January 2010 - Thai Food at Kari's

There is no better way to make it through a rough winter than having a monthly dinner with good food and even better friends every month. The kick-off of our cooking club probably mixed that up – the food may have topped the friends (I kid!). But seriously, it was delicious.

Kate brought Thai Curry Noodle Soup.

Source: Frugal Foodie (Serves 6)

-3 T. vegetable oil
-3 chicken breast, thin sliced
-3 T. Curry Paste
-1 inch ginger, grated
-2 carrots, thin sliced
-1 C. shitake mushrooms, sliced
-4 C. chicken broth
-4 C. coconut milk
-1 Lime
-1 t. fish sauce
-1 t. soy sauce
-1 T. sugar
- 4 oz. rice noodles
-1 head broccoli florets
-bean sprouts

Heat oil in large pot on med-high heat. Add chicken and saute until just browned, about 4 min. Stir in curry paste and ginger. Add carrots and mushrooms, continue to cook another 2 min. Stir in coconut milk, stock, lime juice, fish sauce, soy sauce and sugar; bring to boil. Reduce heat to simmer, cook 15 minutes. Add noodles and broccoli. Cook 5 more minutes, until noodles have softened. Ladle into bowls and top with bean sprouts. Serve hot.

Annie brought pineapple sticky rice . Off the charts…

Here's the recipe. She omitted the mushrooms and spinach and hoisin and oyster sauce.

Kari went to town with summer rolls (TWO dipping sauces) and Thai shrimp in red curry sauce. The summer rolls were so filling, light and tasty. The shrimp was good enough for me to risk anaphylactic shock with a second helping.

I was lazy and brought wine and sake. I’ll make up for it next time!