Thai Yum Yum Bowl

Recipe creation doesn't always come easy, but just like any creative venture, there are periods of great output, followed by less-inspired times.  

We often work together to create recipes, but sometimes one of us has an idea and we just go with it.  The other day Christopher created a recipe that was so fresh and "citrusy", it was reminiscent of spring.  The textures and flavours in this dish made my taste buds dance, and I look forward to the next time we eat this creation.

Thai Yum Yum Bowl

(Serves 2)

1 T olive oil

1 Thai red chili, minced

2 cloves of garlic, minced

1.5 tsp ginger, minced

1/2 stick lemon grass, minced

2 green onions, chopped

1.5 cups (approx) ground pork 

1 T Thai yellow curry paste

1 T soy sauce

1 tsp mirin

juice of 1 lime

1 T (packed) cilantro (or more to taste)

170 g bean sprouts (about half a bag)

1 carrot, shredded

Jasmine or sticky rice, cooked according to directions on package

Garnish with cilantro and crushed peanuts

Heat the oil over medium heat.  Add the chili, garlic, ginger and onions.  Cook 1-2 minutes, just to soften.  Add pork and cook until no longer pink.  Add the curry paste, soy sauce and mirin, and stir to coat.  Add juice of 1 lime, and the 1 T cilantro.  

Put cooked rice in bowls.  Top with meat mixture.  Top that with raw bean sprouts, shredded carrot, and garnishes (cilantro and crushed peanuts).

Enjoy!

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Chiang Mai Noodles

On Saturday evening we cooked more Thai food.  We started with shrimp Tom Yum soup ...

Next up Chiang Mai Noodles.

I loved the deep fried noodles that we tossed on top, along with deep fried onions.  They were crispy, and complimented the soft noodles and chicken beneath. 

 

Chiang Mai Noodles

(* This recipe is quite brothy so you could use even more noodles, or even have some rice with the extra sauce).  Adapted from Beginner's Thai Cookbook.

Canola oil (for deep frying)
500 g fresh noodles (we used Shanghai)
1 yellow onion, thinly sliced
2 green onions, sliced
1/4 cup cilantro
1/4 cup red curry paste
2 garlic cloves, minced
1/4 tsp turmeric
1 red chili, chopped
2 cups water
400 ml coconut milk
3 chicken breasts, thinly sliced
1/4 cup fish sauce
1 T soy sauce
2 T palm sugar
2 tsp lime juice
2 T cilantro (for garnish)

Heat oil in a wok on medium.  Fry 100 g of the noodles (NOT all of the noodles) until light brown and crisp.  Drain on paper towel.  Fry the onion slices in batches until lightly browned.  Drain.  Discard oil or strain and reserve for another time.  Combine the fried noodles, fried onions, green onion and cilantro in a bowl and set aside until serving.

Heat a bit of oil in the cleaned out wok.  Cook the curry paste, garlic and turmeric for 1 minute.  Add the water and coconut milk.  Boil and reduce slightly.  Reduce heat and add the chicken.  Cook 5 minutes, or until done.  Add fish sauce, soy sauce, sugar and lime juice.  Cook for a couple more minutes.

Place the remaining fresh noodles in a heat-proof bowl.  Cover with boiling water and separate with a fork.  Drain.  Divide noodles in to serving bowls.  Top with chicken curry mixture, and then top with fried noodle mixture.  Garnish with cilantro.

What is your favourite Thai noodle dish?  Do you like Thai curries?