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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 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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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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Appetizer: Royal Catfish Enrobed with Coconut milk and Lemongrass

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Ingredient for 4 servings

Paste

3 dried New Mexico chilies, soaked, seeded and deveined

1 tablespoon sliced lemongrass

3 garlic cloves, coarsely chopped

2 medium shallots, coarsely chopped

5 kaffir lime leaves, deveined and shredded

2 teaspoons peeled, coarsely chopped galangal

1/4 teaspoons shrimp paste

1/2 cup water

Other ingredients

6 tablespoons vegetable oil

4 catfish fillets

1 1/2 cups unsweetened coconut milk

1 tablespoon fish sauce

2 teaspoons sugar

4 kaffir lime leaves deveined and julienned

Preparation

To make the paste, put all the past ingredients in a blender and blend for 2 to 3 minutes or until smooth. Then set aside.

Heat 1/4  cup of the oil in a large skillet over medium-high heat.  Fry the fish until firm and golden brown, turning once every 6 minutes per side.   Set aside, covered to keep it warm.

In a second skillet, heat the remaining 2 tablespoons oil.  Add 1/2 cup of the coconut milk and cook over medium high heat until the oil separates from the coconut milk.  Add the paste and cook for abut 2 minutes or until the aroma is release.  Add the remaining 1 cup coconut milk, fish sauce and sugar and cook for 5 minutes while stirring.

Remove from the heat and add the fish, spoon the sauce over the fillets to cover fully and allow to sit for 1 to 2 minutes.  Carefully transfer the fish and sauce to a platter.  Sprinkle the kaffir lime leaves over the top of the fish.  Serve over the rice for 4 people .

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Soup: Chicken and Galangal in Coconut Milk Soup (Tom Kha Gai)

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Ingredients for 4 servings

4 cups coconut milk

2 stalks lemongrass, cut in 1 1/2 inch pieces and smashed

6 thin slices of fresh or frozen galangal

1 pound chicken breast halves, deboned and skinned

4 fresh kaffir lime leaves, deveined the center

6 small fresh red or green chili peppers, lightly smashed

1/2 cup coconut cream

2 tablespoons of fish sauce

2 tablespoons lime juice

Coriander springs for garnish

Preparation

In a medium saucepan, heat coconut milk over medium heat until gently simmering.  Add lemongrass and galangal and simmer for 5 minutes without cover.

Cut chicken into 1-inch cubes.  Add to simmering coconut milk and bring to a boil over medium-high heat.  Reduce heat to medium for 3 to 4 minutes or until chicken is just firm while stirring frequently.  Put lime leaves, chili peppers, and coconut cream and cook over medium heat for 1 to 2 minutes.

Add the fish sauce and the lime juice.  Make 4 multi-course servings.

I love to hear your thoughts about this recipe.  Please leave your comments below

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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.

What do you think?

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