Thursday
Apr262012
Thai Feasting with Lady Friends
Thursday, April 26, 2012 at 2:17PM 
Friday night turned into last-minute-ladies-night with a Thai Feast and a fire-pit. It just kinda happened. There was certainly an impetus though. Her name is Alex and she’s a nomad farmer who’s recently returned from a year and a half in Malawi where they currently do not have high quantities of Thai foods. For any good friend returning from anywhere, I think it’s proper to feed their requests. We would have considered going out for Thai, though I think it’s common knowledge that NYC and Brooklyn are not known for good Thai food. (Queens, I know...whatever) So, we made it ourselves.
When Lola finally arrived with the shrimp, pollock and mussels, we threw together shrimp summer rolls, soba noodles with peanut sauce, and red curry stew with mussels and pollock. Then we went out back and made a poor man’s fire, -wood from the street.
Seafood and Red Curry Stew
serves 12-16
3 lbs fresh firm white fish, de-boned, cut into large pieces
2 lbs mussels, cleaned
2-3 zucchini, sliced in half moons
2-3 summer squash, sliced in half moons
1 large yellow onion, large dice
2 tablespoons chopped ginger
5 cloves chopped ginger
3 tablespoons vegetable oil
2 tablespoons Thai red curry paste*
3 qt water, fish or chicken stock
1 can coconut milk, full fat (the reduced fat one is gross)
1 bunch fresh basil leaves
6 limes, sliced into wedges
1 tablespoon sea or kosher salt, more to taste
On the stove-top, heat a large stock pot on a medium-high flame. Wait about 1 minute, add oil, garlic, ginger and onions. Saute 3 minutes and then add zucchini and squash. Saute about 5 minutes and add then add the red curry paste, sautéeing another 3-4 minutes. Add the water and salt and bring to a boil, then reduce to a simmer and add the fish to poach in the broth. It will slowly break into pieces as the stew is stirred. Raise with heat and add the mussels. Cover and steam until the mussels open, about 3 minutes. Stir in the coconut milk and basil leaves. Serve with limes on the side to squeeze over the top.
*You can make your own paste or, for $3, get the one from Thai Kitchen. Just saying.
When Lola finally arrived with the shrimp, pollock and mussels, we threw together shrimp summer rolls, soba noodles with peanut sauce, and red curry stew with mussels and pollock. Then we went out back and made a poor man’s fire, -wood from the street.
Seafood and Red Curry Stew
serves 12-16
3 lbs fresh firm white fish, de-boned, cut into large pieces
2 lbs mussels, cleaned
2-3 zucchini, sliced in half moons
2-3 summer squash, sliced in half moons
1 large yellow onion, large dice
2 tablespoons chopped ginger
5 cloves chopped ginger
3 tablespoons vegetable oil
2 tablespoons Thai red curry paste*
3 qt water, fish or chicken stock
1 can coconut milk, full fat (the reduced fat one is gross)
1 bunch fresh basil leaves
6 limes, sliced into wedges
1 tablespoon sea or kosher salt, more to taste
On the stove-top, heat a large stock pot on a medium-high flame. Wait about 1 minute, add oil, garlic, ginger and onions. Saute 3 minutes and then add zucchini and squash. Saute about 5 minutes and add then add the red curry paste, sautéeing another 3-4 minutes. Add the water and salt and bring to a boil, then reduce to a simmer and add the fish to poach in the broth. It will slowly break into pieces as the stew is stirred. Raise with heat and add the mussels. Cover and steam until the mussels open, about 3 minutes. Stir in the coconut milk and basil leaves. Serve with limes on the side to squeeze over the top.
*You can make your own paste or, for $3, get the one from Thai Kitchen. Just saying.
Goodnight!
