Tag Archives: Thai curry

Honeymoon in Phuket, Thailand Pt 1

As I mentioned, Sam and I recently got married…and then we went on the best honeymoon ever!

Having traveled extensively for work, I had a gazillion miles on my United account, which led to us purchasing tickets to Phuket, Thailand- paradise!

Since this is a food blog, I’ll start with the food aspect of the trip, I hope you all enjoy! (and get a chance to visit one day)

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Our first layover (I know, sounds crazy!) was in Narita Airport in Japan- since it was a bit of a wait, we opted for a mid-night snack of some veggie sushi.

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Our second layover was in Bangkok, Thailand.  We landed at 11:30pm there, and it was a 12 hour difference from DC.  So this delicious Spicy Beef Noodle Soup was either an early lunch, or an amazing midnight snack!  After that we got to spend a fun 4 hours on very hard benches- the joys of international travel?

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Part of our flight itinerary was on Thai Airways- which we loved!  This was breakfast- small and delicious (food even on a 1 hour flight- crazy!).  On the return flights we got to experience lunch and dinner, and we were given real silverware, so I guess not all airlines use plastic!

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Of course the first night we got to our hotel, I had to have Thai Curry.  It is my absolute favorite dish in any Thai restaurant- so I had to have the authentic version.  It was delicious!  The dish was light, but had all the flavors of curry, coconut and seared vegetables.

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One day we visited the city of Phuket, and wanted some lunch- we found this diner, and loved the food!  I ordered some curry tofu, fried spinach, rice and a fried egg.  It was simple, but light and tasty.

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Sam ordered Beef and Lettuce.  We thought it’d be more like lettuce wraps, but it was chopped lettuce, cabbage and carrots- with the beef on top.  Cilantro garnished this dish.

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This was actually the appetizer, but it got there at the end- veggie spring rolls!

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As we meandered the streets of Phuket, we came across a bar (this is a story in itself), and also tried a new beer which we had never seen sold in the US.  Thai beers are typically lagers- the oldest and most known is Singha, and recently Chang has become more well known.  A local beer was Phuket- it had a slight sweet honey flavor.

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There was a breakfast buffet in our hotel which we indulged in every morning.  One of our favorite ways to finish breakfast was with passion fruit.  We had first tried it on a trip to Dominican Republic about 2 years ago- there it was tart, the Thai version was slightly sweet.

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Walking distance from our hotel, there were some smaller huts which sold food.  Towards the end of our trip we wanted to remember the real Thai cooking: Spicy Vegetable and Shrimp (red Thai peppers, onion, green onions, shrimp, bok choy).

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I had to have one last curry dish (they were so great!).  This was a Yellow Curry with onions, green peppers and basil.

Thailand 8    We spent one day biking in the villages of Thailand, but when we stopped for lunch we had this amazing Shrimp Laksa.  Our bike tour guide told us how this is definitely a favorite with the locals, especially when it’s extra spicy!

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And this is us- happy married, flying back to the U.S. via Bangkok.  Although at this point we only made it 6 out of the 24 hours of travel time, we had an amazing stay in Phuket!

I’d love to tell you all more about our trip, what would you like to hear?  I will have a post about the Thai Market we visited, and our scuba diving adventures!  Anything else?

Thanksgiving Leftovers: Thai Curry

Do you have Thanksgiving turkey leftovers?  If so, this is the perfect recipe to make a delicious meal this weekend.  I actually made this recipe a week ago, using chicken- but it will taste equally delicious using the turkey leftovers many of you have in the fridge!

I hope everyone had a great Thanksgiving- a wonderful evening with family and friends!  Sam and I, along with his brother enjoyed our dinner at Hill Country BBQ- we had a relaxing, football-watching afternoon!

Are any of you venturing out for Black Friday sales?  I have never done it, and will probably never start my shopping that early.  I prefer to start of my post-Thanksgiving Day with a nice run- especially with the beautiful DC weather today.

Chicken Thai Curry
Adapted from: Cooking Light (Nov 2011)

If you’re not a spicy eater, definitely skip the chili’s (or use less).  Although I used chicken in this recipe, feel free to swap for leftovers turkey or tofu, or skip meat all together.  More veggies are always delicious- so don’t hesitate to add extra’s if you have them in the fridge!

1 cup of basmati rice
1/2 tsp ground coriander
1/2 tsp ground cumin
5 Thai chilies (or less/more)
rind from 1 lime
15 cilantro sprigs
5 garlic cloves
1 inch of ginger, grated
1 cup coconut milk
1 tbsp olive oil
5 carrots, peeled & grated
1 onion, chopped
1 tsp salt
1/2 tsp pepper
2 cups vegetable broth
2 zucchini, coarsely chopped
2-3 cups cooked chicken or turkey (optional)

Cook 1 cup of rice per package instructions.

Combine coriander, cumin, Thai chilies, lime rind, cilantro sprigs, garlic and ginger into a food processor.  Process until all ingredients are finely chopped.  Then add the coconut milk, process until smooth.

Heat olive oil in a large soup pot.  Add in the carrots and onions, cook and stir occasionally  for 5 minutes or until the onion is translucent.  Then add in the coconut mixture, the salt and pepper.  Stirring frequently, increase the heat to high, and cook for 5 minutes, or until the mixture reduces and begins to brown.  Reduce the heat to medium, add in the broth.  Bring to a boil, then stir in the half of the zucchini.  Then simmer for 45 minutes, when the zucchini is tender.

After the zucchini is well cooked, add in the rest of the zucchini and the chicken, cook for about 5 minutes until the meat is thoroughly heated.  Add in the rice, then divide and serve.