Lemongrass Curry

Dave DeWitt 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

1/3 cup sliced lemongrass, including the bulb
4 cloves garlic
1 teaspoon dried ground galangal
1 teaspoon ground turmeric
1 jalapeño chile, stem and seeds removed
3 shallots
3 1/2 cups coconut milk, recipe here 
3 lime or lemon leaves
Pinch of salt or shrimp paste
    

Instructions

In a food processor or blender, puree together the lemongrass, garlic, galangal, turmeric, jalapeño, and shallots.
Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt, and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until the lime leaves are tender and the sauce is creamy. Remove the leaves before serving.

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.

Thai Green Curry Paste (Kreung Gaeng Kiow Wahn)

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 tablespoon coriander seeds
1 tablespoon cumin seeds
6 whole peppercorns
3 stalks lemongrass, bulb included, chopped
1/2 cup cilantro
1 2-inch piece of galangal or ginger, peeled
1 teaspoon lime zest
8 cloves garlic
4 shallots, coarsely chopped
12 green chiles such as serrano, stems removed, and halved
1/4 cup water
1 teaspoon salt
1 teaspoon shrimp paste

Instructions

Roast the coriander and cumin seeds for about 2 minutes in a dry skillet, and when they are cooled, grind to a fine powder in a spice mill.
Combine all ingredients in a food processor or blender and puree until a fine paste is formed.
Pour the paste into an airtight jar and refrigerate. It will keep in the refrigerator for about a month.

Vietnamese Chicken 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

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.

Laotian Catfish Curry

Dave DeWitt 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

6 shallots, peeled
1 2-inch piece of ginger, peeled
3 small fresh red chiles, such as serranos, stems removed
5 cloves garlic
1 2-inch piece galangal, peeled
2 cups thick coconut milk, recipe here
1 tomato, peeled and chopped
1 smalled eggplant, peeled and diced
1 pound catfish, cut into large chunks
1/2 pound green beans, cut into 1-inch sections
2 tablespoons minced cilantro
1 teaspoon fish sauce (nam pla)
Water or fish stock, if needed
Cilantro leaf for garnish
Nigella seeds for garnish

Instructions

In a food processor, combine the shallots, ginger, chiles, garlic, and galangal and puree to a smooth paste.
Bring the coconut milk to a boil in a wok, add the paste, reduce the heat slightly, and cook, stirring occasionally, for about 5 minutes.  Add the tomato and eggplant and cook for five more minutes.
Add the catfish, beans, cilantro, and fish sauce, and cook over medium heat for ten minutes, or until the beans are tender.  The curry should be quite liquid, so add some water or fish stock if necessary.
Serve garnished with the green onion.