Custard white courgette yellow curry

Ingredients; 1 or 2 custard white courgettes, 5 medium sized potatoes, coconut milk 50 cl, shallots 5, yellow curry paste 50 gr, palm sugar, fish sauce, sunflower oil.

Cut the courgette in big chunks, peel and remove the seeds. Heat a non stick pan add a little oil. Add the courgette and fry until golden brown. Set aside. Partly boil the potatoes and set aside. Heat a wok add oil. Add shopped shallots, fry until soft. Add yellow curry paste and half of the coconut milk. Bring to the boil and cook until oil appears on top.
Add the left over coconut milk bring to the boil. Cut the pre boiled potatoes in half and add. Cook until the potatoes are done, then add the courgette. Make sure everything is cooked and add palm sugar and fish sauce to your taste.

Feed me; lovely and fresh!

Lovely fresh products from the market or from your own garden is the way to go.

Feed me; Thai home cooking action.

Home made chicken and cashew nuts.

Feed me; night before the grand opening.

Preparing food for the grand opening of Sudrit Arts Gallery.

Khao Niaow Ma Muang

Khao Niaow Ma Muang or sticky rice with yellow mango, one of my favourite. This one is in Siem Reap, Cambodia. But for me the best Khao Niaow Ma Muang is served at Sailomyoy near Tha Phae gate in Chiang Mai, Thailand. 

Not easy to get the ripe yellow mango's used in Thailand (Nam Doc Mai mango). But if you can this is my recipe. You can use another kind of mango, but the Thai ones are the best for this dish.

Ingredients: sticky rice 200gr, ripe yellow mango 200gr, coconut milk 200 cc, concentrated sweet milk 100 cc, sugar 50gr, salt.

recipe; soak the sticky rice for 24 hours and drain. Steam the sticky rice in a steamer or steaming basket.

Heat 100 cc of coconut milk, the sugar and a pinch of salt. Turn off the heat when it starts boiling. 

Put the sticky rice in a bowl add the coconut mixture. Use chopsticks or a fork and loosen the sticky rice. 

Peel and slice the mango. Mix the rest of the coconut milk with sweet milk and a pinch of salt.

Serve the sticky rice, dress with the mango and drizzle some coconut and sweet milk mixture on top.

Feed me; herbs

Ready to start cooking, learning a new recipe from a friend.

Thai holy basil on the left. On the right chili peppers, lemon grass, galanga and lime leaves.

Chicken, lime and mint

Ingredients; chicken fillet 250 gr, shallot 1, chili pepper 2, fresh ginger 3 cm, fresh mint, potato flour 1 tsp, 1 lime, honey 1 tbsp, mirin 2 tbsp, rice wine 2 tbsp, lemongrass 2, sunflower oil

Slice chicken fillet int small strips. Take a bowl and add the juice of one lime with the honey, mirin and rice wine. Mix well and add the chicken strips, marinade for one hour.
Slice the ginger into small strips and fry in sunflower oil until golden brown. Set aside on some kitchen paper. Heath a wok add some oil. Add finely chopped shallot and chili. Fry for 2 minutes. Drain the chicken, keep the marinade. Add the chicken to the wok and fry for a few minutes. Add the bruised lemon grass and the marinade. Bring to the boil. Mix 2 tbsp of water with the potato flour and add to the wok. Cook for one minute, turn off the fire and add chopped fresh mint.
Serve with rice or noodles.