Yes, we are Merchanders, but we are also two foodies in a foodie world and this time we’ve been exploring Thailand, so get ready because today we’ve prepared a hot-hot-nearly-on-fire post!
So what’s the best activity you can do in a country where food is soooooo delicious? “The foodie answer”: A master Thai cooking class to learn all their cuisine secrets and then practice them at home!
So, after a deep search through the internet we booked our half-day class at “Asia Scenic Thai School” (www.asiascenic.com) in Chiang Mai, in the north of the country, because of its high rated reviews in tripadvisor. We’ve learned it by heart: If you are not sure about something, don’t worry, don’t guess, just trip it!
But, let’s get back to our class. The first lesson started with an interesting visit to the local “Sompet Market“, where our enthusiastic teacher Mint explained to our small group all the ingredients needed to make a perfect Thai meal.
They had told us Thai cuisine was rich in ingredients and was considered one of the best cuisines of all Asia, but when you get to discover all their shelves packed with colorful products you understand what they really mean with “many ingredients”. We must say that together with our total addiction to japanese, thai cuisine has become a great spicy “must eat” in our list.
After the market’s visit, we went back to school where everyone of us chose 3 dishes from a selection of classical recipes. We chose Red Curry, Green Curry, Spring Rolls, Pad Thai, Chicken Cashew Nut and Papaya Salad.
Today, we share with you the original recipe of fantastic Green Curry!
Beware: How spicy can you handle: Kindergarten, High school or University?!
Green Curry with Chicken (Gang Kheow Wan Gai)
Ingredients for 1/2 persons:
– 50gr. Chopped chicken / beef
– 1 bowl coconut milk
– 1 spoon green curry paste
– 2 kaffir lime leaves, torn in quarter
– 1 large red chili, thin sliced
– Sweet basil leave, torn from stem
– 1 or 2 eggplant, bite size pieces
1 spoon palm suger
2 spoons fish sauce
1. Boil 2 cooking spoons of coconut milk in your wok at high heat, until oil appears on the surface
2. Add curry paste and stir for 1 minute or until fragrant
3. Add chicken and cook until it turns white, then add coconut milk and bring to a boil. Add all vegetables, palm sugar and fish sauce (soy sauce for veggies)
4. Remove from heat and serve with plain rice (and remember rice can be a great help if you chose to make your green curry really hot!)
ขอให้เจริญอาหาร! (kŏr hâi jà-rern aa-hăan!) – ทานให้อร่อย (taan hâi a-ròi) !!!