Tag: Thai

Hey guys! Here is another episode of Summer Home Kitchen! This time what I am presenting is the Mango Spring Roll with Thai Curry Sauce. This dish looks very simple but it does take some time and effort to make so sit back, relax, and enjoy!

Name: Mango Spring Roll with Thai Curry Sauce

A little info:
This dish is inspired by a restaurant I went to during the summer. It is quite a novel combination for making spring rolls and the taste is amazing. It is especially suitable for the summer as a refreshing appetizer. Spring roll is relatively easy to make but the sauce will take a long preparation time.

Ingredients:

–For Thai Curry Sauce
Vegetable oil — 2 tablespoons
Minced green onions — 1/3 cup
Minced peeled fresh ginger — 1 tablespoon
Minced garlic cloves — 2
Thai red curry paste — 2 tablespoons
Smooth peanut butter — 3/4 cup
Canned unsweetened coconut milk — 1 cup
Chicken/veggie stock — 1/2 cup
Sugar — 1 tablespoon
Soy sauce — 1 tablespoon
Black pepper — 1/2 teaspoon
Fresh lime juice — 2 1/2 tablespoons
Chopped fresh cilantro — 1/2 cup

–For Mango Spring Roll
Spring mix veggie — 300g
Avocado — 2
Mango — 2
Dried mushroom — 200g
Dried shrimp — 100g
Spring roll wrap — 1 pack (available at most Asian grocery store)

Let’s cook it up!

–For Thai Curry Sauce
1. Heat pan with oil to medium heat

2. Sauté minced garlic, ginger and green onions for 2 mins

3. Add in Thai red curry paste, peanut butter, coconut milk, stock, sugar, soy sauce, and black pepper

4. Keep whisking and heat at medium heat for 5-10 mins

5. Remove from heat, cool down, add in lime juice

6. Serve with minced cilantro, now you have Thai Curry Sauce!

–For Mango Spring Roll
1. Push dried mushroom in warm water for 30 mins

2. Dice mushroom, sauté it with small dried shrimp for 5 mins, then set it aside to cool down

3. Peel avocado and mango, slice them

4. Fill a big bowl with warm tap water

5. Dip one sheet of spring roll wrap in warm water, take it out and put it on a flat surface

6. Put some spring veggie mix on top, then 2 slices of mango and 2 slices of avocado, some mushroom and shrimp

7.  Wrap it like a spring roll (or burrito, whichever way you prefer), now you have Mango Spring Roll!

8. Serve it with Thai curry sauce and enjoy!

Episode 2 of Summer Home Kitchen is here! What I am bringing to you this time is some Thai Food! Anyone who enjoys spicy food and curry cannot miss this!  Since I ran out of some side ingredients, I decided to WING it and add something special in the curry to create my own flavor. Be sure to check it out!

Name: Thai Red Curry with sausage

A little info: 
Red curry is the signature of Thai Food and it is amazing because it goes well with almost everything. Also since red curry paste can be directly bought from store, this makes it incredibly easy to cook you own kind of Thai red curry. If you enjoy spicy food, this should be on your “must try” list!

Ingredients:

Thai red curry paste — 3-5 table spoons (depends on personal tolerance)
Coconut milk — 2 cups
Peanut butter — 3 table spoons
Chicken or veggie stock — 1 cup
Potato — 500g
Chinese sausage — 300g
Mushroom — 150g
Tofu — 300g
Onion — 200g
Thai Basil — 50g
Rice
Vegetable oil

Let’s cook it up!

1. Start cooking the rice (One trick: put sausage with rice together during cooking will give rice a nice smoked flavor

2. Dice potato, sausage, mushroom, tofu, onion and basil during the preparation part

3. Heat the pot, put 2-3 table spoon vegetable oil in, wait for the oil to be medium heat

4. Put in all diced potato, along with 1-2 table spoons of red curry paste.

5. Saute potato with the red curry past for 3 mins. Then add in onion, mushroom and tofu. Keep stirring for 2 mins

6. Add in the rest red curry paste, coconut milk, peanut butter (crushed peanuts would be better), chicken/veggie stock, diced basil and diced sausages.

7. Keep the pot on medium heat for 30 minutes , stir thoroughly every 3 minutes

8. Now you have Thai Red Curry with Sausage!

9. Serve it with rice, use basil leaf as garnish