In Thai: "gin je"

Options for Eating Out

• Any restaurant that has a Red Chinese Character over a yellow background is most likely vegetarian, most likely chinese vegetarian, and most likely delicious. Look for the red and yellow sign.
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Recipes to Cook for Yourself

I've been cooking for myself ever since I got to site and finally got sick of tofu and vegetable stir fries. This is adapted from Nancy McDermott's Real Thai Vegetarian, which I ordered off of Amazon and had my parents send me. It's wonderful because it's written by a former Thailand PCV, however she has geared it toward Americans and American grocery stores. There are some easier ones, including noodle dishes, but this is the most exciting (read: different from what I've been eating the past year) one I've tried so far. I've made some changes and substitutions...

YELLOW CURRY PASTE

15 dried red finger-length chilies
1 tbs ground coriander or seeds (luk pak chii)
1 tsp ground cumin or seeds (met yiirah)
1 tsp ground black pepper or seeds
3 stalks lemongrass (dtakrai)
1/4 c finely chopped cilantro roots, leaves, or stems (pak chii)
1/4 c. finely chopped shallots (het daeng/hohm lek)
8-12 cloves garlic
1 tbs finely chopped ginger (king) or galanga (kah, looks like ginger but white and reddish)
1 tbs finely minced bai makroot or lime peel
1 tbs curry powder (or not)
1 tsp tumeric (kamin)
1 tsp salt

Everything should be FINELY minced, unless you're lucky enough to have a food processor. I am not.

Stem the chilies and shake out most of the seeds, then soak for about 20 minutes
Deep fry the coriander and cumin 2-5 minutes. Empty into bowl and add pepper.
Cut off the roots and tops of the lemongrass stocks, leaving a 6in stalk. FINELY chop. However well you chop it, that's how you'll be eating it later. (My second batch turned out a lot more edible.)
Drain the chilies, chop, then combine all ingredients and go at it with your mortar and pestle. Or press a button on your food processor. You might need to add a little water (1 tbs at a time) to get things going. Store in an airtight container in the fridge for up to one month. After that, it won't kill you (I'm feeling just fine), it just doesn't taste as good.

This recipe makes about 1 cup of curry paste, which would have taken me three months to go through. Either use it often, use it liberally, share it with someone you're not afraid to be laughed at by, or cut down on the ingredients. Good luck!


YELLOW CURRY WITH PINEAPPLE AND POTATO

1/2 to 1 box of coconut milk, depending on how creamy you want it
2 tbs yellow curry paste
1 small potato, peeled and cut into bite-sized chunks
equal amount of pumpkin, cut into bite-sized chunks
block of tofu, cut into bite-sized chunks
equal amount of pineapple, that's right, cut into bite-sized chunks
1 tbs soy sauce
1 tbs sugar
1 tsp salt

Making the curry paste is time consuming, but making the actual dish is quick and simple. Boil half of the coconut milk for a minute or two, then add curry paste, mix, and cook for another two minutes. Add potato, pumpkin, tofu, and pineapple. Stir. Add remaining ingredients, plus a little water if needed. Reduce heat, cover, and simmer about 15 minutes, until vegetables are tender. Remove from heat, let stand for 5 minutes, then serve.

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• Recipe 2
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• Recipe 3
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