I don’t know about you, but one of my favorite things to order at any Thai restaurant is Tom Kha Gai.
The sweet citrus scent, the succulent chicken and the freshness of so many aromatics–this stuff awakens the senses with its vibrancy.
Chef Brian’s homemade version of the classic soup is no different. Here’s Week 27, Meal 2: Tom Kha Gai.
Continue reading Week 27, Meal 2: (Coconut) chicken soup for the soul
I joked on the Fat Dude Facebook page recently about how I thought green curry paste only came in jars from Trader Joe’s. But the fact that this recipe calls for making Thai green curry paste from scratch reminded me of how far I’ve come in the kitchen.
I used to rely on boxed items as side dishes and pre-marinated meats for the grill or the oven. Now, I freaking make curry paste, and dishes using ingredients I’ve never even heard of before (Thai eggplant, wut?!).
For the first meal of Week 27, Chef Brian serves up a plate of vibrant Asian comfort cooking. Here’s Week 27, Meal 1: Shrimp green curry. Continue reading Week 27, Meal 1: Mean green shrimp curry
Chef Brian’s put out quite a few ethnic menus in the past–Italian, Mexican and Vietnamese dishes come to mind most–but one country he’s left alone until now is Thailand.
“It kinda surprises me that I haven’t done any Thai menus considering I love it so much, but now is as good a time as any,” he wrote to me.
True, this blog was born at a Thai restaurant–in many people’s opinions one of the best, if not the best in the country–yet we’ve failed to bring some of those flavors into the Fat Dude kitchen.
No longer. Here’s what’s cooking:
Week 27, Meal 1: Shrimp green curry
Week 27, Meal 3: Grilled catfish with Thai tamarind-chile sauce over cabbage slaw
The seafood recipes make two portions and the Tom Kha Gai soup recipe makes four portions. Follow the jump for the shopping list. Continue reading Week 27: Thai-m for Thai
