Tag : Asian cuisine

Thai Yellow Curry with Meat and Potatoes

Ingredients

  • 1 pound boneless skinnless chicken breasts, cubed
  • 1/3 cup yellow curry paste
  • 10 potatoes, cubed (or two cans of potatoes)
  • 14 oz can coconut cream (coconut milk works fine if you can’t find coconut cream)
  • Optional: 2 tsp fish sauce and 2 tbsp brown sugar

Instructions

  1. Saute chicken and curry paste for 3-5 minutes.
  2. Add potatoes and stir to coat.
  3. Add coconut cream (and fish sauce and brown sugar, if you’re including them).  Simmer for 20-30 minutes or until fully cooked.  Add water if too thick.

We always serve it with rice (jasmine or basmati) and toasted naan.

Comments

Original recipe also calls for half an onion, sliced and sauteed, as a first step.  But Hank & I hate onions, so we always skip that.  Sometimes we add julienned carrots instead.  We almost always make with canned potatoes, but (of course) the fresh potatoes taste better.

The homemade curry paste is time consuming, but once that is made, the curry itself is fast and easy!

The leftover curry thickens up nicely in the fridge and tastes EVEN BETTER than when it’s fresh.

Source: pinchofyum.com

8-14-2016 |

Thai Yellow Curry Paste

Ingredients

  • 4 shallots
  • 4 large FULL HEADS (not cloves) of garlic
  • 6 inch piece of fresh ginger
  • 12-15 (plus-or-minus) whole Thai chili peppers (fresh is better, but sometimes you can only find them dried)
  • 1 1/2 tbsp salt
  • 2-3 tbsp tumeric
  • 2-3 tbsp curry powder
  • 2 tsp ground coriander
  • 3 tbsp lemongrass paste
  • 1/4 cup packed fresh cilantro

Instructions

  1. Preheat the oven to 350 degrees.
  2. Peel the shallots, drizzle with oil, and wrap in foil
  3. Peel the ginger, cut into thin slices.  Arrange in a single layer, drizzle with oil, wrap in foil.
  4. Peel the garlic, cut the top off the heads, drizzle with oil, wrap each head in foil.
  5. Place all the foil packets on a baking sheet.  Bake for 15 minutes.  Remove the ginger, increase the temperature to 400, and roast shallots and garlic for another 30 minutes.
  6. If using dried chilis, pour boiling water over them to rehydrate them.  Soak for 15 minutes then drain.
  7. Put everything in a food processor or strong blender and puree until it reaches your desired consistency.

Comments

Source: pinchofyum.com

Seriously great yellow curry paste.  We usually make it without shallots or cilantro because Hank doesn’t like them and it still tastes really good (although I know it would be better with cilantro!).  It was spicier when I made it with fresh peppers, but the recipe originally calls for dried peppers.  I’ve had it with both and both are good, I just like the spicier version better so I use fresh peppers when I can.

I freeze the paste after the first batch and it keeps for a long time.  (Probably… we love it so much it usually doesn’t last long, even in the freezer, because we eat it!)

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Asian Veal Meatballs with Noodles

Ingredients

  • 1 pound ground veal
  • 1 cup soft bread crumbs
  • 1/2 cup chopped mushrooms
  • 1 egg
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons soy sauce
  • 1-1/2 teaspoons minced fresh ginger
  • 1-1/2 teaspoons dark sesame oil
  • 1-1/2 teaspoons cornstarch
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon dark sesame oil
  • 2 cups cooked Oriental noodles or fettuccine
  • 2 tablespoons thinly sliced green onion

Instructions

  1. Heat oven to 350°F.  Combine ground veal, bread crumbs, mushrooms, egg, 2 tablespoons green onion, soy sauce, ginger and 1-1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly.  Shape into 12 meatballs.  Place in greased 15 x 10-inch baking pan.  Bake in 350°F oven 15 to 20 minutes or until lightly browned and not pink in center.
  2. Dissolve cornstarch in 1/2 cup water in medium skillet; add bouillon granules.  Bring to a boil, stirring constantly; cook and stir until thickened.  Stir in 1/2 teaspoon sesame oil.
  3. Add meatballs. Serve over noodles. Sprinkle with green onion.
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