Last july, we took a one-day cooking class when we were in Chaingmai, Thailand. Our chef or tour guide looked like Mr Chow from the movie”The hangover” , more younger, but the same speed of talking and with lot of gestures. We first went to a local morning market, where “Mr Chow” showed us many Thai spices and vegetables, he answered my qustions about these Thai food. Then we drove in a minibus to a big house, which is located outside the city. It has a big garden with many herbs and fruit trees in it. We spend half the day there, cooked 5 dishes: a salad, main course and dessert. I asked for more than 10 Thai chillis added to my papaya salad, and after eating it, I felt as hot as the weather there. Thank God, the diarrhea that I had for more than one week was stopped after this hot papaya salad.
On a rainy day in April, a week after I Visited my Thai friend, I needed a booster. I cooked a spicy Thai curry with fish. I call this DIY curry because the curry and the vegetables are served separately, and so you can choose for yourself what and how much you eat. See how it works:
Then heat one tablespoon of oil in a wok and add the curry paste. Fry it for a minute or so, stir well
Then add the 2 tins of coconut milk and keep stirring
Use the empty tins to add water (use 3x one tin, which is about one pint)
Now add the fish and chopped chilies and bring to boiling point. Then turn off the fire
Slice the cucumber and wash the bean sprouts
In another pan, boil water and cook the noodles in 2-3 minutes and drain
Make ‘nests’ of the noodles in the following way: take a fork and lift up some noodles. Then use another fork or spoon to roll the noodles around your fork. Place the nests onto a large plate, with beside them the bean sprouts, basil and cucumber. Make it look beautiful
Now reheat the curry and serve in bowls. Your guests can choose what they put into it. For example, take one noodle nest and stir it around in the curry, it can be eaten right away!