Okra green curry

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For hot weather, a dish from a hot country : Thai green curry. I’ve loaded it with okras, the hydrating greens that help fight the heat.

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Today’s basket is very juicy : okra, green sweet chili peppers, tomatoes, enoki mushrooms

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First : carrots, onion, coriander roots, lemon grass, sansho peppercorns…
Then : Thai green curry paste, coconut milk, chicken legs…
Finally : the veggies, a few laurel leaves, and at the end, bits of peeled lemon…

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That gives a big volume !

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And steamed potatoes. Yes, that should be rice, but I wanted tatoes for their potassium… and well, I wanted to eat them with whatever.

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Som tam ripe : sunny papaya salad

The idea was to make a som tam, a Thai green papaya salad with the ingredients I get here.

The drama : that’s the greenest papaya at the local market. Greener are sold much further, in Kobe’s Chinatown for instance. I hoped it was no so advanced in age inside…

Totally yellow. Well, I was hungry. So let’s go for a yellow papaya salad. Really not the same thing.

Nearly a sweet compote. I added lots of sour lemon… in hope.

I think you are not supposed to include the coriander root in this dish, but I love the roots. And that compensated for the deficient papaya.

  

Japanese dry ami-ebi shrimps. And kamaboko (bought hand-made fish surimi).

That was… totally different. I tried to eat it without comparing. And I really like it.

Green in green and yuba tofu

GREENS :
Wax squash (preboiled), asparagus, zucchini, sweet chili, broccoli, roots and stalks of coriander. Thai green curry paste.

NOT GREEN :
White onion. Yellow lemon. Coconut milk. Grated dry coconut.

Flavorful, bitter, sour and a little sweet too. Very crunchy.
This dish was a real relief from the heat.

That lacked of proteins. A cool tofu was the ideal complement.
It’s yuba tofu. Well regular silky tofu with yuba on top.

That’s yuba (sheets of tofu). I had never the 2 in 1 before.

Added a few drops of sweet almond oil. And nama shoyu (raw soy sauce).