I come from a pretty awesome family of cooks. Nothing professional or trained, but excellent, self-taught cooks. My paternal grandmother is the text-book British housewife, making traditional favourites all the time. My maternal grandfather (and former stand-up comedian) has always loved entertaining, and was a fantastic cook and host in his time (he’s now 88 years old and those skills are dwindling.) But his only son, my uncle Bob, is known as the real cook of the family, at least locally. His meals are always perfect and seem like they’re right out of a gourmet restaurant.
However… across many many seas, in a South Australian city known as Adelaide, there is a former cooking and Home Economics teacher. Her name is Wendy, and she’s my mom’s oldest sister and, consequently, my aunt. And she’s also a fantastic cook.
She moved to Australia more than 30 years ago to teach (high school, I think). I have visited her twice, once in grade 7 and another time in grade 11. She always cooks the most beautiful food. A couple years ago, my parents and my little sister went to Australia again, without me, and she made this delicious green curry dish that was hotter than Hades. My mom brought the recipe back with her and intended on making it herself one day.
Well this, thanksgiving was very special. Auntie Wendy was visiting from Australia and it was her 63rd birthday, Poppy was turning 88, my cousin Denise was turning 26, and at the end of the month I was turning 23. So we had a foursome family birthday party, and also celebrated Wendy become home from Australia, Denise being come from university in Presque Isle, and me being home from Ottawa. We were only missing our great aunt in England, Doreen (that’s my middle name). It was a fantastic celebration!
Seeing as Wendy was home, my mom thought it was a great time to haul out the famous spicy green curry recipe and try it again, with Wendy’s supervision. The cooking process turned into a combined effort between Auntie Wendy and me, the newest cook to evolve from the family. It was really fun and we worked really well together. We went easy on the curry paste, though, because apparently it can get too hot to handle. It was delicious!
- 1T peanut oil
- 1 small onion wedged
- 1 tsp grated ginger
- 2 Kaffir Lime leaves shredded finely
- 1/8c green curry paste
- 1 2/3 C coconut milk
- 1kg large prawns
- 1 T fish sauce
- 1T lime juice
- 1T brown sugar
- 2C Jasmine rice
- Green beans or asparagus
- 1/4c firmly packed basil leaves
- Heat oil on high. Mix onion, ginger and Kaffir lime leaves to curry paste to curry paste and stir fry till soft. Stir in coconut milk and 1/2c water and bring to a boil. Reduce heat and simmer for 5 mins. Add prawns, fish sauce, lime juice, sugar and beans to wok. Simmer for 3-5 mins just until prawns are ccoked thru. Stir in basil ans serve with cooked rice.
My little sister, Jessica, made my mom’s famous spinach, egg, prosciutto and mushroom salad, and we had blueberry pie for dessert. Oh, and I also made guacamole! Yummy!
Here’s some photos of the food and family! Happy belated thanksgiving! The recipe is coming soon, compliments of Mama.