Massaman Beef Curry

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef, sliced or cubed (about 1 inch-chunk or sirloin is best)
2 teaspoons grated ginger
1 can 14 ounces unsweetened coconut milk
2 tablespoons hoisin sauce of tamari
1 tablespoon canola oil or peanut oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped small
1 small shallot, chopped fine
2 cardamom pods, whole
1 cinnamon stick, whole
1 star of anise
2 tablespoons turbinado sugar
2 tablespoons massaman curry paste

Directions

In a large mixing bowl combine beef, ginger, hoisin sauce and coconut milk and stir. Let stand to marinate at least 30 minutes. In a large sauté pan heat oil to a medium high heat, add the garlic, yellow onions, shallot, cinnamon stick, star of anise and the cardamom and saut&eactue; until onions are just beginning to be translucent, about 4 minutes. Add the sugar and continue to saut&eacte; on high heat another 3-4 minutes or until it begins to caramelize. Strain the meat from the marinade and add to the sauté mixture, and cook milk from the marinade. Reduce heat to a simmer and cook for about 10 minutes or until the meat is tender. Serve over rice.

Massaman Thai Curry Paste / Gaeng Massaman

June 23rd, 2011 § 1 comment § permalink

Makes 1 cup

Ingredients

5 small fresh red chilies
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
5 cardamom pods, toasted, husks removed and seeds scraped
1 teaspoon cinnamon
3 cloves, toasted and crushed
1 cup fresh cilantro leaves, chopped

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Mussels with IPA & Thai Red Curry & Lime

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon coconut oil
1 tablespoon sesame oil
3 cloves garlic, chopped fine
1 tablespoon fresh ginger, chopped fine
Zest of 1 lime
1 small red onion, chopped fine
3 tomatoes, chopped medium
Juice of 2 limes
2-3 tablespoons red curry paste
½ cup IPA beer
½ stick butter
1 teaspoon maldon sea salt
3 pounds mussels, scrubbed and cleaned
Cilantro for garnish

Directions

In a large pot heat the oils to a medium high heat. Add the garlic, zest and ginger and red onion and cook a few minutes until tender, about 3-4 minutes. Add the tomatoes and lime juice and mix well. Next add the red curry paste and beer, mix well. Add the butter and melt fully. Slowly drop the mussel in the pan and stir. Cover and reduce heat to a low boil. Cook for about 5 minutes or until all mussels are opened (discard any opened mussels). Season with salt and garnish with cilantro. Serve with crusty bread over rice.

Thai Green Coconut Curry & Vegetables

June 23rd, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 tablespoon sesame oil
1 tablespoon coconut oil
1 tablespoon canola oil
3 cloves garlic, chopped
1 medium red onion, sliced thin
1 red bell pepper cut into 2 inch thin strips
1 medium carrot cut into 2 inch thick strips
1 medium sweet potato, cubed in small cubes
1 thai green chili (optional for excessive heat)
2-3 tablespoons green curry paste
1 can (14 ounces) unsweetened milk
1 cup snow peas
Fresh cilantro for garnish

Directions

In a large sauté pan add the oils and heat to a medium high heat. Add garlic and onions and sauté until just beginning to brown or approximately 4-7 minutes. Add the red peppers and carrots and sauté about 3 more minutes. Add potatoes and curry paste and mix well. Add the coconut milk and stir well making sure all the coconut milk is incorporated and mixed. Reduce heat to a simmer and simmer for about 10 minutes. Add the snow peas, mix well and turn off heat and let sit covered for 5-7 minutes. Serve over white rice.

Thai Green Curry Paste / Gaeng Keow Wan

June 23rd, 2011 § 1 comment § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh green chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
3 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped

1/2 cup lime juice
1 cup fresh cilantro leaves, chopped

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Thai Red Curry Paste / Gaeng Phet

June 23rd, 2011 § 0 comments § permalink

Makes 1 cup curry paste

Ingredients

5-10 small fresh red chilies (10=HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons ginger root, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorn, crushed
1 tablespoon coriander seeds, toasted and crushed
1 tablespoon cumin seeds, toasted and crushed
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

1/2 cup lime juice

Directions

Place all ingredients in a blender and pulse on chop until a chunky paste is created, add water as needed. Alternatively crush together in a alarge mortar witha pestle or crush and drag into a paste using a large knife.

Where Am I?

You are currently browsing the Curry it Up category at Recipes.