The Gouda Life

It’s funny how you get stuck in a funk with certain recipes in your weekly (monthly, yearly) routine. 

There are a few things I make regularly that I’ve made the same way for so long, I don’t even think about them when I make them. And in making them without thinking, I often forget that everything can be made better with a little extra love and a little more effort. 



Curry is one of those things. Onions, garlic, store-bought curry powder, cinnamon, coconut milk, whatever vegetables I happen to have on hand, and some cilantro and lime to brighten things up. Delicious, but far from inspired. And even further from how great a homemade curry can be. You probably already know this, since you’re always up to date on only the most awesome of things, but homemade curry paste is second to none. NONE. You hear me? If you could have seen my face when I tasted not one, but all of the raw ingredients used in making a curry paste, you wouldn’t be surprised when I tell you that each and every ingredient packs so much flavour, it would blow your shoes square off your feet. Not always in a good way, either. There’s a lot of extremely prominent, almost medicinal flavours that, for those of us not used to authentic Thai ingredients, would probably cause your face to contort into shapes you never thought possible. But when combined with everything else, it just works. 



After doing a little research, I was slightly more intimidated than I was initially to try making curry paste at home. I read a few food blogs that focus solely on Thai cuisine that stated “If you don’t have all the authentic ingredients, and they must be fresh, don’t even bother making at home”. Lucky for me, I was able to find everything I needed.  

 

I started asking around about ingredients and, as usual, Don, one half of the ever-wonderful local foodblog, foodiePrints, came to my rescue offering a suggestion of Manphong Supermarket for Thai/Vietnamese ingredients. And again, as usual, he was perfectly on point. A market that carried ingredients I’d never heard of, never seen before, and certainly never tasted (to the best of my knowledge, anyhow) took me completely out of my comfort zone and into a world that was exciting and new. I walked up and down every aisle, touching and smelling everything I could and grabbing up everything I needed. By the time I left, I had my arms filled with so many new and inciting ingredients, I could hardly fit them all into my basket to bike home with. 



I can’t tell you how incredibly happy I am that I ventured slightly out of my realm of comfort in order to try something completely new to my kitchen. Twenty extra minutes of chopping and blending made for the best curry I’ve ever made at home. And I have made my fair share of curry, believe you me.  The depth of flavours a homemade curry paste unleashes will shock you. It wasn’t what I was expecting, but it was a thrilling surprise. I promise you it’s worth it. Take the extra time, even if it’s just this once, to source out some not-as-easy-to-find ingredients and give it a shot. You’ll be shouting from the rooftops about how much you love it. I know you will! 



Coconut Red Curry Pork with Thai Eggplant, Snap Peas & Enoki Mushrooms
adapted from 101cookbooks

If you’re unable to find specific ingredients, there is no shame in buying a high quality pre-made curry paste. In fact, it’s better than making one with inferior ingredients. 

Red Curry Paste
makes about 1/2 cup
2 red Thai chilies
1 tbsp garlic, chopped
1 large shallot (2 small)
1 tsp galangal, rough chopped
1/2 tsp  kaffir lime zest 
1 tbsp lemongrass stalk, sliced thin
1 tbsp krachai, rough chopped
1/4 tsp toasted cumin seeds
1/4 tsp toasted coriander seeds
1/2 tsp salt

Place all ingredients in a food processor and process until smooth. Set aside. 





Curry Ingredients
olive oil
1 shallot, diced
1 pork tenderloin, silver-skin removed and cut into bite sized pieces
1/2 cup red curry paste
1 can coconut milk
5-6 Thai eggplants, cut into quarters
two handfuls sugar snap peas
a few small bunches of enoki mushrooms
Thai basil for garnish (optional)
Lime for garnish (optional)
extra Thai peppers, sliced thin for garnish (optional)

In a wok or heavy dutch oven, heat olive oil over medium-high heat. Add the shallots and sweat until translucent. Add the pork and brown on all sides. 



Add the curry paste, stir and let it cook for 1 min. Pour in the coconut milk and the eggplant and bring to a boil. Reduce to a simmer and let cook until reduce by 1/3, about 10 minutes. Add the snap peas and cook for another minute. 



Spoon into bowls and serve with a little bundle of mushrooms, a squeeze of lime, some basil and a sprinkle of peppers. 

Let me first start by telling you my laptop mysteriously shut down just as I was about to click “post” on a completely finished entry. For a second I thought my heart might pound right through the vein in my neck. Luckily Allan made me some tea and I calmed down. Otherwise the Bronson nightcrew might have found themselves a new laptop tonight.

Let’s try this again. You’re lucky I love you… I wouldn’t do this for just anyone.

I hurried to get through my dinner tonight so I could rush here (‘here’ being the couch…it was an awful long journey) and talk to you about soup. Tangy, sweet, spicy thai soup, to be more specific.

When I promised I would start being more adventurous in the kitchen in 2011, I had high hopes of testing my skills with varying cuisines, as well. One in particular being Thai food. I tend not to dabble in Thai because there are so many great restaurants in Ottawa that I’ve never had to. But, you know, sometimes I don’t want to leave my house (or my beloved sweatpants) to get a bowl of soup. What is a girl to do?

I was catching up on some Internetting Sunday morning and thought to myself, while vigorously rubbing my arms to rid them of the permanent goosebumps this weather has given me, that I could really use a bowl of Tom Kah Gai (Coconut Chicken Soup). Without appropriate company for a restaurant visit, it seemed I would have to roll up my sleeves and finally give Thai-at-home a try. Reluctantly.

I did a little reading about the soup and it’s authentic ingredient list before heading out with Mr. GL to run some errands. In a perfect world, I would have ended up at T&T or Kowloon Market to ensure my ingredient list could be procured. But as luck would (and usually does) have it, my dreams of galangal and keffir limes were dashed when we ran out of time and needed to get home. I was left at my little Glebe Metro, which I adore on most days, but comes up short in the ethnic/obscure food department. This was a long story to basically explain that this soup is not a typical Tom Kah Gai. But you like stories, right? I thought so. (This is why writing a blog is the best. I just tell myself you’re all sitting there, wide eyed and fully engaged in my story telling. You’re my favourite audience!)

Never the less, the soup was made and enjoyed supremely. While not an authentic Tom Kah Gai, it was decievingly close in flavour and appearance. If you’re stuck for time and looking for a close resemblance, all these ingredients can be easily found at your local grocery store.

Tom Kah Gai (the Gouda Life way)

4 cups chicken/shrimp stock
1 can coconut milk (preferably not low-fat)
1 tsp granulated sugar
1-2 thai chilies, diced or 1 tbsp (or more) Sriracha sauce
1 tbsp lime zest
1 boneless, skinless chicken breast, cut into thin strips
2 portabella mushrooms, sliced thin
1 ripe tomato, diced
10 (approx) medium shrimp, peeled and de-veined
2-3 tbsp freshly squeezed lime juice
2 tbsp fish sauce
1/4 cup fresh cilantro, rough chopped

In a large pot over medium heat, add the chicken stock, coconut milk, sugar and chilies. Whisk to dissolve the sugar. Cover and bring to a boil. Once boiling, add the lime zest, chicken, mushrooms, shrimp and tomato. Stir occasionally until the chicken is cooked through, 7-8 minutes. Remove from heat, add the lime juice and fish sauce and stir well.

Ladle into bowls and serve with cilantro.