The holy grail of Thai cooking

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I did it, I cooked REAL Southern Thai food.

I was getting moderately put out by a certain person’s comments that “you have to really understand” to cook “It’s not easy” and getting demonstrations of how to stir food in a pan. Like Thai cooking was this fabled, unreachable golden crest of cooking.

I’m always up for a challenge and have recently become OBSESSED with sataw or what are ‘un’kindly referred to a stink beans. I bloody love ’em!

Sataw and the dry, spicier then chillies on the sun curry called Khua Kling. Hubby now knows if they are selling it at the local restaurant to buy two bags one for lunch and one for dinner. So thanks to the absolute legend’s on Mama Ferang’s group I found a recipe, I laminated it because that seemed sensible, I watched the demo on Youtube and last night I made it.

It was absolutely great and quite spicy.

Today I kid you not hubby was trying to keep the leftovers away from me at lunch so he could eat them!

The best part about this story as it is not a food post, I will not be taking beautiful pictures of food and showing how I made it because I have a small person who clings to my legs while cooking and most of the time I’m not fussed. Curry is cheap here. The best part is all  the ingredients (except the meat) we picked up outside our door!

We got lemongrass, Kaffir Lime leaves and Chillies just on the street while chatting to a neighbour who keeps chickens and started shoving leaves in my mouth to try.

We also picked up Basil leaves to calm the spice, a star fruit which we have no idea what to do with and a rose because it smelled good!

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The recipe recommended 3 tablespoons of curry paste and thank the curry Gods I only used 2 because this is proper made in Nakhon si Thammarat paste that would take the enamel off your teeth!

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The recipe was very thin sliced lemongrass, kaffir leaves and chilli. Fry the paste, add the meat and bits while choking on the fumes and sneezing a lot. Done. We ate with rice and sataw and some egg fried with random green leaves that hubby made. Next week I plan to make Tom Yum soup because why not go from making the simplest curry to the most complicated, 50 ingredients soup ever.

Please feel free to mention any of your favourite Thai foods and I will try and make them, because I will never admit defeat!

Link to the recipe

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