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.

    Barbecued Beef Ribs, Chipotle Texas-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

    For the Ribs:

    3 pounds beef ribs
    1 Bottle Chipotle Texas Sabroso Southern Rib Rub, buy here
    Soak pecan wood chips in water

    For the Sauce:

    6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here
    1 medium onion, chopped
    3 cloves garlic, chopped
    2 tablespoons vegetable oil
    1 cup tomato sauce
    2 cups beef broth
    1/4 cup cider vinegar
    Juice of 1 lemon
    1 tablespoon prepared mustard
    1 tablespoon brown sugar
    1/2 teaspoon dried oregano
    1/8 teaspoon ground habanero chile
    Freshly ground black pepper

     

    Instructions

    Rub the ribs with the Southern Rib Rub, wrap them in plastic wrap, and let them sit for at least one hour. Build a charcoal fire in the grill or a pecan wood fire in the smoker.

    To make the sauce, saute the jalapeños, onions, and garlic in the oil in a skillet until soft. Place the mixture in a blender and puree until smooth.  Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce has thickened.

    Place soaked wood chips on the charcoal, and place the rips on the grill away from the coals.  Cook the ribs indirectly, covered, for about 45 minutes turning several time.  Baste the ribs with the sauce and continue to cook indirectly for additional 30 minutes, being careful that they do not burn.

    Coconut Milk Rice (Nasi Lemak)

    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

    2 cups long grain rice, washed and drained
    3 1/2 cups coconut milk (see recipe, above)
    1/2 teaspoon salt
    1 teaspoon butter
    2 whole cloves
    2 pandan leaves (screwpine), tied in a knot (optional)

     

    Instructions

    Combine all ingredients in a pot and bring to a boil.  Reduce the heat to simmer, cover the pot, and cook until the rice is done and fluffy, about 35 to 40 minutes.  Remove the cloves and screwpine leaves before serving.

    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.