Posts tagged ‘thai’

January 6, 2011

Shrimp and Peanut Red Curry

first day in clinic today. huzzah.  exhausted. and still jet lagged. so after a long day and a crappy, rainy, traffic-y drive home,  i sought solace in the only way i knew how. after a three week long hiatus from the kitchen, i re-entered my sanctuary, apron donned and butcher knife in hand, and made dinner.

probably not the most creative concoction i’ve made. but my fall back im-hungry-and-want-to-eat-now-but-refuse-to-eat-out-of-a-box meal seems to be curry.

I considered garnishing with cilantro. if only for that pop of color. but this was simply a quick weeknight meal at home. and i do not like cilantro. so aesthetics be damned.

two essential ingredients:

  1. peanut butter – compliments the coconut milk and adds a touch of sweetness to contrast the spiciness
  2. lime  – acidity cuts the heaviness of the rest of the dish

here goes!

INGREDIENTS

  • 1/2 lb shrimp, shells on
  • 1 medium small potato, cubed
  • 1 medium small onion, large dice
  • 2 heaping tbs red curry paste
  • 1 tbs peanut butter
  • 1 14oz can coconut milk
  • 1/2 tsp corn starch
  • 2 cups white rice
  • 1 lime

INSTRUCTIONS

  1. make rice. (wash and soak rice for at least 30 min before cooking.)
  2. dice potatoes into medium sized cubes and dice onions to a similar size.
  3. heat coconut milk in dutch oven on medium low heat. bring to a simmer.
  4. add curry paste and peanut butter and stir slowly until evenly homogenized.
  5. dissolve corn starch in a small bowl with some water or chicken broth, incorporate into curry.
  6. turn heat up to a low boil, add potatoes. cover and cook potatoes until no longer crunchy but still firm (your fork should be met with some resistance).  at no point should a rolling boil develop. ~15 min, depending on level of simmer. just fork test it!
  7. add diced onions. cover and simmer ~10 min until just softened.
  8. bring heat up to medium low boil. add shrimp. cover and cook 5-10 min until no longer translucent.
  9. adjust taste. some salt will probably be necessary. if too spicy and or salty, add more peanut butter. if too thick, dilute with water.
  10. optional:  remove shells from shrimp before serving. if you have a cheese cloth, i’d remove shells at the beginning, wrap them in cloth and toss the bundle into the pot before you add potatoes, then remove just before serving.
  11. squeeze in juice of one lime.
  12. remove from heat and serve with rice and extra lime wedges

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November 10, 2010

Massaman Curry!



INGREDIENTS:

  • 1lb beef, chuck
  • 1/3 cup roasted peanuts
  • 1 large japanese yam*
  • 1/2 yellow onion
  • 5+ tbs massaman curry paste (Mae Ploy)
  • 1 cup of coconut milk
  • 1-2 tbs fish sauce
  • 2-3 tbs brown sugar
  • 3-5 pods cardamom
  • 1 clove
  • 0.5-1 tsp cinnamon
  • 2 bay leaves
  • 2-3 cups beef broth

*can substitute with white potatoes (don’t use russet! will fall apart on you.) Japanese yams are not the same as Ube! They have a deep purple skin and a creamy white center. I like the subtle sweetness of the flesh and find it compliments the cinnamon/clove mixture well. these seem to cook faster than regular potatoes, so keep that in mind when substituting!

INSTRUCTIONS:

  1. preheat oven ~230F
  2. dice yams and onions into large cubes/squares. (matching the cuts of beef.)
  3. heat dutch oven, med/high. add a few tbs of vegetable oil and brown chuck on all sides. remove from pot into separate bowl.
  4. reduce heat to medium and add coconut milk (don’t want the heat too high or milk will curdle). add curry paste and mix constantly until homogenized. 2-3 minutes.
  5. return meat to pot, along with peanuts and enough broth to completely submerge the beef. keep in mind that you need enough liquid for the potatoes and onions later.
  6. add fish sauce, and other spices (i ground the cloves and cardamom in my spice grinder to a fine powder. i am way too lazy to empty out the seeds first…). tip: put spices in a small bowl, then introduce a few tbs of warm broth from the pot and dissolve until no lumps. then mix slowly back into pot.
  7. slide pot into oven, covered, for 2 hours.
  8. check: adjust to taste. too sour? add more sugar. too sweet? add more fish sauce or curry paste. etc. add more broth/water if running dry (i actually just filled the coconut milk cans with water and added that).
  9. meat by now should be at or just past the “tough” stage. a few more hours and it’ll reabsorb the moisture and get melt-in-your-mouth tender.
  10. add potatoes and onions.
  11. return to oven, covered, for another hour or two.
  12. you really cant over cook it. reheating it several times for leftovers is no problem. (:

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