Soup: Chicken and Coconut Soup with Galangal

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Ingredients

6 slices fresh or dried galangal

5 whole stalks fresh lemongrass, cut into 2-inch lengths

8 peppercorns

5 cups coconut milk

2 lbs chicken, cut into 1 inch pieces

Seasonings

Juice of 1 lime

3 tbsps fish sauce

1/2 tsp sugar

3 fresh red chili peppers, either slivered or pounded

Garnishes

2 tbsp chopped fresh coriander leaves

4 fresh kaffir lime leaves, torn into shreds (optional)

Preparation

Put the galangal, lemon grass, peppercorns, coconut milk, and 1 cup of water into a soup pot.  bring to a boil over medium heat and add the chicken.  Simmer over low heat for 15 minutes or until the chicken is tender.

Remove the whole spices (lemongrass, galangal, and peppercorns).  Add the seasonings  (If you really like it very hot, add more chilies).

Transfer the soup to soup bowls and sprinkle with coriander and kaffir lime leaves before serving.

 

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Nam Ya Curry Paste

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This paste is mainly for fish curries, but it can be used with any white meat such as chicken.

Ingredients

6 dried red chili peppers, seeded, soaked, and coarsely chopped

1/4 cup chopped shallots

1 Tbsp chopped garlic

2 tsps chopped fresh galangal

1/4 cup chopped fresh lemon grass

3 fresh kaffir lime leaves, deveined and chopped

2 tsps shrimp paste (kapi)

1 cup chopped fresh grachai

1 tsp salt

Preparation

Soak the dried ingredients until soft.

Place all ingredients except the last two in a blender or food processor an blend them for a few seconds.  Add the salt and blend it until it is smooth.

If you used dried ingredients, add some soaking water to make a past.

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Custom Lightbox!

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Curry Paste: Red Curry Paste

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Recipes for a 3/4 cup red curry paste

Ingredients

* 12 dried red chili peppers, soaked (at lease 4 hrs) and coarsely chopped

* 1 tbsp coarsely chopped fresh lemon grass (available at oriental market in the frozen section)

* 1 tbsp chopped fresh galangal (or 2 tbsps dried)

* 2 tsps coriander seeds

1 tsp caraway seeds

2 tbsps chopped garlic

1 tsp shrimp paste (available at oriental market)

1 tbsp chopped fresh kaffir lime leaves

2 tbsps chopped shallots

Preparation

If you use dried ingredients, soak them until they are sufficiently soft.  Then place all ingredients in a blender or food processor and blend them to form a smooth paste.  If you use dried ingredients, you may need to add water in small amounts ( you can use the soaking water of any of the dried ingredients).  If you do not have a blender, you can use a mortar and pestle to pound all ingredients to form the paste.

Note: This red curry paste is recommended for seafood, poultry, and beef.  It can be used in a regular curries and also in dry, sautéed meat mixture.

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