Thai Cooking Tips - Cooking Gloves Rs
Thai Chicken Meatballs in Green Coconut Curry
More deliciousness ensued as a result of my making use of items found in my cupboard I’d long since forgotten about. Things that came tumbling out were a can of my favorite Thai green curry paste, a can of coconut milk, a variety of spices I don‘t get to use enough, and a few splashes of nam pla left in a crusty bottle. I had some mint left from last night's dinner so after quick consideration, I decided to make Thai chicken meatballs in coconut curry sauce. Meatballs: Ground chicken Chopped cilantro Chopped mint Chopped scallion Splash of coconut milk Sprinkles of S&B yellow curry powder, cumin, turmeric Soy sauce Few drops nam pla Several twists of the pepper mill Minced clove or two of garlic A few scrapes of ginger Lime juice Green curry paste I oiled a hot skillet and dropped heaping teaspoons of the chicken mixture and fried until browned on both sides. I don’t like using more than one pan to cook things and it’s tastier to scrape up the brown bits to make the sauce so after all the meatballs were cooked and removed I threw in the skillet, in this order: Sliced onions A few coriander seeds from my tiny plot Sprinkling of turmeric, cayenne, and cumin Sliced mushrooms Sliced red bell pepper Broccoli florets Before the broccoli picked up too much color, I stirred a little green curry paste then added the rest of the can of coconut milk. A note: I’d normally add nam pla here but I tasted a meatball and it was a bit on the salty side so didn’t add any to the sauce. Another note: I realized I had a can of “light” coconut milk, not the regular kind. I was annoyed with that but it thickened up nicely and wasn’t too runny. After the curry reduced a little, I nestled the meatballs in the luscious sauce, shut off the heat, and added some thawed green peas, lots of lime juice, and torn cilantro. Tip: You don't have to make the curry sauce - it was just a way for me to use up the coconut milk. Instead, you can just make the meatballs a little bigger and shape them into patties and eat it as an alternative to beef burgers.Yummy.y.y.y..."Khanom Tua Pap"
Time for delicious Thai dessert again ;-)! "Khanom Tua Pap" , it is also my favorite dessert. I love it very much. You can try to cook it by yourself. It is very easy to cook and of course, very delicious. I confirm ;-)! Khanom Tua Pap Recipe Ingredients 1 cup of sticky rice flour 10 tablespoons of floating jasmine water 1 cup of boiled green bean 1 cup of scrape coconut fruit 1/8 tablespoons of salt 1/2 cup of sugar 1/2 cup of parch sesame Artificial food color or nature color Directions 1. Steam scrape coconut fruit for 5 minutes. 2. Knead sticky rice flour by add floating jasmine water little by little. 3. If you want many color, you can separate the flour and add color on. 4. Pick flour for sculpt it, make it circle then press it to flat shape and boil it. 5. Add green bean in the middle, then fold it to half circle or maybe roll it. 6. Roll over it with scrape coconut fruit. 7. Mix sugar, parch sesame and salt. 8. When serve, sprinkle it with parch sesame and some green bean if you want. Tip for make it good 1. When knead the flour, should sure that it very soft otherwise if it cool, dessert will be hard. 2. Careful the green bean will come out from the middle of dessert. 3. Good dessert should have flour which soft and sticky, good shape, light color. Enjoy eating.g.g.g..g..g..all my dear friends ;-)! ***NO INVITES PLEASE***...Thanks so much for your visits and also for any comments and faves. I am so appreciated for all. All your words are nice awards for me. Thank you..thank you ;-)...
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