I haven’t cooked as much since open the cart. Because I was very tired. I just started to have sometime for myself. So I get back on cooking it’s really relaxing.
Today I’m making Beef green curry.
I made the curry paste from scratch. I remembered when I was a kid I used to hate it. Because the herbs always makes your eyes watery. Now I think I’m lucky that my mum used to make me.
You can buy the ready made curry paste from the store but trust me. It not taste as good as when you made it your own. It’s more work but worth it. The smell and the freshness is uncomparable.
I put about 5 green Serano chile ( I suppose to use thai green chile but all I have is thai red chile so I have to use it, The heat is not as hot as thai chile but in the end I put 2 red thai chile cut to garnish. It add up the heat perfect for me 
a pinch of salt
1 tbsp galangal
2 tbsp of chopped lemongrass
I don’t have the kaffir lime so I put 4 of the leaves in stead
I couldnt’ find the cilantro root so I use the about 1 bunch of the stem of cilantro
1 tsp of red tumeric
I put 3 small peeled shallots
1 whole garlic ( I took out the skin after I smashed in the mortar and pestle)
10 white pepper corns
half tsp of coriander seeds (roasted)
quarter tsp of cumin seeds (roasted)
1 tsp of shrimp paste ( I put after all the herbs blend together)
These cute eggplants are locals (from Washington) that I found at the market in Seattle.
I also found some good Thai eggplant. I cut up and leave in water to prevent it change color to black.
Put just the cream part of coconut milk(usually when u open a can it’s the top part) in the pot with medium heat until it’s hot and bubble and smell good then add the curry paste. I put almost all of the paste that I made today. Mix together and stir until you can smell the aroma of the curry paste.
I found this beef shank on sale at Whole food so I just use it. The best is beef with some fat on it.
Stir fried beef and the paste together until the beef is cook quite medium.
Smell really good.
Add the rest of the coconut milk.
Add some water in the can almost full and kinda clean to use the rest of the milk and add to the pot.
Mix everything together. Change to high heat and wait until it’s boiling again then add the eggplants.
Add about 3 spoon of fish sauce ( I use the squid brand this time, it kinda my favorite brand but I tend to try some more local smaller company) And I put 3 heaping table spoon of sugar
The best is thai sweet basil
Kaffir limes leaves. These ones I got from Hawaii. I was exited to find some in whole food near where I live too but I have to use these ones first. It’s more expensive at whole foods I’m just exited because I can get from them in case of emergency
Taste it and adjust the taste to how you like it. The eggplant is cooked. It’s done.
You know I love to eat this with Fried eggs.
Thai style fried eggs is fried in lots of oil and high heat. Then you kinda use the spoon to put the hot oil on top of the egg to cook the egg yolk. And the egg white is crispy.
That’s right!
That’s my dinner tonight.
Our second location located at 411 SW College st Portland 97201 Tel. 503-432-3286 At this location we offer small expanded menu including Pork and Rice ( Khao Kha Muu), Thai basketball Mom’s wings, Vegetarian version of Chicken and Rice. We also adjust the menu for PSU student by making Chicken and rice with housemade peanut sauce. Our original chicken and rice is available, OF COURSE.
