Making Curry from Scratch

Well, it is absolutely definite—without us knowing it, summer has decided to just come in spurts here and there. So I guess the best thing to do about that is take what I can get. As you have gathered, if you read this column I have spent a lot of time eating out at one particular restaurant in the last month. Now I am going to chill and start making some tasty items at home, while the weather allows it for eating outside. However, I still want to have spicy and Asian. I have for you some recipes that are outstanding! I have eaten more than I should have (of course) of the Thai Chicken Coconut Curry Rice, made by Kate and Will K. They even made their own curry paste!

What I want you to know is that you can change this to be vegetarian by, of course, leaving out all meat items and the fish sauce. Make a flavorful veggie stock instead. Also, if there is an allergy to peanuts, this recipe gives you the option to use vegetable oil for frying and you can leave out the peanuts altogether. Personally, I think that the peanuts should be served on the side. Then you can add however much you would like.

The other thing is that there are many ingredients in this recipe that you may not have just hanging out in your kitchen. Don’t let that stop you from making it. Save the recipe until you have all the products or have a cooking party and have everyone bring two items to make the dish. So you say, “Then what do I do with all the leftover items?” Well I say put them away for the next Asian adventure. Oh yes, one more thing. Please, please, please be careful working with raw chicken. Wash your hands, leave it in the fridge until you are REALLY ready to use it. Wipe up after any spills of raw chicken drippings. Do not use anything else in the container the raw chicken has been in. Just get rid of it in the sink or dishwasher right away. Can you tell I have a thing about raw chicken and meat in general?

The curry paste you can even freeze. Mike and I love adding it to anything we eat. I am beginning to think that the two of us are from another planet. We have probably burnt out any taste buds we have. Ah, the price one has to pay. All I am trying to say is have fun with this, laugh a lot when you make it together and moan a lot form the fabulous taste of the food when you eat it! We did.

This recipe started out with the following statement: Throughout the tropical world the combination of rice and coconut milk provides nutrition and great taste. This version is spiced with fresh curry, basil and lime.

Thai Chicken Coconut Curry Rice

3 cups cooked jasmine rice (should be leftovers)
3/4 cup canned unsweetened coconut milk
8 ounces boned chicken, cut into 1/2 inch cubes
2 teaspoons cornstarch
1/4 teaspoon sesame oil
1 cup peanut or vegetable oil
1/2 cup 1-inch cubes red onion
1 tablespoon julienned fresh red hot chili or sweet peppers
2 heaping tablespoons fresh curry paste
2 tablespoons chicken stock
1/4 cup frozen peas
1 1/2 tablespoons freshly squeezed lime juice mixed with 2 teaspoons sugar
1 1/2 tablespoons fish sauce
1 heaping tablespoon julienned Thai basil leaves
1/4 cup coarsely chopped fresh roasted peanuts
Serves 2 as a complete meal. 3 to 4 as part of a larger meal

With your clean hands, break up the rice into grains and set aside. Put the coconut milk in a saucepan and over medium heat, reduce to about 1/2 cup. Set aside.

Toss the chicken with the cornstarch, salt, and the sesame oil, and set aside.

Heat a small wok or sauce pan over medium heat and add 1 cup oil. When hot but not smoking, add the chicken and cook, stirring until the meat just begins to turn color. Remove to drain—reserve oil.

Heat a clean wok or skillet to hot and add 2 tablespoons of the reserved oil. Add the onion and pepper, and cook until the onion is translucent. Push the vegetables slightly to the side and add the curry paste to the pan. Cook briefly, stirring, and add the rice; cook, stirring and separating the grains, until the rice and curry paste is well mixed.

Add the chicken stock, 1/2 teaspoon salt, and the reduced coconut milk. Stir until hot, then stir in the peas and the chicken. When piping hot, add the lime juice-sugar mixture and the fish sauce. Stir in the basil leaves and peanuts and serve.

Yellow Curry Paste (Makes about 2 cups)

1 tablespoon kosher salt
30 dried red chilies
1/4 cup coriander seeds
4 teaspoons cumin seeds
2 teaspoons black peppercorns
1 tablespoon powdered turmeric
3 tablespoons chopped fresh galangal
2 bunches coriander (roots and 1 inch of stems only)
15 garlic cloves
2/3 cup chopped shallots
3 stalks lemongrass (bottom 2 inch only)
3/4 cup peanut oil
3 tablespoons mam nem ground (fish sauce)
2 tablespoons fresh lemon juice

Over medium heat in a small skillet, toast the dried chilies, coriander seeds, cumin seeds and peppercorns until fragrant. Grind to a medium powder in a spice grinder or blender. Add the turmeric to the spice mixture. Put the galangal, coriander, garlic, shallots, lemongrass and 1/4 cup of the peanut oil in a food processor and grind to a paste. Add the spice powder, salt, fish sauce and lemon juice and continue to blend. Remove the paste to a bowl and stir in the remaining 1/2 cup oil. Transfer to a jar and refrigerate. It will keep a week or so.

Have a great week. Be safe and eat well. Any questions or comments email .(JavaScript must be enabled to view this email address).