Chicken in green curry

Serve with sticky rice.

Thai food is so excellent. Full of taste, full of flavors.... I like green curry because of the bamboo shots and sweet Thai basil I use in it. This recipe is for 2-4 people.

400 g chicken
400 g coconut milk (1 can)
2 tbsp green curry paste
2-3 dl shredded bamboo shots
1,5 tbsp fish or soy sauce
1 tbsp sugar
cherry eggplants
4 Thai eggplants
Thai basil

From the left you have bamboo shoots, in the middle Thai
basil, green curry paste and coconut milk. In the bowl to the
right you have diced Thai eggplants and smaller
cherry eggplants.

Cook the shredded bamboo shots for 10 minutes in water.

Pour the half of the coconut milk on a frying pan, let it come to a boil. Add the green curry paste and mix it with the coconut milk until the texture is oily. Add the sliced chicken pieces in the curry and cook the meat. Add three times small amounts of coconut milk in the curry. See that the curry boils all the time to make sure that the chicken is cooked thoroughly. Add the cooked bamboo shots and add also the cherry eggplants and sliced thai eggplants. Season with soy or fish sause and sugar. Let the curry to boil a bit more. Add the Thai basil in the end and take the pan off the stove.

Serve with sticky rice (glutinous rice).

Plums cooked in spices

Serve with vanilla ice cream.

The fall is just a wonderful time of the year. When the days are getting darker you can easily experiment with spices.

This recipe serves 2 people:

4 plums
A bit less than 2 dl of water
0,5 dl sugar
10 cloves
0,5 tsp cinnamon powder (or 1 cinnamon stick)
1 tsp black currant jam

Cut the plums into boats and remove the stones.

Cut the plums in to small boats and remove the stones.

Warm up on low temperature the cloves and cinnamon to release the aromas of the spices. Add the water, sugar and the jam. Let the mix boil for 5 minutes.

Add the plums and cook for 5 more minutes or when the plums are soft.

Pour the hot plums with its sauce on top of vanilla ice cream.