Salmon in Chu Chi Sauce

 

Ingredients
3 tablespoons unsalted butter
2 tablespoons vegetable oil
2 salmon steaks (180 grams each)
1 cup coconut cream
2 tablespoons red curry paste
1 tablespoon fish sauce
1 teaspoon palm sugar
2 tablespoons kaffir lime leaves, shredded
1 red spur chili, shredded
cooked coconut cream for topping sweet basil sprig for garnish

Preparation
1. In a pan, heat the butter and oil over medium heat. When it melts, pan fry the salmon until it turns pink and just done. Put aside.

2. In a new pan, cook the coconut cream over medium heat. Stir in the curry paste until the red oil surfaces. Season to salty with slightly sweet taste. Remove from the heat.

3. Ladle the curry sauce onto a serving dish and place the salmon over. Top with cooked coconut cream, sprinkle with kaffir lime leaf and spur chili. Garnish with sweet basil sprig and serve.

(Serves 2)

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Stuffed Chicken Wings in Phanaeng Sauce

Ingredients
4 chicken wings
1 cup minced chicken
1/2 teaspoon sea salt
1/2  teaspoon pepper
1/2 egg, beaten
1/4 cup + 2 tablespoons phanaeng curry paste
2 cups coconut cream
1 1/2 teaspoons coriander seed, roasted and ground
1 teaspoon cumin, ground
3 tablespoons peanut, roasted and ground
1/2 cup coconut milk
3 kaffir lime leaves, torn
1 tablespoon fish sauce
1 tablespoon palm sugar
1/4 teaspoon sea salt
2 spur chilies, diagonally sliced
1/2 cup sweet basil leaves cooked coconut cream for topping
sweet basil sprig for garnish

Preparation
1. Debone the chicken wings and put aside. Mix minced chicken, salt, pepper, egg and 2 tablespoons of curry paste together. Fill the mixture into the chicken wings. With a needle, thread the wings to block the filling. Steam the stuffed chicken wings over medium heat until they are just done. Remove from the heat and discard the string.

2. in a pan, cook 1/2 cup of coconut cream until the oil surfaces. Add the remaining curry paste, coriander seed and cumin. Cook until it is fragrant. Add the peanut and the remaining coconut creamTurn to high heat and continue cooking until the red oil surfaces. Reduce to medium heat and add the stuffed chicken wings. Simmer until they absorb the sauce. Add the coconut milk and kaffir lime leaf. Season to salty and sweet taste. Add the spur chili and sweet basil |eaves.Turn off the heat.

3. Arrange the wings nicely on a dish. Top with cooked coconut cream. Garnish with sweet basil sprig and serve.

(Serves 4)

Prawns in Phanaeng Sauce

Ingredients
6 fresh water prawns (150 grams each)
1 1/2 cups coconut cream
2 teaspoons rice flour
2 tablespoons phanaeng curry paste
2 tablespoons fish sauce
1 tablespoon sugar
2 red spur chilies, shredded
2 kaffir lime leaves, shredded red spur chili slices, shredded kafFrr lime leaf and sweet basil sprig for garnish

Preparation
1. Clean the prawns. Remove the shell and tentacles but keep the tails intact. Devein and put aside.

2. In a pot, mix 1/2 cup of coconut cream with rice flour. Simmer over low heat until it is thick. Remove from the heat.

3. In a pan, cook another 1/2 cup of coconut cream over medium heat until the oil surfaces. Add the curry paste, cooking until it is fragrant and the red oil surfaces. Add the prawns and cook until they are just done Pour in the remaining coconut cream and bring to a boil. Reduce to low heat. Season to salty taste. Add shredded spur chili and kaffir leaf. Stir to mix well and turn off the heat.

4. Ladle onto a dish. Top with the coconut cream prepared in step 2, spur chili slices kaffir lime leaf and sweet basil sprig.

(Serves 3)

Spicy Yellow Soup with Papaya and Prawns

Ingredients
1 papaya (300 grams), nearly ripe
300 grams tiger prawns
5 cups water
3 slices malabar tamarind
2 tablespoons sea salt
2 tablespoons fish sauce
2 tablespoons palm sugar
1/4 –  1/2 cup tamarind juice

Curry paste
40 large red hot chilies
1/2 teaspoon sea salt
1 stalk lemongrass, sliced
25 small cloves garlic
1/4 cup curry paste
1 slice turmeric, about2 inches long
2 teaspoons shrimp paste

Preparation
1. To prepare curry paste: In a mortar, pound chilies and salt thoroughly. Add lemongrass, garlic, turmeric and Shrimp paste. Pound until a fine paste is obtained.

2. Peel the papaya and clean well. Cut the flesh into thin slices and put aside

3. Clean the prawns.Trim off the tentacles and put aside.

4. Place a pot of water over medium heat. Add the curry paste, stirring to mix well. Bring to a boil and add the papaya. Cook until the papaya is slightly tender. Add the prawns and cook until they are done. Add the malabar tamarind. Season to taste. It should have a perfect balance of sour, spicy and salty. Bring to a boil again and turn off the heat

5. Ladle into a serving bowl and serve.

(Serves 4)

Sour Soup with Fried Fish and Water Mimosa

Ingredients
2 striped snake-head fish (300 grams each)
1/4 cup sour curry paste (see page 13)
4 cups vegetable oil
4 cups water
4 tablespoons fish sauce
1/2 teaspoon palm sugar
2 tablespoons limejuice
5 tablespoons tamarind juice
200 grams water mimosa, cut into short sections

Preparation
1. To prepare the fish: Remove the scales, guts and gills. Rub with some salt to remove slime. Cut one fish in halves, clean and pat dry. Clean the other fish and cut lengthwise from head to tail. Put aside

2. Bring a pot of water to a boil over high heat. Add the first fish and boil until it is tender.

3. in a mortar, pound the chili paste and cooked fish to a fine paste. Put aside.

4. In a pan, heat the oil over medium heat. Fry another fish until it is crisp. Remove and drain off the excess oil.

5. To prepare the soup: Bring a new pot of water to a boil over medium heat. Stir in the chili mixture. Season to taste. It should have a perfect balance of salty, sour and sweet.

6. Arrange the fried fish on a serving platter. Place water mimosa on the sides.To serve: Bring the soup to a rolling boil. Pour over the fried fish and vegetable. Serve immediately.

(Serves 2)

Red Curry With Pork and Water Convolvulus

Ingredients
2 cups coconut cream
1 1/2 cups coconut milk
1/4 cup + 1 tablespoon kaeng khua curry paste
350 grams pork belly, cut into pieces
2 cups water convolvulus, cut into 2 inches long
5 kaffir lime leaves, torn
2 tablespoons fish sauce
1-2 tablespoons sugar
3-4 tablespoons tamarind juice

Preparation
1. In a pot, cook the coconut cream and coconut milk over medium-low heat. Stir in the curry paste. When it starts to boil, stir continuously in order not to let the oil surface. Add the pork belly and cook until it is done. Add water convolvulus and kaffir lime leaf. Season to taste. It should have a perfect balance of salty, sweet and sour. Bring to a boil and turn off the heat.

2. Ladle into a serving bowl and serve.

(Serves 8)

Red Curry with Blue Crab and Sweet Potato

lngredients
2 blue crabs with roe (280 grams each)
1 cup coconut cream
1/4 cup curry paste
4 cups coconut milk
500 grams sweet potato, cut into pieces
1 1/2 teaspoons sea salt
1 tablespoon fish sauce
1 teaspoon palm sugar
1 cup sweet basil leaves
9 red hot chilies, halved sweet basil sprig for garnish

Curry paste
7 dried spur chilies, soaked until tender
40 dried hot chilies, soaked until tender
1 teaspoon sea salt
1 tablespoon mature galangal, finely sliced
2 stalks lemongrass, sliced
1 1/2 teaspoons kaffir lime rind, finely sliced
30 cloves small garlic, peeled
3 tablespoons wild ginger, skinned and sliced
2 teaspoons shrimp paste

Preparation
1. To prepare curry paste: ln a mortar, pound all the ingredients to a fine paste, put aside.

2. Clean the crabs. Remove the carapace and abdomen and clean well. Cut in halves and crack the claws. Reserve the crab roe and put aside,

3. ln a pan, cook the coconut cream until the oil surfaces. Sauté the curry paste until it is fragrant and slightly dry. Turn off the heat.Transfer to a pot and add 2 cups of coconut milk. Stir to mix well and place over medium heat. Add the sweet potato, cooking until it is almost done. Pour in the remaining coconut milk. Bring to a boil again and add the crabs and roe. Cover and continue cooking until everything is done. Season to spicy and salty taste. Add the sweet basil leaves and hot chili. Turn off the heat,

4. Ladle into a serving bowl. Garnish with sweet basil sprig and serve.

(Serves 4)