2 tbsps olive oil
5 cloves garlic, minced
1 medium onion, minced
12 leaves Thai basil, chiffonaded (you know, rolled up and cut in slices)
4 leaves Thai mint, chiffonaded
1 stalk lemon grass, first outer layer peeled off, and sliced very thin
1 soup-size can of coconut milk (thoroughly stirred to mix as it separates on storage)
2 tbsps Thai green curry paste
1/2 cup water.
Saute the garlic, onion, basil, mint and lemon grass in the oil until soft. Then add coconut milk, curry paste and water and simmer for 30 minutes, stirring occasionally. Serve with sauteed chicken, beef or prawns, and with basmati rice.
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Homemade Mayonnaise
(makes one cup)
1 egg yolk
1/4 tsp salt
pinch cayenne
pinch white pepper
pinch dry mustard
juice of half lemon
1 cup olive oil
With a wire whisk, beat egg yolk with salt, cayenne, pepper and mustard until thick and yellow as a lemon. Then add half the lemon juice slowly and beat again. Now, one drop at a time for about a minute, add olive oil. Then after the first minute, a steady but TINY stream of oil will do, whisking constantly until the oil is used up. Now whisk in remaining lemon juice slowly. Chill, and enjoy. And ask yourself: how do they get commercial mayo to be so… white? Doesn’t make sense. One of those life mysteries.
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