False Advertising with Spicy and Making a Curry

Back in the beginning of November we went to Sway in Austin and had the most amazing Jungle Curry.  It was spicy!  Spicy with loads of flavour and I wanted to try to recreate it.  In “The Complete Asian Cookbook” by Charmaine Solomon there is a recipe for Kaeng Masaman or Muslim Curry and was classified as a very spicy curry.  Ooh, I thought, maybe this could be close to the curry from Sway.  Hmmm not so much.  The flavour was really good but I had to spike it quite a bit at the end of cooking to get some spiciness.

First up was to make the curry paste.  Given what I had in my pantry I used already ground spices, except the cardamom pods.  The only two ingredients I didn’t have was mace and shrimp paste.  And because it is hard to find galangal I substituted ginger.

In a small bowl mix 2 tsp of chilli powder (I do wonder if the book had an error and should be 2 tablespoons), 2 Tablespoons of ground coriander, 1 tsp cumin, and 1 tsp ground cinnamon.  Set aside.

Muslim Curry 1 2015

In a small skillet heat up 5 cardamom pods without any oil.  Shake the pan so the pods don’t burn.  You want them to be golden brown.  Grind them finely in a spice grinder.

Muslim Curry 2 2015

In a skillet saute 1 1/2 cup of chopped onion in olive oil.  Once softened add 5-6 finely chopped garlic cloves.

Muslim Curry 3 2015

Place in a food processor.  Add about an inch or so of ginger, coarsely chopped, and about an inch of sliced lemongrass.

Muslim Curry 4 2015

Pulse until it becomes a paste.

Muslim Curry 5 2015

Add the spices and pulse to blend.

Muslim Curry 6 2015

Cover and chill for a few hours to let the flavours blend.

When it’s time to make the curry gather the ingredients together.  The one thing I don’t have access to is tamarind pulp.  So I left that out.  The rest is pretty easy.  In a large skillet bring cubed beef, 14 oz of coconut milk, 2 tablespoons of fish or oyster sauce, 15 cardamom pods, and a few dashes of ground cinnamon to a boil.  Then lower to a simmer.  Cook until the meat is cooked and tender.  The book did mention that you shouldn’t cover the skillet because it will cause the coconut milk to curdle.

Muslim Curry 7 2015

Remove the cardamom pods when the beef is cooked.  That way it won’t get confused with the peanuts!  Stir in a large handful of roasted peanuts, coarsely chopped.  Add all the curry paste you made earlier with 2 tablespoons of lime juice.

At this point, I tasted for spiciness.  I was already to be blown away but it was very mild!  So I added more chilli powder but not wanting that to be a dominating flavour I also added red pepper flakes until I got some heat.  The flakes are great because they don’t overwhelm the rest of the dish but brings the heat.

Muslim Curry 8 2015

Garnish with some peanuts and cilantro.  While this wasn’t close enough to the jungle curry it was a really nice curry.  And it showed me that making homemade curry paste isn’t overly difficult.  So I’ll be playing around with the flavours for my own paste.  🙂

 

Advertisements

Bring on the Garlic, Thai Style

I love garlic!  Any dish that calls for a lot of garlic is ok by me.  Just make sure your date eats it too otherwise you are out of luck.  🙂

My lovely husband bought me “The Complete Asian Cookbook – Thailand, Vietnam, Cambodia, Laos & Burma” by Charmaine Solomon.  There are some amazing recipes in this book but the tricky bit is finding ingredients for some of them.  I have absolutely no idea where to find galangal, couldn’t find tamarind in any store, but I won’t be deterred!  No sir.  That’s what the internet is for.  In the meantime I’ll either adjust where I can or use the recipes in the book that have easy to find ingredients.

And we can get garlic so that was our first choice to try.  I’ve bookmarked several I can’t wait to try but this is our starting point.  It is called Kai Yang or Garlic Chicken.

Garlic chicken 1 2014

I adjusted the recipe to make two portions rather than the 4-5 it mentioned.  I didn’t back off the amount of garlic though.  🙂

In a bowl large enough to hold the chicken add 6 cloves of garlic, finely minced, 2 teaspoons of sea salt, 1 to 1 1/2 tablespoons of coarsely ground black pepper, 3/4 cup finely chopped fresh cilantro, 1 1/2 tablespoon of lemon juice, and a teaspoon of chilli powder.  Mix well.

Garlic chicken 2 2014

I chose to use chicken thighs, bone in, for this dish.  Add the chicken to the bowl and make sure the chicken is coated with the garlic mixture.

Garlic chicken 3 2014

Cover and place in the fridge for at least an hour.

When it is time to cook the meal preheat the oven to 400F/200C.  The book said to serve with rice and fresh tomato sprinkled with chilli powder.  I wasn’t in the mood for rice so I prepped sweet potato seasoned with the chilli powder and roasted it.  I also thought bok choi would be a great base to the chicken.

When the oven is ready roast the chicken, turning it every 5-10 minutes until it is cooked.  Take the rest of the garlic mixture that was left in the bowl and heat it up in a skillet with some olive oil.  Saute the bok choi as you take out the chicken.  You don’t want to cook the bok choi too much.

Garlic chicken 5 2014

Slice a fresh tomato and season with chilli powder and a bit of sea salt.  This was a new idea for me and I love it.  I’ll be having fresh tomatoes out of the garden this summer with this.  Fabulous!

Garlic chicken 6 2014

I loved this dish.  I was worried that it would be too strong with the pepper and garlic but it really worked.  I already have a few recipes from the book lined up to try.  🙂