Yousif Al-Amin, 129 TCCS
Welcome to my cooking series, Have Yous Eaten Yet? Today I share a two part episode with an appetizer and main course with both recipes listed below.
In the first part of episode 1, I will show you how to make a Thai/Vietnamese Fusion Pad Grapow Summer Roll!
In the second part of episode 1, I will show you how to make an authentic Thai Green Curry (แกงเขียวหวาน).
Vietnamese/Thai Fusion Pad Grapow Summer Rolls
- ½ kg chicken breast, minced
- 6 cloves garlic, diced
- 2-3 shallots OR 1 large onion, diced
- 5-7 Thai bird’s eye chilis, halved
- ½ cup Thai holy basil
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp cooking oil
- 1 package of glass noodles
- 1 package medium sized Vietnamese summer roll papers
- Turn heat on med-high. Heat up 1 tbsp of cooking oil and add shallots/onions and chilis. Cook for 1 minute or until brown, then add garlic and cook for 30 seconds.
- Add ½ kg of minced chicken and work into the mixture. Cook for about 3 minutes or until nearly fully cooked.
- Add 2 tbsp oyster sauce and 1 tbsp of fish sauce (or more to taste) and finish cooking chicken.
- Add Thai holy basil and stir in for 10 seconds. Turn off heat.
- Boil water in a medium sized pot. Once boiling, throw in glass noodles (you can halve or quarter them before cooking). Cook for about 1 minute, stirring constantly – the noodles will cook very quickly.
- Strain noodles and add to basil chicken, mixing thoroughly.
- Fill up a large bowl with lukewarm water. Add summer roll paper and soften the paper for about 10-15 seconds.
- Place softened paper onto a cutting board and place about 1.5 tbsp of chicken/noodle mixture in the middle of the paper.
- Starting from the bottom, roll to about halfway and then fold in the left and right sides. Finish rolling and then enjoy!
Thai Green Curry – แกงเขียวหวาน
- 400 ml coconut milk
- 1 green curry paste packet (~100g)
- ½ kg chicken breast, cubed
- 6-8 kaffir lime leaves, cut into strips
- 2-3 pieces of lemongrass, sliced into thirds
- 1 large or 2 small onions, cut into 1 inch thick strips
- 5-7 red Thai chilis, halved
- 10 Thai eggplants, quartered
- ½ tbsp salt
- ½ cup Thai sweet basil
- Optional: 1 chicken stock cube
- Turn heat on med-high. Add 150 ml coconut into a pot and warm, stirring and lowering heat if it comes to a boil.
- Stir in 1 packet of green curry paste.
- When it nearly comes to a boil, add in chicken breast and stir. Cook for about 2-3 minutes.
- Add in remaining coconut milk (~250 ml), kaffir lime leaves, and lemongrass. Let simmer for a few more minutes, lowering or turning off heat if it starts to boil.
- Add either about 750 ml of water or (optional) 1 chicken stock cube mixed into 750 ml of boiling water.
- Add in Thai chilis, onions, and Thai eggplant. Continue to simmer for 3 more minutes.
- Throw in ½ tbsp of salt (or more to taste) as well as Thai sweet basil.
- Check to make sure chicken and eggplants are fully cooked. Once ready, turn off heat.
- Serve with Jasmine rice.