I got my dinner cooked and my pictures shot, but by the time I got around to cropping the shots I was too tired so I decided to process them and post them today.
I pretty much just picked ingredients from my refrigerator and pantry without using any specific recipe. It came out good in the end but I should learn to shoot photos quicker so that my dinner would be warmer.
Thai curried shrimp (
Kaeng Phet Kung)
Thai chili peppers, chopped
cilantro leaves
garlic, minced
Thai basil leaves
shrimp
shallots, some sliced and some chopped
lemongrass, minced
crab paste, Nang Fah (Tue Kung) brand - Thailand
jasmine rice
fresh tumeric, chopped
red curry paste, Maesri brand - Thailand
lime juice
red onion, sliced
Kaffir lime leaves
nam pla (fish sauce) - Cock brand - Thailand (not shown)
a bit of EVOO for the initial saute
I forgot to include the Kaffir lime leaves in the first shot so I composed a little arrangement of some of the ingredients in the middle shot. That's a sprig of Thai basil (Holy basil) at upper left with the flowers starting to bloom, and two Kaffir lime leaves (middle) showing their distinctive bi-eliptic or bi-obtuse form. (I'm not a botanist so don't hold me to that.) Once you've seen Kaffir limes you won't ever have trouble identifying them in the store. Supporting cast: a head of garlic, a shallot and a couple Thai chili peppers.
Although I love to cook Thai and Chinese it is often quite a task chopping all the ingredients. At least measurements are not required, particularly
nam pla. I just pour it from the bottle into the wok--glug, glug--and I don't bother to count the glugs. After cooking is well along I taste a bit of the broth and add additional quantities as necessary.
I love to use chopsticks on Thai, Chinese and Japanese food, but in fact modern Thai people generally use Western utensils, knife, fork and spoon rather than chopsticks. I've been using chopsticks on Asian food since my late teens so their use seems natural to me. All it takes is practice, practice, practice. I like them because they're fun, and I like them in restaurants because most Americans do not know how to use chopsticks.
As I said, I'm posting this the next morning... I think I've had enough of complex recipes for a while and I think I'll just keep it simple tonight.