Archive | She Thais RSS feed for this section

Duck Breast in Red Curry Sauce: Making Thai Food in Lyon Part Two

By on July 10, 2013 in She Explores, She Simmers, She Thais

Croix-Rousse Market - Making Thai Food in Lyon by SheSimmers.com

If you’re curious about that one half-hearted vertical slash, please read on.

Here’s another day of cooking Thai food with everyday fresh market items in Lyon, France. I’m still cooking in a small poorly-equipped kitchen with not many tools to work with. I still have to cut things with a serrated butter knife. Yet, I’m still having lots of fun. Lyon is such a great city. I could have been stuck with a much smaller kitchen and a disposable plastic knife, and I still would be having a blast. (You can read the background story here.)

Enticed by all the beautiful, voluptuous côtes de canard at Croix-Rousse market in Lyon, I just had to bring home one. This gorgeous duck breast weighs in at 700 grams which is slightly over 1 1/2 pounds. I didn’t have any idea what to do with it when I was at the market. I had with me some red curry paste and boxed coconut milk which I had schlepped all the way from Geneva, Switzerland, when I was there last week. (By the way, did you know they have tom yam/tom kha herb kits at mainstream supermarkets in Geneva? Mind blown.) So I thought I would make duck breast in red curry sauce — chuchi-style, somewhat like this halibut in red curry sauce. Continue Reading →

Comments { 9 }

Stir-Fried Mixed Vegetables with Lardons: Making Thai Food in Lyon Part One

By on July 9, 2013 in She Deglutenizes, She Explores, She Fries, She Thais, Uncategorized

Croix-Rousse Market - Making Thai Food in Lyon
Bonjour de Lyon! I’m traveling through Europe at the moment, so I hope you don’t mind that I’ve put our grilled chicken series on hold for a short while. What I’m having fun with at the moment is to pretend I am a Thai food enthusiast living in different places in Western Europe trying to make good Thai food with everyday fresh market offerings.

You know what I’ve realized so far? There are A LOT of good Thai dishes one can make with what’s available at most supermarkets and outdoor fresh markets here. Some ingredients, of course, are not traditional. But that’s only because currently they have not yet become regular, everyday produce among the Thais in Thailand. But with the country’s ability to grow more and more cold-weather crops, it’s just a matter of time before you see ‘foreign’ fruits and vegetables popping up in Thai dishes — you know, the fruits and vegetables you don’t necessarily associate with Thai cooking.

By the way, I don’t believe for a second that Thai food is defined and confined by only the natural ingredients native to the area presently known as Thailand (see my post on “authentic” Thai cuisine from few months ago).

But hold that thought. For now, let me take you to the famous Croix-Rousse market in Lyon, France. Continue Reading →

Comments { 8 }

Lime-Honey-Lemongrass Slush

By on June 30, 2013 in She Churns, She Deglutenizes, She Thais, She Uncooks, She Veges

Lime_honey-Lemongrass Slush
We’re still very much in the middle of the Thai Grilled Chicken Series. So far we’ve got:
Part One – What? The Chicken Sauce Is More Famous Than the Chicken?: Introduction
Part Two – The Basics of Thai Grilled Chicken
Part Three – Mom’s Lemongrass Grilled Chicken
Part Four – Southern Thai Sweet-and-Sour Curry-Basted Grilled Chicken
Part Five – Smoked Soy-Honey-Rum Cornish Game Hens

But you’ve got to wash all those barbecued chickens down with something, right? Thai iced tea with lime is always great in the summer. However, I thought I would introduce to you the refreshing beverage from one of the restaurants in Bangkok which I frequent whenever I’m in town: Taling Pling’s lime-honey-lemongrass slush.

This is not the official recipe from the restaurant. This is my own recipe which leads to a similar end product.

Note: Our tastes may be different and the limes in your area may taste different from the limes in my area, so be sure to adjust the amount of honey and lime juice to taste. This recipe is highly customizable. Continue Reading →

Comments are closed
Older posts Newer posts