Who’s been travelling to Thailand cannot really come back from Thailand… Well at least cannot really look at its kitchen the way he used to look at it before.
You sit at your table and starts dreaming about what used to actually be real. The hot sand under your toes, sea waves smoothly hitting the beach and rolling back to the width of the ocean, the tiny crabs running from one hole to another leaving their artistic clawprint behind, the song of the monkey and there, just right there, a small restaurant bathed in light, facing all this beauty.
You sit at the table and order another one of those dish whose names are just as beautiful as the place you are admiring. A few minutes after a plate is coming on your table and you wonder how something so yummy can cost less than five dollars… not mentioning that this 5 dollars might be a tourist trap. Life’s so generous.
I would love to get the chance to experience the cuisine of the surrounding countries and here is a fast but tasty recipe, inspired by my trip to Thailand, the indonesian recipes I found over different blogs (like here and here) and the need to make something in no time 🙂 Well a real melting pot 🙂
A curry which could have been indonesian – 2 persons – 40 minutes:
– about 20 thin green beans;
– 2 turkey escalope;
– 200 mL coco milk (light if you find it or cut it with water);
– 1 shallot;
– 1 big garlic tooth;
– 1 teaspoon ginger;
– 1 teaspoon curcuma;
– 2 teaspoons paprika;
– 1 or 2 teaspoons dry lemongrass;
– 1 teaspoon dry garlic;
– a few drop of lemon juice
Mince the garlic and the shallot (very thin, you can also use a blender). In a bowl stir this mixture with the ginger, the curcuma and the paprika.
Chop the turkey in little pieces.
In a pan gently brown the shallot mixture with a bit of olive oil. Then add the chicken and let it brown for about 5 minutes on medium fire.
Add the coco nut milk and the lemon grass and let it cook at very low heat for about 25 to 30 minutes. When it is almost done, add up a few drops of the lemon juice.
During the time the turkey is cooking, boil a large amount of water and dip the green beans in there for 6 minutes. If not done, the green beans must be prepared before that is to say tailed and without strings.
Drain them afterwards and make them cook on a pan for about 5 minutes with the paprika and the dry garlic.
Serve with white rice and put the green beans and turkey curry over it. I decorated it with parsley and sesame seeds.