Green Curry


Green curry is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish.

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

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Shrimp Fried Rice

Ingredients

2c Dry white or brown rice
1/2 c Peanuts
1 lb Shrimp (peeled and deveined) or boneless chicken breast
2t Peanut or veg. oil
2 cloves Garlic
1t Peeled, minced fresh ginger
4 Scallions, sliced
1 1/2 c Frozen peas
2c Drained pinapple chunks
1/4c Soy sauce
1/4t Pepper

Preparation

Cook rice according to package directions. While rice is cooking prepare remaining ingredients for the stir-fry (dice chicken into bite size pieces). When Rice is about 10 minutes from being done, heat the oil in a large skillet over med-high heat. Cook garlic and ginger for 1 min. Add peas and pineapple and cook another minute or two. Push vegetables to one side of skillet and add shrimp or chicken to the other side. Cook about 2 minutes until shrimp or chicken is almost cooked through. Combine with shrimp or chicken with the vegs and continue to cook until shrimp or chicken is fully cooked.

Serve rice under stirfry and top with peanuts.

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Steamed Otah


Ingredients:

600g fish meat (sliced) - use either sheng yu or dory fish
250ml (1 cup) coconut milk
250ml (1 cup) cabbage (sliced into small slices)
2 tablespoons red curry paste (see ingredients and method)
1 tablespoon fish sauce
1 egg, beaten
Red chillies (sliced into small slices) - for decoration
Lime leaves (sliced into small slices) - for decoration
Ingredients for red curry paste:

15 pcs red chillies
22 pcs dried red chillies
4 stalks lemon grass
45g galangal
100g shallot
100g garlic
1.5 tablespoon lemau purut (lime leaves) skin
1 tablespoon coriander seed
1 tablespoon shrimp paste
10 tablespoons cooking oil

Method:

For red curry paste: Soften dried chillies in water. Toast coriander seeds over low heat until fragrant. Blend all ingredients together to make a fine paste. Heat oil and fry chilli paste until fragrant over low heat.
Mix together the red curry paste and fish sauce.
Blend the fish slices into a paste. Add the fish paste and egg into the red curry paste mixture.
Add in coconut milk.
Season for at least 30 minutes.
Put cabbage leaves into ready-made pandan cups. Then add the fish mixture. Put some sliced red chillies and lime leaves on top of the fish mixture.
Steam for 25 minutes until cooked.