Tag Archives: jalapeno pepper

Green Curry with Chicken

This one was an awful lot of work – but it was good! The ingredients were:

For the custom-made Green Curry Paste:

  • Cumin, 2 teaspoons
  • Garlic, 16 cloves
  • Galangal, 2 tablespoons, sliced
  • Lemon grass, 4 stalks, chopped
  • Shrimp paste, 2 teaspoons
  • Kaffir lime skin, 1/2 teaspoon
  • Cilantro root, 1 cup
  • Thai chili peppers, 10
  • Jalapeno, 3
  • Shallot, 1

And for the rest:

  • Chicken, 2 pounds, cubed
  • Thai eggplant, 2 cups, quartered
  • Thai basil, 1/2 cup
  • Kaffir lime leaves, 12
  • Sugar, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Coconut milk, 2 cans
  • Coconut cream, 1 can
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The ingredients.

More exotic ingredients! If you’re a longtime blog reader, as many are, you may remember this post, in which I purchased an entire case of kaffir limes, just to harvest the skin.

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Blending.

A bit of that skin is a key ingredient in the green curry you’re supposed to make. As is a cup – an entire cup! – of chopped cilantro root. When I started this Thai cookbook project, I looked everywhere I could for cilantro root. I couldn’t find it anywhere locally, and while I found a small vial of dried and powdered cilantro root online, it wasn’t that cheap. A cup of it would cost me a small fortune. So instead I spent this summer growing more cilantro than I had any right to. Of course I tried to make use of the tops whenever I could, but the real prize were the roots, which I cleaned, chopped, and froze for later use.

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Blending.

Blend all the green curry ingredients together, and it looks like this.

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Coconut-ing.

Add that to the coconut milk, and turn on the heat.

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Stuff.

Put the meat in there, and cook until the meat is ready.

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Hot stuff.

Oh, add the eggplant too. Cook until that’s to your desired level of tenderness.

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Good stuff.

Add the rest – the coconut cream, the basil, the kaffir lime leaves. Cook for another couple of minutes, then enjoy.

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Fish With Pickled Plums

Sadly, this recipe was a failure. Admittedly, I made the dish with fillets instead of whole fish, and that may have made a difference. But as it was, it was barely edible. So naturally, you’ll want to know the recipe. The ingredients are:

  • Fish, cod or some other white fish, 1.5 pounds (again, I used fillets rather than a whole fish)
  • Jalapeno peppers, 2, sliced
  • Pickled plums, 3, slivered
  • Lime juice, 2 tablespoons
  • White wine, 1 tablespoon
  • Ginger, slivered, 2 tablespoons
  • Fish sauce, 1 tablespoon
  • Salt, 1/2 teaspoon
  • Ground white pepper, 1/2 teaspoon
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The ingredients.

The unique ingredient here is pickled plum. I found mine at a Japanese grocery.

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The pickled plums.

This is what they look like, in case you’re curious.

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The pickled plums.

The first step is to coat the fish in the salt and pepper, which I did by shaking it in a bag, like so.

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Prepping the fish.

Then place it on a steaming plate.

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Steaming.

Add in the rest of the ingredients as well.

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Steaming.

Then cover and steam for 30 minutes, and you’re done. Enjoy? I didn’t, but as I said – if you use a whole fish, you may have better results.

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Yum? Ummm…

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Chicken with Basil in Green Curry

I made this tonight, and it was delicious. The ingredients:

  • Chicken, 2 lbs, thinly sliced
  • Bell peppers, 2, sliced
  • Mushrooms, 1 package, washed and quartered
  • Bamboo, sliced, 1 large can
  • Jalapeno, 1, sliced
  • Green curry paste, 6 tablespoons
  • Hot basil leaves, 2 cups
  • Coconut milk, 1 can
  • Fish sauce, 6 tablespoons
  • Sugar, 6 tablespoons
  • Coconut oil
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The ingredients.

Like I did, you may find “hot basil” hard to come by. It also goes by the name of “holy basil” or “tulsi” and – at least in my experience – it’s completely inaccessible in Asian groceries, no matter how well-stocked or authentic they may be. So, in the end, I grew my own. It doesn’t take that long, and you can get your seeds, like I did, from Fedco.

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Growing these only took 2 months or so.

Then, when the time comes, you can just pick the leaves you need, like I did.

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You don’t want to substitute Thai basil or Italian basil. The taste is substantially different.

The other ingredient that you may need to prepare in advance is the green curry paste. You can see how I did so here.

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All lined up.

Finally, you may want to prepare many of the ingredients before you start cooking. You don’t need to, but it can make the whole process smoother.

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Oil in a pan.

As for the cooking, first melt some coconut oil.

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Cooking the chicken.

Then add the green paste, cook for a hot second in the oil, and add in the chicken. It helps if your wok is on high heat.

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Chicken: cooked.

It’ll take a few minutes for the chicken to cook. When it’s done, or very close to it, feel free to add most of the rest of the ingredients. That is, the pepper (bell and jalapeno), mushrooms, bamboo, sugar, fish sauce, and coconut milk.

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More yummies.

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More deliciousness.

Once that’s all cooked down as well as you’d like it to, turn off the heat and add in the basil leaves. Stir them in, and enjoy!

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This was legitimately yummy.

I found the curry very flavorful and tasty. Though I should add that it has a bit of a kick. If you want less of a kick, just skip adding in that last jalapeno.

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Coriander Chicken

This is one of my favorite dishes to make. It’s delicious, it tastes fresh, and it’s spicy (though you can make yours less so if you wish). The ingredients are:

  • Chicken (2-3 pounds)
  • Cilantro (2 bunches)
  • Jalapeno Peppers (5-6, or less if you wish)
  • Onion (3 medium)
  • Garlic (6-7 cloves)
  • Ginger (2-3 inch, peeled and fresh)
  • Green bell peppers (3 or so)
  • Tomatoes (3 or so)
  • Salt
  • Oil
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The ingredients.

The first step is to cut up the chicken. Then, season liberally with salt – I’d say 3-4 tablespoons worth. Set aside for a bit.

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Chicken chunks

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Chicken chunks in salt.

The next step is making the coriander marinade. Doing so will probably require a few runs though your blender, depending on what its capacity is. Basically, you’ll want to add together the coriander, onion, garlic, ginger, and jalapeno pepper, and blend it all together. When you do so, it may help you (again, depending on your blender) to add a bit of water to the bottom.

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The cilantro.

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Plus ginger and garlic.

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Plus onion.

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Plus hot pepper.

The blending should yield a delicious-looking sauce like this:

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The sauce.

Add it to the chicken, and marinade for 30 minutes or so.

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Marinading.

Meanwhile, you can slice up the peppers and tomatoes; I do it like so:

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Tomatoes and bell peppers and steel bowls, oh my!

When you’re ready, add some oil to your pan (I use coconut oil), and then add the chicken/marinade mixture.

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A bit of oil never hurt anybody.

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Add it to the pan.

Cook until the chicken is partially cooked through, and then add your tomatoes and bell peppers. Continue cooking until the chicken is done, and the peppers and tomatoes ahve reached your desired level of crunchiness/softness. You may want to cover the pan during this time. When you’re done, the sauce won’t have the same vibrant green color anymore, but it’ll still taste fresh and delicious. Serve over rice, and enjoy.

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Done cooking.

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Yum over rice.

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Green Curry Paste

Next, the green curry paste. The ingredients are slightly different:

  • Fresh jalapeno peppers (10)
  • Fresh Thai chili peppers (5 green)
  • Shrimp paste (1 tsp)
  • Cumin (1 tsp)
  • Garlic cloves (8)
  • Galangal (5 thin slices)
  • Lemon grass, chopped (1/4 cup)
  • Shallots, chopped (1/4 cup)
  • Cilantro stems (chopped, 1/2 cup)
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The ingredients.

Once again, this recipe is mostly about blending stuff together – even more so, since we won’t fry this paste at the end. So basically: add everything together and blend it until it’s smooth.

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Adding the jalapenos.

Thai chili peppers are some of my favorite hot peppers. They’re pretty easy to find at an Indian or Asian grocery; they’re much smaller than jalapenos but pack a wallop of heat.

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Adding the Thai chilis.

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Adding the cilantro.

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Adding the garlic.

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Adding the shallots.

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Adding the lemongrass.

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Adding the galangal.

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Adding the rest.

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Blend until smooth, and then you’re done!

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