Saturday, March 8, 2014

Okra in Thai Inspired Curry Dinner

Okra curry served over shiitake steamed rice along with slices of pork belly cha siu. The latter two were actually leftovers from the night before.
Okra, pickled Thai eggplant and kumquat are wok fired after a paste of garlic, ginger, Thai chile, jalapeno, lemongrass, shallot, salt, cumin, coriander, smoked paprika, red chile flakes, turmeric, honey, cilantro and veg oil had been briefly fried until aromatic. Combination of chicken & mushroom broth was added as needed to keep dish from drying out.
Some of the dinner's components on the table.
Paste about halfway there.
Paste at the start.