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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.

Kaffir Lime Leaves: Kaffir Lime News in New York Times

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Kaffir Lime Leaves.com mentioned in the NYtimes.com

I am thankful to David Tanis for mentioning about my website kaffirlimeleaves.com in the nytimes.com today.  By the way, he wrote a wonderful blog about the kaffir lime leaves as well as their fruits.  Here is the link to the blog.

Of course, you find a lot of them and other kinds of citrus in  Southeast Asia .  The fruits and leaves are very useful for cooking and other home remedies.  You can use the rinds for cooking too, but you don’t want to leaves them  in the pot so long.  They would give a bitter taste if you eat them.  You might want to pick them up after a few minutes in the pot.  Some folks, especially women,  use the rinds for having a great looking skin.  The fruit juice can be used to shampoo your hair.  It leaves a clean and soft texture.  For the salad and the fish cake, young kaffir lime leaves are preferred.

Even though some cooking recipes mentioned that you can substitute the kaffir lime leaves with lemon grass or lemon grass mixed with lime zest.  They are not even close  kaffir lime leaves because the fragrance is total different.  It is unique and one of a kind.

Keep in mind though the fresh kaffir lime leaves are much better than dried ones.  Those dried ones tend to lose the fragrance which is important in Thai cooking.  You can use them for substitute, but not quite like the fresh ones.  Fresh ingredient is the key to have a real Thai cooking flavor.  Don’t risk your wonderful flavor for substitute or dried ingredients.

If you love to have a kaffir lime leave tree, check out the Home Depot or you local nursery places or you can order it online if you have access to internet.

To learn more about the important of kaffir lime leaves and their fruits, please refer to the kaffir lime leaves page.

com mentioned in the NYtimes.com

I am thankful to David Tanis for mentioned my website kaffirlimeleaves.com in the nytimes.com today.  By the way, he wrote a wonderful blog about the kaffir lime leaves as well as their fruits.  Here is the link to the blog.

Of course, you find a lot of them and other kinds of citrus in  Southeast Asia .  The fruits and leaves are very useful for cooking and other home remedies.  You can use the rinds for cooking too, but you don’t want to leaves them  in the pot so long.  They would give a bitter taste if you eat them.  You might want to pick them up after a few minutes in the pot.  Some folks, especially women,  use the rinds for having a great looking skin.  The fruit juice can be used to shampoo your hair.  It leaves a clean and soft texture.  For the salad and the fish cake, young kaffir lime leaves are preferred.

Even though some cooking recipes mentioned that you can substitute the kaffir lemon leaves with lemon grass or lemon grass mixed with lime zest.  They are not even close  because the fragrance is total different.  It is unique and one of a kind.

Keep in mind though the fresh kaffir lime leaves are much better than dried kaffir lime leaves.  Those dried ones tend to lose the fragrance which is important in Thai cooking.  You can use them for substitute, but not quite like the fresh ones.  Fresh ingredient is the key to have a real Thai cooking flavor.  Don’t risk your wonderful flavor for substitute or dried ingredients.

If you love to have your own kaffir lime leave tree, check out the Home Depot or you local nursery places or you can order it online if you have access to internet.

To learn more about the important of kaffir lime leaves and their fruits, please refer to the kaffir lime leaves page.

 

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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 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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red curry with pork and eggplant[pinterest-pro type=”pinit” pin_url=”” pin_image_url=”https://kaffirlimeleaves.com” pin_counter=”horizontal” pin_desc=””]

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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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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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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