For the film evening with the Luisenstadt ladies

By the way, we had agreed to watch Greta Gerwig’s “Little Women”. What a crashing bore. We lasted about fiften minutes before deciding that it was too silly for words and was about everything there is to dislike about chirpy women, and pretty puke-worthy. The title should have been “Silly Women”, and I am definitely not going to bother with any of Greta Gerwig’s other films.

But we did not let that ruin our afternoon/evening.

Coconut Thai Curry Sauce:

For one kilo of salmon:

• 2–3 tablespoons coconut or olive oil
• 2 large shallots or 1 small onion- finely slced
• 4–6 garlic cloves, finely sliced
• 1– 2 fresh hot chilies- finely chopped
• 3 tablespoons lemongrass, very finely chopped
• 2 teaspoons turmeric root, grated (or sub 1 teaspoon ground)
• 1 teaspoon galangal (or substitute fresh ginger), grated
• 1–3 tablespoons Thai Curry Paste (optional) red, green, or yellow (I will probably cheat and buy a red curry paste ready-made
• 1/2 l chicken, fish or vegetable stock
• 8 lime leaves
• 1/2 teaspoon salt
• 1 kilo mixed vegetables – I might use kale and snap peas, green beans, green asparagus, carrot, and/or perhaps mini aubergines if I can find them
• 1 red bell pepper, diced
• 2 cans coconut milk
• 2 tablespoon fish sauce
• 2 lime
• to garnish for example chopped (preferable Thai) basil, cilantro (perhaps served separately), spring onions

1. Cut the fish into large, approx. 5×5 cm chunks, pat dry and place in a bowl. Season with salt, lime zest from one lime and 1 tablespoon lime juice, and massage lightly to coat. Set aside.
2. In an extra-large saute pan, heat the oil over medium heat.  Add the shallots and saute until golden, about 4 minutes. Add the garlic, lemongrass and fresh chilies. Saute 3-4 more minutes, until fragrant. Turn heat to low. Add the grated ginger and turmeric, stir and then add the curry paste, and sauté one minute.
3. Add the stock, lime leaves, and salt and bring to a simmer. Then add the vegetables with the ones that take longer to cook first and simmer gently, covered, till they are tender.  If you are using very fast-cooking vegetables, save them and add them along with the fish later.
4. Stir in the coconut milk and fish sauce, and a generous squeeze of lime juice- start with half a lime, add more to taste. The broth should be a little salty, “limey” and a little spicy. Adjust with fish sauce, curry paste, garlic/chili paste, keeping in mind that the flavours will mellow when the fish is added and it is all served over rice. This broth can be prepared in advance.
5. When ready to serve, add the fish and most quickly-cooking vegetables.Nestle in the fish, and quick cooking veggies. Simmer gently, occasionalle stirring very carefully over medium low heat, for about five minutes.
6. Garnish, and serve over rice.

Thai Quinoa Lentil Salad

Asian Cucumber Salad

• 2 salad cucumbers, about 300 g, scored lengthwise with a fork and finely sliced
• 1/2 teaspoon salt
• 1 red onion, finely sliced
• 1 teaspoon ginger, grated
• 1 clove garlic, finely minced
• 1 tblsp rice vinegar
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 teaspoon chili garlic sauce (sambal olek)

Place the cucumber slices in a bowl and toss with the salt, let stand to release water while preparing the remaining ingredients.

Mix the other ingredients and add the drained cucumber slices before serving.

Optional additions: Fish sauce, lime juice, roated sesame seeds, roasted ccrushed peanuts, cilantro, Thai basil, fiinely chopped red onion, finely chopped red chili.