Home

Curry

Feb 23

Cambodian Lemongrass Curry

I received an awesome package in the mail today... some Cambodian Lemongrass Curry from Tracy!!! Omg it smells so good!!! I can't wait to make this dish. Whole Foods, here I come!!!

Marinade:

  • 2 tbsp Cambodian Lemongrass curry (or any curry)
  • 1/2 c lemon juice
  • 1/2 c white wine vinegar
  • 2 tbsp soy sauce
  • 1 - 2 lbs flank or skirt steak (I used the el-cheapo stir-fry steak and it was good)

Paste:

  • 3 tbsp Cambodian Lemongrass curry (again - sub as you see fit)
  • 2 tbsp water
  • 2 tbsp fish sauce
  • 2 tbsp olive oil

Veggies and Sauce:

  • 1 c coconut milk
  • 1/2 c water
  • 1 tbsp lime juice
  • tons of fresh, barely sauteed veggies - your choice, cut up bite-sized (use at LEAST two cups of fresh veggies) -OR- 12 oz bag frozen veggies (not a popular choice in my world, too squishy)
Directions:

  1. Combine all "marinade" ingredients and marinate for 30 minutes.
  2. Combine all "paste" ingredients, stir into a paste, and set aside for vegetables.
  3. Stir-fry veggies in large skillet or wok for about 5 minutes (enough to get them slightly cooked, but still mostly raw-ish). While veggies are cooking, heat coconut milk and water in small pot for 5 minutes, stirring regularly (low heat to prevent scorching). Thoroughly mix in curry paste and lime juice, pour over entire vegetable mixture. Make sure all veggies are coated, cover and cook over medium-low heat for 10 minutes, stirring occasionally.
  4. Depending on cut of meat, you may want to start cooking that now. I used a cast iron skillet for the meat. Heat skillet to medium-high and sear meat for about 3 minutes on each side (more or less depending on desired doneness). Juices will escape and you should just discard these juices.
  5. After sauce and veggies have been cooking for 10 minutes, remove cover and continue simmering for 5-10 minutes, depending on how thick you like your sauce. Serve over steak and rice.

Source: Tracy's Facebook Note!


Tracy's notes: For veggies I used broccoli, cauliflower, carrots, mushrooms, onions, garlic, sugar snap peas, cabbage, bell pepper, and broccoli slaw (found in the produce area). You can use any, and you can make this whole recipe vegetarian by omitting the meat and using soy sauce instead of fish sauce in the paste.

In my opinion, the only thing really tricky about this recipe is the timing, but if you make sure to hold off on cooking the meat until the end, it should remain pretty juicy and delicious. I could eat the vegetarian version of this every day. Bon Appetit! :)

Nov 03

Chicken Curry with Greens and Garam Masala

Holy moly. I didn't expect this to come out as good as it did. Used some grilled chicken from yesterday and served over basmati rice. Since the chicken was already cooked, I let it simmer 5 to 10 minutes instead of the 30. Damn it was good. :D

Ingredients:

  • 3.5-4 lb. chicken, cut into pieces
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • salt
  • 4 tbsp olive oil
  • 1 in. piece cinnamon stick
  • 6 whole cloves
  • 8 green cardamom pods
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 medium onions, cut into chunks
  • 5 garlic cloves
  • 2 in. piece fresh ginger, peeled and cut in half
  • 1/2 firmly packed cup stemmed cilantro leaves
  • (or 1/4 cup dried fenugreek leaves)
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 1 cup plain yogurt, whisked until smooth
  • 1 cup water
Directions:

  1. Combine the chicken, turmeric, 1/4 tsp of the cayenne, and 1/4 tsp salt in a large bowl and stir to coat well with the spices. Let stand while you make the sauce.
  2. Combine 3 tbsp oil, the cinnamon stick, cloves, cardamom, coriander, and cumin in a heavy-bottomed casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes. Ad the onions, garlic, ginger, and 1 tsp salt and cook, stirring, until the edges of the vegetables brown, 10 to 15 minutes. Remove the cinnamon stick and discard.
  3. Add the cilantro or fenugreek leaves, ground coriander, garam masala, and the remaining cayenne and cook, stirring, 1 minute. Transfer to a food processor and puree. Set the onion puree aside.
  4. In the same pan, heat the remaining 1 tbsp oil over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt a tablespoon at a time, stirring well after each addition to completely incorporate the yogurt. Then cook, stirring, 2 minutes to dry out the mixture.
  5. Add the onion puree and the water, and bring to a boil. Turn the heat down and simmer, partially covered, until the chicken is tender, about 30 minutes. Stir every 5 to 8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Uncover and cook 5 more minutes to reduce the sauce. Taste for salt and serve hot.



Source: Indian Home Cooking: A Fresh Introduction to Indian Food

Syndicate content