The nursery recommended a 1 gallon pot. I don't think that can be much bigger than 1 gallon if it is. I kind of feel like I should plant it so the graft is closer to the dirt but that would take an even bigger pot. I used Miracle-Gro Cactus,Citrus mix. It seems like it will drain really nice. The nursery recommended that too.

It's alive!



It's been hot here and the new leaves/stems were wilted this am. I was worried because they were really thin still being new but they perked up after water.

Nice! I thought mine might been dying after the long winter but it has recovered well now and has a lot of new leaves coming in now. Hopefully flowers and limes soon to follow.

This thread is awesome and I love me some Thai food but never really thought to try my hand at it. Ive been teaching myself to cook more (and by cook I mean cooking different things) and this is perfect.

3 years ago my brother moved to Thailand for 6 months to teach English, a Thai wife and kid later and he is on his way back in the next year or so. Maybe by that time I can cook her something she will be impressed with? Probably not, but she says she cant wait to cook for us so I am looking forward to learning.

Some thai food my girlfriend cooked lately
Tom Kha Kai Or Chicken In Coconut Milk Soup



and some grilled chicken breast with some peanut butter sauce

Sweet. Hopefully you/she can be teaching us soon. My wife has been pregnant or breastfeeding for a while now so strong flavors and spicy food haven't been on the menu too much lately but the garden is blowing up and I'm hoping to cook a lot more thai food again soon.

Nice! Usually I end up trying to fix some crazy dish and forget about the satays but every time I make them I love them and they are easy and a big crowd pleaser. They create the "wtf are we eating" look from guests way less often too Tom Kai always a hit as well.

Nam(sauce) Pla (fish) Prik (chilli)
1. Pick or buy

2. Chop

3. Jar

4. Add your favorite fish sauce. You can also add garlic, sugar, lime juice and probably many other things

5. Use immediately or let sit for 50-60 years. I'm pretty sure it will be good and tasty either way (I'm not sure about how adding lime juice effects the longevity of it though. I've always wondered if it could actually go bad if you do the limey version). The heat and the citrusy freshness seems to mellow the longer you keep it. I usually just do the standard fish sauce and chillies.

Didn't have time to do a breakdown or anything but made a nice panang curry a couple days ago and got to use a buncha garden stuff (basil, red jalapenos, lots of kaffir lime leaves)

I go to the local farmers market at least a few times a year and occasionally Ill see someone with a small kaffir lime tree or two. That's where I got mine. But a couple of weeks ago some guy showed up with several of these and for 50 bucks a piece

Obviously I got one. Then it got knocked over by the wind losing these

But it turned into good motivation to make lots of curry pastes which I've been meaning to do since it's time to harvest tons of garden stuff.

I got most everything ready for big batches of green, red, and massaman curry past last night.

Definitely makes sense to do it this way since all of them share a large amount of ingredients and it takes no extra time to roast a big batch of cumin, coriander, etc... than it does to roast a small one. Also this way I can freeze several bags and make good use of my garden stuff before it starts getting too cold here.

Done with the massaman which smells awesome...man. Ughhh, how many ways can I be a dork in one post. Onto the green and red.

Oh and I plan to look it up but anyone know any uses for kaffir limes other than the zest in curry pastes? Probably gonna try some crazy cocktails or something this weekend.

That's awesome. My tree has about 50 leaves now. I'm still scared to pick any. Maybe next spring. Not sure when it will produce limes. I'd snap buy a tree like that for $50 though.

Long time no post. Still cooking thai food all the time but rarely getting around to breaking a dish down with steps and pics. Got to visit one of my favorite Thai restaurant in the states several times over the summer out in Vegas. If you're ever out there and like thai food you've gotta hit up Lotus of Siam. It's hardly a secret anymore and the waits can get pretty long but it's well worth it.

They specialize in Northern Thai food and there were several things on the Northern Thai menu that I was unfamiliar with so tried almost everything. One of my favorites that is apparently a super popular Northern Thai staple was Nam Prik Noom, which is a roasted green chili dip.

I did some research on making it when I got home and it is super simple and easy to make.

Here is my second run at it.

ingredients: Straight forward but those long green ones are Anaheim and most recipes I found called for banana peppers and more of them/ fewer jalapenos but I like it spicy and have so many good jalapenos from the garden I need to use them.


Roast them in the oven on hi broil or in the grill on some tinfoil

Peel the skin off of the peppers and shallots and squeeze out the garlic after slicing off part of one side. Grind it all up in a mortar and pestle (or processor) until it looks like some slimy kinda gross looking green goo

Mix in fish sauce to taste (1Tbl or so) and then add some cilantro. Serve with veggies, fried pork skins and sticky or jasmine rice.

EZ game

my wife does that on a weekly basis

You're going to need to take the lemongrass out of the pots for them to get any larger. Those plants are most likely rootbound.

Sick brag. Does she make it pretty much the same way?

Thanks man. I was thinking that could be the case and I guess I should've figured since when I took them out last year the pot was basically all root. My brother keeps his in the ground and they don't really get any bigger than mine so I guess that's what kept me from planting them. He doesn't get as much sun though so that's probably the limitation there. Do you think it still makes sense at this point in the season to move them?

I forgot where you are located, but I imagine right now would be a great time to put them in the ground. Did you keep them outdoors in the winter? If so how'd they hold up?

Middle of North Carolina here. I left them outside in those pots and they died. My brothers whose were in ground were looking like they might make it through the winter but they died as well. Again he has less sun so maybe they could survive in my backyard.

I think you should take out what you have in the pots and put them in the ground ASAP. Split up the lemon grass you have in the pots into 1/4's and spread them out in an area that receives lots of water. They still wont make it through winter, but the plan is to have lots grown that you can harvest and store in the freezer. I'd take some out of the ground and put it in a pot and keep as a house plant till after winter and plant as soon as winters over.

I actually had just planted one of them right before seeing this. I didn't separate them I just put it all in my garden in one bunch. Do they grow bigger if you separate them or cut off the smaller ones? I left one in the pot so I could compare at the end of the season?

I saw a post from you in the ask us about Thailand thread. Where abouts? Please share more advice and food pics here when you can. Same goes for anyone else, really. Feel like this kinda turned into my own thai food blog which was not the intention. Thanks

came back from north of thailand the food was amazing , my mother in low did some amazing food.
some kind of buffalo stew that was really good, some kind of spicy pork blood, beef stew with cinamon and anis.

hopefully my wife will deliever when trying to replicate

Damn. Sounds awesome. Pics and details of replication plz!

the spicy pork blood is that one. my mother in law cook it. but the real one is uncooked , i tried both 2nd one is a bit hardcore(sound disastrous for health) and i honestly liked the taste of the cooked one better


http://munchies.vice.com/articles/no...lood-and-guts/

btw if you didnt see it destination unknown had a full episode on north of thailand, after whatching it i had to try that blood dish

Haha, yeah I was thinking of that Ep when you mentioned it. Def looks hardcore. Would have to try but I'd probably be uneasy

I had a couple of slices of black pudding for breakfast yesterday. It's great stuff. I'd be really interested in tasting a raw version, just maybe not with my cheap store bought ones.



I love Munchies! Quite a few slightly irritating hipsters because it's Vice but most of the content is interesting and good fun. I think Being Frank is great.

(apologies for the complete derail from Thai food)