Cari Porc Dakatine

 Cari porc Dakatine

Ingrédients

For the “Cari”:

800g of pork loin

3 tomatoes

2 onions

5 garlic cloves

50g of fresh ginger

3 carrots 

2 spoonfuls of turmeric

1 cube of vegetable stock

1 small cal of button mushrooms (whole)

1 small can of crushed tomatoes

5 twigs of fresh thyme

Salt, pepper, olive oil

3 spoonfuls of peanut butter (smooth or crunchy, your taste!)

For the “grains”:

1 onion

1 garlic clove

20 g of fresh ginger

Fresh thyme

1 small can of beans

For the “rougail tomate”:

1 tomato

2 green onions

1 lime

1 teaspoon of chilli paste (to taste)

Basmati rice

Preparation

Curi:

Peel the garlic and ginger. Blend to a paste. 

Cut the meat in big squares. Brown it for 15 minutes. Save

Cut the onions and brown them for 10 minutes. Add the garlic and ginger paste and garlic paste plus the turmeric, vegetable stock, thyme leaves, crushed pepper.

Add the tomatoes (diced), the can of crushed tomatoes, the carrots (sliced), one cup of water. Bring to a boil then reduce heat and cook on low medium heat for an hour or more (the meat must be melting in the mouth)

Reduce the sauce by removing the lid the last half hour. 

Add the button mushrooms and the peanut butter ten minutes before turning the heat down. 

Grains:

Fry the cut onion for 10 minutes until brown and soft. Add the ginger and garlic paste, the turmeric, salt and pepper, the leaves of three thyme leaves. Fry for one minute. Add the beans and let them simmer for 15 minutes on low heat. 

Rougail tomate:

Cut one tomato in small cubes

Add 2 green onions finely sliced 

Grate the zest of one lime. Add the juice of the lime

Add one teaspoon of chilli paste, salt, pepper

Serve the meat with basmati rice, the beans and the tomatoes,salade. 

Bon appétit. 

Green curry chicken coconut soup

 Green curry chicken coconut soup

(With radishes leaves for an added peppery flavour)

Ingredients:

1 or 2 chicken breasts depending on taste and size

2 onions

1 red bell pepper

2 garlic cloves

5 cm of Thai galanga ginger

5 cm of ginger ginger

1 or 2 spoonful of Thai green curry paste

The leaves of two bunches of radishes 

200 g of frozen string beans

200 g of frozen peas

200 g of frozen spinach

500 ml of chicken stock 

1 cube of vegetables stock

Black pepper

400 ml of coconut cream

Preparation:

Cut the chicken breast in cubes

Fry them for 6 min and set aside

Cut the red pepper in cubes. Fry and set aside

Cut the onions and brown for 6 minutes

Make a paste with the garlic cloves, the green curry, the galanga and fresh standard ginger

Add the paste to the onions, sauté for 3 minutes to develop the aromas. 

Add the chicken stock and the vegetables stock cube

Add the radishes leaves, the frozen vegetables, bring to a boil, reduce heat and cook for 20 minutes

Let it cool down then blend finely. 

Pass through a colander to get rid of the excess fibres. 

Add the fried chicken, the fried red pepper bits, the coconut cream, and the udon noodles

Reheat and let it simmer for five minutes. 

Enjoy, Bon appétit, ทานให้อร่อย (Thān hî xřxy)