Monday, February 1, 2010

Monday: Thai stew

Thai kabocha coconut stew served on rice.

This easy stew (which basically just involves cooking the squash in some coconut milk, plus a couple other ingredients) was the first dish we had ever cooked using fish sauce. Fish sauce (or nam pla) is a condiment often used in Thai food which consists of fermented fish, often anchovy, along with salt and possibly some sugar. It can be added to dishes during the cooking process, but can also be served with the meal as a substitute for table salt, much as soy sauce is in some cultures. In this stew, the fish sauce added a little pungency along with its salty kick, but was surprisingly mellowed by the richness of the coconut milk.

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