About Red Curry and the new Mortar & Pestle…

Red Curry Paste

 

We’re back in town! For the travel stories, ok…I skipped writing about Singapore and Indonesia because 1) Singapore doesn’t have the “asian” charm and not really Culinary worth writing a lot about, except it’s pricey and we didn’t spend enough time to discover the “real food” 2) Indonesia was postcard beautiful, so we spent our days on beaches,in the sea and on funny islands.
What I missed the most (together with friends and family of course) was having a proper kitchen!
So here we are, with a Thai recipe. Sure it doesn’t taste exactly like their red curry but it was a fair attempt.
If you’re not interested in having your face covered with splashes of Chili (Auch!) or chunks of Galangal root use a blender or buy ready made curry paste, honestly it tastes great too but nothing beats the pride of  serving a dish made from scratch.

Here we go:

For the red curry paste:

3 red Chili’s (dried if you like it Hot!) // 2 cloves of garlic // 2 shallots// 3 cm of fresh ginger// 3 cm of Galangal// 2 tbsp of Coriander seeds// 1 stalk of lemon grass// 2 tbsp of tomato puree//

For the stew:

8 Chicken thighs// 4 Lime leaves // 1 L of Coconut milk// 1 red bell pepper// Green beans// 3 tomatoes// 3 potatoes// 1 tsp of salt// Chicken stock// 1 shallot // 3 carrots 

For the vegetables, just add whatever you like. No rules except 2 if you use tomato or pepper remove their peel and chop everything into large chunks.Heat up vegetable oil or coconut oil and add chopped shallot and boneless chicken thighs. Add the curry paste and stir until it starts to brown then add coconut + vegetables.
Let it reduce until you have the desired flavor, in this recipe I used 1 L of coconut milk which is a lot but it gives you the freedom of serving it like soup or a bit more reduced (which i prefer, the flavor is more intense)

An excellent recipe when serving a crowd, you can make the paste days in advance and keep in the fridge or in ice cube holders in your freezer.
Serve with multigrain rice and finish off the curry with fresh Coriander.

Thai Red Curry

รับประทานอาหาร
( Bon Appetit in Thai, if you can read thai and it means something dirty, sorry I used Google translate 😉  )

xxx
Marie

Multigrain Rice// Mung Bean Sprouts// Pear// Ground Beef…

Mung Bean dish

I have to admit I’m not a rice lover ( Sushi, paella, risotto- yes please!).  Generally, and especially here in our European countries, rice in restaurants is served as “hey, salmon goes with rice, let’s pop some unseasoned Uncle Ben’s on a plate”.
Not that bad if you do add flavour to it, try multigrain rice (add least it gives you some bite) and instead of salt, use soy sauce and sesame oil.
My husband would say -how strange it is to refer to Mathias as “the husband” happy strange though – WHAT IS YOUR OBSESSION WITH KOREAN FOOD?!
Dunno really, I just love it. Lovely ingredients that make spicy,healthy, garlicy and tasty dishes.

Rice:

// 250 gr multigrain rice// 1/4 cup soy sauce// a good splash of sesame oil// 250gr Mung bean Sprouts// 300gr of pure minced beef// 1 spring onion//
1 chopped pear// hot pepper flakes// 

seasoning sauce:

2 cloves of chopped garlic// 1/4 cup soy sauce// 2 spring onions// 1/2 chopped onion// 1 tsp hot pepper flakes// roasted sesame seeds// 1/4 cup of soybean paste//

Steam mung bean sprouts for 3 minutes, cook rice according to package instructions, mix rice with soy sauce, hot pepper flakes, sesame oil and cooked minced meat.

Mix everything together for the seanoning sauce.

Serve in a big plate and enjoy!

xxx
Marie