Tag Archives: red curry paste

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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Surat Baked Chicken

Catchphrase: “It’s just okay.” With that enthusiastic endorsement, the ingredients are:

  • Chicken, whole
  • Red curry paste, 1 tablespoon
  • Garlic, 3 cloves, minced
  • White pepper, 1/4 teaspoon, ground
  • Fish sauce, 1/4 cup
  • Salt, 1 teaspoon
  • Coconut milk, 3 tablespoons
  • lemongrass, chopped, 2 tablespoons
  • whiskey, 2 tablespoons
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The ingredients.

The good news is that it’s fairly easy to make. First, mix everything except the chicken – this is your marinade.

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Pre-marinade.

Then, put the chicken in the marinade, and leave it. I know it may be tempting to cuddle that poor, headless chicken carcass, but don’t – just leave it alone to marinate on how it arrived at such a pass.

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Marinading.

Once it’s done marinating (for 15 minutes or so), bake for an hour, or until done (which in our case was longer) at 325 degrees. Then, it’s done – and you may find that the drippings add an immense amount of flavor. Feel free to eat with rice.

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This chicken is done.

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Burmese Chicken Curry

I pronounce this recipe: good. The ingredients:

  • Chicken, 3 pounds of breasts or thighs
  • Shallots, 8, thinly sliced
  • Tomatoes, 4, cut into wedges
  • Mushrooms, 8-16 oz, sliced
  • Water, 6 cups
  • Milk, 1 cup
  • Fish sauce, 1/3 cup
  • Butter, 4 tablespoons
  • Sugar, 3 tablespoons
  • Yellow curry powder, 2 tablespoons
  • Red curry paste, 2 tablespoons
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The ingredients.

The first step: cutting up the chicken. You should cut yours exactly like I cut mine. Exactly.

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Exactly.

Next, saute the shallot slices in 3/4 of the butter.

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In the pan.

Cook until they’re golden brown, and then set aside.

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Cooked.

Then add the rest of the butter to the pan, , and stir in the curry paste and the curry poweder. Cook for about two minutes, or until the next resignation from the Trump Administration, whichever comes first.

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More stuff in the pan. Does it never end?

Then add the chicken and cook for five more minutes, on high heat.

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Now the chicken goes in, too.

This may be a good time to prep the other ingredients: your tomato and mushroom slices.

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Mushrooms and tomatoes and bears, oh my!

Next, add in everything else. Wait! With on exception: not the shallots. Discriminate against them for a while.

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Discriminate.

Heat to boiling and cook for another 30 minutes, or until the dish looks exactly like this. Exactly.

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Nearly done.

Then eat over rice and sprinkle the shallots on top.

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This is the part where you eat it.

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Bitter Melon Curry

This is another dish from the Thai cookbook I’m working through, and it involved a new ingredient for me – bitter melon. And its bitterness, while not completely unpleasant, did end up spoiling the dish for us. But if you want to try, the ingredients are:

  • Pork, sliced, 1 lb
  • Bitter melon, sliced, 1 lb
  • Red curry paste, 2 tablespoons
  • Coconut milk, 2 cans
  • Fish sauce, 1/2 cup
  • Sugar, 4 tablespoons
  • Oil
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The ingredients.

The first step is to cut up the bitter melon. I took out the seeds and the fibrous innards, and then sliced into portions about two inches long by half an inch wide. Slice up the pork as well.

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The inside of a bitter melon.

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Bitter melon, all sliced up.

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Frying curry paste.

Then, heat some oil and the curry paste, and then add the pork.

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Pork added.

When it’s not completely cooked through (but close enough) add the bitter melon, stir-fry for a couple of minutes, and then add all the other ingredients. Heat to boiling and you’re done.

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Melon added.

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The final dish.

In retrospect, I think a few things may have helped with the flavor. Using less bitter melon; not cooking the melon for so long; removing the melon from the dish prior to eating, so some of its flavor remained but not all of it. But obviously, people like different flavors, and this may be worth trying. Even though I didn’t like it, I’m glad I did.

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Red Curry Chicken

As we speak (as it were) I’m eating this, and it’s delicious. The ingredients are:

  • Chicken, 2 lbs
  • Red Curry Paste, 4 tablespoons
  • Coconut Milk, 2 cans
  • Mushrooms, one carton, sliced
  • Thai Eggplant, 4-5, cut into wedges
  • Thai Basil, one bunch
  • Kaffir Lime Leaves, 5 “double” leaves
  • Fish sauce, 1/2 cup
  • Sugar, 6 tablespoons
  • Bamboo Shoots, one can
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The ingredients.

You may remember that we made the red curry paste before; follow the link to find out how. And as for the rest, a few of the ingredients are harder to come by.

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Thai basil.

Thai basil adds an “herbal-licorice” flavor that’s different than the traditional Italian sweet basil. If you’re lucky, you may be able to find it at your local grocer, or if not, at a specialty Asian market, as I did.

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Kaffir lime leaves.

Kaffir lime leaves also add a distinctive flavor, but they’re tough to eat – so you may want to set them aside as you eat a dish like this one. And, again, they can be harder to come by. I’ve found one Asian market in the DC area that carries them; you can also order them on Amazon. I keep my spare leaves in the freezer for future use.

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Thai eggplant.

Finally, Thai eggplant obviously differ from the large purple eggplant you normally find at the grocery store. They’re much smaller and themselves can come in different varieties. Again, I found these at an Asian supermarket.

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Coconut milk and curry paste.

Once you have all the ingredients, making the recipe itself is incredibly simple. First, heat the curry paste and a can of coconut milk until boiling.

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Adding the chicken.

Then add the chicken, and cook until the chicken is nearly done.

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Adding the veggies.

Then add the veggies – the bamboo, mushrooms, and eggplant – as well as the sugar and fish sauce.

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Adding the leaves.

Finally, when the veggies are cooked to your desired level of tenderness, add in the Kaffir lime leaves and the basil, as well as the last can of coconut milk. Mix it all together, bring to a boil again, and then you’re done. Enjoy!

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Beef & Beans

To make this dish, you’ll need the following ingredients:

  • Ground beef, 2 pounds
  • Bell peppers, 2, sliced
  • Garlic, 12 cloves, minced
  • Green beans, 1-2 pounds, cut into 1-2 inch pieces
  • Fish sauce, 3/4 cup
  • Red curry paste, 4 teaspoons
  • White pepper (4 tsp)
  • Sugar, 4 tablespoons
  • Thai chili peppers (optional)
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The ingredients.

As you might expect, the first step is to cook the beef. Do so with the garlic in some oil, and saute until the meat is complete. Whether or not to remove the fat is up to you.

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This is your brain.

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This is your brain on drugs.

Meanwhile, you can prepare the beans. This is what mine looked like.

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Any questions? …Bueller? Bueller?

When your meat is ready, add in everything else – the veggies, the spices, the curry paste, all of it.

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Adding stuff.

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Adding stuff.

And then cook and mix until your veggies are at the desired level of crispiness/tenderness. Enjoy!

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The finished product. You may also want to add some water along the way if you prefer a dish that’s less dry.

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Now what do you do with it?

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Thai Pineapple Curry With Shrimp

This dish is the first that I made with the help of my handy new homemade red curry paste. The ingredients are as follows:

  • Red curry paste (aforementioned; 4 tablespoons)
  • Coconut Milk (2 cans)
  • Shrimp (1 pound)
  • Pineapple (2 cups, crushed)
  • Fish sauce (1/2 cup)
  • Sugar (3 tablespoons)
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The ingredients.

If you haven’t cut a pineapple before, this will show you the way.

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Cutting a pineapple, part 1.

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Cutting a pineapple, part 2.

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Cutting a pineapple, part 3.

Once you’ve got the pineapple chopped – or maybe before, if you’re so daring – put the coconut milk in the pan and get it moving towards boiling.

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Coconut milk, a pan, and fire underneath.

Oh – at the same time, you can add the red curry paste, the sugar, the fish sauce, and the pineapple chunks. Basically, everything except the shrimp.

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The curry paste goes inside the pan, not underneath it.

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Same with the sugar and the fish oil.

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And the pineapple – in the pan, not in your hair.

Once the curry has been boiling for a while, feel free to add the shrimp. Now timing becomes important, because you don’t want to overcook the shrimp. Doing so will simultaneously turn them into a gelatinous mass and make them radioactive. So keep the heat on for 3-6 minutes after adding the shrimp, depending on how frozen they were when you added them.

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Adding the shrimp.

And then you’re done – enjoy!

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Yum.

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