World Recipes

Red Curry Paste (Nam Phrik Gaeng Daeng - Thailand)

Source: The Thai House Cooking School - Bangkok, Thailand

Curry paste is an essential ingredient in Thai curry dishes.

20 peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
13 small dried red chiles, seeded and
    soaked in warm water for 15 minutes*
4 tablespoons chopped garlic
3 tablespoons chopped shallot
2 tablespoons peeled, chopped lemon grass,
    using only bottom third of stalk
1 tablespoon chopped galangal or ginger
1 tablespoon chopped fresh coriander root
2 teaspoons chopped lime peel (green part only)
1 teaspoon salt
1 teaspoon shrimp paste

In dry frying pan put peppercorns, coriander seeds and cumin seeds. Roast dry spices over low heat, stirring, about 3 to 5 minutes or until spices are fragrant. Cool. Grind into a powder in mortar with pestle or in clean coffee grinder.

Place spices, chiles, garlic, shallot, lemon grass, galangal, coriander, lime peel and salt in blender or small food processor and process until fine. Remove paste and put into mortar and continue to pound with pestle until ingredients are a very fine paste. Add shrimp paste.

Store in glass jar in refrigerator or freeze. Paste keeps about 1 week in refrigerator. Yields about 3/4 cup.

* Wear gloves when handling fresh, canned, dried or pickled chiles; the oils can cause a burning sensation on your skin.

Green Thai Curry (Gaeng Kiow Wahn Goong)

2 (14 ounce) cans coconut milk, unshaken
2 teaspoons to 1 tablespoon green curry paste, or to taste
4 small green Thai eggplants, halved***
1 pound shrimp, peeled and deveined*
2 tablespoons fish sauce
1 tablespoon palm sugar or light brown sugar
Ginger (optional)**
Garlic (optional)**
Lemon grass (optional)**
1/4 cup fresh basil leaves (for garnish)
Fresh lime juice (for garnish)
Jasmine or sticky rice

Carefully open coconut milk cans, spoon thick coconut cream from top and put in wok, frying pan or medium saucepan. Heat over medium-high heat until bubbly. Add curry paste and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding ginger, garlic and lemon grass, add with curry paste. Add remaining coconut milk from cans and eggplants. Simmer 10 minutes.

Add shrimp, fish sauce and palm sugar, and simmer gently 3 to 4 minutes, just until prawns are cooked. Stir in basil and fresh lime juice to taste. Serve with jasmine rice or sticky rice. Yields 4 servings.

* To substitute for shrimp use: 1 pound boneless, skinless chicken cut into bite-size pieces; or 1 pound beef or pork cut into thin slices.

** To enhance flavors, add one or more of the following to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.

*** Thai eggplants are available at some supermarkets and at Asian grocery stores.

Korean Marinade and Basting Sauce

1/2 cup soy sauce
1 tablespoon cider vinegar
2 scallions (with tops), minced
2 cloves garlic, minced
1 tablespoon finely minced ginger root
1 teaspoon dried red pepper flakes
1/4 cup sesame seeds
1 tablespoon flour

To use, make deep cuts in 4 pounds of meaty beef short ribs so the meat will absorb the marinade. Rub well with sugar and oil and let sit for 30 minutes. Combine Marinade ingredients, pour over ribs, and let stand for 1 hour.

Bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.

Korean Pickled Vegetables (Kimchee)

1 cup 1/4-inch slices carrot
1 cup 1-inch pieces bok choy
1 cup cauliflower florets
2 teaspoons salt
3 scallions (with tops), minced
1 thin slice ginger root, minced
2 teaspoons salt
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper

Sprinkle carrot, bok choy and cauliflower florets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain. Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.

Yields 3 or 4 servings.

Korean Braised Short Ribs

Serve this with cooked cellophane noodles, dipped into the cooking sauce.

4 pounds beef short ribs, cut into pieces
2 cloves garlic, chopped
1/2 cup soy sauce
1/4 cup chopped onion
2 tablespoons granulated sugar
2 tablespoons ground sesame seed*
2 teaspoons chopped ginger root or 1/2 teaspoon ground ginger
1/2 teaspoon pepper

Trim fat from beef ribs; place beef in shallow non-reactive dish. Mix remaining ingredients; pour over beef. Cover and refrigerate, turning occasionally, 24 hours.

Drain beef, reserving marinade. Cook beef in 4-quart Dutch oven over medium heat until brown; drain. Pour marinade over beef. Cover and bake at 350 degrees F until tender, about 2 hours.

Yields 4 to 6 servings.

* Ground sesame seed is available in Oriental food specialty stores and some supermarkets. Whole sesame seed can be ground in the blender: 1 tablespoon whole sesame seed yields 2 tablespoons ground sesame seed.

Korean Barbecued Beef (Bulkokee)

1 pound beef boneless top loin or sirloin steak
1/4 cup soy sauce
3 tablespoons granulated sugar
2 tablespoons sesame or vegetable oil
1/4 teaspoon pepper
3 scallions, finely chopped
2 cloves garlic, chopped

Trim fat from beef; cut beef diagonally across grain into 1/8-inch slices. Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef; stir-fry in 10-inch skillet or wok over medium heat until light brown, 2 to 3 minutes. Serve beef with hot cooked rice.

Yields 4 servings.

Kim Chi (Korean)

6 pounds Chinese cabbage (bok choy)
3 tablespoons salt
2 cups sliced scallions
2 cloves garlic, minced
3/4 teaspoon dried, ground chile pepper
1 tablespoon ginger

Shred cabbage into 1-inch wide strips. Mix with half the salt and let stand for 30 minutes. Wash and drain. Add remaining salt and other ingredients. Pack into a crock or glass jar. Add enough cold water to cover vegetables. Cover and refrigerate for 5 days.

Thai Thighs

Posted by Olga at recipegoldmine.com 6:00:20am 8/23/03

1/3 cup (75 ml) minced green onions
2 cloves garlic, minced
3 tablespoons ( 50 ml) hoisin sauce
2 tablespoons (25 ml) peanut butter
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) minced ginger root
1 tablespoon (15 ml) sesame oil
1 tablespoon (15 ml) lemon juice
1/2 teaspoon (2 ml) hot pepper sauce
2 pounds (1K) chicken legs or thighs
2 tablespoons (25 ml) chopped cilantro or parsley

In a bowl combine 1/4 cup (50 ml) of the onions, garlic, hoisin sauce, peanut butter, ginger root, soy sauce, sesame oil, lemon juice and hot pepper sauce.

Arrange chicken in shallow baking dish. Spoon sauce over chicken; bake in a 375 degree F (190 degree C) oven for 45 to 50 minutes or until golden brown and juices run clear when chicken is pierced with fork. Sprinkle with remaining green onions and cilantro or parsley.

Makes 4 servings.