Results tagged “Real Thai” from NoMuse

Prep time: 30 minutes
Total time: About 2 hours
Makes: about 5 servings

1 can coconut cream
1 can light coconut milk
1/4 cup and 2 tablespoons red curry paste
1 tablespoon olive oil
4 pork steaks
1 tablespoon Splenda
3 medium carrots, peeled and sliced
1 cup cashews

In a heavy soup pot, heat the coconut cream and coconut milk until glistening and fragrent. Add 1/4 cup curry paste, mix well, and allow to simmer.

Rinse and dry pork steaks. Trim visible fat and slice thinly. Heat the olive oil in a heavy pan and stir fry the pork slices with 2 tablespoons of red curry paste until the pork is well coated and even seared. Add the pork mixture, carrots, Splenda, and cashews to the coconut curry mixture. Simmer covered for an hour and a half, stirring occasionally. Serve hot over brown rice.

This variation has only a passing resemblance to the original recipe for red beef curry, but it was quick, easy, tasty, and used what I had in stock.

Derived from "Real Thai, The Best of Thailand's Regional Cooking" by Nancie McDermott.

Several years ago, while working for a company in Orem, Utah, I was taken to the Thai Chili Garden for my first exposure to thai food. I started with Pad Thai and quickly worked my way into Spicey Pad Ped before taking the plunge into thai curries. I fell quite in love with mussamun curry. I queried the proprietors for their recipe without success and I googled for potential recipes as well. I finally found a recipe which looked promising.

After investing well over $50 in exotic ingredients and spending several hours grinding whole spices by hand with a mortar and pestle, I rustled up the worst approximation of mussamun imaginable and terminated my efforts to make this thai dish at home.

Then, a few months ago, Nancie McDermott's "Real Thai, The Best of Thailand's Regional Cooking" caught my eye as I was doing some poking for information on sourdough bread in the cooking section of a local Barnes & Noble. I bought Nancie's book and worked up the wherewithal for another attempt over the next few weeks.

The mussamun was exquisite. It is also labor intensive and I better understand why it is a special occasion curry in Thailand.

Do to my lifestyle changes earlier this year, I've had to make adjustments to the recipes from Real Thai. I've noted the omissions and substitutions at the end of each of the applicable recipes linked below.

mussamun curry paste
tamarind liquid
mussamun curry

Prep time: about 35 minutes

1/4 cup tamarind pulp
1/2 cup water

Soak the tamarind pulp in water for 20-30 minutes. Drain liquid through a fine meshed strainer and press extra liquid out of the pulp with the back of a spoon. This doesn't keep well. Discard unused portions.

From "Real Thai, The Best of Thailand's Regional Cooking" by Nancie McDermott.

Prep time: about 40 minutes
Makes: about 1 cup

1/2 cup dried red chilies
10 whole peppercorns
1 tablespoon whole coriander seed
1 teaspoon whole cumin seed
4 stalks fresh lemongrass
1 tablespoon finely chopped cilantro (leaves and stems)
1 tablespoon finely chopped and peeled fresh galanga or ginger
1 teaspoon grated lime peel
2 tablespoons chopped garlic
1/4 cup chopped shallot

Stem chilies and remove seeds. Chop coarsely and soak in warm water, about 20 minutes.

Dry roast the whole spices over medium heat for 3-5 minutes, stirring or shaking to prevent burning. Grind whole spices and peppercorns in a spice grinder.

Remove hard outer leaves from lemongrass. Remove the upper grassy top and the hard root end at the bottom. Thinly slice crosswise and chop.

Combine all ingredients in a blender and blend until smooth using the chili soak water to facilitate the blend.

Store the paste in a tightly sealed glass jar in the refrigerator for up to 1 month.

Nancie's recipe calls for additional salt (1 teaspoon) and shrimp paste (1 teaspoon). Do to the dreaded middle-aged white man's disease and a suboptimal gene set, I've left both of these out of my red curry paste.

Derived from "Real Thai, The Best of Thailand's Regional Cooking" by Nancie McDermott.

Prep time: 40 minutes
Makes: about 1 1/2 cups

1/3 cup dried red chilies
2 tablespoons whole cumin seed
1 teaspoon whole corriander seed
1 teaspoon whole peppercorns
1 teaspoon whole cloves
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground cardamom
3 stalks fresh lemongrass
1 tablespoon finely chopped, peeled fresh galanga or ginger
1/2 cup chopped garlic
1/2 cup chopped yellow onion

Stem and remove seeds from chilies. Coarsely chop and soak in warm water for about 20 minutes.

Measure spices, whole seeds in one bowl, ground in another. Dry fry whole spices 3-5 minutes over medium heat stirring or shaking to prevent burning. Return to bowl to cool. Dry fry ground spices 2-3 minutes as above. Grind whole spices with a spice grinder. Combine all spices together.

Trim lemongrass stalks. Remove grassy tops and hard root bottom yielding about a 3 inch stalk. Remove hard outer leaves. Slice stalk crosswise as thinly as possible. Chop slices.

Add all ingredients to a blender and blend until smooth using the chili soaking water to facilitate blending.

Store in a glass jar, covered tightly. Keeps for about 1 month in the refrigerator.

Nancie's recipe calls for additional salt (2 teaspoons) and shrimp paste (1 tablespoon). Do to the dreaded middle-aged white man's disease and a suboptimal gene set, I've left both of these out of my curry paste.

Derived from "Real Thai, The Best of Thailand's Regional Cooking" by Nancie McDermott.