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.

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.

Thai Red Curry Paste (Nam Prik Gaeng Ped)

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

10 small dried red chiles, such as piquins, stems removed
2 teaspoons ground cumin
2 teaspoons ground coriander
2 small onions
1 teaspoon black peppercorns
1/2 cup fresh cilantro 
1/4 cup fresh basil or mint leaves
1 teaspoon salt
3 2-inch stalks lemongrass, including the bulb
1 1-inch piece of galangal, peeled
1 tablespoon chopped garlic
1 tablespoon shrimp paste
1 tablespoon corn or peanut oil
1 tablespoon lime zest
1/4 cup water

Instructions

Soak the chiles in water for 20 minutes to soften, then remove and drain. 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 into a fine paste.  Store it in a tightly sealed jar in the refrigerator.

Swimming 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

3 tablespoons sesame oil
3 tablespoons peanut oil
4 exotic or Japanese eggplants, peeled and diced
2 small green chiles, such as serrano, seeds and stems removed, chopped
2 onions, coarsely chopped
4 cloves garlic
2 teaspoons chopped ginger
1 teaspoon ground turmeric
1 2-inch piece lemongrass, including the bulb
1 chicken, cut up
1 cup beer (or substitute water)
1/4 cup dry white wine
1 tablespoon fish sauce, nam pla, (or substitute light soy sauce)
1/4 teaspoon ground cardamom
1/8 cup chopped cilantro

Instructions

Combine the oils in a wok, heat, and quickly brown the eggplant, stirring often, for about 6 minutes.  Combine the chile, onions, garlic, ginger, turmeric, and lemongrass in a food processor or blender and puree to a fine paste.  

In a wok the paste in the oil, stirring often, for about 10 minutes, adding a little water if the paste begins to stick to the wok.  Add the chicken pieces, stir to coat with the paste, cover, and simmer for 20 minutes.  Add the beer, wine, eggplant, and fish sauce, stir, cover, and simmer for another 20 minutes.  Just before serving, stir in the cardamom and cilantro, cover, and let sit for a minute or two.

Spiced and Baked Fish (Masala Dum Machchi)

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

2 tablespoons turmeric powder
6 1-inch thick fish steaks
6 tablespoons mustard or vegetable oil
1 teaspoon mustard seeds
1 2-inch piece of ginger, peeled finely minced
6 cloves garlic, minced
2 fresh red chiles, such as serrano, stems removed, and halved
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon clove powder
1 cup yogurt
Salt to taste
1/4 cup parsley leaves or cilantro for garnish

Instructions

Rub the turmeric powder on the fish, and wash in cold water. Dry the fish on paper towels.

In a large skillet, heat 4 tablespoons oil over medium heat for 3 minutes and add the mustard seeds; when they begin to pop, reduce the heat, add the ginger, garlic, and chile and fry for 2 minutes. Add the cumin, coriander, and clove powders. Fry for 1 minute. Remove the skillet from the heat, and combine its contents with the yogurt in a large bowl. Add salt.

Grease a large baking dish with 2 tablespoons of oil, place the fish steaks in the dish, and pour the yogurt marinade over them. Marinate at the room temperature for 30 minutes.

Heat the oven to 350 degrees.  Bake the fish, uncovered, for 5 minutes. Gently flip the fish, reduce the heat to 200 degrees, and cook for 10 minutes.  

Garnish with cilantro or mint leaves just before serving.