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

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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.

    Saffron Rice

    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

    1/4 cup butter or ghee (see recipe here)

    1 cup rice

    2 cups homemade stock of choice (beef, chicken, fish)

    1/4 teaspoon crumbled saffron (or substitute 1/2 teaspoon turmeric)

    1 cup raisins

    1/2 teaspoon ground cinnamon

    1 teaspoon brown sugar (optional)

     

    Instructions

    Heat the butter in a skillet and saute the rice over medium heat until it is golden brown, about 5 to 6  minutes.  Add the stock and bring to a boil.    

    Immediately remove from the heat and stir in the remaining ingredients.  Transfer to a ceramic baking bowl and bake, covered, at 350 degrees F. for 45 minutes.  For a crispier rice, remove the cover during the last 15 minutes.

    Black Lamb Curry

    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

    3 tablespoons Ceylon Dark Curry Powder, recipe here, or less for a milder curry
    1/2 cup water
    1 pound lamb, cut into 1-inch cubes
    4 yellow wax hot chiles, stems and seeds removed, finely chopped
    1 onion, chopped
    2 tablespoons vegetable oil         
    2 cups water

     

    Instructions

    Place the curry powder and the 1/2 cup water in a blender and puree to a smooth, thin paste.  Toss the lamb cubes in the mixture and marinate for an hour at room temperature.

    In a pan, saute the chiles and the onion in the oil until soft.  Add the lamb and the marinade, and 2 cups of water.  Bring to a boil, reduce the heat, and simmer, covered, until the lamb is tender, about 1 hour, or until the lamb starts to fall apart.  Add more water if necessary. 

    Goan Pork Curry

    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

    4 fresh red chiles, such as serrano, stems removed
    1/4 cup vinegar
    3 tablespoons cumin seed
    2 tablespoons mustard seeds
    1 teaspoon ground turmeric
    1 teaspoon black peppercorns
    1/2 teaspoon cinnamon powder
    1/2 teaspoon cardamom seeds
    1/2 teaspoon clove powder
    Pinch nutmeg powder
    1 large onion, chopped
    12 cloves garlic
    1 1-inch piece of ginger, peeled
    1/2 cup vegetable or olive oil
    3/4 cup cider vinegar
    1 tablespoon sugar (optional)
    Salt to taste
    2 pounds boneless pork, cut into 1-inch cubes
    1/4 cup bay or curry leaves

     

    Instructions

    Soak the chiles in 1/4 cup vinegar for 20 minutes.

    Dry-roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

    In a large bowl, combine the meat and the spice paste, and marinate overnight, covered.

    Heat the remaining oil in a large skillet.  Remove the meat from the marinade, reserving the marinade. Add the meat and fry over medium heat for five minutes. Add the marinade, mix well, add the bay or curry leaves, and cook over low heat for 20 minutes.  Remove the bay leaves before serving.