Recipes and Cookery

Geoff · 04-25-2007, 12:49 PM

Post your favourite recipes, what crap...sorry... well crafted dishes you are having for dinner etc here!

Me first :

Geoff's Red Thai Pork Curry. (serves 2)

Ingredients

60g (2 tbsp) of good quality Red Thai Curry Paste
250g (1/2 lb) of very lean pork fillet cut into small cubes
1 small handful of frozen raw king prawns (say.. 4 or so)
2tbsp olive oil (or other cooking oil if preferred)
One lime
One handful of coriander (cilantro) chopped
2 sweet red or yellow peppers, finely chopped
1 can light coconut milk (healthier than the full fat version!)
1 tsbp nam pla (thai fish sauce)
1 tbsp sugar
1 Mug (2 people measure) of uncooked Thai Jasmine Rice.

Boil the water for the rice, and put it on to simmer. It needs to be slightly more cooked than say Basmati as it should be sticky for this dish.

Heat the pan, and add 1tsbp of the oil the finely chopped peppers, stir fry briskly then turn down the heat and gently cook about 5 minutes until soft

Add the other 1tsbp of oil and the pork, and turn the heat up. Add 10g of the red thai curry paste and stir fry until the pork and peppers are nearly cooked and the paste is coated.

Add the coconut milk, the juice of 1/2 of the lime, the fish sauce and sugar and rest of the thai curry paste. Bring to the boil, stirring to mix well, throw in the raw king prawns, then turn down to a simmer. Add the coriander, and leave this all simmering while the rice finishes. It should not be reduced in volume (should stay soupy)

Serve in bowls, with the rice drowned by the curry. Service with the other half of the lime to squeeze over.

Thai paste can be adjusted for the faint or brave hearted. This quantity was medium-hot.

Lots of other things would work as well as pork/prawns. Those who dont eat any such thing can probably put in Tofu.

Enjoy! It's a great warming meal with fabulous colours and a great spicy coconut smell. Damn, I could eat it again now

-Geoff

Shimpei · 04-25-2007, 12:51 PM

Mmmmmm, sounds great! Next time, please, post pics too!

Rajah · 04-25-2007, 12:51 PM

Quote:

Originally Posted by Geoff

One handful of coriander (cilantro) chopped

You are an evil motherfucker.

Geoff · 04-25-2007, 12:53 PM

Quote:

Originally Posted by Rajah

You are an evil motherfucker.

Well, it is permitted to substitute sweatsocks, if you don't like the authentic coriander taste.

-Geoff

Rajah · 04-25-2007, 12:54 PM

Quote:

Originally Posted by Geoff

Well, it is permitted to substitute sweatsocks, if you don't like the authentic coriander taste.

-Geoff

Same thing!

EDIT - And after I divulged I'm feeling queasy. Meanie.

Dark Razor · 04-25-2007, 01:11 PM

aww, I sometimes make a soup quite similar to this, have tried it with both prawns and tofu, both are great but if you use tofu you may have to add some more spices since the flavour of the meat is missing.

Mhh, that reminds me, I have to go to that Chinese corner shop again, I always forget to go there when I am shopping and they have sooo many great spices and sauces there that you get nowhere else, and their stuff is even really pricy.

.

Maybe I'll post a recipe later, though I'd have to look up all the English words for the cooking stuff

.

Geoff · 04-25-2007, 01:11 PM

Quote:

Originally Posted by Rajah

Same thing!

EDIT - And after I divulged I'm feeling queasy. Meanie.

Surprising though it is, I didnt especially post what is a very delicious recipe just to be mean to you

....yet.

-Geoff

Rajah · 04-25-2007, 01:15 PM

Quote:

Originally Posted by Geoff

Surprising though it is, I didnt especially post what is a very delicious recipe just to be mean to you

....yet.

Meh, it's all about me.

Haight · 04-25-2007, 01:59 PM

Dammit, I planned on starting this thread today.

Geoff · 04-25-2007, 02:03 PM

Quote:

Originally Posted by Haight

Dammit, I planned on starting this thread today.

You made a plan? Should have made dinner!

-Geoff

04-25-2007, 12:49 PM	#1 (permalink)
Geoff Moderating in the rain Join Date: Apr 2007 Type: INXP Location: Southern England Posts: 2,888	Recipes and Cookery Post your favourite recipes, what crap...sorry... well crafted dishes you are having for dinner etc here! Me first : Geoff's Red Thai Pork Curry. (serves 2) Ingredients 60g (2 tbsp) of good quality Red Thai Curry Paste 250g (1/2 lb) of very lean pork fillet cut into small cubes 1 small handful of frozen raw king prawns (say.. 4 or so) 2tbsp olive oil (or other cooking oil if preferred) One lime One handful of coriander (cilantro) chopped 2 sweet red or yellow peppers, finely chopped 1 can light coconut milk (healthier than the full fat version!) 1 tsbp nam pla (thai fish sauce) 1 tbsp sugar 1 Mug (2 people measure) of uncooked Thai Jasmine Rice. Boil the water for the rice, and put it on to simmer. It needs to be slightly more cooked than say Basmati as it should be sticky for this dish. Heat the pan, and add 1tsbp of the oil the finely chopped peppers, stir fry briskly then turn down the heat and gently cook about 5 minutes until soft Add the other 1tsbp of oil and the pork, and turn the heat up. Add 10g of the red thai curry paste and stir fry until the pork and peppers are nearly cooked and the paste is coated. Add the coconut milk, the juice of 1/2 of the lime, the fish sauce and sugar and rest of the thai curry paste. Bring to the boil, stirring to mix well, throw in the raw king prawns, then turn down to a simmer. Add the coriander, and leave this all simmering while the rice finishes. It should not be reduced in volume (should stay soupy) Serve in bowls, with the rice drowned by the curry. Service with the other half of the lime to squeeze over. Thai paste can be adjusted for the faint or brave hearted. This quantity was medium-hot. Lots of other things would work as well as pork/prawns. Those who dont eat any such thing can probably put in Tofu. Enjoy! It's a great warming meal with fabulous colours and a great spicy coconut smell. Damn, I could eat it again now -Geoff

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04-25-2007, 12:51 PM	#2 (permalink)
Shimpei Senior Member Join Date: Apr 2007 Type: ISFJ Location: Budapest Posts: 326	Mmmmmm, sounds great! Next time, please, post pics too!

04-25-2007, 01:11 PM	#6 (permalink)
Dark Razor Senior Member Join Date: Apr 2007 Type: INTJ Posts: 195	aww, I sometimes make a soup quite similar to this, have tried it with both prawns and tofu, both are great but if you use tofu you may have to add some more spices since the flavour of the meat is missing. Mhh, that reminds me, I have to go to that Chinese corner shop again, I always forget to go there when I am shopping and they have sooo many great spices and sauces there that you get nowhere else, and their stuff is even really pricy. . Maybe I'll post a recipe later, though I'd have to look up all the English words for the cooking stuff .

04-25-2007, 01:59 PM	#9 (permalink)
Haight Administrator Join Date: Apr 2007 Type: INTj Location: Baltimore Posts: 2,672	Dammit, I planned on starting this thread today.