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)

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)

Red Curry with Chicken and Wax Gourd

 

Ingredients
1 cup coconut cream
3 tablespoons kaeng khua curry paste
500 grams chicken breast, skinned and thinly sliced
2 cups coconut milk
500 grams wax gourd, cut into 1 inch slices
1 1/2 tablespoons palm sugar
3 tablespoons fish sauce
1 tablespoon tamarindjuice
5 kaffir lime leaves, torn
1 red spur chili, diagonally sliced

Preparation
1. Simmer the coconut cream over medium heat until the oil surfaces. Stir in the curry paste until it is fragrant and the red oil surfaces. Add the chicken breast and cook until it is done. Transfer to a pot and add the coconut milk. Stir to combine and cook over medium heat. Add the wax gourd, cooking until it is done. Season to taste and bring to a boil again. Add the kaffir lime leaf and spur chili. Turn off the heat.

2. Ladle into a serving bowl and serve.

(Serves 4)

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)

Green Curry with Beef and Hot Chili

Ingredients
1 tablespoon coriander root, finely sliced
15 green hot chilies with stalks
3 tablespoons green curry paste
200 grams beef top round, sliced into bite-sized pieces
2 cups coconut milk
1 tablespoon fish sauce
1 teaspoon palm sugar
1/4 teaspoon sea salt
1/2 cup coconut cream
3 kaffir lime leaves, torn
1/2 cup sweet basil leaves
10 green and red hot chilies

Preparation
1. In a mortar, pound the coriander root and hot chilies with stalks together. Add the curry paste and pound finely. Put aside.

2. Cook the beef in coconut milk over low heat until it is tender. Skim V2 cup of coconut oil from the surface and pour into a pan. Place the pan over medium heat and sauté the curry paste until it is fragrant and the green oil surfaces. Turn off the heat.

3. Pour the mixture in step 2 into the beef pot, stirring to combine. Bring to a boil over medium heat. Season to salty and spicy taste. Add the coconut cream, kaffir lime leaf, sweet basil leaves and hot chilies. Turn off the heat when it boils again.

4. Ladle into a serving bowl and serve.

(Serves 4)

Beef Tenderloin in Phanaeng Sauce

Ingredients
200 grams beef tenderloin
1/2 cup coconut cream
1/4 cup phanaeng curry paste
1 tablespoon fish sauce
1 teaspoon sea salt
1 tablespoon palm sugar
1 cup coconut milk
1/2 cup pea eggplants
4-5 kaffir lime leaves, shredded red spur chili slices and crisp-fried kaffir lime leaves for garnish

Preparation
1. Clean the beef tenderloin, slice thinly and put aside.

2. In a pan, cook the coconut cream over low heat until the oil surfaces. Add the curry paste and stir until it is fragrant and the red oil surfaces. Add the beef, cooking until it is done. Season to taste. The sauce should be salty with slightly sweet. Gradually add the coconut milk. Transfer to a pot and bring to a boil over medium heat. Add the pea eggplants. When everything is done, add the kaffir lime leaf. Remove from the heat.

3. Ladle into a serving bowl. Garnish with spur chili slices and crisp-fried kaffir lime leaves before serving.

(Serves 4)