Thai Khaeng Keo-want Gai Mee (Green Curry with Chicken and Noodles)

Dave DeWitt Recipes Leave a Comment

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

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 

Ingredients

  • 9 ounces dried or 1 pound fresh egg noodles

  • 1 boneless and skinless chicken breast, sliced

  • 3 tablespoons vegetable oil

  • 2 to 3 cloves garlic, chopped

  • 1 2-inch piece galangal or ginger, chopped

  • 1 to 3 teaspoons Thai green curry paste

  • 1 14-ounce can coconut milk

  • 2 or 3 stalks lemon grass

  • 2 to 3 Kaffir lime leaves, shredded, omit if unavailable

  • 5 to 6 green Thai chiles, stems and seeds removed, chopped

  • 1 to 2 teaspoon fish sauce (nam pla)

  • 2 tablespoons chopped fresh basil

  • 2 tablespoons chopped fresh cilantro

    • Instructions

    Heat a large pot of water to a boil, add the noodles and cook until “al dente.” Drain the noodles and keep warm.

    Trim the stalks of lemon grass to about 3-inches in length. Trim away any hard portions, discard the outer leaves, and coarsely chop.

    Heat a wok, add the oil and when hot, add the garlic, ginger, and green curry paste, and stir-fry for about one minute. Add the coconut milk, lemon grass, lime leaves, and simmer for 5 minutes stirring occasionally to allow the milk until thickened. It may look as though it is curdling, but it cannot do this so don’t worry.

    Add the chicken and simmer for 10 minutes, stirring from time to time.

    Add the chiles, fish sauce, basil and cilantro and continue to cook for 5 more minutes. Cut a piece of chicken to check to see that it’s done.

    Immediately add the noodles, stir, and simmer until the noodles are hot.

    Sambal Oelek (Hot Chile and Lime Condiment)

    Dave DeWitt Recipes Leave a Comment

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

     

    Indonesian Sambals

    by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

     

    Ingredients

  • 1 cup dried red chiles, such as piquins or cayennes, stems removed

  • 6 cloves garlic

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon vegetable oil, peanut preferred

    • Instructions

    Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.

    Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.

    Tamarind Chicken in White Curry Sauce

    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

    1/2 cup tamarind pulp
    3/4 cup water
    4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 
    1 cup chopped shallots
    5 cloves garlic, minced
    2 tablespoons finely chopped fresh ginger
    3 tablespoons vegetable oil
    1 teaspoon ground cayenne
    1 3-pound chicken, skinned, boned, and cut into 1-inch cubes
    1 1/2 cups coconut milk, see recipe     here
    4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped

     

    Instructions

    Soak the tamarind in 3/4 cup boiling water for 15 minutes. Mash the tamarind and then strain. Discard the pulp and reserve the juice.

    In a large skillet, saute the chile rings, shallots, garlic, and ginger in the oil until soft.  Stir in the cayenne and chicken and mix well.  

    Add the coconut milk and bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, for 20 minutes. 

    Add the chopped chile and cook for an additional 5 minutes.  Stir in the tamarind and cook, uncovered, for 10 minutes or until the sauce is thickened, stirring occasionally.

    Smoky Red Chile Sauce, New Mexico-Style

    Dave DeWitt Recipes Leave a Comment

    This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

    Ingredients

    10 to 12 Chipotle Texas Smoked Red Chile pods, buy here
    1 large onion, chopped
    3 cloves garlic, chopped
    3 cups homemade beef stock

     

    Instructions

    Place the chiles on a baking pan and place in a 250 degree F. oven for about 10 to 15 minutes or until the chiles are toasted, taking care not to let them burn.  Remove the stems and seeds and crumble into a saucepan.

    Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes.

    Puree the mixture in a blender until smooth and strain.  If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.

    Chipotle Texas Mole Sauce

    Dave DeWitt Recipes Leave a Comment

    This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

    Ingredients

    4 Chipotle Texas Dried Ancho pods, stems and seeds removed, buy here 
    4 Chipotle Texas Dried Pasilla pods, stems and seeds removed, buy here
    1 medium onion, chopped
    2 cloves garlic, chopped
    2 medium tomatoes, peeled and chopped
    3 tomatillos, chopped
    1 tablespoon sesame seeds
    1 tablespoon pumpkin seeds
    1/2 cup almonds, chopped
    1 corn tortilla, torn in pieces
    1/4 cup raisins
    1/2 teaspoon Mexican oregano
    1/4 teaspoon each ground cloves, cinnamon, and coriander
    3 tablespoons vegetable oil
    2 cups chicken broth
    1 ounce bitter chocolate (or more to taste)

     

    Instructions

    Simmer the chiles in a pot of water for 15 minutes to soften.  Remove the chiles and reserve the water.

    Combine the chiles, onion, garlic, tomatoes, tomatillos, seeds, almonds, tortilla, raisins and spices in a blender and puree, in small batches, until smooth.

    Heat the oil in a large skillet and saute the puree for 10 minutes, stirring frequently.  Add the broth, 1 cup of the chile water, and the chocolate and cook over a very low heat for 30 to 45 minutes, or until thick.