THAI FISH COCONUT CURRY

THAI FISH COCONUT CURRY

o    Ingredients

·         1 to 1.75 lbs. (500-800 g) white-fleshed fish fillets or steaks (talapia, halibut, cod, basa, etc...)

·         1/3 cup dry unsweetened shredded coconut, baking type

·         1 1/2 to 2 cups fresh pineapple chunks, or equivalent of canned pineapple chunks, drained

·         1 1/2 to 2 cups cherry tomatoes

·         1/2 tsp. whole cumin seed

·         handful fresh coriander

·         CURRY SAUCE:

·         1 can good-quality coconut milk

·         2 shallots OR 1/4 cup red onion, chopped

·         4 cloves garlic

·         1-2 fresh red chilies, sliced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle

·         1 thumb-size piece galangal or fresh ginger, grated

·         1/2 tsp. shrimp paste (available by the bottle at Asian/Chinese food stores)

·         3/4 tsp. ground turmeric

·         1/2 tsp. ground coriander

·         1.5 to 2 Tbsp. brown sugar (to taste)

·         1 Tbsp. ketchup OR tomato puree (if using puree or paste, sweeten it with 1/2 tsp. sugar)

·         2 Tbsp. fish sauce

·         3 Tbsp. fresh-squeezed lime juice

o    Preparation

·         Place shredded coconut in a dry frying pan over medium-high heat. Stir continuously until coconut turns light golden brown and fragrant. Tip toasted coconut into a bowl to cool.

·         Place all 'Curry Sauce' ingredients in a food processor, chopper, or blender. Blitz to create a fragrant yellow curry sauce. (If you don't have such a device, simply mince everything well and stir together.)

·         Pour sauce into a wok or deep frying pan over medium-high heat. Add the fish, pineapple chunks, tomatoes, cumin, and half the toasted coconut (reserve remainder for serving). Stir and bring to a gentle boil.

·         Once sauce is bubbling, reduce heat to medium-low and cover with a lid. Allow fish curry to simmer 15 to 20 minutes, or until cooked (fish will firm up, turn opaque, and flake easily).

·         Taste-test the curry for salt, spice, and sweetness, adding more fish sauce if not salty or flavorful enough. If not sweet enough for your taste, add more sugar. If too sweet, add another squeeze lime juice. Add more chili for more spice.

·         Portion curry out into individual bowls or plates with rice on the side. Sprinkle over some toasted coconut and fresh coriander. Lime wedges can also be added. ENJOY!

                                                                                                    credit : http://thaifood.about.com

CLASSIC CURRY CHICKEN

CLASSIC CURRY CHICKEN

               o    Ingredients

·         1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces

·         2-3 potatoes, chopped into chunks

·         optional: 1-2 medium tomatoes, chopped into chunks

·         1/4 cup fresh coriander for garnish

·         2 Tbsp. Thai curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder

·         1 bay leaf

·         optional: 1 cinnamon stick

·         1/2 to 1 tsp. chili flakes or cayenne pepper, to taste

·         2 shallots OR 1/2 cup purple onion, diced

·         4-5 cloves garlic, minced

·         1 thumb-size piece galangal OR ginger, grated

·         1/2 cup chicken stock or broth

·         1+1/2 Tbsp. ketchup OR sweet tomato puree

·         1 can thick coconut milk

·         2-3 Tbsp. fish sauce

·         optional: 1/2 tsp. sugar

·         2-3 Tbsp. vegetable oil for stir-frying

·         Optional: 1-2 whole kaffir lime leaves (available at Asian food stores)


                         o    Preparation

·         Preheat oven to 350 degrees (if using oven method).

·         Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.

·         Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.

·         Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.

·         Add remaining stock plus ketchup/tomato puree, stirring well to combine.

·         Add the coconut milk, fish sauce, sugar, and kaffir lime leaves (if using).

·         Bring to a boil, then cover and reduce to simmer for 30 minutes or until cooked. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 degrees. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).

·         When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.

·         Sprinkle over the fresh coriander, serve with plenty of jasmine-scented rice, and ENJOY!

credit : http://thaifood.about.com