Thailand meets Kyrö: Thai curry and cocktails with gin and rosemary

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.

For the curry you’ll need the following ingredients:

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.


Rye pizza Friday

I had been craving for a homemade warm and crispy rye pizza for some time and finally Friday was the favourable night for this. We prepared two different kinds: one a bit more adventurous with chicken, curry, banana (works very well) and mushrooms and the second one with beef, mushrooms, sweet pepper and cherry tomatoes. And tasty cheese on top of course, goes without saying.

Ingredients (for one pizza)

1 bag of dry yeast
2 1/2 dl lukewarm water
2 tablespoons olive oil
1/2 teaspoon salt
4 dl rye flour
2 dl wheat flour

Mix the flour, salt and and dry yeast. Add water and olive oil. Knead the dough well and then place a cloth on top of the dough bowl and let the dough rise and become double its size (takes around forty minutes).

For the tomato sauce you’ll need:

1 onion
2 cloves of garlic
1 tablespoon olive oil
1 tin of smashed tomatoes
3 tablespoons tomato pyre
salt and black pepper

Sweat the onion and garlic in olive oil, the add the rest. Let the sauce boil for about ten minutes. Taste and add spices, if needed.

Prepare the pizzas and bake them in 225 degrees Celcius for 25 minutes.

Before serving cover the pizza with a lot of fresh rucola. I was moderate with it for the picture but added a green handful afterwards. And then pour the wine into the glass and enjoy! These pizzas work really well as a lunch treat served cold the following day.