That Pim.Thoughtful, dedicated, talented, well-traveled and a good Samaritan to boot. Oh, did I mention she can really cook? And blog? Check out Chez Pim for yourself.
I was one of her raffle helpers a few weeks ago for Menu for Hope II and she served us a wickedly good Thai curry noodle dish that has haunted me ever since. Thanks to Brett of In Praise of Sardines I now know we had khao soi, a northern Thai curry chicken and noodle dish. (The photo above shows the accompaniments Pim served with the curry.)
That dish inspired my own, much less authentic version of a Thai Chicken Curry. I very loosely adapted a recipe from Thai Table. I used Thai red curry paste, some chopped onions, bite-size pieces of chicken breast, fresh green beans sliced into thirds, small, round eggplants cut into chunks, cubes of tofu, a combination of light and regular coconut milk, and water to make a very spicy and soupy stew which I served over rice and later noodles. (Dear Reader, I confess I made a LOT of the Thai chicken curry.) It was good. It got better (and hotter) each day. After a few days, I wanted to change the taste profile, so I added a 28-ounce can of diced organic tomatoes with their juice, reheated the stew/soup and ladled into my soup bowl. I served whole grain flatbreads warmed on a griddle to eat alongside the my newly christened Thai Chicken Curry and Tomato Soup.
It was great. But it was not nearly as wonderful as Pim's.
Soup Thai Food
1 comment:
Hi Faith,
Thanks, you are flattering me. I'm glad you liked the Khao Soi, and thanks so much for your help with the raffles.
The recipe for that Khao Soi is on Chez Pim, by the way.
cheers,
Pim
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