Last Friday night was the girls night out. Good food and a big glass of wine is what we were all after and we weren’t disappointed. I love our little group, Joanna, Zaneta and Clare, we’re all foody nut mammies. We met over a year ago in one of the children’s classes and hit it off straight away and we’ve stuck together ever since. Since the children’s class we’ve done zumba, boot camps, walking, library trips and anything else we can think of to get us out of the house. I’m sure you can tell by our activities that we’re all always trying to loose weight. As soon as we’ve shed a few calories though we end up going for Chinese, Indian or Thai. What can I say? We love our grub and it’s great to have friends who share interests.
It’s actually very hard for us all to be available to go out on the same night. Every time we plan something somebody gets sick or a car breaks down or something. On Friday though everybody was in good health and rearing to go. We went to Korma Restaurant in Balbriggan, again. We’ve actually been there twice already but Zaneta, who’s always in the know about the goings on in Balbriggan, heard that there was a new owner. Clare also received a menu in her front door which got her curious. We had to go and check it out.
We all threw our tracksuit bottoms aside for the night and got dolled up, heals an’all. From the moment we entered the restaurant we knew we were in for a treat. The welcome was so warm and the atmosphere was just right with dimmed lights and nice music playing gently in the background. There was nowhere else I wanted to be.
There was an early bird menu available but there was nothing on it I wanted so I ordered the steamed sea bass. The waiter told me it was a whole fish so I figured I wouldn’t be able to manage it if I had a starter. The girls all had starters as I sat there mouthwatering and hungry. Their mains came and I was still Billy no mates with no food! Joanna offered me a taste of her Tom Kha Gai (coconut & galangal soup with chicken, kaffir lime, lemongrass & coriander stems) and I couldn’t say no, it looked amazing and it tasted just as good. Just when I was starting to worry that they had forgotten me the waiter came wheeling a trolley with my dinner on it.
The waiter served me a dish of steaming fish bathing in a reddish liquid / soup. The tangy chili hot watery soup was the nicest thing I had tasted in a long time, I was blown away and that was before I even tried the fish. It turned out it wasn’t a whole fish but an open fish fillet. It was presented beautifully on a fish shaped steel plate. It was a delicate pretty thing with broccoli florets, slices of lime and long strips of coriander. When the meal was finished and the last sip of Pino Grigio passed my lips I was sad it was finished but satisfied I had just had something special. The night wasn’t over though. We sat for a long while talking about husbands, children, jobs and everything else. When the bill came we were happy to pay. We all felt good when walking to the car instead of feeling stuffed and bloated. It was that warm feeling good from the inside feeling you get after eating good healthy food. If anybody is looking for a nice meal out in Balbriggan I recommend you give Korma a try, we had a great time.
- 520 g pork Chops chopped into cubes
- 300g Mushrooms chopped into small dice
- 150g Pak choy
- a big handful of fresh basil
- 2 spring onions finely sliced
- 200g courgettes Inspiralized blade B
- 4 tbsp toasted sesame oil
- 5 cloves of garlic paste
- 1 inch ginger paste
- 2 tbsp Tamari sauce or normal soy sauce
- 3 tbsp of red curry paste
- 1/2 lime juice
- Roasted peanuts or sesame seeds for garnish
- Heat a wok over high heat and add 2 tbsp of toasted sesame oil. Add half of the ginger and garlic paste. Add the mushrooms and cook for a few minutes until all liquid from the mushroom is evaporated.
- Put the fried mushrooms on a plate aside, to use later.
- In the same wok add the rest of the sesame oil. Add the the rest of the ginger garlic paste then the pork. Fry for 2-3 minutes then add the courgettes, tamari sauce. Fry till pork is done then add the pak choy and the fried mushrooms. Mix all well. Squeeze some lime juice. If you are feeding kids you can remove their share now.
- Then add 3 tbsp of red Thai curry paste. Stir to mix. Transfer to a serving dish and garnish with fresh basil and sesame seeds or peanuts.