Jackie Patti wrote:
The only recipe I have for turmeric is for bread-and-butter pickles.
Everyone says to make curries, but I'll be darned if I know how.
Recipes? Advice? What would be good to try?
I know Jun uses turmeric in some of her recipes, but she's out galavanting.
I don't think these use turmeric, but here are a few of her Thai curry
recipes. When she makes them for me, she uses SplendaŽ instead of sugar.
Thai Curries, Sauces & Dressings
1. Panang Curry (Nam Prig Gaeng Panang) Especially good with beef or
chicken dishes that are cooked in coconut milk. (makes ˝ cup or up to 1 cup
if ground with water)
Ingredients (or buy the paste at a Thai-Asian market)
7 small dried red chiles, Thai, Japanese, New Mexican or Californian
2 pieces kah (also called galangal or lao) - there is NO substitute -
Thai-Asian market
2 pieces Kaffir lime rind - there is NO substitute -get
them at a Thai-Asian market
˝ cup warm water
1 stalk lemon grass, bottom 6 in. Only
1/4 cup finely chopped coriander (cilantro) root or the stems of cilantro
1/4 cup (1 oz.) finely chopped yellow onion
2 tablespoons (1 oz.) finely chopped garlic
2 tsp coriander seed
1 tsp fennel or cumin seed
1 teaspoon shrimp paste -get it at a Thai-Asian market
Remove the stems and the seeds from the chiles. Soak the chiles, kah and
Kaffir lime rind in the warm water for 15 minutes. Drain before using.
Retain the water for grinding (see below) if necessary.
Chop the chiles, kah, Kaffir lime rind and lemon grass finely. Combine the
ingredients and pound or grind in a mortar or blender. If you use a
blender, you may have to add a little water to aid in grinding. This will
last in a tightly covered container in the refrigerator for up to 2 weeks
or in the freezer for up to 6 months.
2. Green Curry (Nam Prig Gaeng Ki Warn)
(makes 1/4 cup or up to ˝ cup if ground with water)
Ingredients (or buy the paste at a Thai-Asian market)
2 pieces kah (also called galangal or lao) - a form of ginger
2 pieces Kaffir lime rind
1/4 cup warm water
7 (1 oz.) Serrano chiles
1 stalk lemon grass, bottom 6 in. Only -get them at a Thai-Asian market
1/4 cup finely chopped coriander root or the stems of cilantro
1/4 cup (1 oz.) finely chopped yellow onion
2 tablespoons (1 oz.) finely chopped garlic
1 teaspoon shrimp paste -get it at a Thai-Asian market
Soak the kah and Kaffir lime rind in the warm water for 15 minutes. Drain
before using. Retain the water for grinding (see below) if necessary.
Remove the stems, but not the seeds, from the chiles and chop the chiles
finely. Chop the kah, Kaffir lime rind and lemon grass finely. Add the
remaining ingredients and pound or grind in a mortar or blender. If you use
a blender, you may have to add a little water to aid in grinding. This will
last in a tightly covered container in the refrigerator for up to 2 weeks
or in the freezer for up to 6 months.
3. Red Curry I (Nam Prik King) Hot, rich and very fragrant (makes 1/4 cup
or up to ˝ cup if ground with water)
Ingredients (or buy the paste at a Thai-Asian market)
7 small dried red chiles, Thai, Japanese, New Mexican or Californian
2 pieces kah (also called galangal or lao) - a form of ginger -get them at
a Thai-Asian market
2 pieces Kaffir lime rind -get them at a Thai-Asian market
1/4 cup warm water
1 stalk lemon grass, bottom 6 in. Only
1/4 cup (1 oz.) finely chopped yellow onion
2 tablespoons (1 oz.) finely chopped garlic
1 teaspoon shrimp paste -get it at a Thai-Asian market
Remove the stems and the seeds from the chiles. Soak the chiles, kah and
Kaffir lime rind in the warm water for 15 minutes. Drain before using.
Retain the water for grinding (see below) if necessary.
Chop the chiles, kah, Kaffir lime rind and lemon grass finely. Combine the
ingredients and pound or grind in a mortar or blender. If you use a
blender, you may have to add a little water to aid in grinding. This will
last in a tightly covered container in the refrigerator for up to 2 weeks
or in the freezer for up to 6 months.
4. Red Curry II (Nam Prig Gaeng Pet) (makes 1/4 cup or up to ˝ cup if
ground with water)
Ingredients:
9 small dried red chiles
2 pieces kah (galangal)
2 pieces Kaffir lime rind
1/4 cup warm water
1 stalk lemon grass, bottom 6 inches only
2 tbs finely chopped garlic
1/4 cup finely chopped yellow onion
1 tsp shrimp paste
1/4 cup finely chopped coriander root or bottom inch of cilantro
Procedu
1. Remove the stems and seeds from the chiles. Soak the chiles, kah and
Kaffir lime leaves in the warm water at least 15 minutes. Drain, reserving
the water if you'll be using a blender later.
2. Chop the chiles, kah, Kaffir lime leaves and lemon grass finely.
3. Combine all and pound in a mortar or grind in a blender, adding water as
necessary, to form a smooth paste.
5. Roasted Red Curry (Nam Prik Pao)
This is the authentic, traditional recipe. Reduce the amount of shrimp
paste if you want, but don't eliminate it. A very strong odor will develop
when you're frying the dried shrimp and shrimp paste, so either prepare it
when no guests are around or on an outdoor BBQ, in which case, put the wok
directly on the red-hot coals. It will keep up to six months in the
'fridge. The oil will rise to the top, so stir before using. Spread thinly
on toast, serve as a cocktail snack, side dish or dip.
Ingredients (makes 3 cups):
3 oz. wet tamarind or tamarind extract
1/2 cup granulated sugar or Splenda
1/4 cup warm water
1/4 lb. dried New Mexico, California or hotter chiles
1 cup vegetable oil
1/2 cup finely chopped garlic
1 cup finely chopped yellow onion
1-1/4 cups dried shrimp
1/4 cup shrimp paste
Procedu
1. Soak the wet tamarind in 3/4 cup warm water for 15 minutes, then press
through a sieve, getting all the pulp you can, including the water. Scrape
the outside of the sieve to get all the pulp. (skip this if using the
concentrate)
2. Place the tamarind solution and sugar or Splenda in a saucepan, adding
3/4 cup warm water if you use the concentrate). Bring to a boil and
immediately remove from heat. Let cool to room temp.
3. Remove the stems and seeds from the chiles and tear into pieces no
larger than 1" square. Heat a wok, add 1/2 cup oil and swirl over surface.
Stir fry the chiles over moderate heat until they are deep red and lightly
fragrant, but don't let them burn. Remove the chiles, but not the oil, from
the wok and set them aside in a bowl.
4. Add 2 more Tbs oil to the wok and stir fry the garlic 'til lightly
golden. Remove garlic, but not oil, and add it to the chiles.
5. Add another 2 Tbs oil to the wok and stir fry the onion 'til it's light
golden. Again, remove and add to chiles and garlic.
6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for about
1 minute, then add the shrimp paste and stir fry 'til the color is uniform
and the strong odor has subsided, 1 or 2 minutes. Add all the wok contents,
including the oil, to the previously fried ingredients and allow to come to
room temp.
7. Place the fried ingredients, oil and tamarind mixture in a food
processor or blender and grind to a smooth paste, adding more oil if it
seems dry. Store in closed jar.
6. Musman Curry (Nam Prik Gang Mussaman)(makes 1/2 cup or up to 3/4 cup if
ground with water)
Ingredients:
7 small dried red chiles
2 pieces kah
1/2 cup warm water
1 Tbs coriander seeds
1 tsp cumin or fennel seeds
1 tsp whole cloves
1 stalk lemon grass, bottom 6" (15 cm) only
2 Tbs garlic, finely chopped
1/4 cup yellow onion, finely chopped
1 tsp shrimp paste
1/2 tsp ground black pepper
1 tsp ground nutmeg
1. Remove the stems and the seeds from the chiles. Soak the chiles and kah
in the warm water for 20 minutes. After soaking, drain, if you will be
using a blender to grind the curry, retain the water.
2. Place the coriander seeds, cumin (or fennel) seeds and the cloves in a
dry skillet and roast them over moderate heat until the cumin seeds have
darkened, the cloves have turned green-grey and the mixture is very
fragrant, about 2 minutes.
3. Chop the chiles, kah and lemon grass finely. Combine with the
ingredients from 2. above and pound in a mortar with pestle or or grind in
a blender, adding water from 1. above, as needed, to a smooth paste.
All her recipes (to date) may be found at:
http://geocities.com/sqwertz/junthai.htm
4. This will last in a tightly covered container in the refrigerator for
up to 2 weeks or in the freezer for up to 6 months.
--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~