Thai Recipes from Jayne Duncan from Scotland
January 7/2005
Thai Curries

These make 4-5 Tablespoons of curry paste. You can make them and keep them in the fridge for a few days when you move or in the freezer. You can use these to make the curries add water to a little to make a marinade.

To dry chillies yourself leave them outside in the hot sunshine(maybe not in El Provenir) or roast them in a very low oven. You can do a lot then keep them in a bag for a long time as long as all the moisture is removed. Let me know if you cannot get them and I will send some to you. You can roast all the seeds in a dry pan over a medium heat in a few minutes.

Basically you put all the dry things in and bash until powder then chop all the other things as little as possible and add them to the dry things and bash until it is a paste. Very calming after a difficult day.

PANANG CURRY PASTE (Steve's favourite)
INGREDIENTS

Dried
2 teaspoons coriander seeds - roasted until brown 1/2 teaspoon cumin seeds - roasted until brown
3 pieces of mace - roasted until brown (you can use star anise instead)
3 long, green peppers - roasted until brown (use peppercorns instead)
2 cardamom pods - roasted until brown
1/2 teaspoon black peppercorns
1/2 teaspoon salt
12 big, red, dried chillies - seeds removed and soaked in water for least 10 minutes and then finely chopped (try to use dried chillies don't use many first time around, I am not sure Gonzalo would survive!)

Fresh
10g (2 teaspoons) ginza - skin removed, chopped (Ginza is galangal. Spicer than ginger but use ginger if you can't find or use the powder.)
10g (2 tablespoons) lemongrass - lower 1/3 only, chopped
5g (1 teaspoon) kaffir lime peel - chopped (use regular lime peel if you cant find)
10g (1 tablespoon) coriander root-chopped (Don't use leaves)
15g (3 tablespoons) shallots - chopped
10g (2 tablespoons) garlic - crushed
5g (1 teaspoon) shrimp paste. (Ignore if you can't get and add some salt, I will send you some next time.)

METHOD
Put the coriander seeds, cumin seeds, mace, long green peppers, cardamom pods and black peppercorns into a mortar and grind them into a powder using a pestle. Then add the rest of the ingredients and pound using a pestle for about 10. minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidized. If the paste is too dry to liquidize then you may need to add a bit of water.

PANANG CURRY WITH VEGETABLES

INGREDIENTS
Serves 4

Mix of root vegetables like pumpkin or turnip or sweet potatoes cut into bitesize cubes and half cooked

5OOmls (2 cups, 1 6 f I oz) thick coconut milk
100g (4 tablespoons) panang curry paste
40g (2 tablespoons) palm sugar optional
30-45mls (2-3 tablespoons) fish sauce
7 Kaffir lime leaves - 3 torn into pieces discarding the stem and 4 shredded
1 5g (1/2 cup, 1/2 oz) sweet basil leaves
1 big, red pepper (capsicum) - sliced
100 g mushrooms - quartered
1 spring onion sliced diagonally into 1 inch pieces

METHOD
Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panaeng curry paste and fry for 1-2 minutes. Once the paste is cooked add the rest of the thick coconut milk and root vegetable mix and bring to the boil. Simmer until vegetables are soft and add the red pepper, mushrooms and spring onion and simmer for two minutes. Add the palm sugar along the side of the wok until it melts and then add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.

RED CURRY PASTE

INGREDIENTS

Dried
1 tablespoon coriander seeds - roasted until brown
2 cardamom pods - roasted until brown
1/2 teaspoon black peppercorns
1/2 teaspoon salt
10 big, red, dried chillies - seeds removed and soaked in water for at least 10 minutes and then finely chopped (Don't use many at first)

Fresh
5g (1 teaspoon) ginza - skin removed, chopped (galangal)
5g (2 teaspoons) lemongrass - lower 1/3 only, chopped
5g (1 teaspoon) kaffir lime peel - chopped (normal limes)
10g (1 tablespoon) coriander root - chopped (no leaves)
15g (3 tablespoons) shallots - chopped
15g (3 tablespoons) garlic-crushed
5g (1 teaspoon) shrimp paste (some salt if none)
10 small, red chillies

METHOD
Put the coriander seeds, cardamom pods and black peppercorns into a mortar and grind them into a powder using a pestle. Then add the rest of the ingredients and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidized. If the paste is too dry to liquidize then you may need to add a bit of water.

RED CURRY WITH FISH

INGREDIENTS
Serves 4

300g (11/2 cups, 10 oz) fish fillets - thinly sliced
45mls (3 tablespoons) oil
J 100g (4 tablespoons) red curry paste
250mls (1 cup, 8 f I oz) thick coconut milk - keep 30mls (2 tablespoons) set aside to use as garnish
250mls (1 cup, 8 fl oz) thin coconut milk
2 big egg plants - cut into 1cm (1/2 inch) pieces or some mushrooms or courgettes (zucchini)
30mls (2 tablespoons) fish sauce
4 kaffir lime leaves - 2 torn into pieces discarding the stem and 1 shredded
30g (1 cup, 1 oz) sweet basil leaves
2 big, red peppers - sliced

METHOD
Put the oil into a wok and when it is hot add the curry paste and fry for 1 -2 minutes. Once the paste is cooked add the thick coconut milk and when it is boiling, add the egg plants followed by the thin coconut milk. Simmer for about 4 minutes until the egg plants are slightly soft. Then add the fish sauce and kaffir lime leaf pieces. Add the fish and cook for about 2 minutes until the fish is cooked. Add half of the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaf, big, red pepper and basil leaves and remaining thick coconut milk.

GREEN CURRY PASTE

INGREDIENTS

Dried
1 teaspoon coriander seeds - roasted until brown
1/2 teaspoon cumin seeds - roasted until brown
1/2 teaspoon black peppercorns
1/2 teaspoon salt

Fresh
5g (1 teaspoon) ginza - skin removed, chopped
15g (3 tablespoons) lemongrass - lower 1/3 only, chopped
5g (1 teaspoon) kaffir lime peel - chopped
20g (2 tablespoons) coriander root - chopped
10g (2 tablespoons) shallots - chopped
5g (1 tablespoon) garlic - crushed
5g (1 teaspoon) shrimp paste
5g (1 teaspoon) tumeric - skin removed, chopped (USE a little turmeric powder instead)
20 small, green chillies
30g (1cup, 1oz) sweet basil leaves (Also called thai or holy basil. Can use normal basil instead with a tiny bit of aniseed)

METHOD
Put the coriander seeds, cumin seeds and black peppercorns into a mortar and grind them into a powder using a pestle. Then add all the remaining ingredients and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidized. If the paste is too dry to liquidize then you may need to add a bit of water.

GREEN CURRY With CHICKEN

INGREDIENTS
Serves 4

300g (11/2 cup, 10 oz) chicken breast - thinly sliced
250mls (1 cup, 8 f I oz) of thick coconut milk - keep 2 tablespoons
set aside to use as a garnish
250mls (1 cup, 8 fl oz) thin coconut milk
100g (4 tablespoons) green curry paste made from recipe above)
40g (2 tablespoons) palm sugar - optional
30mls (2 tablespoons) fish sauce (or add some salt)
3 kaffir lime leaves - torn into pieces discarding the stem
30g (1 cup, 1 oz) sweet basil leaves (or regular basil and a tiny bit of aniseed)
1 big, green pepper (capsicum) - sliced
1 big, red pepper (capsicum) - sliced
I spring onion
A handful of mushrooms - quartered

METHOD
Put the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the green curry paste and fry for 1-2 minutes. Once the paste is cooked add the chicken and cook until the outside of the chicken turns white. Then add the thin coconut milk and when it is boiling add the peppers. Simmer for about 3 minutes then add the mushrooms and spring onions and simmer for two minutes more. Then add the palm sugar along the edge of the wok so that it melts and add the fish sauce or salt, kaffir lime leaves and half of the basil leaves.
Turn off the heat and serve garnished with the remaining basil leaves and remaining thick coconut milk.

CHIANG MAI CURRY PASTE

INGREDIENTS

Dried
1/2 teaspoon salt
3 big, red, dried chillies - seeds removed and soaked in water for at least 10 minutes and then finely chopped

Fresh
20g (2 tablespoons) ginza - skin removed, chopped
10g (2 tablespoons) lemongrass - lower 1/3 only, chopped
10g (2 tablespoons) shallots - chopped
5g (1 tablespoon) garlic - crushed
5g (1 teaspoon) shrimp paste
5g (1 teaspoon) tumeric - skin removed, chopped (You can use a little turmeric powder instead)

METHOD
Put all the ingredients for the paste into a mortar and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidized. If the paste is too dry to liquidize then you may need to add a bit of water.

CHIANG MAI CURRY WITH CHICKEN

INGREDIENTS
Serves 4

500g (21/2 cups, 1 Ib 2 oz) chicken breast - cut into 2cm (1 inch) pieces
SOmls (2 tablespoons) fish sauce or a little salt
40g (2 tablespoons) palm sugar (optional)
5g (1 teaspoon) normal curry powder or make some with equal amounts of cumin powder, tumeric powder, coriander powder and mace (or star anise) powder in equal quantities.
60mls (4 tablespoons) oil
80g (3 tablespoons) Chiang Mai Curry paste
SOOmls (2 cups, 16 fl oz) water (or a mixture of water and coconut milk)
50g (3 tablespoons) unsalted peanuts - roasted until brown
30g (1/2 cup, 1 oz) fresh ginger - skin removed and cut into strips
45mls (3 tablespoons) tamarind juice use a sour cooking apple if you cannot find this.

METHOD
Put the chicken into a bowl along with the paste, fish sauce, palm sugar curry powder and mix well. Leave for 20 minutes or overnight.
Put the oil into a wok and fry the chicken and marinade until the outside of the chicken starts to turn white. Then add the water and bring to the boil. Add the peanuts, ginger and tamarind juice and simmer for 15 minutes until the sauce is thick. It may be necessary to add more water. Taste if to sweet add a fish sauce if too bitter add a little sugar.
You can make this also with pork but you have to simmer for a long time until the pork becomes tender.