For our second cooking lesson at my apartment, my friends and I chose a Thai cookbook that I got from a book giveaway at work—Thai Food and Cooking by Judy Bastyra and Becky Johnson. It had a lot more recipes than the Indian cookbook we used a few months ago, so it required a little bit more reading on my part to figure out what dishes we would cook. And, in fact, I probably got too excited and had us cooking too much, as we spent most of the day chopping ingredients for the three salads and we didn't have time to cook a corn-cake appetizer. So when planning your own cooking day, keep that in mind (for more tips, click the link above).I always order red curry at Thai restaurants and decided it would be one of our main courses. We made the curry paste from scratch in a food processor, using small hot chiles, lemongrass, kaffir lime leaves, cilantro roots, and galangal. I sought out some of the more uncommon ingredients like galangal (a rhizome that looks like ginger but is harder and tastes lemony) at a Thai grocery store in New York’s Chinatown, but most of the other items were available at my local store. The cookbook was helpful as it supplied descriptions and photos of ingredients in the intro. Once the paste was made, we simply simmered it in coconut milk, then added bamboo shoots and chicken. The best part is the curry paste will last for a few weeks in the fridge. I thought it was interesting that a lot of recipes called for cilantro roots, but found out from the editors here that there is a lot of flavor in this part of the herb. Check out some of the ingredients we used and other dishes we made in the gallery below.
March 23, 2010
cooking the book: thai food and cookingPosted by Kellee Miller
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