I was born in Thailand and left when I was 4 years old for Canada, so my mother and I could join my Canadian father. Some of you know this already but I have to mention, that just because I was born there, did not mean that I grew up watching my Thai mother cook traditional foods. In fact I barely remember anything she made. My father met her in Bangkok as a customer in her eatery. He raved about her cooking.
She got sick immediately after we arrived in Canada and passed a few years later. I'm not telling a sob story. I'm explaining why my Thai inspired cooking is like any other non Thai who did the research. Therefore these dishes may not be as accurate as in a traditional Thai kitchen.
I don't like to follow recipes exactly so I just use ingredients available and the amount I feel to add according to my own taste preferences. I try to use popular Asian ingredients for curry paste.
Green curry paste
5 or six green chilies (or sweet green pepper if you don't like spice)
Fresh cilantro ( I used the stems of a bunch)
2 or 3 shallots
4 or 5 kaffir lime leaves
1 or 2 stems of lemon grass
1 inch piece galangal
small bunch of Thai Basil
3 or 4 cloves garlic
My cheap wooden mortar and pestle broke so I used a processor and a blender. The one I had would not have been good for this. If I had a good mortar and pestle I would have used that. I believe it brings out the flavors more. Plus it's kind of therapeutic.
I don't like to dilute it but in order to get the machines going, and get a good paste, I added water and lime juice. This is a good reason to use a mortar and pestle.
It was ground up but a little wet so I knew I would use more than if it were less moist.
For vegan curry, my go to most of the time, is squash (pumpkin) and/or tofu. I used both this time. I also added potatoes.
Curry ingredients
3 or 4 cups cooked squash
1 block firm tofu
1 large potato
1 carrot
1 small onion
3 cloves garlic
Fresh green chilies(optional)
2 tablespoons ginger
1 tabespoon miso paste
1 tablespoon vegan oyster sauce
2 tablespoons ground dry shitake mushrooms
4 tablespoons soy sauce or tamari or Braggs liquid aminos
3 tablespoons sweetener (I used agave)
1 can coconut milk
2 cups vegetable stock
I heated up hot oil in a large pot on medium high.
I sauteed the onion, then garlic, ginger and chilies, seasonings and a few spoons of the paste.
After adding the tofu I added the coconut milk then the vegetable stock.
At this point I needed to add the rest of the paste. It was not spicy enough for me. My partner and I have developed a high spice tolerance.
I cooked the rest of the paste with some additional coconut milk then added it to the large pot.
I waited until near the end to add the squash, carrots and potatoes which were already cooked.
The flavor was there and it was spicy but we still needed to take it up a notch. I chopped up some little red chilies to seal the deal.
At work we all challenge ourselves to see who can eat the spiciest. Marc and I always say it's going to be us but we think we may lose to most of the others. Everyone acts like nothing is burning. There are 5 ladies in the front. My partner is the only man that works in our restaurant. The manager is Mexican so she grew up on hot peppers. Two others are Vietnamese so nothing seems to make them sweat. There's only one girl born and raised here in French Canada, that can't take any spice what so ever. Marc was born here and raised with German parents that ate nothing spicier than black pepper. He can beat us all i think unless he's hiding the pain. There are no confessions among us
I am a fan of Jasmine rice for such dishes. I decided to add some toasted sesame seeds which I love on many things.
It turned out that the spice level was adequate but having a fresh salad to accompany such a dish is always nice in case someone can't take the heat.
It may not be a typical curry garnish but I sprinkled some crushed peanuts on top as well as Thai basil and a squeeze of lime. It also wasn't so green anymore but it was delicious.
I had green curry while in Thailand a few years ago on a visit. It was in Krabi. It was really good but the best green curry that I ever had in Thailand was almost 30 years ago on a visit for a couple of weeks, was in Koh Samui. It was made with the most fresh ingredients. The coconut was cracked fresh and the kaffir lime leaves were so pungent and still floating in the bowl. I thought it was the first green curry I had ever had but it seemed familiar to me. I guess my first four years of life in Bangkok must have included these exotic foods. I'll never know for sure.
Thanks for stopping by and have a great day.
design by: @KidSisters
Very impressed, with your presentation, clear and easy.
Spicy food is my choice as an in Indonesian chili is the main natural condiment present in every dish. Maybe I'll try it with a higher chili grade
I hope to learn about your chilies. Thank you so much!😊
How delicious this curry is, it is really good, with a lot of flavor. It's finger licking good. Thank you for sharing your recipes in the community. Greetings.
Thank you so much! Greetings to you too!
It is just like any Indian curry with Thai touch, so flavourful!
Thank you so much. Have a wonderful day!!😊
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Thank you!
Thank you!!
You are my lovely!
I love the way you cook, because I understand, it’s the way I cook. I seldom follow recipes, although I read so many. Nevertheless, your recipes are inspirational, you always add a personal touch, which is the mark of an exemplary chef.
Totally brilliant my dear, totally 🤗❤️💕❤️🤗🌱🌱🌱🌱
Yes I feel the same about you so your comment is really an honour to have. You are far too kind though😊❤️ I am by far not an exemplary chef but I accept and appreciate your compliment. I think the plant based diet gives us all a boost in creativity and yearning for ideas right?
To true 🤗❤️💕🌿🌿🌿🌿🌿🌿
This looks absolutely delicious 😍 I'll absolutely try it
yes please do it really is delicious.😊
Nice green curry. have a nice Sunday greetings🌞
Thank you and enjoy your Sunday as well!😊
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Excellent post! I love knowing more about your mother, your childhood, and how it affected your cuisine. That green curry recipe looks so easy too. I have a mortar and pestle, and loathe using food processors. I gotta do this, rice, tofu, squash and all.
Oh that's so nice of you to say. I wonder if I'm saying too much blah blah sometimes haha. In my case my mother and my childhood led me to not having any real lessons in cooking. I grew up on a lot of canned soup and peanut butter sandwiches provided by my dad. I loved it though haha.
Thank you so much.😊
Wow! Looking exquisite and yummy! Now I am hungry!
Too spicy for you. I'll make you a mild one.😄
Thanks so much. I’d have two bottles of cold water with me!
It’s time to plan your escape before winter when things will get really dicey.
https://t.me/LauraAbolichannel/22129
wow, I like green curry very much.
Yes me too thanks.
wow as always great with your posts, this one was amazing. She has many stories to tell and it is incredible how despite not having raised you in Thailand, she definitely runs through her blood.
I almost managed to savor the number of species and flavors in your dish, while admiring all your photographs, which are truly incredible 📸.
Haha your husband is an admirable man if he can withstand so much heat, it's great considering where he comes from, I congratulate him 🤩😅.
Oh my friend thank you for your generous praise. I appreciate it very much. Well said that it runs through my blood. It's true it seems. My husband learned to eat spices twenty years ago when we met and now he's a champion haha.😄
Entonces, definitivamente lo enseñaste bien jajaja. Debes sentirte orgullosa, estoy segura de que hacen un excelente equipo 😅😉
Beautifully presented AND sounds delicious as always Carolyn!
I would think your mother would be very proud of her daughter's amazing cooking skills.
How I'd love to taste at least one of your dishes...I have loved spicy food from a young age, my mother always told me how as a small child my eyes and nose would be watering, but I'd finish a whole plate of spicy hot food!
Lovely blog!
My skills are just learned through recipes trial and error haha. I love it when I hear that other people love spices. High five to team spice!!!!
Thanks for your nice compliment. Coming from one of my favourite and admired chefs is an honour.
I'm sorry to hear about your father
❤️🎉😘😘🌼🤩🥰👍🌟🌺🙌💯✨☺️☺️🌹🤗😍🌸☺️💯🙌🌺👏👏👍🎉❤️🌸😍🤗✨💯🙌🌺🌺👏🌟👍🥰🤩🌼🌼😘❤️🌸🤗🌹✨🙌🌺👏🌟👍🥰🤩🤩🌼😘🎉❤️🌸🌺👏🥰🌼🎉❤️@carolynstahl This recipe looks very tasty my friend, its color and creaminess look great and I'm in the mood for a dish.
Ah you are too kind!!!!
It was my mother actually but it was so long ago that I have no sad feelings at all. I thank you for your generous and lovely comment!!!!