Thai Baby Eggplant with Golden Eggs

Life is strange.  I went months searching and hoping and imagining getting my hands on some baby eggplants.. purple, white or green, but my deepest desire was the Thai green eggplants.  I've always been on the lookout, but I've been less active in my search these days than I have been in the past.

When I least expected it.. BAM, they fell from the sky.  Literally.. they are imports by air.  Luckily, they landed in good hands.  They came accompanied by something I'd never heard of.. pea eggplant labelled "very small eggplant."  These babies are the cutest things I've ever laid my culinary eyes on.  Eggplants that look like fresh green pepper?  Beloved Thai green eggplants I've been dreaming of for years?

Come to mama babies!

I couldn't help but make a dish subliming the eggplant.  I didn't want something where they would be lost in the middle of a crowd.  I wanted the eggplant to be the main event.  The strangest part of this story is that I was inspired by a recipe from a book translated into French.  This never happens.  My brain creates in English.  I can follow recipes written in French, but they never speak to me.  This one did.  It opened up to the eggplant page almost naturally and it seduced me in the blink of an eye... and then I had to kidnap it and take it into my world.

Inspired by p 508 (Stir-fried quail eggs with eggplant) of Thai Food by David Thompson.

Serves 2

Ingredients

4 eggs or 10 quail eggs, steamed (or hardboiled) and shelled

4 Tbsp oil

1/2 tsp turmeric

1 tsp palm sugar

1-2 tbsp fish sauce (nuoc nam)

approximately 450g (1lb) Thai baby eggplant, halved and soaked in salted water

handful pea eggplant

handful green peas

2 fresh Thai red chiles

juice from 1/2 lime

handful chopped basil

paste:

2 dried red chiles, soaked

2 keffir lime leaves, fresh (or soaked dried)

2 tsp chopped galangal (I left this out)

1 stalk lemongrass, chopped

1 tsp combava zest (I used lime zest)

2 shallots, chopped

3 cloves garlic, peeled

1 tsp dried shrimp or shrimp paste

Directions

1.  Make the paste by crushing all the ingredients with a mortar and pestle... or blitzing it in your magic bullet.  Set aside.

2.  Make the golden eggs.  Heat the oil in a wok, then add the turmeric.  It should fizz.  Then add the eggs and cook, rolling them around until they obtain a nice blistered skin and a deep golden color.  Set aside and remove all but 3 Tbsp of oil.

3.  Heat the oil again and add the paste.  Cook until a nice aroma starts wafting, then add 1 Tbsp fish sauce and the sugar and stir.

4.  Drain the baby eggplant and add to the wok.  Coat well, then add the pea eggplant.  Cook, stirring for about 5 minutes on high, then lower the heat to a simmer, add the green peas, lime juice and the chiles and cover for another 10 minutes.

5.  Taste and add more fish sauce if needed.  The eggplants should be tender.

6.  Before serving, add the golden eggs back in and heat through.

Serve sprinkled with fresh basil.  This would be a perfect match for steamed jasmine rice!

The Thai baby eggplants are slightly sweet and hold their texture while exuding tenderness.  They are adorned by the curry paste in their most intimate crevices.  The pea eggplants were surprising.  They are bitter when eaten alone, but in a mouthful of several times, they give a nice balancing flavor.

This was an exhilarating experience to say the least.. almost a Reminiscence..

Thai Green Curry with Chicken and Zucchini

If I was told I could only ever eat Thai for the rest of my life.. I wouldn't be able to complain.

Don't get me wrong, I love my Indian food, but Thai comes in a very very close second.  If they didn't have any curry recipes, I'd probably be miserable.  I live for curry.  Thai curry is very different from Indian curry in that the base is usually roots such as galangal and lemongrass and other strange plants that are hard to find or pronounce and always involves coconut milk.  Indian curries are usually a blend of dry roasted spices, ground or whole, with a tomato.  Both have the name "curry" but only share the garlic and ginger.  This is one of the reasons when someone tells me they don't like "curry," I have absolutely no idea what they are talking about.  Commercial curry powder is something I never use.. because I just don't have any uses for it.  It's basically turmeric blended with various other things but I haven't seen one authentic Indian or Thai recipe that uses "curry" powder.  Curry paste, however is completely different.  It is a pre-mashed mixed of thai herbs and roots that may be hard to find in Europe or the US that even Thai home cooks buy and use to save time.  You can find great quality Thai curry pastes at the Asian supermarket that will help you construct a nice base.  Mae Anong and Mae Ploy are the best brands I've tried so far.

Enough technical talk.

This Thai green curry is what I mean when I talk about therapy cooking.  I close my eyes and imagine the silky spicy coconut milk and the almost crunchy zucchini pieces with that burst of lemongrass flavor while I cut my vegetables.  My ginger screamed at me from the freezer because I was mindlessly just going about with the curry paste and coconut milk that I almost forgot the most essential ingredient.  The cooking order is important, because that is the order each ingredient spoke to me, and it is the way it should be for each flavor to release its maximum sex appeal...

Serves 5

Ingredients

2 large chicken breasts, cut into cubes (about 200g or 7oz)

2 zucchini, cut into half moons

1 Tbsp olive oil

1 Tbsp green curry paste

1 slice galangal (mine was dried)

3 keffir lime leaves

1 stalk lemongrass, chopped

2 large shallots, chopped

1 green chile, slit

1 carrot, julienned

2 scallions, chopped

1 can coconut milk

1/2 inch ginger, julienned

3 cloves garlic, sliced

1 handful cilantro, chopped

1 Tbsp fish sauce (nuoc nam)

Thai chiles for garnish

Directions

1.  Heat the oil in a wok and sizzle the curry paste for a few seconds, then add the shallots, lemongrass, galangal, and keffir leaves.  Cook for about 2 minutes.  It should be very very fragrant.

2.  Add the green chile and zucchini moons.  Cook, stirring for another 5 minutes.

3.  Add the chicken and coconut milk.  Bring to a boil, then simmer for another 10 minutes.

4.  Add the julienned ginger slices, carrots, scallions, and garlic.  Simmer for another 5 minutes.

5.  Remove from heat and stir in the fish sauce.  Let rest until ready to eat.

Serve over some basmati rice garnished with chopped cilantro and an Thai chile for extra heat... along with some Thai Iced Tea.

This is the most precise Thai coconut curry I've ever made.  The taste was flashback enhancing.  It may be because I didn't use a recipe, but let the Thai spirit take over me...

Thai Iced Tea

I often write about memories on this blog which eventually lead to recipes.  There are things from our past that just stick with you all your life.  Many of those things happen during the very young or adolescent years.  The happy events during that part of your life is your therapy source for the following part of your life.  Just listen to a song you liked when you were 10-15 years of age now, and pay attention to your emotions.

This tea is just like the song "Waterfall" by TCL.

Any Thai restaurant I went to with the family was Thai iced tea and green curry.  Each and every time was a moment worth reliving.

Yield 1 L

Ingredients

4 1/2 cups water

5 thai black teabags or 80g loose thai tea

2 star anise

3 cloves

1/4 cup sugar (I used only 2 Tbsp)

splash of milk or half and half per glass

lots of ice

Directions

1.  Boil the water and pour over the tea, sugar, star anis, and cloves.

2.  Steep for 15-20 minutes, then remove teabags or loose tea, star anis, and cloves.

3.  Let cool, then chill.

4.  To serve, fill each glass with ice, pour the chilled tea, then add a generous splash of whole milk or half and half.

Enjoy the silky texture flow over your tongue and explore your mouth before cooling your throat and trickling down into your stomach....

I'm very satisfied with the outcome of this Thai iced tea.  It not as sweet as the "real" Thai iced tea you can find in restaurants, which is easy to remedy if that's what you're going for.

I usually don't drink anything but water or Perrier because of the sweet factor.  I don't feel comfortable with sugary drinks and I rarely go for them unless they're equally bitter or sour.  This drink is neither bitter nor sour, but is absolutely perfect!

Thai Leek, Mushroom, and Sweet Potato Curry

This one came as a surprise.  I've never used leeks in a Thai recipe before, but something told me it would work well together.
In the middle of the afternoon, Thai chile and coconut was all I wanted...I wonder what made me sway that way..
It must be the fresh lemongrass.  I worked it for the first time this weekend and I am in Love.  There is something about that acidic chest taste (not mouth taste) that so clearly defines the Thai curry I go crazy for.  It is strong, but attenuated by the coconut milk which helps balance all the powerful roots happening.
It's hypnotizing...
The elements are heavy on Earth and Water here, and since Earth destroys Water, I'm not sure if this is functional with the 5 Elements, but I will get better and better at this analysis with time.
Serves 5-6

Ingredients

3 leeks, white parts, washed and sliced thickly

250g (8.8oz) mushrooms, coarsely chopped

1 sweet potato, peeled and cubed

2 Tbsp oil

1 inch grated ginger

3 lemongrass stalks, finely chopped

4 cloves garlic, grated

1 green chile, seeded and sliced
1 slice dried galangal (or 1 tsp freshly grated)
2 kaffir lime leaves

2 small carrots, peeled and julienned

1 can coconut milk + 1 can water

1 tsp sea salt

1 tsp cracked black pepper

1 tsp ground coriander

1 tsp ground cumin

1/4 tsp turmeric

1 tsp tamarind paste

garnish:

mung bean sprouts

chopped cilantro

Thai red chile

wedges of lime

Directions

1.  Heat the oil in a large wok and sweat the leeks with the salt, about 5 minutes.

2.  Move the leeks over to make space, and add the ginger, galangal, kaffir leaves, lemongrass, garlic, and green chile.  Cook until fragrant, about 1 minute.

3.  Stir all together, then move everything over to one side again.  Add the mushrooms and carrots.  Let sizzle for about 2 minutes.

4.  Stir all together.  The mushrooms should have let out a bit of juice.  Add the pepper, coriander, cumin, turmeric and coconut milk with water.

5.  Bring to a boil, then add in the sweet potato cubes.  Simmer, covered for about 10 minutes or until the sweet potato is cooked, but still has its shape.

6.  Stir in the tamarind paste, then taste and adjust the seasoning.

Serve hot over basmati rice garnished with bean sprouts, cilantro, Thai chile, and a squeeze of lime.

This is the Thai curry recipe I am the most proud of.
I did it without using a remade curry paste and it tasted restaurant-style phenomenal!  I may never use a pre-made curry paste again.

Green Eggs and Mushroom Thai Stir-Fry

Tonight when inspiration became me, it created Fight Food.

I wanted spice, color, depth, and the result ended up giving me a visual surprise... I completely forgot that indigo and yellow made green...

Serves 4

Ingredients

4 eggs

3 handfuls sliced mushrooms

1 carrot, peeled and julienned

1 red or green bell pepper, sliced

4 kaffir lime leaves, sliced

1 Tbsp Thai yellow curry paste

2 Tbsp olive oil

1 Tbsp fish sauce

1 Tbsp Sriracha sauce

chopped cilantro for garnish

thai red chile (for garnish and only if you can handle the heat)

basmati or jasmine rice to serve

Directions

1.  Heat 1 Tbsp of the the oil in a wok and crack in the eggs.  Cook 1-2 minutes, then scramble.  Finish cooking and reserve.

3.  Add the sliced mushrooms and cook until they start to release some of their juices.

4.  Add in the cabbage, carrots, bells, and lime leaves as well as the oyster sauce, sriracha, and fish sauce.  Cook stirring for about 5 minutes, adding water if too "dry."

2 handfuls shredded red cabbage

1 Tbsp oyster sauce (omit if GF)

1/4 cup water

2.  Add the  rest of the olive oil and fry the yellow curry paste until fragrant.

5.  Stir in the cooked eggs and turn off the heat.

Serve with some basmati rice and garnish with chopped cilantro and a Thai chile.. if the heat isn't enough to satisfy your spicy craving....

The eggs turning green after was an unexpected bonus.  The red cabbage releases a purple-ish juice, which, when stirred with the eggs during the last step, turns them a super-natural green color..
All Natural!

Thai Turkey Stir Fry

Hello you..
It's already October.  I didn't see much of September as it flew by and now it is fall, a season offering plenty of opportunities to create masterpieces.. which I do intend to do!
I seem to be finding myself again after long stretches of "not cooking" with brilliant Thai ideas such as this one.
This recipe just happened out of nowhere and was just amazing in every way.  I started chopping vegetables that I thought would go well with some turkey.  I was going to just grill the meat and have it with a red cabbage and carrot salad, but then the little voice over my right shoulder started whispering Thai color patterns and deep flavors with spice and happiness.

Purple and orange and green.. ooooohhhh!!

Serves 3-4
Ingredients
2-3 turkey cutlets, sliced into strips
2 handfuls shredded red cabbage
1 carrot, julienned
1 onion, sliced
3 green chilis (I used fresh piment d'espelette), sliced
2 kaffir lime leaves, sliced
1 Tbsp Thai yellow curry paste
1 Tbsp EVOO
1 Tbsp oyster sauce (omit if GF)
1 Tbsp fish sauce
1 Tbsp Sriracha sauce
chopped cilantro for garnish
thai red chili (for garnish and only if you can handle the heat)
rice vermicelli to serve
Directions
1.  Heat the oil in a wok and fry the yellow curry paste until fragrant.
2.  Add the onions and cook until translucent.
3.  Add the turkey pieces and cook, stirring, until almost cooked.
4.  Add in the cabbage, carrot, chilis, and lime leaves as well as the oyster sauce, sriracha, and fish sauce.  Cook stirring for about 5 minutes.

Serve garnished with cilantro and red chili over some rice stick.

When I cook meals such as this one, I really feel like I'm at the top of my game.  My stress is relieved, I feel creative, happy, satisfied on several different levels, and proud.
Ah yes, very proud.
I created that.  It came out of my heart....

Thai Yellow Curry Coconut Noodles

I'm craving something creamy and spicy exploding with flavor that takes less than 30 minutes to prepare.
Lets see what I can come up with..
coconut milk
linguine
3 Tbsp Mae Ploy yellow curry paste
1 chopped onion
few chopped kaffir lime leaves
1 lb (500g) mixed frozen seafood
handful broccoli
handful cauliflower
handful peas
handful chopped celery leaves
Topped with...
drizzle nuoc nam
hard boiled egg
crushed peanuts
chopped thai chili

That's a mighty fine no fuss meal exploding with flavor, not too heavy, satisfyingly filling, and interesting enough to be able to redo.
I found it to be perfectly balanced heat wise.  I may have been the only one.. the others thought it was too spicy, even without the thai chili as a topping.
If you are a wimp, use less curry paste.

I'm thinking of it as my last supper before the transatlantic culinary discovery I'm about to make.

Chicken Pad Thai

While waiting for my voices to speak to me, I started rummaging through my pantry and tried to concoct something exciting while also trying to stray from Indian.  Otherwise I would have made yam curry and naan.  I'll probably make that tomorrow, no worries.
So I'm very familiar with all the different existant Thai curries, but I've never ventured into Pad Thailand.  I don't know why, I'm just naturally drawn to curry, so I never researched the Pad Thai business that seems to be a favorite among all my Thai restaurant goers.
Tonight's the night, and the list of ingredients is so intriguing I just had to experience the outcome.
Serves 3-4
Ingredients:
1/2 lb (250g) Thai flat rice noodles
2 large chicken breasts, cubed
1.5 Tbsp soy sauce (or GF alternative)

3-4 cloves garlic, grated

1 tsp ginger, grated

1 green and 1 red chili, chopped

4 green onions, chopped with whites separated from greens
1 carrot, peeled and grated

2 eggs

handful bean sprouts (omitted)

1/3 cup chopped peanuts

2 Tbsp vegetable oil

Pad Thai Sauce:

1/3 cup chicken stock

3 Tbsp rice vinegar

1 Tbsp lime juice

1 Tbsp molasses

2.5 Tbsp brown sugar

2 Tbsp fish sauce

1 Tbsp soy sauce (or GF alternative)

1/4 tsp cayenne

1/8 tsp white pepper

Directions:

1.  Marinate the chicken in the 1.5 Tbsp soy sauce and set aside.

2.  In a bowl, mix all the Pad Thai Sauce ingredients together and set aside.

3.  Cook the noodles in a large pot of boiling water for 6 minutes.  Drain, rinse in cold water, and set aside.

4.  Heat the oil in a large wok or heavy based pan, then add the garlic, chili, ginger, carrots, and the white parts of the green onion and stir fry 1 minute.

5.  Add the chicken and stir fry 5 minutes, adding some of the pad thai sauce to deglaze, 1-2 Tbsp at a time.  You don't want it to dry out.

6.  Make a hole in the center of the wok by pushing the chicken and veggies to the side and crack an egg in the center.  Wait 2 minutes before scrambling so it is cooked through, then mix it with the rest.  Repeat for egg number 2.

7.  Drop in the cooked noodles, and stir fry, tossing and adding the pad thai sauce.  Add the peanuts little at a time.  Keep doing this until the noodles are deliciously chewy and mouth wateringly delicious (about 10 minutes).

8.  Fold in the green part of the green onions and the bean sprouts before serving.

Serve with a wedge of lime.

Don't forget to bust out your sexy chopsticks to correctly enjoy this dish.

I would never have thought to put those pad thai sauce ingredients together, but they work very well.  It is perfectly spicy, although I had to add a Thai chili to adequately rip my face off.  Everything was perfect.
The original recipe has half chicken and half shrimp, but I had to make do with what I had on hand.  I'm sure it would be lovely with shrimp as well!

Thai Yellow Chicken Curry

I must be going through an Asian pursuasion.  Thai yellow curry has been on my mind for at least a week but my busy-ness didn't permit me to execute my desires this week, which is why this is going to be quite the experience tonight.  My mix and match goes as follows:

8 skinless chicken thighs

3 Tbsp Thai yellow curry paste

1 small onion, sliced

1 Tbsp dried chopped lemongrass

1 carrot, grated

1 green bell, sliced thinly

1 cup beheaded mung bean sprouts

2 handfuls cauliflower florets

1 small eggplant, sliced into a desireable size (if you can't figure that out, just cube it)

1 handful peas
1 can coconut milk
garnish:
chopped cilantro
chopped basil
thai chili
quality nuac nam
slice of lemon

I learned a trick that makes it even sexier.  Instead of using oil to release the flavor from the curry paste, use the hard cream part of the coconut milk.  The aromas release differently and there is no added oil.
Then I coated the chicken and added it, simmered for about 20 minutes while i chopped the veggies, then added them and the rest of the coconut milk + 1 can of water.
 Served over basmati rice with the garnish.

Yellow Thai curry is just out of this world....mm. the heat just seeps into you and then radiates out of you, leaving you with a satisfying joyous feeling.  The addition of the thai chili makes it lip-numbing, but perfect.  Wanna try?

Yellow Curry with Fish and Cabbage

After having spent a long weekend with the in laws, my body is in need of something stimulating and hot.

At least now my stomach is appeased.

Serves 4-5

Ingredients:

4 filets white fish (I used frozen cod)

1 can coconut milk

4 Tbsp Thai Yellow Curry Paste

1/2 head of cabbage, julienned

1 chopped onion

handful broccoli florets

handful frozen peas

handful chopped celery leaves

2 Tbsp sesame seeds

cooked basmati rice

some EVOO

Directions:

1.  In a large wok, heat the EVOO and mix in the yellow curry paste.  Add a little water if too thick.

2.  Toss in the cabbage and onion and stir fry about 10 minutes.

3.  Add the broccoli and half the coconut milk.  Bring to a boil, then simmer on low for another 10 minutes.

4.  Add the rest of the coconut milk and 1 can water and bring to a boil again.  Taste one of the pieces of cabbage.  If it is too hard, simmer some more.  If it is al dente, add the peas, sesame seeds, and chopped celery leaves.  Taste and adjust seasoning if needed.

5.  Add the fish and poach approximately 2 minutes on each side.  I tried not to break my filets, but they broke anyway.

Serve with basmati rice.

Amazingly spicy.  Perfect.  The addition of the thai chile is still making me tingle.  This was approved of for company on the condition that I use less curry paste.
Ah those poor wimpy French pallats....

*I tried this with shrimp and it rocked my world!!

Tiger Wok

I was blown away by this fusion concept of a wok restaurant:

pile on what you want, then choose your pulp, sauce, noodle, and topping.

The picture doesn't do it justice, but here's how mine went:

Pile: Mango, Bells, Salmon, Shrimp, Calamari

Pulp: Ginger

Sauce: Galangal and Hot Chil

Noodle: Rice noodle

Topping: Cilantro

Wow.

The best part is, when the pictogram near the description of the sauce shows multiple chili peppers, there is actual HEAT behind them!!  Not like all those other Europeanized "ethnic" restaurants around here.  Seriously, who has mango as an ingredient in a wok line?  They must have spied my eating habits before letting me wok in.  Teeheeee.

There are very few people on this side of the lake who could share my enthusiasm for this type of thing...I need to keep those ones close.  Very close.

Thai Masman Curry.. Remix

Considering I have a large amount of Thai Masman Curry paste, I keep remixing this dish and making it better and better.
This time I used pork sliced thinly instead of chicken.
I added baby corn...cute and fun
but the serious secret ingredient here is the mega tablespoon of
PEANUT BUTTER
that I threw into the mix.
I finally got around to buying peanut butter in France!
I found a miniature jar of Skippy PB for the outrageous price of 4€ for 340g, but hey, you cannot replace that taste in an asian dish... no way José.
Ah for all of you living on the WEST SIDE of the lake, this is nothing exceptionnal, but please feel my excitement here, people!

Thai Masman Curry

This is good stuff. Very very good stuff. Relatively easy, too, considering you have the right curry paste. My dad brought me back various Mae Ploy brand Thai curry pastes (from the US). This is the Masman-Matsman-Massaman flavor. I just followed the directions on the back plus added a few ingredients of my own.

Ingredients:
3 tbsp Masman Curry Paste

2 chicken breasts, sliced into thin strips
1 can coconut milk
1 tbsp soybean oil (I used EVOO)
1 cup water
1 onion, diced
1 bell pepper, sliced
1 potato, cubed
some peanut (which I didn't have)
1/2 zucchini, sliced
1 tsp fresh ginger
juice of 1/2 lemon
2 tsp sugar
1 tsp tamarind extract (HA, find that!)
Directions:
1. Stir fry the curry paste in the oil, then add half the coconut milk.
2. Add the meat and the rest of the coconut milk and heat until boiling.
3. Add the vegetables and 1/2 cup water and cook until vegetables soften.
4. Add the ginger, lemon, sugar and tamarind extract. Taste and add more water if needed. Adjust the seasoning.

Serve with boiled thai rice (or basmati)
Just delicious!

* this is fight food without the sugar

Thai Green Curry

I finally finally finally got my hands on some GREEN Thai curry paste (thanks papa!!!). I love making Thai curry because I change it up every time depending on what I have on hand.
I'm just going to re-post my recipe because it kind of changed...
Ingredients:
- 1 can coconut milk or coconut cream
- 1 T soy sauce
- 2 T green chili paste (use less if you are a spice wuss)
- 1 T fish sauce
- 2 inch chunk of ginger, grated
- 1 lb pork in chunks (or 6 skinless chicken thighs)
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 2 red bell peppers in big chunks (at the end)
- 2 zucchinis in big chunks
- 1 cup pumpkin (I swear when I have it, I put it in everything)
- 1 to 2 chopped tomatoes
salt to taste
Garnish:
lime wedges
chopped cilantro
fresh ground pepper
red pepper flakes
Directions:
1. Mix the coconut cream, chili paste, fish sauce, soy sauce and ginger in the bottom of your crock pot.
2. Add the meat and coat it with your mixture.
3. Put all your chopped veggies (except the bell pepper) on top without mixing them into the sauce.. they will nicely steam without desintegrating and cook on low for 6 hours. Add the bell pepper 1 hour before serving
4. Serve over rice with chopped cilantro, fresh g and a squeeze of lemon or lime.

I mixed chicken thighs and pork chunks. This last picture is pork chunks.
Always a hit!

* remove the soy and fish sauce (high in sodium), and this is fight food

Thai Coconut Curry REMIX

Since I seem to be the only one posting, and I do rotate my recipes on a regular basis, I made this again because its so good... I didn't have sweet potato, but i put a carrot sliced lengthwise and topped it with chives.

Thai Red Coconut Curry

I love Thai Curry! This one is really good. It can feed 4-5 people, and it has a bunch of veggies in it too. I stole if from the slow cooker Goddess.
Ingredients:
- 1 can coconut milk or coconut cream
- 1 T soy sauce
- 1 T red chili paste
- 1 T fish sauce
- 2 inch chunk fresh ginger, grated
- 1 lb pork in chunks (or 6 skinless chicken thighs)
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 1-2 bell pepper in big chunks
- 2-4 zucchinis in big chunks (or an eggplant)
- 1 sweet potato
Garnish:
lemon or lime wedges
chopped cilantro
Directions:
1. Mix the coconut cream, chili paste, fish sauce and soy sauce in the bottom of your crock pot.
2. Add the meat and coat it with your mixture.
3. Put all your chopped veggies on top without mixing them into the sauce.. they will nicely steam without desintegrating and cook on low for 6-7 hours.
4. Serve over rice with chopped cilantro and a squeeze of lemon or lime.

You can substitute other veggies or other meat. I personally prefer it with pork, but its good with chicken too.