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?