Thursday 9 October
As well as good fresh fish, Jungle
Jim's is the place to get exotic vegetables you can't find anywhere
else. So Barbara picked up a pound of Thai eggplants
like little green apples, to use with our Mae Ploy green curry.
The basic recipe is here, but as
well as substituting Thai eggplants for the more usual Japanese ones, and
scanting the green curry paste to 1 Tablespoon (which is plenty, with Mae
Ploy), we left out the chiles (no need) and the bamboo shoots (which we find
unenchanting, especially when canned). Also, we use the coconut cream that
rises to the top of the can of coconut milk to fry things in, instead of vegetable oil. But the tips about searing the eggplant and
browning the curry paste are right on target.
Luckily we could pick our own Thai
sweet basil from one of the cloched plants out of the garden. Results were quite soupy, but
delicious.
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