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Vegetable Thai Red Curry

I do love a spicy curry on a cold night and this one couldn’t be easier. I decided to go vegetarian as I served this with grilled steaks (marinated in soy, pineapple juice & garlic). You can use any combination of vegetables and throw in some chicken if you want a one-pot meal.

This was inspired by a red curry I recently had in Montreal at ChuChai that was so aromatic with kaffir lime leaves. What a pity that “no one has them” in Dallas. I will order them online so this tragedy doesn’t replay. If you are lucky enough to have a stash of these lime leaves – omit the lime juice and use a lime leaf when simmering.

INGREDIENTS

  • 1 14oz. can of coconut milk
  • 1/4 cup Thai red curry paste (I like Mae Ploy Thai Red Curry Paste)
  • 1 onion, chopped
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 3 potatoes
  • 2 roma tomatoes, seeded & cut into wedges
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 ounces crimini mushrooms
  • 2 cups fresh green beans
  • 3/4 cup bamboo shoots, drained
  • 1 small can pineapple chunks, drained
  • Juice of one lime
  • Handful of Thai basil leaves

DIRECTIONS

Do not shake the can of coconut milk. Open the can and skim off the “cream” on top (roughly the top 1/3 of the can) and add it to a Dutch oven or large pan.

The first step is to “fry” the curry paste in the coconut cream. Add the paste to the coconut cream in the pan, stir and cook this over medium heat until the oils separate from the paste (about 5 minutes). Slowly, it will begin to cook down into a thick paste, then finally the aromatic oils will begin to separate from the paste. After you see the oil, add the chopped onion and cook the onion for about 1 minute.

Add the remainder of the can of coconut milk. Bring this to a boil then lower to a simmer. Add fish sauce and palm sugar and stir to combine. Add vegetables (except tomatoes) and cover the pot and simmer gently for about 20 – 30 minutes, or until the vegetables are tender. I the last 5-10 minutes of cooking, add tomato wedges. When finished cooking, stir in the lime juice. Stir in a big handful of Thai basil leaves that are torn in half.

Serve with rice.

Chicken Larb Gai

Not only is this Thai dish super lean and packed full of flavor… it’s yet another excuse to head to my favorite Asian grocery store: Hong Kong Market. Inside awaits an almost overwhelming selection of any Asian ingredient on your list (and the best selection of frozen potstickers – gyoza – dumplings in Dallas).

Fresh lemongrass and thai bird chiles are a must. I would also suggest a better than average fish sauce (Three Crabs Brand Fish Sauce is the best). I store it in the fridge as I use it often for Vietnamese Bun and it lasts forever. Central Market also has these ingredients… but for 3 times the price. So be adventurous and check out the Asian markets.

This recipe is adapted from Giada’s Turkey Larb. You can use any ground meat for this dish but the chicken breast is great & stays very moist with the onions. She also calls for mint… I prefer cilantro and Thai basil in the dish.

INGREDIENTS

Dressing:

  • 1/3 cup fresh lime juice, from about 5 limes
  • 3 tablespoons fresh lemon juice, from 1 large lemon
  • 2 tablespoons fish sauce*
  • 2 tablespoons honey

Larb:

  • 3 tablespoons vegetable or canola oil
  • 1/2 red onion, diced
  • 3 shallots, thinly sliced
  • 1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
  • 2-3 Thai chiles or 1 serrano chile, stemmed and thinly sliced*
  • Kosher salt
  • 1 1/2 pounds ground chicken breast
  • 1/2 cup chopped fresh cilantro leaves
  • Freshly ground black pepper
  • 1 head butter lettuce, leaves separated
  • *Can be found at specialty Asian markets

DIRECTIONS

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the chicken and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the cilantro. Season with salt and pepper, to taste.

Spoon the chicken mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice or steamed white rice if desired.

 

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