Peddlers from Bangkok's floating market sell fish, chicken, veggies, roots and trinkets.
Bangkok streets pulse with a unique natural energy. Life's rhythms run through alleys, corridors and vendor stalls. "Panang curry, 30 baht," street hawkers drone. The stinking garbage, scurrying rats and weathered faces begin to blur. One bite and you're time-traveling to ancient Asia, a land of exotic roots, spices, herbs and proteins. You marvel at the complex flavors of sweet flora; bitter earthen root; briny sea; and steamy, scorching sun. Sounds of foreign dialects, empty chatter, abrasive wok scraping and motor-bike hums fade. Forget Bangkok. You can enjoy an authentic Thai vegetarian curry dish right from your own kitchen.
Instructions
1. Thai ingredients include rhizomes, exotic fruits, vegetables, nuts, leaves, chilies and roots.
Begin preparing the paste by boiling the peanuts for 45 minutes until they soften. Add a bit of water to the peanuts as they are boiling so that the sauce pan does not go dry. Drain the peanuts and set them aside to cool. Toast the cumin, coriander and nutmeg in a small fry pan and set aside to cool. Soak chilies for 10 minutes in water. Remove chili seeds and stems and reserve one chili pepper for garnishing. Peel and slice galangal root. Remove the outer green stalk of the lemongrass and finely chop the white, edible inside bulb.
2. Peddled in open air markets, the bird's eye chili is Thailand's favorite hot chili.
Make a peanut chili paste. You can either a clean coffee bean grinder or a mortar and pestle. Grind the cumin and coriander seeds and nutmeg into a fine powder. Grind the remaining nine chili peppers with a pinch of salt. Grind galangal slices and lemongrass pieces along with the chopped garlic, coriander root, shallots and lime zest. Grind the peanuts last. Pulverize to a paste.
3. Grown in a warm, humid climate, the exotic coconut pulp and nectar are used in cooking.
Prepare the garnish ingredients. Cut out the center vein of the lime leaves and use a knife to thinly sliver half of the portion. Slice the chili at an angle. Remove the basil leaves from the stems and rinse with water. Set these ingredients aside on a small plate near the stove. Prepare the vegetables. Rinse, pat dry and cube the tofu. Slice the bell peppers and white onion into slivers. Put these ingredients aside on a small plate near the stove.
4. Thais use both the leaves and the fruit of the Kaffir lime tree in their cuisine.
Heat the wok on medium-high temperature. Add the coconut cream. Let it cook for 3 minutes until the coconut oil begins to separate. Add 5 tbsp. of paste and fry for a minute until it becomes fragrant. Add the coconut milk and allow it to bubble gently. Set heat on medium and add the brown sugar, imitation fish sauce and torn pieces of remaining lime leaves. Stir to blend. Add tofu, bell peppers and onions and simmer for a few minutes. Remove wok from the burner and add garnishes. Serve immediately with steamed jasmine rice.
Tags: aside cool, , aside small plate, bell peppers, cumin coriander