Cooking Thai

I have traveled to Thailand and love Thai food. It is healthy and delicious but can be intimidating to cook.

I was always bewildered by curry, as it seems complicated and not very obvious how to make. That was resolved by last “cooking night” dish of Thai Green curry with shrimp and glass bean noodles. As I discovered, making curry doesn’t involve much more than taking bunch of ingredients and blending them down in the food processor and cooking it down. 🙂 Well, maybe a bit harder than that … especially the part of mincing lemon grass.

The recipe that was used for reference came from . It seems to be the custom that my girlfriend and I usually modify the recipe slightly to our liking and to give it our own flavor. Thus the modifications included adding turmeric, glass bean noodles, and crushed red pepper. We both agreed that it could use more pepper, cumin and spice as we enjoy more heat in our food. However, lemon grass was delicious and enjoyable.

Adding some sake for accompaniment did not hurt.

Here is the original recipe


  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 tablespoon minced fresh ginger root
  • 4 teaspoons minced garlic
  • 2 green chile peppers, chopped
  • 3 stalks lemon grass, minced
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced
  • 1 lime, zested
  • 2 tablespoons corn oil
  • 1/4 cup corn oil
  • 1/2 pound fresh green beans, trimmed
  • 1 (7 ounce) can baby corn, drained
  • 1 tablespoon soy sauce
  • 1 (14 ounce) can coconut milk
  • 3/4 pound peeled and deveined medium shrimp (30-40 per pound)


  1. Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.
  2. Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.

And here is the final result

The dish was delicious and probably some of the best green curry I’ve had. In my opinion cooking at home with clean healthy ingredients is a key factor in curry coming out well.

My second homemade curry … Success!!!

One thought on “Cooking Thai

Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at

Up ↑

%d bloggers like this: