Curry: Red Curry Roast Duck

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Ingredients for 4 servings

1/2 Chinese roast duck, chopped into small pieces

4 kaffir lime leaves, deveined and torn into 3 pieces

2 cups unsweetened coconut milk

2 tbsp fish sauce

1 tsp sugar

20 red or green seedless grapes stemmed

10 cherry tomatoes

1/4 red pepper cut into 1/2-inch strips

30 fresh basil leaves

2 1/2 freshly steamed rice

Preparation

Trim excess fat form the duck pieces and carve some of thick bones off the leg parts. Discard the bones. Do not use the drumstick ends because they are too bulky for the recipe. Set aside.

Heat 1 cup of the coconut milk in a wok on high heat until it boils. Add red curry paste and stir for 1 minute to dissolve. Add duck pieces and stir-fry for 1 minute. Add lime leave fish sauce and sugar and stir-fry for 1 minute. Add grapes and cherry tomatoes and stir-fry for 30 seconds.

Add the rest of the coconut milk and stir-fry for 2 minutes. Add red peppers and 20 of basil leaves and stir-fry for 1 minute. Transfer into a large serving bowl and garnish with the rest of the basil leaves. Serve immediately with steamed rice.

Curry: Panang Curry with Beef

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panang curry with beefIngredients

2 lbs beef chuck or rump roast

Marinade ingredients

1 tbsp fish soy sauce

1 tbsp red wine

2 cups coconut milk

1/4 cup coconut cream

21/2 tbsp panang curry paste

2 tbsps fish sauce

2 tbsps  sugar

5 mixed fresh green and red chili peppers, seeded and cut lengthwise into 4 pieces

Garnish

1 fresh kaffir lime leaf, cut into fine slivers

Preparation

Cut the meat into very thin bite-sized pieces. Marinate the cut meat in a 1 tbsp fish sauce and 1 tbsp red wine for 10 minutes.

Place the 2 cups of coconut milk in a saucepan and bring it barely to a boil.  Add the marinated meat and cook for 15 minutes or until the meat is tender.

Place the 1/4 cup of coconut cream in a frying pan over medium heat and mix in the curry paste.  Stir until the curry releases its aroma.  Pour this mixture over the meat.

Mix in the 2 tbsps fish sauce, sugar, and chili pepper.  Heat the mixture up.  Place in a serving dish and sprinkle with the kaffir lime leaf.  Serve with steam rice.

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Curry: Green Curry Chicken

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Ingredients

1 tbsp oil

1 1/2 tbsp green curry paste

1/4 cup coconut milk

1/2 cup bite-sized pieces chicken breast

2 kaffir lime leaves, torn into small  pieces

1/2 stalk lemongrass, cut in fine slices

1/2 cup bamboo shoots

3 small round green eggplants, cut into quarters

1/2 cup chunks zucchini

1 large red chili, thinly sliced

6 tbsps chicken stock

1 tbsp palm sugar or brown sugar

3 tbsp fish sauce

sweet basil springs for garnishing

Preparation

Heat the oil in a wok and stir in the curry paste.  Cook for 30 seconds, then add the coconut milk, and cook, stirring, for 1 minute.

Add the chicken, bring up to a simmer, and add all the remaining ingredients.  simmer for 10 minutes, stirring occasionally.

Transfer the curry to a serving bowl, garnish with basil sprigs, and serve it with steam rice.

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Curry: Red Curry with Beef and green Peppers

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Ingredients for serving of 6 to 8 people

1 lb thinly slice chuck blade steak

4 tbsps vegetable oil

1 1/2 tbsp red curry paste

1/4 lb green peppers, removed seeds

1 tsp sugar

Garnishes

2 tbsps coarsely ton basil

2 fresh kaffir lime leaves, roughly torn

Preparation

Wash the meat and cut it into 1 by 1 1/2 inch pieces.  Slice the green peppers into thin, 2-inch long strips.

Heat the vegetable oil in a wok or frying pan over high heat until it is almost smoking.  Add the curry paste and stir fry for a few second or until the aroma is released.  Immediately add the meat and stir fry over high heat for 3 minutes.  Add the green pepper, fish soy, and sugar, and stir fry 3 more minutes.

Place in a serving dish and sprinkle with basil and kaffir lime leaves.  Serve hot with rice.

Options: You may want to substitute green peppers with thinly slice daikon radish or bamboo shoots.

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Panag Curry Paste

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Ingredients.

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

1/4 cup chopped shallots

1/4 cup chopped garlic

2 tbsps chopped fresh lemongrass

1 tbsp chopped fresh galangal

3  fresh kaffir lime leaves, deveined and finely chopped

1 tsp ground mace

1 tsp cardamon seeds

1 tsp peppercorn, whole or freshly ground

1 tbsp chopped coriander root

2 tsps caraway seeds

2 tsps shrimp paste

1 tsp salt

Preparation

Soak all dried ingredients for 1 hour or until soft.

Place all ingredients in a blender or food processor and blend them until smooth.  If you used dried ingredients, add a small amount of soaking water of the ingredients to make the paste.

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Curry: Red Curry with Pork and Eggplant

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Note: This dish may be very hot for you.  You may have to cut down the chili pepper to suit your taste

Ingredients

11/2 lbs pork shoulder, thinly sliced

1 lb eggplant(s)

1/4 cup coconut cream

3 tbsps red curry paste

4 cups coconut milk

2 tbsps fish sauce

1/2 tsp sugar

5 mixed fresh red and green chili peppers, deseeded, cut lengthwise into 4 pieces

1 kaffir lime leaf, finely chopped

garnish

1/4 fresh sweet basil leaves

Preparation

Cut the thinly sliced pork into 1X11/2-inch pieces.  Cut the eggplants into 1-inch chunks and immediately put into lightly salted water to prevent discoloration.

Put the 1/4 cup of coconut cream in a saucepan over medium heat.  Mix in the curry paste and cook until the aroma is released or about 3 minutes.  Ass the pork and cook 5 minutes or until tender.  Add the 4 cups of coconut milk, the eggplant the fish sauce, sugar, chili peppers, and the kaffir lime leaf and cook for 3 minutes.

Transfer to a serving disk and sprinkle with fresh sweet basil.  Serve hot with steam rice.

 

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Curry: Curry Chicken with fresh Pineapple

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Ingredients for 4 people

10 oz skinless, boneless chicken breast

2 cups unsweetened coconut milk

3 tbsp re curry paste

2 kaffir lime leaves, deveined

2 tbsp fish sauce

1 tsp sugar

1 average pineapple, cut into 1/2-inch chunks

2 1/2 cup freshly steamed rice

Strips of red pepper

Preparation

Slice the chicken into 1/4 –inch thick, 2-inch long and about 1-inch wide strips and set aside.

Heat 1 cup of coconut milk in a wok on high heat until it boils.  Add red curry and stir fry to dissolve for 1 to 2 minutes.  Add lime leaves and fish sauce and stir briefly.  Add chicken and sugar, and stir-fry for 2 minutes until the chicken is springy and turns white.  Add pineapple and stir fry for 2 minutes.  Add remaining coconut  milk and stir for 2 to 3 minutes until oil rises to the surface.

Transfer to a serving dish, top with red pepper and serve immediately, accompanied by steamed rice.

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Appetizer: Green Curry with Chicken and Thai Eggplant

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(Gaeng Keo Wan Gai)

Ingredients for 4 servings

1 pound chicken breast halves, skinned

2 teaspoons vegetable oil

1/2 cup green curry paste

1 cup coconut milk

1/4 cup water

1 cup Thai eggplant

1 tablespoon fish sauce

1 teaspoon sugar

2 fresh Kaffir lime leaves, deveined and finely shredded

2 fresh green chili peppers, thinly sliced

1/4 cup fresh Thai basil leaves

Preparation

Cut chicken through the bone into small pieces (1-inch size recommended)

Heat the wok and put oil over medium-high heat until hot.  Add 1 tablespoon curry paste and 1/4 cup coconut milk.  Stir it constantly for 1 to 2 minutes or until oil is visible on the surface.  Add the remaining past and 1/4 cup coconut mild and continue stirring constantly for 1 minute.

Add chicken and cook over medium heat, stirring constantly until mixture almost dry.  Add 1/4 cup coconut milk and water and simmer gently over medium heat with no cover for 10 minutes.  Add eggplant, fish sauce and sugar, and continue stirring frequently for 5 minutes or until eggplant is just tender.

Add lime leaves, chilies, remaining coconut milk and basil leaves.  Continue stirring constantly for 1 minute or until heated through.  Then serve immediately.  Makes 4 servings.

Tips

You can use the pea-sized baby or the normal-size Thai eggplant (about golf ball size), darker green in color.  For baby eggplant, you need to score them with a small ’X’ mark or pound them lightly with the back of a knife before use.  For the normal size, you need to cut them into four pieces (quarters) before using.  If you can not find any of them, use fresh or frozen green peas.

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Thai Curry: Beef Curry (Panaeng Nuea)

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Ingredients for 4 servings

11/2 pounds beef sirloin, trimmed

1 cup coconut cream

1/3 cup curry paste

1/3 cup water

1/4 cup sugar

2 tablespoons fish sauce

4 fresh Kaffir lime leaves, deveined, finely shredded

20 fresh Thai basil leaves

1/3 cup shelled roasted unsalted peanuts, ground

2 small fresh red chili peppers, thinly sliced

Chili flowers for garnish

Preparation

Cut beef into 2-inch-wide strips, and cut each strip into 1/4-inch-thick slices.  Then set aside.

Heat a wok over medium-high heat, bring 1/3 cup coconut cream to a boil.  Add the curry past and stir constantly for 2 minutes or until fragrant.  Add remaining 2/3 cup coconut cream and stir constantly for 1 minute or until blended and creamy.  Add beef and stir for 1 minute.

Add water and bring to a boil and stir constantly until beef is no longer pink  Add sugar, 1 tablespoon fish sauce, lime leaves, and basil leaves and simmer over medium heat for 3 to 4 minutes while stirring it constantly or until the beef is tender.

Add remaining fish sauce, peanuts, and chili.  The sauce should be thick and creamy with a slight film of oil on top.  Garnish chili flowers.

Serve it with rice.  Make 4 servings.

Note

The beef can be substituted with chicken or another meat.  There are  no vegetables in this kind of curry.

What do you think?

I love to hear your thoughts.  Please leave your comments below