Gravy's Cooking Thread

Dr.Retarded

Dr.Retarded

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Furry said:
Boil pot:

Potato, carrot, bell pepper. Boiled about 25 mins, add bell pepper last 5.

Stir fry pan:

Two chicken thighs, diced. Cook the skins to render fat, added the skimmed fat from my chicken broth I made last night. Remove skins and then fry chicken to almost done to get the cook started. Add about 4 tablespoons of Thai red curry paste. Toss in around a tsp or two of grated ginger and a few cloves of mashed garlic after a couple minutes. Deglaze after 20 secs or whatever your preferred garlic cook time with some broth (not too much, didn’t measure 1/2 cup maybe) and then add in a can of full fat coconut milk.

I’d toss in about 4 kaffir leaves and a couple inches of a lemongrass stalk. Maybe you could blend them in one of the liquids instead, but the flavor would probably be too strong. Simmer for around 5-6 minutes, add a handful of basil leaves along with the pre cooked veggies near the end then season. I used a punch of sugar, around a splash of fish sauce and a pinch of MSG. Didn’t need any salt.

Pour next to rice, cilantro and peppers on top. I think plenty of other veggies would work great. Corn, peas, squash, onions ect. Just do what you have to pre cook them and substitute in. I did what I do with most new recipes. Read a few articles, watched a few videos and then wing it with what I learned and liked from each one. I got a bowl for late lunch. It’ll be missing the toppings and the rice probably will have sucked up some sauce, but shoot you a pic when I get around to eating it.
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Sounds good. What you were saying you could mix all kinds of other vegetables in with whatever you have on hand. I probably even put a splash of coconut milk in because I know the wife likes that, but pretty easy peasy.
 
mkopec

mkopec

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Let me know if you guys want the thai noodle with brown sauce recipe. Ill be making that shit this weekend and can post some picts of it. I have the sauce nailed down pretty much. You can also use whateverthefuck veggies you want in this dish too. I use onion, peppers, mushrooms, chinese cabbage (bok choi) sometimes I add carrot, celery, and broccoli too.

This asian shit is easy to make too if you have the ingredients or available to you in an asian market for the sauce ingredients. Most of the job is prepping all this shit ahead of time, but the actual cooking is like 10 min.
 
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Sludig

Sludig

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Furry

Furry

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mkopec said:
I make that shit all the time, I also make thai noodles with brown sauce too. My wifes favorite. I dont use the kaffir lime leaves though because other than amazon, they are hard to get here for some reason. We have asian stores all over the fucking place too but none have them.

I velvet the chicken and use breast though. And the veggies I use are thai eggplant, peppers, mushrooms, onions, broccoli and thin sliced bamboo shoots, its what they use at my fave thai restarant for red curry.
I also dont pre cook any veggies for the red curry, I let them stew in the curry sauce until done to your like. The sauce picks up all the veggie flavors. I also dont use ginger, I dont think they use ginger in thai, thats more of a China thing, but I mean whatever, if you like it go for it.
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Cooking the veggies separately was a me thing. Potatoes and carrots don’t need to absorb the flavor and they’d break down more than I like stirring in the stir fry pot. I like to cook them separately in curries for that reason, I do the same thing in Japanese curries. Stuff like mushrooms and onions I’d 100% add in stir fry part, probably with the chicken before deglaze. Deciding these things is the fun of cooking. I’m curious what you mean by brown noodles and would like the recipe.

Pad krapow gai is one I make at times, I grow my own holy basil for it. Thai fried rice is where you have to start if you want to appreciate how a good fish sauce can improve the overall flavor of a dish. I made the same dish twice with only that ingredient changed as a difference to test it and it blew my mind.
 
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