This was another recipe from the Frugal Gourmet on Our
Immigrant Ancestors. My sister-in-law and I had gone through my cookbooks years
ago when I first moved back to the family farm. This was a recipe she was very
interested in. Certain dynamics made me hesitant to start cooking from scratch,
but my health issues made it imperative. I added this on my June 2015 menu.
My experience with Thai cuisine has been limited to a few
local restaurants, some pre-packaged foods by Thai Kitchen and A Taste of Thai.
There also were a few places offering Thai peanut chicken burritos or wraps. This
would be my first attempt into cooking something from this culture from scratch.
There were a number of ingredients I had not worked with before in this dish:
galangal root, red curry paste, coconut milk, and Kaffir lime leaves. I went to
H-Mart, my closest Asian market, and was able to find everything I needed.
October 22, 2015 Batch
On June 5,
2015 I made this dish. I was hoping to leave most of the aromatics
in, but they were not edible. What I mean is they were too hard or tough to
chew. I strained them out of the broth. I was amazed on how good this was the
richness from the coconut milk with the flavors from the ginger and galangal
root were divine. My sister-in-law loved this dish too.
I made this again in October 22, 2015 . This time I left the
lemongrass, Kaffir Lime leaves, ginger, and galangal root in larger pieces
making them easier to remove. I served it this time over jasmine rice. It
lasted a little longer this way. Overall it was a success again.
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