I have a lot of chillies growing in my garden.This year I decided to grow some milder varieties.I have ancho, pimento, caysan, anaheim, hot wax, Thai chillies and purple tiger.
I have been thinking of using them in Mexican dishes but I found this image when I was looking for chilli images.
It is a Thai lunch special from Fremont in Seattle. A Pad Thai recipe with things like zucchini, beans and spring onions all of which we have in our gardens at the moment.
I think it looks pretty good so as I can not get to Seattle this week I shall try a vegetarian version with the Thai chillies I have growing.
Click on Brad Hole's Review in the Seattle Weekly.
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4 comments:
Vegetarian Thai? Count me in!
Ok I am motivated now, I shall start thinking about what I can do besides freeze chillies, maybe chilli jam and then add it to sauces. I like your post how to dry a chilli article by riding around on a hot day with it fixed on top of your bicycle helmet! And I love that outdoor roasting drum you have. Mexico here I come!
Oh okay! that's easier, broiler? We have oven and grill, probably a high temp oven would do. I shall have to look up each of the chillies I have grown.We ate a green ancho, it was good but then I read you should let them go red, then roast them.
As you can now see from my recent post i do not think I shall manage 20lb of chillies this year!
A lot is a lot or a little!
I think I might roast them on my hibachi.
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