Posts Tagged ‘curry’

Green Curry

October 29, 2010

This recipe for green curry is adapted from one I learned in culinary school. You’ll end up making a ton of paste that you can use several times. It’ll last a few weeks in the refrigerator or even longer in the freezer. Beware – the longer it sits, the hotter it gets!

For the curry paste:

6 Tbsp. ground coriander

4 Tbsp. ground cumin

2 Tbsp. ground black pepper

3 Tbsp. kosher salt

1.5 cups lemon grass

1.5 cups garlic

3/4 cup shallots

4 Tbsp. galangal

Zest of 6 limes

1-2 cups thai green chiles

1.5 cups cilantro

5 Tbsp. shrimp paste

2 Tbsp. fish sauce

juice of 1 lime

12 thai basil leaves

To make the curry paste, get out a food processor and blend everything above together. You’ll probably have to do it in batches. When you’re done, it will look like this:

For the dish:

2 small cans coconut milk

3 small chicken breasts

1 large onion

4 small eggplant

12 thai basil leaves

6 lime leaves

juice of 2 limes

salt to taste

Mix 5 heaping tablespoons of the curry paste with 2 small cans of coconut milk. Set aside. Put the remaining curry paste in the refrigerator or freezer.

Brown the chicken and onions until the chicken is almost cooked. Add in the eggplant. Stir in the coconut milk curry mixture. It should be enough to cover the chicken and veggies at least half way. Add in the thai basil and lime leaves. Please note, the lime leaves are NOT edible. Remove them before you eat! Let the whole thing simmer covered for at least 45 minutes or until the eggplant is done. Take out those lime leaves. Finally, add in the juice of 2 limes. Serve over jasmine rice.

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Adventures In Curry

July 28, 2010

My friend Heather M. gave me a bunch of veggies from her garden including lots of Japanese eggplant. Then she posted on facebook about a Thai recipe and it got me poking around the internet. My favorite Thai dish by far is beef panang. I thought why not make eggplant panang? I looked at several recipes that used premade red curry paste, but that’s not what I wanted. I wanted to make it from scratch. Finally, I stumbled across this recipe.

The next step was to find a place to buy the exotic ingredients listed in the recipe. I went over to Yelp and did a search for “Thai Market” in my area code. Bangluck Market seemed like the best place to go. I decided at this point to make green curry (a recipe from culinary school) later in the week as long as I was going out to get ingredients. Reviews of the market were mixed. Some said it was dirty. Some said they didn’t take credit cards and that the parking was a nightmare. I headed over to Bangluck, not knowing quite what to expect.

Got there and scored a parking spot right in front of the store. One obstacle down. Went in, got a cart and started looking around. The shelves and flooring were obviously old and well used, but definitely not dirty. I got to the dried chile section. The recipe calls for large red dried chiles. Well, that doesn’t really help because they had several kinds. I found an employee and told him I was making panang and asked which chiles I should buy. He asked one of the female employees at the front and here’s what I ended up with:

I found everything else I needed with no help except for the coriander (cilantro) root. I figured I’d just add extra ground coriander to the recipe and not worry about it.

Here are some of my other spoils. Lime leaves and galangal:

Thai basil and thai green chilies:

Coconut Milk, Palm Sugar, and Shrimp Paste:

I came home and started making the panang paste right away. The recipe said to use a mortar and pestle. I have tendonitis and carpel tunnel syndrome in both hands. That just was NOT going to happen. So I used my trusty food processor. I threw ALL the listed ingredients except the meat and the coconut milk into the machine. Whizzed it up and ended up with this paste:

Ta-da! I just fried up the curry in the coconut cream from the top of the coconut milk can, added the milk, a little chicken broth and put the eggplant in. I’m gonna let it braise until my husband gets home and then eat it up. I cheated and tasted the sauce and it is as good as it looks!