Thai Green Curry

Green Curry Paste
15-20 Fresh Thai Green Chili & 2 Thai Green Chili(big)
Salt 2-3 teaspoon
Galangal 1 tablespoon
Lemongrass 3 tablespoons
Skin of Kaffir Lime ½ teaspoon
Fresh Garlic and Shallot 6-8 Cloves
Roasted Coriander Seed ½ teaspoon
Roasted Cumin Seed ½ teaspoon
Shrimp Paste 2 teaspoon
Coriander Root 1 tablespoon
Black Pepper 10-15 seeds
Shrimp paste 2 teaspoons

Cooking the curry:-
2 tbls of veg oil
Heat in wok on high
Fry off 2 tbls paste for a bit - do not burn (fast roughly 1 min)
Add a tbls of coconut milk and boil down
When oil seems to separate add another tbls of coconut milk
Repeat until half of the milk is gone
Add meat.
Cook for a few minute.
Add vegetables
3 mins

Add remaining Coconut Milk
Add 1 tbls fish sauce
1 min
Optional: add 1 tbsp sugar
Add Thai basil and thin slices of red chillis for colour

Serve :-)

Braised Aubergine with Garlic

Braised Aubergine (EggPlant) with Garlic

Cloud 9 Cooking Class Yuangshuo

?? - Braised Aubergine with Garlic

Servers: 2

Ingredients:

• 1 eggplant, cut into 2 inches long strips
• 1/2 red pepper, cut into thin strips
• 1/2 green pepper, cut into thin strips
• 4 garlic cloves, chop small pieces
• 2 green onions, cut into 1 inches long
• 1 tsp chili bean paste
• 4 tbs of vegetable oil

Steps:

Preparation
Soak the aubergine into slighly salty water for about 10 minutes and then take out.

Cooking
After soaking aubergine, heat the wok on and add about 4 tbs of vegetable oil until hot. Then reduce the heat to medium and add the aubergine. Stir fry it intil the color turns a little brown and the aubergine is soft, then move it to a plate.

On low heat, stir fry the garlic and chili bean paste. And put the aubergine back in and season it with 1 tsp salt, 1 tsp oyster sauce, 1 tsp soy sauce. Then add water until half covering the aubergine, then put a lid on it.

When the aubergine is soft and the water is almost dry, put in some corn starch water, green onions, pepper and sesame oil to taste. Turn off the heat and ready to serve.

Eating:
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