Building a website is fun but time consuming so I’ve decided to take a break and add my first recipe!
I will never forget the first time I had Thai food. I was living in Santa Barbara and a friend took me to her favorite Thai restaurant because she was in love with the cuisine. Asian food has always been a favorite but I had never experienced this particular type so I was excited to compare it to Chinese and Japanese. Wow was I in for a surprise! The aroma in the restaurant was absolutely amazing! It made me think of flowers…sweet flowers. Nothing like what I was used to smelling when going into a Chinese restaurant or the salty soy sauce aroma I connected with Japanese food at home. Being totally enveloped with this floral fragrance I couldn’t wait to eat! But I wasn’t prepared for the spiciness.
My friend handled the ordering of the items and said it would be of medium heat which to her was a concession. To me I was on FIRE! So hot that I couldn’t really taste the floral flavors I had been expecting. I was so disappointed that I couldn’t really taste the food without the heat. Since I was struck by some of the flavor and the floral aroma, I tried it again. And again and again and became hooked. So long as I was careful not to get the horribly spicy heat, I could enjoy the amazing flavors that complement this cuisine. Then I decided to jump in and cook it. For those who know me you won’t be surprised that I found several cookbooks and started my research. Of course I had to make the curry pastes from scratch so I could see and understand all the individual items involved. I also had to cook for others to find out what they thought.
Thai cuisine became one of my standards when cooking for friends and family and my husband has also embraced it. Today I find excellent curry pastes to use since they are easy to obtain and one of them is Mae Ploy Panang Curry Paste. This is a version of the common red curry paste but with a stronger flavor that comes from cumin and coriander. It is made up of dried red chili, lemongrass, shallot, salt, garlic, galangal (a cousin of ginger), mung bean, shrimp paste, Kaffir lime peel, and the coriander and cumin all ground into a paste. This company also makes Red Curry Paste, Green Curry Paste, Massaman Curry Paste and Yellow Curry Paste all used for different varieties of Thai curries.
Since making this change to a grain-free and refined sugar-free lifestyle, I have had to learn to live without the rice that I have always used to accompany this dish. I also changed the type of sugar and amount of sugar that I used to use I this dish in order to comply with my current eating habits. These changes do not make for a less delicious dish I can promise you! The curry is just more like a thick soup on its own.
This particular recipe has been simplified by utilizing pork tenderloin which cooks faster than other cuts. I have also added extra vegetables than most recipes you will find. This is not an authentic version but has excellent flavor and fragrance. You can also use chicken or beef instead of pork.
So you let me know what you think of my first recipe for my new blog in the comments below after you make it. I’d love to hear from you.