Vegetables in coconut milk

Let's return to our Thai atmosphere - and, in my case, memories.

My basic source of inspiration for this recipe is here, but also my brain and taste that remember very well the tasty food I had in Thailand not so long time ago.

The maximum time for preparing is of approximately 1h.30 - depending of the time of boiling the vegetables. This is a dish for three persons.

Beforehand, you need to shop the following vegetables:

carrots - 7, to be boiled and then sliced

potatoes - 15, medium seize, boiled and then sliced

scallion - 7 finely chopped

garden beans (see the previous post) - 10, finely chopped

tomatoes - 5, sliced

ginger - 2-3 finely sliced

dill - one bunch, finely chopped

After the carrots and potatoes are ready, add the whole group of ingredients in a pan - 150 C heated - , where you add some canola oil - 100 g.

After maximum 15 minutes, you add 1 l. of coconut milk, add some salt - if do you have with some herbs, even better - and mix over and over again. If you have some saffron too, even better, and you will obtain a wonderful light yellow colour. Just the right rainbow for making you even hungrier and learn you to love for ever the Thai food. As I do.
Bon appetit!

Drinking as elephants do

This week-end, we were in an exclusive Thai mood, hence you don't have to wonder why the next posts will have at least one trace of South-Asian spice. But preparing for the spicy food, we bought a couple of Chang Thai beer, for properly cleaning our throats. In Thai, Chang means elephant, a national treasure there. It doesn't mean that the beer contains too much water, or only water, but the right combination for helping you to cope with the rich tastes of the food. And you can drink more than one, before risking to get drunk.

Choc-tee!