Chicken Green Curry ~ Thailand

GREEN CURRY PASTE (KRUNG GAENG KEO WAN)

3 pieces dried Laos (Ka), chopped or teaspoon Laos powder
1 teaspoon dried lesser ginger (Krachai), or 1 teaspoon powdered lesser ginger
1 teaspoon caraway seeds or 1 teaspoon ground caraway
12 black peppercorns or 1 1/2 teaspoons ground black pepper
4 whole cloves or 1/4 teaspoon ground cloves
1 whole nutmeg pod or 1 teaspoon ground nutmeg
2 stalks lemon grass, minced
2 tablespoons coriander roots, chopped
2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1 teaspoon lime zest, mince, or 1/2 teaspoon dried Kaffir lime rind, soak in hot water
until soft, then mince
8 whole green Serrano chilies, stemmed, and minced
1 teaspoon shrimp paste (Kapee)
1 teaspoon salt
4 tablespoons vegetable oil


Place the whole, dries spices (Laos, lesser ginger, coriander, caraway, peppercorns, cloves and nutmeg) in a mortar and pound or grind to a smooth, somewhat stringy, powder. (Or if you'd like to use a spice grinder, because of its size this will require repeated steps.) Omit this step if ground spices are used. Empty the powder into a food processor; if not available, continue with the mortar and pestle. Add the remaining ingredients, including oil, and process or pound to a smooth, even paste.

[The green curries are the hottest in the Thai spectrum of spiciness. To achieve this color and incendiary hotness, there is an extraordinarily large portion of whole, fresh, green chilies (with seeds) included in the paste. Adjust the amounts of chilies to suit your own spice-heat tolerance and that of your guests. The paste will keep for at least 1 month in an airtight container in your refrigerator.]


GREEN CHICKEN CURRY (GAENG KEO WAN GAI)

2 1/2 to 3 pounds frying chicken, boned, skinned and cut into small chunks
2 cups "Thick" coconut milk
2 tablespoons fish sauce (Nam Pla)
3 pieces dried Laos (Ka)
3 tablespoons green curry paste
2 cups "Thin" coconut milk
1/2 cup fresh sweet basil leaves (1 tablespoon dried may be substituted)
6 to 8 young citrus leaves
1/3 cup green peas (optional)
6 green Serrano chilies

In a wok, boil together the chicken, "Thick" coconut mile, fish sauce and Laos until the meat is tender. Remove the chicken to a plate with a slotted spoon and continue boiling until the milk thickens and becomes oily. Add the curry paste and continue cooking, stiffing to help mix the paste, for a few more minutes. Return the chicken to the wok when the mixture is smooth and the paste has released its aroma. Pour in the "Thin" coconut milk and return to the boil. Reduce heat and simmer for 5 to 10 minutes. Add the basil and citrus leaves, peas, and chilies. Increase heat and boil again for 5 minutes. Serve over rice.

Siamese-style Noodles (Mee Siam) ~ Malaysia

INGREDIENTS :

2 lb rice vermicelli [lo mein noodles]
2 lb fresh whole shrimp, reserve shell and heads, for stock
3½ cups water
salt to taste
1 cup cooking oil, peanut or veg oil
10 cloves garlic, chopped
6 soy bean cakes, diced
2 tbsp salted soy beans, mashed to a paste or Miso paste
4 tbsp light soy sauce
1 lb fresh bean sprouts
6-8 stalks scallions, cut into 1 inch lengths
20 shallots, thinly sliced, fried golden brown
4 eggs, hardboiled, quartered
6 red Serrano chilies, seeds, thinly sliced diagonally [optional]
10 limau kasturi [kalamansi limes], cut into halves
[Substitute: kaffir or key limes cut into small wedges]


Ingredients for SAUCE :

2 tbsp cooking oil, peanut or vegetable oil
12 cloves garlic, pounded
3 tbsp or to taste, chili paste
3 tbsp salted soy beans, mashed to a paste or miso paste
3 tsp sugar
3½ cups coconut milk
½ cup tamarind paste [made from 3-3½ oz tamarind pulp mixed well with ½ cup hot water and then strained to remove seeds]

To Prepare Sauce :

Heat on high, add garlic, chili paste, salted soy bean or Miso paste, stir-fry for a min or so
Add sugar, tamarind paste, coconut milk, reduce heat to med-low,
Simmer till oil starts to float on top, add salt to taste, keep gravy hot on low-med heat, for serving
Dish out into a gravy boat when serving


To Prepare :

Soak dried rice vermicelli [lo mein] in hot water till al dente, drain, run under cold running water, drain well, set aside
Remove shells from shrimp, reserve shells & heads, roughly pound
Bring 3½ water to a boil, add shrimp shells, simmer, reduce to 1 cup of stock, strain and discard shells & heads, add salt to taste
In a wok, heat 1 cup of oil, fry shallots till golden brown, drain on paper towels, set aside for garnish
Remove all but 2 tbsp of oil from wok, add garlic, stir-fry till golden brown and crisp
Add shrimps, soy bean cakes,2 tbsp salted soy beans or Miso paste, stir-fry 1-2 mins
Add shrimp stock, soy sauce, bring to boil, reduce heat to med, cover, simmer 5 mins
Add noodles, stir fry for 3-5 mins
Add bean sprouts, scallions, salt to taste, stir fry 1-2 mins, turn off heat
Dish noodles into individual bowls
Garnish with hardboiled eggs, fried shallots and fresh sliced red chilies [optional]
Serve with gravy boat on the side, for pouring a little over noodles while eating - a last minute squeeze of lime brings it altogether

Peanut Sauce/Dip ~ Thai

While most Western versions of peanut sauce are made with peanut butter, this Thai peanut sauce recipe starts with real peanuts - and you'll taste the difference! At the same time, it's super easy and quick to make. This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken or beef satay. Or use it to make a yummy cold noodle salad. A very easy and delicious peanut sauce recipe!

INGREDIENTS:

1. 1 cup dry roasted peanuts
2. 1/3 cup water
3. 1 clove garlic, minced
4. 1/2 tsp. dark soy sauce
5. 2 tsp. sesame oil
6. 2 Tbsp. brown sugar
7. 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
8. 1/2 tsp. tamarind paste
9. 1 tsp. red chilli sauce (more or less to taste)
10. squeeze of fresh lime juice (about 1 tsp.)

PREPARATION:

Place all ingredients in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water.
Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chilli sauce if not spicy enough.

If too salty, add another squeeze of fresh lime juice.
Serve as a dip with fresh veggies, chicken or beef sate, fresh spring rolls, or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Satay with Homemade Peanut Sauce ~ Thai

There's satay, and then there's Thai chicken satay! If you've never had the real stuff, then you're going to be blown away by the succulent taste of this satay recipe. Strips of chicken (or beef) are marinated in a special Thai paste, then skewered and grilled on the BBQ or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. Even your kids will love it. Chicken Satay also makes a great party food!

INGREDIENTS:

1. 8-16 or more chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)



2. 1 package wooden skewers



3. optional garnish: 1 red chilli, sliced thinly
   

SATAY MARINADE:

1. 1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)



2. 1 small onion, quartered



3. 2 cloves garlic



4. 1 thumb-size piece galangal or ginger, peeled and sliced



5. 1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric



6. 2 Tbsp. coriander seeds, ground (grind them yourself with a coffee grinder)



7. 2 tsp. cumin



8. 3 Tbsp. dark soy sauce



9. 4 Tbsp. fish sauce



10. 5 Tbsp. brown sugar



11. 1 Tbsp. fresh lime juice

Cut chicken or beef into small, thin pieces or strips (small enough to easily skewer). Place in a bowl.
Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass). Process well.
Taste test the marinade - you will taste sweet, spicy, and salty. The strongest taste should be SALTY in order for the finished satay to taste its best. Add 1 - 2 Tbsp. more fish sauce if you feel it needs more.
Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (e.g. overnight).
When ready to barbecue, slide the pieces of meat onto the wooden skewers. TIP: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle". This makes it easier to turn the satay during cooking.
Barbecue the satay, OR grill in the oven on a broiling pan with the oven set to "broil". Place satay close beneath the heating element and turn the meat every 5 minutes). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes. Garnish with slices of fresh red chilli, if desired.
Serve with my Homemade Thai Peanut Sauce for dipping.