The Big Book of Curry Recipes (67 page)

Add the rice to a large bowl and cover with water. Set aside to soak for 6 hours then drain.

Add the rice to your steamer then bring the water to a boil in the steamer’s reservoir. Add the rice (make certain that the water does not and cannot touch the rice) then cover and steam for about 15 minutes, or until the rice becomes clear and is soft to the touch. Serve hot (note that the longer you soak the rice the less cooking time it will need).

Laj Ntses (Fish Larb)

Laj Ntses (Fish Larb) is a traditional Laotian recipe for a classic dish of finely-minced fish covered in lime juice that’s mixed with herbs, spices and sticky rice powder before being served in lettuce leaves.

Ingredients:

1.5kg (3 1/4 lb) fresh fish (eg catfish, snakehead, salmon, trout, striped bass)

juice of 4 limes

75g (3 oz) galangal, minced

1 stalk of lemongrass, tough outer leaves removed and minced

2 hot chillies, minced (or to taste)

100ml (2/5 cup) fresh spearmint, chopped

100ml (2/5 cup) coriander stems and leaves, minced

1 bunch of spring onions, chopped

100ml (2/5 cup) Vietnamese coriander, chopped

100ml (2/5 cup) culantro (saw-leaf herb, duck-tongue), chopped

100g (3 1/2 oz) rau om (rice paddy herb), finely chopped

100g (3 1/2 oz) Thai basil, chopped

4 tbsp Chinese boxthorn (goji berry plant) leaves, chopped

2 tbsp fish sauce

1 1/2 tsp salt

1/2 tsp Sichuan pepper, ground

70g (2 1/2 oz) roast and ground sticky rice

lettuce leaves for serving

fresh herbs, shredded, to garnish

Method:

Clean and fillet the fish then remove the skins. Lay the fish on a large chopping block and use a cleaver to chop the fish meat into as fine pieces as you can. This is easiest done by initially slicing to produce smaller pieces then, by folding the pieces over themselves and chopping.

Place the fish in a non-reactive (glass or ceramic) bowl and pour over the lime juice then toss to mix with the fish. When the mixture is thoroughly combined set aside until the acid in the lime juice cures the fish and it turns opaque. Take the fish, a handful at a time, and squeeze out the excess lime juice then transfer the fish meat to a new non-reactive bowl.

Add the galangal, lemongrass, chillies, mint, coriander, spring onions, Vietnamese coriander, culantro, rice paddy herb, Thai basil and Chinese boxthorn leaves. Now sprinkle over the fish sauce and salt along with the Sichuan pepper and rice flour. Use your hands to toss the mixture.

Arrange the larb mixture on lettuce leaves, garnish with shredded herbs and serve.

Gadang Pit (Red Curry Chicken)

Gadang Pit (Red Curry Chicken) is a traditional Laotian recipe for a classic curry of chicken meat, green beans, bamboo and aubergines (eggplants) in a coconut milk base with red curry paste.

Ingredients:

2 tbsp vegetable oil

1/2 tbsp
red curry paste

1kg (2 lb, 3 oz) chicken meat, cut into bite-sized pieces

1 tsp salt (or to taste)

2 tbsp fish sauce

1 tbsp palm sugar

400ml (14.5 oz tin) coconut milk

4 kaffir lime leaves

115g (1/4 lb) green beans, stringed and cut into 3cm (1 in) lengths

250g (2 cups) sliced bamboo shoots

115g (1/4 lb) aubergines, peeled and cubed

2 spring onions, cut into 2cm (1 in) lengths

250ml (1 cup) holy basil leaves

Method:

Place a wok on high heat, add the oil and when smoking use to stir-fry the red curry paste for 1 minutes. Now add the chicken pieces and stir-fry for 3 minutes.

At this point add the salt, fish sauce and sugar. Stir to combine and continue stir-frying for 3 minutes then add the coconut milk and the kaffir lime leaves. Stir to combine and bring the mixture to a boil then add the beans and bamboos shoots. Stir well once again and cook for 3 minutes more.

Now add the aubergine pieces and bring back to a simmer. Cover the wok and cook gently for 3 minutes more, before adding the spring onions and basil leaves. Stir to combine then turn the curry into a warmed serving dish.

Serve hot accompanied by rice, lettuce and cucumber.

Sancocho

Sancocho is a traditional Laotian recipe for a classic spicy stew of chicken and vegetables cooked in a spicy tomato base.

Ingredients:

1 tsp vegetable oil

90g (3 oz) chicken breasts, diced

90g (3 oz) chicken thighs, diced

100g (3 1/2 oz) onion, chopped

60g (2 oz) celery stalks, chopped

100g (3 1/2 oz) red bell peppers, chopped

3 tsp minced red chillies

2 tsp ground cumin

750ml (3 cups) chicken stock

200g (7 oz) plum tomatoes, chopped

200g (7 oz) fresh pumpkin, cubed

200g (7 oz) sweet potato, peeled and diced

60g (2 oz) corn kernels

2 tbsp coriander leaves, minced

Method:

Heat the oil in a wok over medium-high heat. Add the chicken and stir fry until lightly-browned all over. Remove the chicken with a slotted spoon and set aside.

Add the onion to the wok and stir-fry briskly for about 5 minutes, or until golden brown. Now stir in the celery, bell pepper, chilli and cumin. Stir-fry for 3 minutes more then add the stock, tomatoes, pumpkin and sweet potato. Bring the mixture to a boil, reduce to a simmer then cover the wok and cook gently for about 20 minutes, or until the sweet potato is tender.

Return the chicken to the wok and continue cooking, uncovered, for about 10 minutes, or until the chicken is tender and the sauce has thickened. Turn into a warmed serving dish, garnish with the coriander leaves and serve immediately, accompanied by plain rice.

Khao Pune (Chicken Curry Noodles)

Khao Pune is a traditional Laotian recipe for a classic dish of chicken served with noodles in a curry base.

Ingredients:

1 whole, oven, ready chicken, cut into serving pieces

500g (1 lb) chicken feet (optional)

1 stalk of lemongrass

3 kaffir lime leaves

1 piece dried galangal root

1 tbsp groundnut oil

1 shallot, finely diced

440g (14.5 oz) tin coconut milk

120ml (1/2 cup)
noodle curry paste

2 tbsp red curry paste

fish sauce, to taste

2 tbsp palm sugar

For Serving:

rice vermicelli noodles, boiled

cabbage, shredded

beansprouts

long beans, finely sliced

coriander leaves, shredded

spring onions, sliced

Method:

Place the chicken is a large stockpot then add the chicken feet, lemongrass, lime leaves and dried galangal. Pour over enough water to cover the ingredients then bring to a boil. Reduce to a simmer, cover the pot and cook gently for about 40 minutes, or until the chicken is tender.

Remove the chicken pieces and set aside, but continue cooking the stock. As soon as the chicken is cool enough to be handled, strip the meat from the bones. Place the chicken meat in a mortar and pound until the chicken is thoroughly shredded (do not over-pound, or you will end up with a paste).

Heat the oil in a wok and use to fry the shallot for about 2 minutes. Stir in the curry pastes and fry for a few minutes more, or until aromatic. Add the coconut milk and bring to a simmer. Strain the chicken stock and add to the contents of the wok with the mashed chicken. Season to taste with fish sauce and stir in the palm sugar. Bring back to a simmer and stir until the sugar has dissolved.

To serve, cook the noodles according to the packet instructions then refresh in cold water. Separate the noodle strands then place a mound in the bottom of a soup bowl (traditionally, a wide ‘pho’ soup bowl is used). Place a layer of shredded cabbage on top, followed by a layer of beansprouts and long beans. Garnish with coriander leaves and spring onions.

Layer the hot chicken curry sauce over the top and serve.

Thailand

Thai cuisine has a very distinctive style of curry (curries in Thai are known as
kaeng
). They are typically made with a base of chillies, onions or shallots, garlic, and shrimp paste, with other spices and herbs being added to define the type. In the West several Thai curries are know by their colour (red, green and yellow), with yellow curries being the most similar in character to Indian curries (it relies on ground spices and turmeric).

A few dishes use Indian-style curry powders (
pong kari
) and Thai-style curry powders are now popular throughout Southeast Asia.

Gaeng Khiaw Waen (Green Curry with Pork)

Gaeng Khiaw Waen (Green Curry with Pork) is a traditional Thai recipe for a classic green curry of pork, aubergines and chillies cooked in coconut milk.

Ingredients:

1 batch
Thai green curry paste

For the Curry:

300g (2/3 lb) pork shoulder, thinly sliced

3/4 tsp palm sugar

4 green Thai aubergines (eggplants) [ie garden eggs]

50g (2 oz) pea aubergines (baby garden eggs)

1 long red chilli

1 long green chilli

1 tsp Kaffir lime leaves, finely shredded

2 tbsp Thai holy basil leaves, finely shredded

700ml (3 cups) coconut milk

Method:

If using fresh coconut milk separate the milk from the cream and place in tow bowls. If using canned coconut milk don’t shake the can before opening then skim the top cream off and place in one bowl before placing the remainder in another (it will be best to thin out the remainder with about 400ml [1 2/3 cups] water).

Heat a wok over medium heat then add 120ml (1/2 cup) of the coconut milk. Bring to a boil and cook until the oil separates out (about 2 minutes). Now stir in the curry paste and mix thoroughly (ensure that you keep stirring and flipping the paste over so that it does not burn). Continue cooking for about 3 minutes, or until the mixture becomes quite fragrant. As the paste dries out and begins to stick to the sides of the pan keep adding more coconut cream a few tablespoons at a time (but ensure that the paste does not burn).

When the paste has finished cooking add the meat and 120ml (1/2 cup) coconut milk. Cook the meat on medium heat for 15 minutes, ensuring that you flip over every minute or two to prevent burning. If the mixture becomes too dry keep adding a little more coconut milk. Towards the end of the cooking time you should see a green film, or oil, begin to rise to the top of the curry.

At this point add the palm sugar and mix thoroughly. Now add the remaining coconut milk and bring the mixture to a rapid boil. Finally add the aubergines along with the chillies and boil for a further 2 minutes. Now add the lime leaves and the basil, take off the heat and serve accompanied with rice.

Gaeng Som (Thai Sour Curry)

Gaeng Som (Thai Sour Curry) is a traditional Thai recipe for a classic curry of fish and vegetables in a chilli, fingerroot and shrimp paste sauce acidified with tamarind paste.

Ingredients:

For the Curry Paste:

70g (2 1/2 oz) small, dried, chillies

1 1/2 tbsp fingerroot, finely chopped

1 tbsp shrimp paste

50g (2 oz) shallots, sliced

For the Curry:

1.5l (6 cups) water

350g (12 oz) white fish, scaled, gutted, and cut into 10 pieces

450g (1 lb) mooli (daikon radish), cut into 1.5cm wide pieces

2 1/2 tbsp palm sugar

60ml (2 oz) Nam Pla (fish sauce)

250ml (1 cup) thin
tamarind paste

400g (1 lb, scant) vegetables (any of fine beans, cabbage, watermelon peel, water spinach, cauliflower, green papaya, bamboo shoots etc)

Method:

Soak the chillies in a bowl of warm water until soft (at least 1 hour) then slice into pieces. Transfer to a mortar and smash to a paste then add the fingerroot and shrimp paste. Mash into a paste then mix with the shrimp paste. Pound until smooth, scrape from the mortar and set aside.

For the curry, bring the water to a boil then stir in the curry paste. Boil rapidly for 1 minute then add the raw fish. Boil the fish for 3 minutes then remove from the water with a slotted spoon and set aside. Allow to cool slightly then remove the skin and pound to a paste with a mortar and pestle (or use a blender). Add this fish paste back to the curry.

Now add the mooli and boil for 10 minutes, or until thoroughly cooked. Stir in the palm sugar along with the tamarind paste and fish sauce. Finally add the remainder of the vegetables and cook for 5 minutes, or until soft. Remove from the heat and serve accompanied with rice.

Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)

Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) is a traditional Thai recipe for a classic dish of a fish, chilli, fingerroot, coconut milk and egg custard that’s steamed on a bed of mulberry leaves and finished with a coconut milk and ground rice mix.

Ingredients:

250g (1/2 lb) serpent head fish fillets, finely sliced (or use any firm white fish)

50g (2 oz) chillies, pounded to a paste

20g (3/4 oz) krachai (fingerroot), pounded to a paste

200ml (4/5 cups) coconut milk

1 tsp fish sauce

1 egg

60g (2 oz) Indian mulberry leaves, midrib removed

100ml (2/5 cup) coconut milk

2 tbsp ground rice

Method:

Combine the chilli paste and fingerroot paste in a mortar and pound to combine.

Mix this paste with half the coconut milk in a bowl. Add the fish fillets, cut into thin slices and toss to combine. Now add the remaining coconut milk, a little at a time and season with the fish sauce. Break in the egg and stir thoroughly to combine.

Line the bases of 10 small ramekins with the mulberry leaves. Pour 4 tbsp of the fish mixture into each then place in steamer basket. Steam over boiling water for 15 minutes.

In the meantime, whisk together 100ml coconut milk with 2 tbsp ground rice in a pan. Bring to a boil over low heat, cook for 4 minutes, stirring constantly then take off the heat.