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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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)

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 Catfish

Ingredients
2 catfish (400 grams each)
2 cups coconut milk
10 young galangal slices
1/2 cup wild ginger,julienned
1/2 teaspoon sea salt
2 tablespoons fish sauce
3 kaffir lime leaves, torn
1 cup sweet basil leaves
1 cup coconut cream kaffir lime leaves, shredded wild ginger and red spur chili slices for garnish

Curry paste
5 dried spur chilies, seeded and soaked until tender
40 dried hot chilies
1 teaspoon sea salt
20 black peppercorns
1 tablespoon mature galangal, finely sliced
3 stalks lemongrass, sliced
1 teaspoon kaffir lime rind, finely sliced
25 cloves small garlic
3  teaspoons turmeric powder
1 teaspoon shrimp paste

Preparation 
1. To prepare curry paste: In a mortar, thoroughly pound both chilies and salt. Add the remaining ingredients and pound to a fine paste.

2. Clean the catfish and remove the guts. Clean again and cut crosswise into 1 inch slices.

3. Cook 1 cup of coconut milk in a pan until it starts to boil. Add all curry paste and cook until it is fragrant. Add the galangal. Gradually add the remaining coconut milk in order not to let the oil surface. Bring to a boil and add the fish. Do not stir. When it is done, add the wild ginger and stir slightly. Season to taste. It should be spicy and salty. Add the kaffir lime leaf, sweet basil leaves and coconut cream. Remove from the heat.

4. Ladle into a serving bowl. Garnish with kaffir lime leaves, wild ginger and spur chili slices and serve.

(Serves 4)

Red Curry with Beef

Ingredients
300 grams beef top round
2 cups coconut milk
1 cup coconut cream
3 tablespoons red curry paste
1 cup pea eggplants
1-2 teaspoons fish sauce
1 teaspoon palm sugar
4 kaffir lime leaves
1/2 cup holy basil leaves
10 green hot chilies
2 spur chilies, assorted colors kaffir lime leaves for garnish

Preparation
1. Clean the beef, slice thinly and put into a pot. Pour in the coconut milk. Cook over medium heat until the beef is tender and the coconut milk reduces by half.

2. In another pot, bring 3/4 cup of coconut cream to a boil over medium heat until the oil surfaces. Add the curry paste, cooking until it is fragrant and dry. Turn off the heat. Dip out into the beef pot and bring to a boil. Add the pea eggplants and season well. Add the remaining coconut cream, kaffir lime leaves, holy basil leaves and both kinds of chilies. Turn off the heat.

3. Ladle into a serving dish. Garnish with kaffir lime leaves and serve.

(Serves 6)

Beef in Mussamun Curry

Ingredients
3 tablespoons palm sugar
300 grams beef top round
2 tablespoons tamarind juice
3 cups coconut cream
2 tablespoons fish sauce
4 cups coconut milk
1 tablespoon peanuts, roasted
1/2 teaspoon sea salt
3 bay leaves
3 1/2 tablespoons mussamun curry paste
7 cardamoms, roasted
1 stick cinnamon, about 1 inch long. bay leaves and red spur chili slices for garnish
4 small potatoes (60 grams each), cut into round pieces
3 onions (30 grams each)

Preparation
1. Clean the beef and cut into 1 inch cubes. Put aside.

2. In a pot, bring the coconut cream and coconut milk to a boil over medium heat. Add the beef and salt. Reduce to low heat. Simmer for 40 minutes or until the beef is tender.

3. Place a pan over medium heat. Skim 2 ladles of coconut oil from the beef pot and pour into the pan. Sauté the curry paste until it is fragrant and the oil surfaces. Turn off the heat. Pour the curry mixture into the beef pot. Add the potato and onions, cooking for a while. Season to taste. It should have a perfect balance of sweet, sour and salty. Add the peanuts and all spices. Cook until everything is done and tender and the curry sauce reduces slightly.

4. Ladle into a serving bowl. Garnish with bay leaves and spur chili before serving

(Serves 4)

Sour Soup with Mixed Vegetables

Ingredients
1/4 cup sour curry paste
100 grams boiled striped snake-head fish meat
10 tiger prawns (30 grams each)
4 cups water
1 cup Chinese radish, sliced
5 pods yard-long bean, cut into 1 inch long
1/2 cup cauliflower, cut into pieces
6 tablespoons fish sauce
2 tablespoons palm sugar
6 tablespoons tamarind juice
1 cup Chinese cabbage, cut into pieces

Preparation
1. In a mortar, pound the curry paste with fish meat to a fine paste.

2. Clean the prawns. Remove the shell and heads but keep the tails intact. Devein and put aside.

3. In a pot, mix the curry paste prepared in step 1 with water. Bring to a boil over medium heat. Add the Chinese radish, yard-long bean and cauliflower. Cook until they are almost done. Add the prawns. Season to taste. It should have a perfect balance of spicy, salty and sweet. Add the Chinese cabbage and cook until everything is done. Turn off the heat.

4. Ladle into a serving bowl and serve.

(Serves 4)