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Recently (as in very recently) I made dishes from two distinct culinary regions. The results were, well, delicious.

On Thursday I got to see Marett for the first time in...about 5 months. As always, she was good company. She and I decided to invite our friend Tessa and her newish boyfriend over for dinner. Not only were they great company, they did the dishes!

Il Menu
(oops, I didn't think to take pictures)

Antipasti
Bruschetta with roasted red peppers (I've been reminded it's pronounced brew-sket-uh)
~also toasted baguette with an olive tapenade

Primi
Penne con pesto fresco

Segondi
Maiale alla grilla con pepe (Grilled pork and peppers, marinated in rosemary)

Dolci
Salame di cioccolata (yes that is chocolate salami, very healthy. I'd be happy to provide you with a recipe to this or any other dishes)


Then this morning I got a voicemail from my mom telling me that we had fresh Thai basil in the fridge and that I should use it, or wrap it in tinfoil. Being the foodie that I am, I decided on the latter and made dinner for my brother and I.

Flipping very nonchalantly through our Thai cook book I found a dish my parents have made several time called Gang Dang Gai.

Note: the book is called Crying Tiger by Supatra Johnson from St. Paul, MN, which features the title recipe a northeastern Thai dish as well as more than 100 other recipes. It also has a guide to ingredients and equipment and a kids cooking section. Supatra also has a restaurant in St. Paul.

Supatra's Thai Cuisine 967 West 7th Street, Saint Paul, MN. 55102 651.222.5859

At first I thought since I would be cooking Thai food that it would result in three things: 1) a big mess, 2) a significant time commitment, and 3) a whole lot of tedious work. It was none of these.

Recipe:

Gang Dang Gai (Red Curry with Chicken)


1 can coconut milk (13-14 oz, don't shake the can)
1/3 cup red curry paste (can buy pre-made at most grocery stores)
1 lb boneless skinless chicken thighs cut into bite-sized pieces (ok to sub chicken breasts)
2 cups water (or more coconut milk for milder curry)
2 tbsp. palm sugar (sub. brown sugar)
2 tsp. sea salt
1 cup sliced bamboo shoots (~1 can)
4 kaffir lime leaves (optional, but worth finding)
3 tbsp. fish sauce (found at most grocery stores)
1/2 cup Thai basil (bai horapha)
*It is essential to use Thai basil - it is sweeter and has a very different taste than regular basil. It is getting much easier to find in the fresh section of most groceries, try Lund's or Byerly's.

1. In a soup pot over medium-high heat spoon out the thickest part of the coconut milk from the can (if you didn't shake it it will be the thick white part on the top of the can) and bring to a boil for 2 minutes. Add the red curry paste and stir-fry for 1 minute. Add chicken and stir-fry 3 minutes.

2. Turn heat to high and add remaining coconut milk (the rest looks like a clear syrupy liquid), water, palm sugar, salt, fish sauce, and bamboo shoots. Boil 8 min. stirring occasionally. Meanwhile chop Thai basil finely. Remove from heat and stir in chopped Thai basil and whole Kaffir leaves. Serve hot over jasmine rice. ~ 4 servings

How was it? Try it yourself, it really is very easy. The rice is harder than the dish.