THAI CHUCHI MADE CLEAN

Hi guys! I’m back with a new and amazing recipe. I’m such a Thai food lover! I can eat it every day. Like seriously… When I go to Hasselt (Capital of Limburg), I’ll probably always go and eat at Tasty Bowl. This is a ‘traditional’ Thai restaurant and one of my favorite places to eat. I tried a new dish, Thai Chuchi, and I decided to make this at home. 

Thai Chuci, one of the most well known curries of northern Thailand. Normally you make it with coconut milk and sugar but I skipped these two. Although I absolutely love coconut milk, I didn’t have any at home. I hear you guys think, why not go to the grocery store? Well … In my neighborhood, they only sell rubbish. So I rather make it without than with rubbish. You can switch up your vegetables if you like. I took what I had in the fridge!

Ingredients (serves 2)

1 zucchini
1 yellow and red pepper
1 red onion
1 garlic clove
1 tsp soy sauce
1 tsp oyster sauce
1 tsp fish sauce
1 tsp red curry, make sure to take the ones without sugar (could have been more)
chili flakes (own tast)
Pepper & salt
1-2 tbsp water
basil (preferable Thai basil)
100 gr salmon
120 gr uncooked brown rice
fresh cilantro
2 tsp coconut oil

 

How to

Finely cut all the vegetables and put aside. Add the coconut oil to the pan and warm up over a medium heath. Add the vegetables and sauté. In the meantime boil your water and cook the rice according to the packaging. Add the chili flakes, pepper and salt to the vegetable mixture. Add the soy, oyster and fish sauce. Stir well. Add the red curry paste. stir again and make sure all the vegetables are coated. Add the water & basil. I used dried basil but I think fresh basil, especially Thai basil, would be better. Leave on a low heath and put on a different pan to bake your fish. Add the other tsp coconut oil and bake the fish on medium-high heath. I let it bake for about 3-4 minutes per side. Take a bowl, firstly add the vegetable/curry mixture, then add the rice and top off with the salmon. Cut up some fresh cilantro and serve.

 

Enjoy!

 

Love,
Eveline

Leave a Reply