Vietnamese Chicken Curry

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This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

1 teaspoon cayenne powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/4 teaspoon salt
1 3-pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat)
1/3 cup peanut or vegetable oil
2 cups sweet potatoes, peeled and cut into 1?inch cubes
6 cloves garlic, chopped
1 large onion, finely chopped
4 bay or curry leaves
1 small stalk lemongrass
2 cups coconut milk, recipe here
1 cup carrots, cut 1?inch thick
1 cup milk

Instructions

Combine all the dry spices, sugar, and salt and toss with the chicken. Marinate for 1 hour at room temperature.

In a large skillet or wok, heat the oil for 1 minute over medium heat, and fry the sweet potatoes for about 10 minutes. Remove the sweet potatoes and set aside.

Using the same oil, fry the garlic and onions for 3 minutes over low heat. Add the bay or curry leaves and the lemongrass. Stir and cook for 1 minute.
 
Add the chicken with its marinade, mix well, and cook over high heat for 2 minutes, stirring occasionally. Add the coconut milk, mix well, and cook, covered, for 10 minutes. Add the carrots and milk and cook, covered, for 10 minutes.

Indonesian Chile Paste (Sambal Badjak)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

8 to 10 fresh red chiles, such as serrano or jalapeño, seeds and stems removed
2 medium onions, chopped
4 cloves garlic, chopped
1 teaspoon shrimp paste or prawn paste
5 candlenuts (or substitute macadamia nuts or cashews)
1 teaspoon tamarind concentrate
1 small piece galangal, peeled and chopped (or substitute ginger)
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon brown sugar
2 kaffir lime leaves, crushed
1 cup thick coconut milk, recipe here    

Instructions

In a food processor or blender, combine the chiles, onions, garlic, shrimp paste, nuts, tamarind concentrate, and galangal, and puree to a fine paste.

Sautee the paste in the oil until aromatic, about 3 to 4 minutes, add the remaining ingredients, and simmer for about 15 minutes, or until the mixture thickens.

Moo Pad King (Pork Fried with Ginger)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

Ingredients

  • 2 tablespoons vegetable oil

  • 2 garlic cloves, finely chopped

  • 2 ounces boneless pork, finely sliced

  • 6 pieces dried mushroom, soaked in water for 10 minutes to soften, then coarsely chopped

  • 2-inch piece ginger, peel and finely sliced

  • 1 teaspoon light soy sauce

  • 1 teaspoon dark soy sauce

  • 1 teaspoon sugar

  • 2 tablespoons beef stock

  • ½ teaspoon fish sauce

  • ½ small onion, finely sliced

  • 1 red chile, seeds and stems removed, finely sliced

  • 1 spring onion (green part only, cut into 1-inch pieces

  • Ground white pepper

    • Instructions

    In a wok or frying pan, heat the oil until hot.

     Add the garlic and fry until golden brown.

    Add the pork, stir and cook for a minute or two until the meat is opaque.

    Add the mushrooms and ginger and stir thoroughly.

    Stirring briskly after each addition, add the soy sauces, sugar, stock, fish sauce, onion, and chile.

    Cook for 30 seconds, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white pepper.

    Kaeng Khiao Wan Kai (Green Chicken Curry)

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Bugged Out in Thailand!

    By Paul Ross

    Ingredients

  • 4 chicken legs

  • 2 tablespoon vegetable oil

  • 3 tablespoons green chile paste

  • 1 cup coconut cream

  • 2 kaffir lime leaves (available in Asian markets)

  • 1 ½ cups coconut milk

  • 1 tablespoon sugar

  • 1 ½ teaspoons fish sauce

  • ½ cup diced eggplant

  • 1/4 cup chopped basil

  • 1 red chile, julienned

    • Instructions

    In a pan, fry the chicken legs in 1 tablespoon oil until done.

    Remove from the heat.

    In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly.

    Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen.

    Place the chicken and lime leaves in the cream and cook for two minutes.

    Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil.

    Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.

    Jerk Rub/Seasoning

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Authentic Jamaican Jerk

    story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

     

    Ingredients

    3 teaspoons ground Jamaican allspice
    6 to 8 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped 
    2 onions, finely chopped 
    2 cloves garlic, finely chopped
    1/2 cup finely chopped scallions 
    3 teaspoons fresh thyme leaves
    2 teaspoons salt 
    2 teaspoons freshly ground black pepper 
    1/4 teaspoon ground nutmeg 
    1/2 teaspoon ground cinnamon 
    1/2 cup vegetable oil
    1/4 cup brown sugar
    3 tablespoons soy sauce

    Instructions

    In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator.