Danish summer means weeks of rainy and cold weather. But when the sun and warmth finally arrive there is nothing better than the light evenings, homemade koldskål (a buttermilk dessert, very Danish) and a dip into the refreshing ocean… The only problem is that I want and NEED sun from a cloudless blue sky more than some few weeks during a whole year. Which makes me start dreaming of a nice, long and warm vacation in Thailand. But as that’s not going to happen (not now anyway), I’m going to treat myself with some tasty Thai food, inspired from this great evening together with Rosa and her lovely family.
Start with a sweet and tasty watermelon shake and coconut cashew.
Decorate your table with green leafs and coconuts.
Choose if you want shrimps, chicken or beef in your Panang or fried rice. Or keep it vegetarian.
1. Slowly heat sugar and water. Let boil until the sugar crystals are dissolved and you have a clear syrup. Let cool.
2. Blend watermelon and half of the syrup.
3. Taste and add more syrup if you want it sweeter.
4. Fill 4 glasses with ice cubes and add the watermelon shake.
1. Pre heat the oven to 150 degrees Celsius.
2. Mix all ingredients except for the coconut flakes and spread onto a baking sheet covered with baking paper.
3. Bake for 15 minutes. Stir now and then.
4. Add the coconut flakes and bake for another 5-10 minutes, until there is no liquid left. Let cool.
1. In a large skillet, heat the coconut oil and fry the chicken, garlic and chili for about 5 minutes until chicken is cooked. Seasoning with salt and pepper.
2. Add the baby corn and the rice. Stir-fry together for another 5 minutes.
3. Push it all to the sides of the pan leaving room for the eggs to be cooked in the middle.
4. Stir the eggs until cooked and blend into the rice.
5. Add tomatoes, soy sauce and squeezed lime.
6. Season with salt, pepper and some extra soy sauce.
1. In a large skillet or wok, heat coconut oil and the curry paste. Stir-fry the chicken for a couple of minutes.
2. Add the garlic and keffir lime leaves and fry for another minute.
3. Add coconut milk, fish sauce, cane sugar, beans, baby corn and pepper. Cook until chicken is done.
4. Add Thai basil.
5. Season with lime and fish sauce.
1. Make a marinade of the sesame oil, light soy sauce and corn starch and marinate the chicken for 5 minutes.
2. In a wok or a large skillet, heat the peanut oil. Add chicken and stir-fry on maximum heat for a couple of minutes.
3. Add nuts and chopped spring onions.
4. Season with salt and pepper.