat limited on what I can have due to my gluten intolerance but Green Curry is usually safe for me so that's usually what I order!!