Hi All! Another wonderful day of cooking with Chef Ratch. Most of the dishes today had that healthier feel to them, in taste and in presentation, as you will see. My partial stations today:
Today I made:
- Yellow curry paste (Nam Prik Gaeng Ka Ri)
- Yellow curry with chicken (Gaeng Ka Ri Gai)
- Papaya salad (Som Tam)
- Grilled marinated pork with spicy dipping sauce (Kor Moo Yang)
- Hot & sour prawn soup (Tom Yum Goong)
- Cendol (Lod Chong Singapore)
- Grilled chicken salad (Yam Gai Yang)
- Grilled pork sirloin with lemongrass (moo Yang Takrai)
This was one of these days where Everything was tasty. The traditional papaya salad and Tom Yum were amazing, the simple grilled marinated pork and grilled chicken salad was so flavorful yet felt like you didn’t eat anything because it was so healthy tasting…and really was healthy (minus eating the fat on the pork and skin on the chicken 🙂 ).
BUT…when I thought I wouldn’t be able to top my favorite dish of the whole class from yesterday, I did. I thought the massaman curry with chicken was my favorite curry dish to date…well, I need to change that today to my favorite curry is yellow curry…and specifically, the yellow curry with chicken…um, reminded me of Indian flavors…with the potatoes that were in it, oh my gosh, it was like a rich wonderful stew…pair it with steamed rice and I was in heaven…it took all of my self control to not eat the whole dish! So, that is my favorite dish for today!
For the yellow curry with chicken, you will need:
- 100 grams chicken, 1.5″ chunks
- 1-2 tablespoons yellow curry paste (prepared or bought)
- 2 tablespoons cooking oil
- 1/2 cup coconut cream
- 1 cup coconut milk
- 50 grams potato, par boiled (about 90%) and cut into big chunks, like chicken
- 1/4 cup white onion, chopped medium size
- 1/2 teaspoon curry powder (unless you already put it in the curry paste you made)
- 1/2 tablespoon palm sugar
- 1 tablespoon fish sauce
Steps:
- Add oil to wok and 1-2 tablespoons of the yellow curry paste, stir vigorously until fragrant.
- Add coconut cream and stir well until fat separates to top.
- Add chicken and onion and cook for about 2 minutes, add curry powder, if using.
- Add coconut milk, potato, palm sugar and fish sauce.
- Stir constantly until chicken is cooked.
- Serve over rice.
And pictures of my other dishes today!
I learned two ways to make Tom Yum…the traditional way is with a clear broth, the way we did it today has the addition of chili paste and evaporated milk. This would be excellent on a winter night or if you have a cold!
Hope you enjoyed today’s healthy meals :). Catch you tomorrow!
