White Chicken Curry (Gulai Putih)

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

6 cloves garlic, minced
1/2 teaspoon turmeric powder
1 teaspoon salt
2 1/2 cups coconut milk, recipe here
1 3-pound chicken, cut up into 3/4-inch cubes
5 small dried red chiles, such as piquins, stems and seeds removed (optional)
4 shallots, peeled and chopped
1 small piece galangal, peeled and chopped (or substitute ginger)
1 whole clove
6 cashew nuts
6 almonds
6 candlenuts (or substitute macadamia nuts or cashews)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 curry leaf (optional)
3 tablespoons ghee (recipe here) or vegetable oil
3 bay leaves
2 stalks lemongrass, bulbs included, left whole
1-inch cinnamon stick

Instructions

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

In a food processor, combine the chiles, shallots, galangal, clove, nuts, cumin, coriander, curry leaf, and 1/2 cup coconut milk and puree to a fine paste.

Heat the oil in a large saucepan or wok, add the paste, and stir-fry for about 5 minutes.  Add the chicken, 1 cup coconut milk, and the remaining ingredients and cook, uncovered, over low heat until the chicken is tender, about 40 minutes.  Add a little water if the curry starts to dry out. Remove the bay leaves, lemongrass, before serving, leaving the cinnamon stick as a garnish.    

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.

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.

Curried Coconut Beef (Rendang)

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 ounces fresh coconut, grated
Vegetable oil for deep frying
2 pounds beef, cut into 1-inch cubes
1 teaspoon salt
2 teaspoons sugar
1 teaspoon tamarind concentrate
1 teaspoon ground turmeric
2 kaffir lime leaves, crushed
2 4-inch stalks lemongrass, bulb included, chopped
2 3-inch pieces galangal, peeled and chopped (or substitute ginger)
10 shallots, peeled and chopped
5 fresh red chiles, such as serranos or jalapeños, stems removed
2 cloves garlic, peeled
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons soy sauce
6 cups coconut milk, recipe here

Instructions

In a fryer, deep-fry the coconut in the oil until dark brown.  

Combine the coconut, beef, salt, sugar, and tamarind concentrate and marinate in the refrigerator for at least three hours.

In a food processor, combine the turmeric, lime leaves, lemongrass, galangal, shallots, chiles, garlic, brown sugar, salt, black pepper, and soy sauce, and puree to a fine paste.
    
Saute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 minutes.  Add the coconut milk, reduce the heat, and simmer, uncovered, for about 2 hours, or until the beef starts to fall apart and the gravy thickens.  Add more water if necessary.

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.