Since we have completed our first Thai meal, there’s a second update today. As one of the three readers said, “woo hoo!”
First, the ground rules for this week. The task is described as “cook Thai food every night for a week,” but as we don’t want to go insane, it is in fact to be “cook Thai food whenever we cook.” This will probably mean 4-5 meals, the rest being supplied by leftovers or, possible, a meal out. (Yes, meals out must be Thai.)
Second, why Thai? Well, we both like it, and found ourselves in possession of a can of low-fat coconut milk and a Thai cookbook. Reason enough.
Third, recipe source: Real Vegetarian Thai by Nancie McDermott. I cannot speak to the merits of its authenticity, though the author spent some time in Thailand
So: our first recipe.
Butternut Squash in Fresh Green Curry
It was delicious, and went together in under an hour. We left out the chilies (authenticity fail!) because we couldn’t find fresh ones and, more pertinently, because I am a wuss. The curry was a little runny (perhaps because we used low-fat instead of full-fat coconut milk?) but soaked beautifully into the special Thai Jasmine rice we bought.
No cooking tomorrow, because I’m going out (to see Fight Club with my parents, followed by a lecture from a professor in the department I work in. Strange but true). Later in the week we plan to make a Thai soup, a noodle dish, and a rice dish. More food porn (amateur food porn? food overshare? foodrotica?) to come!
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