JuliaStumbled upon a quick and tasty sauceless Thai curry in the last issue of Milk Street. Tweaked it a bit doubling mushrooms and shallots, adding chili flakes and cilantro.
In my version, I woked:
— 1 lb roughly chopped mushrooms,
— 3 chopped shallots.
Side note: carbon steel wok does a faster better job of cooking out all that mushroom liquid and starting caramelization than cast iron or stainless steel.
To the mushrooms, I added:
— 3 heaping Tbsp red curry,
— 3 Tbsp chopped makrut lime leaves.
Side note on the leaves: last year, I realized that, in our H Mart, they are a seasonal item. Now when I see them, I buy lots, wash them, cut out the middle ribs, and slice them into needle size slivers. They freeze beautifully.
After the leaves, I added:
— 1 lb ground pork.
Once the pork was cooked:
— 3 tsp fish sauce,
— 2 tsp sugar,
— 1 tsp turmeric,
— chili flakes,
— juice of one lime
finished the job.
Cilantro-scallions to garnish and brighten the monotony of brown food.
#food #cooking #thaicurry #brownfood #delicious #homemade #foodiverse
In my version, I woked:
— 1 lb roughly chopped mushrooms,
— 3 chopped shallots.
Side note: carbon steel wok does a faster better job of cooking out all that mushroom liquid and starting caramelization than cast iron or stainless steel.
To the mushrooms, I added:
— 3 heaping Tbsp red curry,
— 3 Tbsp chopped makrut lime leaves.
Side note on the leaves: last year, I realized that, in our H Mart, they are a seasonal item. Now when I see them, I buy lots, wash them, cut out the middle ribs, and slice them into needle size slivers. They freeze beautifully.
After the leaves, I added:
— 1 lb ground pork.
Once the pork was cooked:
— 3 tsp fish sauce,
— 2 tsp sugar,
— 1 tsp turmeric,
— chili flakes,
— juice of one lime
finished the job.
Cilantro-scallions to garnish and brighten the monotony of brown food.
#food #cooking #thaicurry #brownfood #delicious #homemade #foodiverse
