Gaeng Keow Waan (Green Curry Paste)

Ingredients

15 green hot chilies

3 tablespoon chopped shallots

1 tablespoon chopped garlic

1 teaspoon chopped galangal

1 tablespoon chopped Lemon grass

½ teaspoon chopped kaffir lime rind

1 teaspoon chopped coriander root

5 peppercorns

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon salt

1 teaspoon shrimp paste

Preparation

In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.

Choo-Chee (Curry Chile Paste)

Servings: About 3/4 cup
Ingredient

1 teaspoon sea salt 6 garlic cloves, minced

1 tablespoon minced cilantro roots and stems

1 dried New Mexico (or California) chile, softened in warm water and seeded

15 dried de arbol or Japones chiles, softened in warm water

1 tablespoon dried shrimp, softened in warm water and pureed (optional)

½ teaspoon Thai white peppercorns, dry roasted, and ground

½ teaspoon caraway seeds, dry roasted, and ground

1 teaspoon minced galangal, or 1 tablespoon minced fresh ginger as a substitute

1 lemongrass stalk, green parts and hard outer layers removed, minced

1 teaspoon grated kaffir lime zest , or 1 tablespoon grated regular lime zest as a substitute

2 shallots, minced

1 tablespoon fresh grated coconut flakes

1 teaspoon fermented shrimp paste , or 1 tablespoon red miso as a substitute

Using a mortar and pestle, pound the sea salt and garlic into a paste.

One at a time, add the cilantro roots and stems, chiles, dried shrimp, if desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into the paste.

Add the grated coconut and mix well, then add the fermented shrimp paste and mix well.

The chili paste can be stored in the refrigerator for at least 1 month

Choo-Chee Goong (Red Curry Shrimp with Kaffir Lime Leaves and Basil)

Ingredients

1 pound medium shrimp

3 orange or red serrano, jalapeño, or fresno peppers

1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the thickest cream off the top of an unshaken can of coconut milk)

2 to 3 tablespoons red curry pastenam plah, as needed (some packaged curry pastes are already heavily salted)

2 teaspoons palm sugar, or to taste8 kaffir lime leaves, very finely slivered

½ to 1 cup Thai basil leaves (bai horapa)

1 to 2 short sprigs of Thai basil (bai horapa) with purple flower buds, for garnish

Preparation
Shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen.

Rinse and drain well, and let sit at room temperature for 20 minutes before cooking.
Cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste.

Cut other pepper with seeds into fine inch-long slivers.
Heat 2/3 cup coconut cream in a wok or skillet over high heat.

When it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve.

Reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream.

Add curry paste, mushing it into the cream and fry, with stirring, over medium-high heat for a few minutes, until it is aromatic and darker in color; and the mixture is very thick.
Increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce.

Season to taste with fish sauce and palm sugar: Stir well to melt sugar and blend seasonings. Toss in shrimp and cook in the sauce, stirring frequently.

When most of them have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves.

Stir-fry 10 to 15 seconds before adding basil and slivered chilli.

Stir well to wilt basil and, when shrimp are just cooked through, turn off heat.
Transfer to a serving dish and dribble reserved tablespoon of coconut cream over shrimp. Garnish with a sprig or two of basil.

Notes:

To make the sauce, follow the instructions to the end, simply skipping the shrimp.

Try the sauce over crispy fried, whole small or flat fish, such as pompano, butterfish, sole, white perch, smelts, and anchovies.

The sauce is also good over pan-fried or grilled mackerel. Or, if you prefer, smother over grilled halibut, salmon, albacore, tuna, mahi mahi, jumbo prawns, lobster, or whatever else you like to toss on your charcoal grill.

Top with the coconut cream and garnish with basil sprigs.

For strong-tasting fish, about 2 tablespoons of fine inch-long slivers of fresh rhizome (qkrachal) can be added to the sauce at the same time as the basil and cooked until both are wilted.
Besides cooking with shrimp, as in this recipe, substitute squid, scallops, shelled clams, and mussels, or a combination of shellfish and mollusks.

Roasted Duck Curry with Red Curry Paste (Kaeng Phed Ped Yang)

Ingredients
* 1 roasted duck, deboned and cut into 1 inch strips

* 2 1/2 cups canned coconut milk

* 10 cherry tomatoes

* 1 cup eggplant, cut into bite-sized pieces or sweet English/Spring peas

* 6 pieces of rambutan (canned) or pineapple, cut into bite sized pieces

* 4 fresh kaffir lime leaves , torn into pieces (optional)

* 1 tsp sugar

* 1/2 tsp sea salt

* 2 tbsp Thai fish sauce (Golden Boy brand is preferred)

* 1/2 cup water (or chicken stock)

* 1 1/2 tbsp vegetable cooking oil (not olive oil)

* 3 tbsp red curry paste (recipe on our site or substitute canned red curry paste)

Preparation

Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 3/4 cups coconut milk and stir to mix thoroughly.
Add the duck and stir well.

Next pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, rambutans, or pineapple, eggplants, or sweet peas,kaffir lime leaves, sugar, salt, and fish sauce.

Bring to a boil and remove from heat.

Thai Green Curry with Chicken

Thai Green Curry with Chicken

Obviously a curry from Thailand. Thai curries have an Indian spice blend, which makes them even more flavorsome. This happy Indian and Thai marriage may have been the result of Hindu and Buddhist religions spreading in to Thailand.

The end result has been aculmination of grand flavors and divine tastes.

Green curry paste can be used in the preparation of pork, chicken or seafood as well !

You will require;

• 1.5 Kilo cleaned chicken breast or thigh fillets

• 1 tub of Curry Creations green curry paste

• 1 carrot, ½ red capsicum and ½ bamboo shoot

• 2 cans of coconut milk coconut cream

• 2 tblsp. peanut or vegetable oil

• 6 leaves of holy basil or sweet basil

• 1 dessert spoon sugar

Preparation

• Cut chicken in 1 inch pieces.

• Thinly slice carrot, capsicum and bamboo shoot.

• Heat oil in a pan or wok and fry the curry paste for about 3-5minutes or until fragrant.

• Add coconut milk and bring to boil. Simmer on medium heatfor 5-7 minutes.

• Add chicken and vegetables. Cook until chicken is tender andvegetables are crisp.

• Add basil leaves and sugar.

• Simmer for just 5 more minutes and remove.

• Enjoy this delicious green curry with Jasmine rice.

Thai Red Curry of Duck

Thai Red Curry of Duck

Serves 4

The fragrant exotic aromas of Thailand will bring back fond memories for thosed who havetravelled to Thailand and stimulate curiosity and appreciation for Thai food.

This red curried duck recipe will impress your family and guests in every respect, as the duck flavour takesyou beyond the normal expectation of chicken. For best effect, use your own home-made.

Ingredients

1 duck boned, meat finely sliced

3 cups coconut milk

3 tblspn red curry paste

1/4 cup julienned ginger

2 tblspn fish sauce

1 tblspn palm sugar

2 cups pineapple chunks

1/2 cup Thai basil

3 kaffir lime leaves , finely shreddedCoriander leaves for garnish

1/2 bunch snake beans cut into 2.5cm lengths

Method

Heat 1/2 cup coconut milk in a wok and add curry paste and ginger, cook until fragrant andthe oil is starting to separate from the coconut milk , about 5 to 10 minutes.

Add duck, palm sugar and fish sauce, stir fry until duck is sealed, then add the remainingcoconut milk, simmer until duck is tender.Add pineapple and simmer for 1 minute.

Stir in basil leaves and transfer to serving bowl, garnish with shredded lime leaves andcoriander leaves.

Serve with steamed jasmin rice infused with torn kaffir lime leaves.

Thai Red Curry of DuckServes 4The fragrant exotic aromas of Thailand will bring back fond memories for thosed who have travelled to Thailand and stimulate curiosity and appreciation for Thai food.

This red curriedduck recipe will impress your family and guests in every respect, as the duck flavour takesyou beyond the normal expectation of chic.

Thai Red Curry Soup

Ingredients


2 cups dry white wine
Bottom 4 inches of 3 fresh lemon grass stalks, thinly sliced
1-tablespoon matchstick size pieces peeled fresh ginger
2 cloves garlic, minced4 cups bottled clam juice
4 cups canned, unsweetened coconut milk
2 teaspoons red curry paste
1 teaspoon grated lime peel
3 tablespoons corn starch
2 tablespoons water
¼ cup thinly sliced fresh basil
1 tablespoon lemon juice
8 ounces snapper fillet, cut into ½-inch cubes
16 medium uncooked shrimp , peeled, deveined, and halved

Preparation

Combine the wine, lemongrass, ginger, and garlic in a large, heavy-duty saucepan.
Bring to a boil over medium-high heat.
Add the clam juice and coconut milk and simmer about 15 minutes.
Stir in the curry paste and lime peel.
Mix the cornstarch and water in small bowl until smooth.
Add to the soup and bring to aboil, stirring.
Reduce heat and simmer 5 minutes, stirring occasionally.
Add the basil, lemon juice, fish and shrimp; simmer just until the fish is cooked through,about 2 minutes.
Season to taste and serve.Serves 6-8