It has been three months since our trip to Thailand and the longing for some rich Thai flavors got pretty acute. So we decided to bring Thai kitchen into our kitchen and prepare some Thai curry. And before tasting the sweetly burning chili on our lips it was time to try the award winning drink that has been on the lips of many: Napue gin from Isokyrö. The cocktail of the evening was Gin & Tonic with Napue, Fentimans tonic water, a branch of rosemary and cranberries. It worked.
1 teaspoon of olive oil
3 tablespoons of green Thai curry paste
1 can of coconut milk
1 tin of bambu shoots
vegetables (and fruits) of your choice: cauliflower, carrots, pineapple
400 grams of shrimp or chicken
2 teaspoons of fish sauce
fresh coriander shredded
juice of 2 limes
And this is how it goes (originally a Ruokala recipe):
Heat a little bit of olive oil on the pan. Add the curry paste and then slowly add the coconut milk. Let the sauce boil quietly the whole time.
Add the bambu shoots which have been rinsed well, the sliced vegetables and the chopped lemongrass. Let it stew until the vegetables are almost cooked.
Prepare the chicken on a frying pan and then add the chicken/sea food, honey, fish sauce and coriander.
Enjoy with Jasmin rice and let your mind wonder off to Thailand.
We made two kinds of curry: one with chicken and the other with seafood (shrimps and clams). They both turned out tasty. But the sweet burning sensation was missing: the curry could have been more spicy and next time I’ll add more chili and a more spicy curry paste. And prepare a bowl of Tom Yum as well.