Bangkok Hoppin’ John

 

1 Tbs. flavorless vegetable oil or coconut oil

1 small red onion, diced

2 cloves garlic, minced

1″ piece fresh ginger, peeled and sliced

1 small hot pepper, minced

1 stalk lemongrass, outer layers peeled away, tender inside near bottom minced

1/2 pound shelled fresh purple hull peas

1 ripe tomato, chopped

1 can coconut milk

2 Tbs. chopped fresh cilantro

juice of 1/2 lime

1 Tbs. fish sauce or to taste

Relish:

1 small hot pepper, minced

3 green onions, cut into thin slices

2 tsp. fresh ginger, minced to a paste

1 small tomato, diced

2 Tbs. cilantro leaves

2 tsp. fish sauce or to taste

pinch sugar

juice of 1/2 lime

Heat oil in medium sized stock pot. Saute onion, garlic, hot pepper, ginger and lemongrass until onion becomes translucent. Add peas, chopped tomato and coconut milk. Season to taste with salt (go easy because fish sauce is salty). Simmer until peas are tender, then add cilantro, lime juice and fish sauce. Continue simmering for another 5-10 minutes. Serve with hot jasmine rice, topped with relish (to make relish, combine all ingredients and set aside for flavors to marry).

6 thoughts on “Bangkok Hoppin’ John

  1. How long does it take to cook the peas? I know it can take some peas hours to soften.

    And there is no mention of lemongrass in the process description. When does that come into play?

    Thanks!

    • farmhousetable on said:

      Oops! Sorry about that–throw it in with the ginger. I will correct recipe. I used fresh peas, so they cooked in about 20 minutes. If you use dried, you should probably soak overnight & they will cook in about 45 min-1 hour I think.

  2. Naomi Freireich on said:

    I made this last night, it was great. My partner was so happy with me and can’t wait for me to make it again!

      • naomi freireich on said:

        lots of them 🙂 I got both Plenty books, Tender (as I couldn’t find the other Nigel Slater despite a big effort, I got Sundays and Lucques and Jamie Oliver. As all my friends know I love him! Just this past week I went to cooking school at central market with Terry Conlan so I picked up his book Fresh, as well. I’m a happy girl!

  3. Theresa on said:

    I am wondering about the filters for “vegetarian” when this has fish sauce and the first recipe listed is chicken legs. Is there an area for truly vegetarian dishes?

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