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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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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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Soup: Old Country Soup

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Ingredient for 4 servings

1/2 cup cauliflower florets

1/3 cup broccoli florets

1/2 cup tough-chopped bok choy

1/3 cup chopped white cabbage

1/3 cup chopped button mushrooms

2 oz snow peas

2 oz baby corn

1/2 cup warm water

1 stalk lemon grass, smashed and cut into 1-inch pieces

1 inch galangal root, thinly sliced

2 lime leaves, deveined and shredded

4 cups water 3 tbsp fish sauce

1 tbsp chili paste

8 large shrimps, shelled and deveined

1 tbsp limejuice

Fresh coriander leaves

Preparation

Mix and reserve the lemongrass, galangal, and the lime leaves in a bowl.

Soak the tamarind paste in warm water for 15 minute, mash it and transfer the mud-like mixture to a strainer set into a bowl.  Mash and push with a spoon, forcing the liquid to strain into the bowl.  Scrape off the juice that clings to the underside of the strainer.  Save the juice and discard the solids.

Boil 4 cups water in a soup pot.  Add the reserved lemongrass, galangal, lime leaves, and boil for 1 minute.  Add fish sauce, chili paste and tamarind juice.  Lower heat to medium and cook for 5 minutes.

Add reserved cauliflower, broccoli, bok choy, cabbage, and mushrooms.  Cook for 5 minutes or until the vegetables are heated through but still crunch.  Add reserved snow peas and baby corn.  Cook for another 2 minutes.

Add shrimps and cook for another 2 minutes until the shrimps turn ping and springy.  Add 1 tbsp lime juice, stir and, turn off heat.  Transfer to a soup bowl, top with fresh coriander leaves and serve immediately.

Note

You can make this soup as a vegetable soup by removing the shrimps from the recipe.

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Appetizer: Hen Ratatouille

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Paste

2 stalks lemongrass, thinly sliced

8 kaffir lime leaves, deveined, shredded

5 garlic cloves, coarsely chopped

1 tablespoon peeled, coarsely chopped galangal

1/2 teaspoon turmeric

1 1/2 cups water

Other ingredients

1/2 pound green papaya, peeled and seeded

1 1/2 pound buttercup squash or winter squash, peeled, seeded, and cut into 2-inch chunks

1/2 pound eggplant, peeled and cut into 2-inch chunks

1/2 pound string bean, cut into 1 1/2-inch lengths

1 large Cornish hen, cut into bite-sized pieces with a cleaver

1-2 tablespoons fish sauce ,

1 teaspoon salt

1/2 teaspoon sugar

2 cups water

1/4 pound Chinese spinach leaves, torn into bite-sized pieces (or regular spinach)

Thinly slice chilies

Preparation

To make the paste, combine all the ingredients in a blender and blend them for 2 to 3 minutes or until smooth.

Combine the papaya, squash, eggplant and string beans in a large stockpot over medium-high heat.  Add the Cornish hen, spice paste and stir constantly for about 5 minutes or until the vegetables and bird are well coated.

Add the roasted rice powder (optional), fish sauce, salt, sugar and water, stirring well.  Cook for another 10 to 12 minutes or until the vegetables are soft and the chicken is tender while stirring occasionally.  Stir in the Chinese spinach and serve with lots of chilies for 4 servings.

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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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