Text 28067, 81 rader
Skriven 2012-08-10 06:36:05 av Dave Drum (1:18/200.0)
Ärende: Chile 1275
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Green Curry W/Pork (Pt 1) (Gkaeng Kiow Wahn Moo)
 Categories: Oriental, Pork, Curry, Chilies, Vegetables
      Yield: 6 servings
 
     14 oz Can coconut milk
      3 tb Green curry paste
      1 lb Pork; cut against grain in
           - bite-size strips
    1/2 lb Small, round Thai eggplant;
           - (ma-keua bprawh) halved
           - or quartered
           +=OR=+
      2    Long Asian eggplants; in
           - bite-size chunks
    1/2 c  Small pea eggplants
           - (ma-keua puang)
      2    Kaffir lime leaves; (bai
           - ma-gkrood)
           Fish sauce (nahm bplah)
      2 ts Palm sugar; to taste
      1 c  Fresh Thai sweet basil
           - leaves & flowers (bai
           - horapa)
           Slivered chilies; to
           - desired heat level
 
  Do not shake the can of coconut milk before opening, so
  that the cream remains on top. Spoon about 2/3 cup of this
  thick cream into a medium-size saucepan and heat over
  medium to high heat. Reduce until smooth and bubbly and
  until oil begins to separate from the cream. Add the curry
  paste and fry in the cream for a few minutes to release
  the aromas. Then pour in the remaining milk.
  
  Bring to a boil and add the pork. Return to a boil, reduce
  heat and simmer 5-10 minutes uncovered before adding the
  Thai eggplants and pea eggplants. Simmer a few minutes
  more, then stir in the peas (if using instead of pea
  eggplants) and Kaffir lime leaves. Season to taste with
  fish sauce (may not be needed if the curry paste is
  already salted). Add palm sugar to balance and enhance the
  spice and herb flavors to your liking. Continue to simmer
  until eggplants and peas are tender. Stir in the basil and
  chilies (as desired for added hotness) and cook another
  minute. Serve hot over plain steamed rice.
  
  Notes and Pointers:
  
  The preferred canned coconut milk for this recipe is Chao
  Koh, and Mae Anong is a good choice for a prepackaged
  paste. It comes in plastic pouches with the picture of a
  young woman (Mae Anong herself) on the upper right hand
  corner and is also identified as "Lemon Grass Brand."
  Rather than the translated name of "green curry," this
  brand labels the curry with the Thai name, "Kang Kiew Wan"
  (a different spelling from mine).
  
  There are many kinds of small eggplants in Thailand. Round
  ones the size of tomatillas, which we call ma-keua bprawh,
  are very good in this curry. Deeper green on top and
  graduating to a lighter bottom, these are seedy eggplants
  and taste nothing like the large purple aubergines. Cooked
  until softened, they soak in the curry flavors and add a
  thickness to the sauce.
  
  CONTINUED IN PART TWO
  
  It Rains Fishes: Legends,Traditions and the Joys of Thai
  Cooking, by Kasma Loha-unchit
  
  FROM: Mary Anne Durkee; Chile-heads List - 05 Dec 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The only way to be truly misogynistic is to be a woman - Randy Milholland
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)