Celebrating at home with turkey, gravy, honey carrots, stir-fry green beans, and mashed potatoes. Happy Thanksgiving everyone!
This is similar to the Thai Red Curry recipe I had posted before, but here you can put mussels instead. You can also add scallops, shrimp, and other kinds of shellfish.
2 pounds mussels
1/2 yellow onion, sliced thinly
1 red bell pepper, sliced thinly
2 cloves garlic, minced
2 tablespoons red curry paste
2 tablespoons brown sugar
1 tablespoon fish sauce
1 can (14 oz.) coconut milk
1/2 cup chicken broth
1 lime, cut into wedges
1. Clean and de-beard the mussels.
2. Film a large pot with olive oil and set over medium-high heat. Add the onions and the peppers. Cook until they are soft and the onion is translucent. Stir in the garlic, and cook another 30 seconds.
3. Add the curry paste, brown sugar, and fish sauce to the vegetables, and stir to coat evenly. Pour the coconut milk and chicken broth into the pot. Bring the curry to a simmer and let it cook until reduced and slightly thickened.
4. Add the mussels to the pan and cover. Cook for 4-5 minutes, until all the mussels have opened. Discard any mussels that haven’t fully opened after 5 minutes.
5. Transfer the mussels and curry to a serving bowl. Squeeze half the lime over top and tuck the remaining wedges around the bowl. Eat immediately.
Kronprinzstraße 6, Stuttgart, Germany
Good sushi is hard to come by in Germany, especially when you come from California and the sushi options are endless. Sushi-Ya comes pretty close, if not one of the best that I’ve had in Germany. Getting a seat here is about timing, as they don’t take reservations. The staff is organized and quick. The sushi is clean and exact, and while it’s a bit pricey compared to other sushi restaurants, you pay for the quality. This is all run by the master chef Somchai and his small group of sushi chefs.
The restaurant is next to Feinkost Boehm.
Negitoro-maki (chopped tuna belly with spring onions), Californian roll (prawn, avocado, and cucumber with flying fish roe and mayonnaise), Unakyu roll (eel and cucumber with sesame seeds), and Alaska roll (salmon and cucumber with sesame seeds).
I had some leftover coconut milk in the fridge and some limes, so what to do?
It’s been a rainy-movie-soup sort of day. 🙂
4 cups low sodium chicken broth
1 can (1.5 oz.) coconut milk
3 tablespoons fish sauce
2 teaspoons sugar
4 Thai chilies, stems cut off
6 tablespoons fresh lime juice (3-4 limes)
2 cups bean sprouts
1 teaspoon dried cilantro leaves
salt and pepper, to taste
1. Boil the chicken broth in a large pot on high heat. Turn the heat to medium and simmer for 10 minutes.
2. Add the coconut milk and return to simmer for 3 minutes.
3. Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and dried cilantro leaves. Put in a dash of salt and pepper, to taste.
A staple Chinese noodle recipe.
7 oz. egg pasta noodles
10 shrimp, shelled and deveined
2 garlic cloves, minced
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
2 tablespoons water
2 tablespoons cooking oil
1/2 cup chopped green onions
1. Cook the chow mein according to the package. Rinse under cold water until the water turns clear and the chow mein is soft. Don’t over cook the chow mein or the noodles will get limpy and soggy.
2. In a small mixing bowl, mix all the seasoning ingredients. Set aside.
3. Heat up the wok with the cooking oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shrimp and stir fry until they are half done. Add the shredded carrot into the wok and do a few quick stirs. Add the noodles, the seasoning mixture, and the water. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Add the chopped green onions, do a few final stirs, dish out, and and serve hot.