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FeedOctober 2006 OH Recipes
Provided by Charles Lodge, owner of Chiang Mai ThaiSweet Green Curry Chicken
Lodge and Chiang Mai Thai chef Joy Evans developed this for a cooking class.Serves 4 to 6
1 Tbsp. oil
¼ c. fresh green curry paste or 2 Tbsp. store-bought paste
2 cans (27 oz.) coconut milk
6 kaffir lime leaves, gently torn
6 Thai chiles, stemmed and cut in half lengthwise
6 Thai eggplant, cut in quarters
1 carrot, cut in large ovals
¾ lb. chicken breast, cut into large bite-sized pieces
⅓ lb. chicken thigh meat, cut into large bite-sized pieces
1 handful baby Thai eggplant
2 to 3 Tbsp. fish sauce
½ c. Thai basil, roughly torn
1 Tbsp. brown sugar
In a medium-heavy saucepan or wok, heat the oil and fry the curry paste for a minute or two over medium-high heat, stirring occasionally. Add a cup of the coconut milk and bring to a low boil. Continue to cook until a layer of oil forms on the surface. Add the remainder of the coconut milk and bring to a gentle boil for 5 minutes.
Add lime leaves, chiles, Thai eggplant, and carrots. Simmer on low heat until the carrots are nearly done. Add chicken and baby eggplant and bring to a full boil. When chicken is done, reduce heat and add fish sauce, sugar, and half of the Thai basil leaves. Transfer to a tureen. Garnish with the remaining basil.
Green Curry Paste
2 tsp. whole coriander seeds½ tsp. whole star anise
1 Tbsp. shrimp paste
¼ tsp. white pepper
⅓ c. finely chopped fresh galangal (Thai ginger)
3 stalks lemon grass, tops trimmed, outer tough leaves removed, halved, and finely sliced
2 Tbsp. minced lime peel
⅓ c. cilantro stems, chopped
1 c. chopped shallots
¼ c. chopped garlic
7 serrano chiles, stemmed and sliced
5 Thai chiles, stemmed and sliced
2 jalapeño chiles, stemmed and sliced
MORTAR METHOD
Dry roast coriander and anise in a small frying pan over medium-high heat until toasty and aromatic. Set aside. Roast the shrimp paste in the same pan until aromatic. Set aside to cool. Combine roasted seeds and white pepper in a heavy mortar and grind to a fine powder. Set aside. In the following order, pound the following in the mortar until finely pulverized: galangal, lemon grass, lime peel, cilantro, shallots, and garlic. Mix with seed powder. Grind chiles in mortar to a fine paste. Combine all of the ingredients into a bowl and mix thoroughly.
BLENDER METHOD
Roast coriander, anise, and shrimp paste as described above. Place galangal and lemongrass in blender with a small amount of water and blend on medium. As the fibers break down, blend on high. In this order add the following until the mixture becomes a fine paste: lime peel, shallots, garlic, chiles, shrimp paste, white pepper, and toasted seed mixture.
Gaeng Fak: Squash Curry
This recipe comes from Lodge’s personal collection.Serves 4 to 6
1 Tbsp. oil
6 oz. firm tofu, cut in bite-sized pieces
2 Tbsp. Penang curry paste
1 19 oz. can coconut milk
1½ c. vegetable stock
2 stalks lemon grass, lower ⅔ cut in 2-inch pieces, bruised
6 kaffir lime leaves, gently torn
½ c. Thai basil
½ butternut squash, peeled and cut into bite-sized pieces
fish sauce to taste
Drain tofu in a colander for four hours. In a medium-heavy saucepan or wok, heat frying oil to 350 degrees and fry tofu to a golden brown. Set tofu aside and discard all but a teaspoon of the oil. Over medium-high heat, fry curry paste for 2 minutes. Add ¼ cup coconut milk. Stir and reduce. Continue adding the coconut milk and reducing. Add vegetable stock, lemon grass, lime leaves, and basil. Simmer for five minutes. Add squash and cook to al dente. Add fried tofu and cook until squash is tender. Add fish sauce to taste.
Provided by Chef Noah Barton of Chino Latino.
Pineapple Shrimp Curry
In true Chino Latino fashion, this dish merges Thai and Caribbean flavors.Serves 8
1 pineapple
4 c. coconut milk
2 Tbsp. Thai red curry paste
4 Tbsp. fish sauce
3 Tbsp. sugar
2 red bell peppers
1 Tbsp. vegetable oil
2 lbs. shrimp (26-30 count), peeled and de-veined
1 Tbsp. toasted coconut flakes
1 Tbsp. cilantro, chopped
Peel and quarter the pineapple. Cut out core and discard. Chop half pineapple very fine and combine in a pot with coconut milk, curry paste, fish sauce, and sugar. Bring to a boil, simmer until reduced by about a quarter. Remove from heat and set aside.
Cut remaining pineapple and the bell peppers into bite-sized pieces. Heat oil in a large sauté pan, then add shrimp. Sauté briefly, then add pineapple and red bell peppers. Add curry sauce, and simmer until shrimp are just cooked through (not rubbery). Remove from heat. Garnish with toasted coconut and cilantro.
Provided by Joe Hatch-Surisook, chef instructor at Kitchen Window.
Haw Mok Talay: Curried Salmon and Scallops
This unique dish creates a seafood mousse, served beautifully in banana leaves.Serves 4
1 lb. salmon fillets, cut into thin slices
1 19-oz. can coconut milk
4 to 5 Tbsp. red curry paste
3 eggs
3 to 4 Tbsp. fish sauce
½ lb. scallops (if large, cut in half)
2 c. shredded cabbage, blanched
2 c. Thai basil
1 c. coconut cream
1 tsp. rice flour
2 to 3 red serrano chiles, very thinly sliced
8 to 10 kaffir lime leaves, very thinly sliced
¼ c. cilantro leaves
1 package banana leaves (optional)
In a large bowl, combine salmon, coconut milk, red curry paste, eggs, and fish sauce. Set aside for 15 to 20 minutes. Add scallops to mixture after 20 minutes and prepare for assembly. Create four cups with the banana leaves, using bamboo skewers or toothpicks for assembly, or use custard cups. Place ¼ cup cabbage in the bottom of each cup. Scatter about 1/8 cup Thai basil over the cabbage.
Spoon the seafood mixture over the cabbage until cup is filled. Steam for approximately 15 minutes, until it reaches a custard consistency. While seafood custard is steaming, mix coconut cream with rice flour. Bring to a boil. Remove from heat and set aside.
Remove custard from steamer and top each cup with a generous spoonful of the coconut cream/flour mixture, lime leaves, cilantro leaves, and red chiles. Return to the steamer for a minute or two. Remove and serve.
Red Curry Paste
10 to 15 dried red chiles, stemmed and seeded1 Tbsp. coriander seeds
1 tsp. cumin seeds
2 tsp. lime peel, chopped
¼ c. lemon grass, thinly sliced
¼ c. galangal (Thai ginger), chopped
15 peppercorns
½ c. shallots
⅓ c. garlic
¼ c. cilantro stems
½ tsp. salt
1½ tsp. shrimp paste
Soak chiles in hot water for 20 minutes. Toast coriander seeds and cumin seeds in a dry pan over medium-low heat until fragrant, about five minutes. Remove from pan and set aside. Using a mortar and pestle or the flat side of a knife, crush or “bruise” lime peel, lemon grass, and galangal. Place this mixture in a food processor or blender. Grind the toasted seeds and peppercorns in a spice or coffee grinder to a powder and add to food processor/blender. Drain soaked chiles, reserving liquid for another use. Place chiles in the food processor. Blend in remaining ingredients except shrimp paste. Mix in shrimp paste until well blended and paste forms.
11 ISSUES (1 YEAR)
