Aromatic Thai Omelet

Sometimes I just want to make something quick to eat, and, in Thailand, cooks rely on simple recipes like this Aromatic Thai Omelet to provide sustenance for only pennies a portion. I have devoured versions of Thai omelets on the streets of Bangkok, the homes of the central plains of Thailand and in my home kitchen. This is a very flexible recipe, so go ahead and add ingredients you enjoy, such as strips of mushrooms, chopped carrots, Asian greens, or other tidbits you have in the refrigerator. Here is an opportunity to celebrate the season and incorporate what screams freshness at the market.

 Preparation time: 6 mins
 Cooking time: 5 mins

4 large eggs

1 tablespoon fish sauce

1 stalk lemongrass, tender inner part of bottom third only, minced

1 clove garlic, minced

¼ cup (25 g) chopped long beans or green beans

1 red finger-length chili, minced

1 green onion (scallion), chopped

1 tablespoon chopped coriander leaves (cilantro)

Pinch of sea salt or kosher salt

2 tablespoons oil

1 Whisk all ingredients (except the oil) together until smooth.

2 Heat a small non-stick skillet or wok over high heat, add the oil and heat until just smoking, about 30 seconds.

3 Pour the egg mixture into the skillet, the edges will bubble up but that’s okay! Stir constantly until some of the egg is cooked but there is still some of the liquid from the eggs left (10 seconds). Stop stirring and cook for 2 minutes until the bottom is light brown and it’s cooked enough to flip.

4 Flip the omelet using a spatula to aid you if you need to, then cook it on the second side until it’s light brown and cooked through.

5 Slide out onto a plate and garnish with coriander leaves, if desired. Serve with your favorite chili sauce.

Mussaman Potato Curry

Sweet spices perfume this creamy Southern Style curry with roasted peanuts simmered in the coconut-laden sauce. The use of cinnamon, cloves, cardamom, and nutmeg in the curry paste showcases the influence that Indian and Malay food have on the flavors of Southern Thailand. Although this recipe doesn’t have any meat, it is originally made with beef, it’s best to simmer the beef with some coconut milk and stock ahead of time, then fold it in with the potatoes and adjust the seasoning as needed.

Serves 4–6
 Preparation time: 10 min
 Cooking time: 20 mins

1 ²⁄³ cups (400 ml) coconut milk (divided use)

¼ cup (70 g) Mussaman curry paste

1 cup (250 ml) vegetable or chicken stock/ broth

1 stick cinnamon, about 3 inch (7.5 cm) long 1 teaspoons grated ginger

2 tablespoons Thai palm sugar or light brown sugar

2 tablespoons fish sauce or soy sauce

1 tablespoon Tamarind Pulp or concentrate (page 25)

1 cup (120 g) onions, bite-sized pieces

5-6 medium “waxy” potatoes like Yukon gold, red bliss or white rose, cut into large bite-sized pieces

¾ cup (100 g) roasted or deep-fried peanuts

1 cup (50 g) oyster mushrooms, larger ones are pulled into bite-sized pieces.

1 Heat ½ cup (125 ml) of the coconut milk in a small saucepan over medium-high heat. Cook, stirring constantly, until it reduces by about half and thickens considerably (about 5 minutes). Mix in the curry paste and cook for an additional minute.

2 Pour in the remaining coconut milk and the stock, then add the cinnamon, ginger, sugar, fish sauce, and tamarind. Bring to a boil.

3 Stir in the onions, potatoes and peanuts, and cook for 5 minutes, then stir in the oyster mushrooms and simmer until the potatoes are just cooked through.

4 Taste the sauce and adjust the seasoning using fish sauce, salt and/or sugar.