To get you in the thai mood to accompany my trip I’ll guide you to making this fabulously easy (do I sound like Nigella or what??!) thai influenced oven dish. It tastes like tom kha or tom kha gai and you can utilize chicken, fish or meat as the protein. I’ve made it with some nice Alaskan pollock (seiti) and also with chicken. Ideal for mushrooms as well. Or other seafood than fish!
Tom Kha a la Cave
- coconut milk or cream
- fish sauce
- lemon grass
- kaffir lime leaves (bought frozen from an Asian store)
- lemon juice
- onion, mushroom, eggplant or thai eggplant, cabbage or thai cabbage of some sort, long beans, carrots, tomatoes… You choose
- fresh chili
Chop the veggies into an oven casserole. Put the fish filets or bits or pieces of chicken on top and in the middle of the veggies. Mix in a separate cup the coconut milk and season it with fish sauce and lemon/lime juice. Taste to adjust the saltiness and bitterness. Pour over the veggies and meat. Chop galangal or ginger into generous coin size bites, cut a few cuts into the chilis, chop lemon grass into 3cm bits and add everything into casserole, place them all around.
Bake in an oven in roughly 220 degrees until the meat is cooked and the veggies tender. Enjoy the authentic thai feeling!