Monday, February 15, 2010

poor baby take on tom ka gai

This a poor quick version of Tom Ka Gai. It has lots of room for variation (aka the addition of leftovers)

  • Chicken Broth (decent quality)
  • Garlic, fresh diced
  • Ginger, fresh diced
  • Chili garlic sauce (the ordinary chines kind - Can be replaced by some diced thai chili's if you got em)
  • 2 cups seafood (prefer prawns diced or scallops)
  • Coconut milk
  • lime
  • green onion (chop the whites and then rough dice the greens, keeping them separate)
  • Red Curry Paste
  • Good oil
  • Fish sauce
  • Mushrooms, quartered
  • Cilantro rough diced

NOTE: It is best if you prep all your stuff before you start cooking... otherwise it won't go up nicely or things will end up burnt or over cooked.

First onion whites to the pan with a bit of oil, saute until soft on med. Add garlic and ginger and stir fry until just brown on the edges. Add chili sauce stir just a tad, add curry paste, give it a toss and then cover with a bit of the chicken broth... just enough that you can break up the curry paste in... once it is broken up cover with the rest of the broth and bring to a hard boil.
Add mushrooms, bring back up to a decent boil, add fish sauce and a drop of sesame oil.
Add fish, stir, add coconut milk and bring back up to moving, bring back up to hot. Turn off add cilantro and green onion tops. Keep checking for spiciness and salt and add bits of chili or fish sauce in small amounts until you are happy.

Let sit for two min. then serve with a squirt of lime juice on top the bowl. Yum.

So I didn't put this one in as one of the project a day projects cause it is so straight forward. It would be like saying spagetti was a creation of merit.

Good things to add:
Leftover pork chop sliced thin
Leftover chicken shredded
The rind of the lime or kefir leaves
left over veggies from the night before
rice noodles (cooked)

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