Tag Archives: peanuts

Beef Curry in Peanut Sauce

This one turned out pretty well. The ingredients are:

  • Beef (obviously), 2 pounds
  • Peanuts, unsalted and ground, 6 oz
  • Chilies, 4 sliced
  • Kaffir lime leaves, 10
  • Tomatoes, several, chunked
  • Coconut milk, 2-3 cans
  • Red curry paste, 6 tablespoons
  • Fish sauce, 6 tablespoons
  • Palm sugar, 4 tablespoons
  • Salt, to taste
  • Black pepper, to taste
  • Thai basil, to taste
  • Lemon grass, 2 stalks, minced
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The ingredients.

The first step is simple: add the red curry paste to a can of coconut milk in your wok, and warm until boiling.

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The first step.

Then add a few more items: the fish sauce, the palm sugar, and the lemongrass.

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The next step.

Next, the beef – although you may want to slice it first.

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The step after that.

You can add the ground peanuts at this stage, too (I used a spice grinder to grind them, but if you want to use a spice buffer or a spice elevator, that’s your prerogative).

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Adding the ground peanuts.

Then the tomatoes, chilies, and Kaffir lime leaves.

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Adding more stuff.

Cook for just a while longer, and then it’s done. It should look something like this:

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If your dish doesn’t look exactly like this, it’s not done.

And this, over rice:

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It was yummy!

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Panaeng Curry

This recipe turned out yummy and nutty, though perhaps it could have benefited from a few more veggies. The ingredients:

  • Beef, 2 pounds, sliced
  • Green bell pepper, sliced
  • Red bell pepper, sliced
  • Onion, sliced
  • Roasted peanuts, ground, 8 tablespoons
  • Panaeng curry paste, 8 tablespoons
  • Coconut cream, 4 tablespoons

And for the sauce:

  • Coconut milk, 2 cans
  • Fish sauce, 8 tablespoons
  • Sugar, 8 tablespoons
  • Kaffir lime leaves, 12
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The ingredients.

The first step is simple: mix together all the sauce ingredients and then set them aside. Ignore them pointedly and studiously.

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The sauce, being prepped.

Next, prep some of your other ingredients – the beef, the peppers, etc.

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Sliced beef.

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Sliced other stuff.

Next, heat the curry paste in oil for about a minute, on low heat. Then, turn up the heat and add the beef.

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Beef fry.

While the beef is frying, you can prep the peanuts. Unless you have ground peanuts lying around – I don’t – you may want to do as I did and use a spice grinder to grind them up.

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Unground.

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Ground.

Once the beef has cooked a bit, add in the sauce, and cook until the sauce has thickened a bit.

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Adding the sauce.

Then add in everything else!

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Adding veggies.

Cook until the veggies have reached your desired level of tastiness, and you’re done. If you want, you can serve the curry with some extra coconut cream on top.

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The final product.

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Kung Pao Chicken

This dish quickly became one of our favorites. The ingredients are:

The Marinade

  • Cornstarch, 3 teaspoons
  • Soy sauce, 2 tablespoons
  • Sake, 4 teaspoons

The Sauce

  • Ground Sichuan pepper, 1 teaspoon
  • Cornstarch, 2 teaspoons
  • Sugar, 4 teaspoons
  • Black vinegar, 2 tablespoons
  • Soy sauce, 2 teaspoons
  • Hoisin sauce, 2 teaspoons
  • Sesame oil, 2 teaspoons

Everything Else

  • Carrots, sliced
  • Bell pepper, chopped
  • Celery, sliced
  • Scallions, sliced
  • Chicken breasts or thighs, 2 lbs, cut into cubes
  • Unsalted, dry-roasted peanuts, 1/2 cup
  • Dried red chilis, 8-10
  • Garlic, 4 cloves, minced
  • Ginger, 2 teaspoons, minced or grated
  • Peanut or vegetable oil, 2 tablespoons
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The ingredients.

Some of the ingredients are a little obscure. For instance, ground sichuan pepper isn’t something you can find anywhere; I had to specially order mine.

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Sichuan pepper.

Also, black vinegar(on the left) which you may also have to specially order.

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Black vinegar.

The first step is to marinate the chicken: mix the cornstarch, sake, and soy sauce together until the former is dissolved. Then add the chicken and coat it as completely as you can. Let it marinate for about 10 minutes at room temperature.

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The marinade.

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Marinading.

Secondly, prepare the sauce by combining the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper together in another bowl. Again, mix until everything is dissolved, and then set aside.

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The sauce.

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Prep the veggies.

Next, heat a wok, add the peanut oil, and then add the chilis, stir-frying for about 30 seconds. You’ll notice that the chilis start to blacken, and smoke in a way that may make you wheeze.

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Chili-frying.

Then add the chicken mixture and cook until the chicken is no longer pink.

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Chicken-frying.

This is the part of the story where you add everything else. First, the garlic and ginger, frying them for 30 seconds or so. Then, the sauce mixture.

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Chili-chicken-sauce frying.

Then add the veggies, peanuts, and everything else.

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Just fry everything.

I think you’ll find it’s delicious – nearly as good as what you’d get from a restaurant!

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Massaman Beef Curry

Despite its relative lack of vegetables, this recipe was delicious. The ingredients:

  • Beef, 2 lbs, cut into one-inch cubes
  • Onion, 1/2 cup, sliced
  • Red jalapeno peppers, 6, sliced
  • Garlic, 1/2 cup, minced
  • Peanuts, peeled, 1 cup
  • Coconut milk, 2 cans
  • Massaman curry paste, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Sugar, 6 tablespoons
  • Oil
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The ingredients.

First, simmer the beef with half the coconut milk for 45 minutes, in order to tenderize the meat.

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Simmering the beef.

While you’re at it, fry the peanuts, while being careful to make sure they don’t burn.

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Frying peanuts.

When they’re done, they should have a golden hue, like these:

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Peanuts fried.

Next, prepare the jalapeno peppers, garlic, and onion.

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Slices.

Fry these as well.

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Frying slices.

Then, put these into a blender, and blend into a smooth paste.

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Slices fried.

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Slices blended.

Finally, combine everything – yes, everything – into a single pan or wok, heat to boiling, and cook for five minutes. Then, enjoy!

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Delicious!

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