Mmm... Thai Food

I know I've been a big slacker on this blog but I have actually been making things and taking pictures so it's a matter of getting them up on the blog.

I basically made up most of this curry recipe and was pleased how it turned out. Here goes.

Yellow Curry with Beef

2-4 Tbsp of yellow curry paste (depending on how spicy you like it - I put close to 3 in)
1 1/2 cups coconut milk
Pkg. stir-fry or stew beef from the grocery store
1 eggplant, cut into bite size pieces (it shrinks down a little when cooked)
1 green pepper, cut into pieces
1/2 onion, chopped

Heat a small amount of oil in a wok or skillet. Add the eggplant, onion, and pepper together and cook until slightly brown and starting to soften.

Meanwhile, stir together curry paste and 1/2 cup coconut milk in a large skillet until fragrant. Add in the meat and cook for 1-2 minutes. Add in the remaining coconut milk and heat until meat is cooked. Simmer over medium heat until sauce begins to thicken. (At this point you can add fish sauce and/or sugar to taste - I didn't add either).

Combine the vegetables with the curry sauce. Mix together. Serve with Jasmine rice.

My rating is a 7.5 out of 10
Mark's rating is a 6.5 out of 10 (he said he would have preferred spicier)

Coconut Rice with Mango

2 cups Jasmine rice
1 cup water
2+ cups coconut milk
1/2 tsp salt
2 tbsp sugar
1 mango, peeled and sliced

Wash the rice in water until the water runs clear. Place the water, coconut milk, salt and sugar in a saucepan. Add the rice, cover, and bring to a boil. Reduce the heat to low and simmer for 17-20 minutes or until rice is tender and cooked through. Stir occasionally to prevent sticking to the bottom of the pan.

Turn off the heat and allow the rice to rest in the saucepan for 5-10 minutes. Fluff the rice with a fork before serving. Serve with the mango and drizzle coconut milk over if desired.

My rating is a 5.5 out of 10
Mark's rating is 6.5 out of 10

Mark and I love this dessert when we go out for Thai food. We've tried a few different recipes and none of them turn out quite like the ones we have at the restaurants. This time was no different. Just FYI, this is not a sweet dessert. I think to make it more like what we have when we eat out there needs to be a 1-2 tbsp more sugar and another 1/2-1 cup of coconut milk (no wonder it tastes so good). With those changes it could have a much higher rating potential.