Josephine makes me miss the world, miss travel, miss Paris. I’ve never been to Thailand, but I can imagine that after a tour and cooking session with Josphine, I would miss it too. -Maggie
A little over a year ago, my husband, Luke and I eloped in Thailand. Our decision to privately tie the knot abroad was inspired by both our eccentricity and adoration for Thailand. In celebration of our first anniversary, we revisited Phuket for a weekend of overindulging on gourmet cuisine and siestas by the beach. Always up for a challenge, I treated it as an opportunity to explore the culinary creations of Thailand through taste and aroma in an attempt to reinvent some of my favorite dishes and bring the exotic flavors to my home kitchen.
When in Thailand, I often order a sultry array of curries and freshly boiled crustaceans that are always served alongside a spicy variety of freshly prepared condiments. After a weekend of indulging in chili infused green curries and buttery lobsters, I was confident that I was capable of mustering up homemade recipes that rivaled my authentic favorites.
I can proudly boast that my non-traditional Green Curry has won the favor of my husband who is quite the connoisseur when it comes to Thai food. Although it may not give off the same vibrant green hue that is characteristic of traditional green curries, it sure compensates in taste. On the other hand, my boiled Lobster (always a crowd-pleaser) presents a healthy and simple addition to any feast.
Green Curry Recipe
- 6 cm ginger, roughly chopped
- 2 garlic bulbs, roughly chopped
- 3 green chillies, roughly chopped
- 1 tsp cumin
- 2 tsp ground coriander seeds
- Seeds of 4 cardamom pods
- 1 tbsp coconut oil
- 100 ml chicken stock
- 250 ml coconut cream
- 1 Thai lime juiced
- Generous bunch fresh coriander, roughly chopped
- Handful fresh mint, roughly chopped
- 400 g raw peeled prawns
- 2 cups basmati rice
- 1 red chili sliced
- 1 green chili sliced
- Put the ginger, garlic, onion, chillies and all of the dry spices in a food processor and mix until ingredients have turned to a paste
- Heat 1 tbsp coconut oil in a pan or wok and fry the paste for a few minutes until you can smell the aroma of the garlic, ginger and spices
- Add the stock, lime juice and coconut cream simmer for 10 minutes, gently stir whilst simmering.
- Add the fresh herbs and prawns and simmer until the prawns are cooked through.
- Serve with steamed basmati rice.
Note: Adding lime juice provides a citric hit that cuts through the natural oils of the coconut cream, lightening the body of the dish so that it is not too heavy on the palette.
- 1 lb Boston Lobster
- Sea salt
- Fill large pot 3/4 full with water. Add 2 tbsp sea salt for every 1⁄4 of water (Basic guide to achieve ‘taste of the sea’). Bring water to boil.
- Lower lobster into water, tail up and cover pot.
- Wait until water begins to boil again, from that point leave the lobster to cook for 12 – 20 minutes. (longer depending on lobsters net weight) – note: when the shell turns a vivid red color, this generally indicates that the lobster is cooked. If the shell is red, but the flesh is opaque, the lobster is undercooked. Lobster is a tricky meat to master. Keep a keen eye on the flesh as under cooked lobster can taste atrocious whilst overcooked lobster can have the texture of rubber!
- Once the lobster is cooked, remove from pot and place on plate covered in paper towel, leave the lobster to dry.
- Penetrate the shell such that it cracks and slice the steamy lobster down spine. Serve with butter, salt, fresh cut lime and chili.
Photos styled and taken by Josephine Rozman
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