Still doing Thai?
I am. This week was a large pot of Khoa Tom Pla and a large pot of green curry with eggplant, 4 different kinds of mushrooms, bamboo shoots and beef. If I can get to the asian market tomorrow or Friday I will get some more mushrooms, tomatoes and shrimp to make a batch of Tom Tum Goong. But I really love Khao Tom Pla. I can eat the leftovers cold. I probably prefer it cold these days. My recipe has expanded on the traditional. Traditional is a bit bland so I put in lots of ginger, celery and use lots of fresh salmon. My next batch might be shrimp. I tried making it with ground pork once but didn’t like it as much as the salmon. My GF keeps trying to get me to make Pad Thai. I have most of the stuff to make that but it’s way down my list of favorite dishes these days. My next curry will probably be Panang but I’ve been meaning to try a yellow curry and a Masaman curry. I’m not too enthusiastic about potatoes though. I’ve been using a lot of eggplant in my curries. I’ve used the regular stuff, two different kinds of the golf ball size and even some of the pea sized ones. They all taste good too me. I’ve been adding in a bunch of sliced oyster mushrooms too. I like the texture when mixed with the eggplant and the protein (beef or pork).
I usually don’t like beef in curry when I eat out because it is usually too chewy. My asian market sells these small bulk beef tenderloins for only $6.99 per pound. I cut out a few steaks for the grill and then cube up the rest for curry.
The pork I use is pork tenderloin as well. I have learned to cook both meats so they they still have flavor yet are still tender. I brown them in coconut oil and then cook in the curry on low heat. My Panang, Red and Green curry dishes are as good as any I have had in restaurants. My presentation is lacking but they sure taste good.
