Posts Tagged ‘Curry’

Autumn Panang Vegetable Curry

This delicious version of Panang Vegetable Curry highlights the bounty of fall’s produce, with delicious buttercup squash, cauliflower and carrots. I think adding the firm tofu is optional, but if someone didn’t care for tofu, you could easily just add an additional vegetable such as eggplant or zucchini. I served this hearty, perfectly spicy curry over jasmine rice and spinach.You can easily substitute store bought panang curry paste.

Panang Vegetable Curry
by Bon Appetit

2 tablespoons vegetable oil
2 large shallots, thinly sliced
2 tablespoons Panang Curry Paste (see below)
2 tablespoons chopped peeled ginger
2 1/3 cups canned unsweetened coconut milk, divided
1 1/2 cups (or more) vegetable stock
8 fresh or frozen kaffir lime leaves
2 dried chiles de árbol
1 4-lb. kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded (I used buttercup squash)
1 small head of cauliflower (about 1 1/2 lb.), cored, broken into 1″–2″ florets
1 pound carrots, peeled, cut on a diagonal into 1/2″ slices
2 red bell peppers, cut into 1/2″ squares
1/4 cup liquid tamarind concentrate or 2 Tbsp. tamarind paste mixed with 2 Tbsp. water
1/2 cup thinly sliced fresh basil, divided
2 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon fresh lime juice
1 12-oz. package firm tofu, drained, patted dry, cut into 1″ cubes
Kosher salt
1/4 cup cup chopped peanuts
Steamed jasmine rice

Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste, and ginger; stir until shallots begin to soften, 2–3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes. Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits.

Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15–20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10–15 minutes. Transfer squash to a plate.

Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.

Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.

Panang Curry Paste
by Bon Appetit

2 dried chiles de árbol, stemmed
2 dried guajillo chiles, stemmed
2 fresh lemongrass stalks, bottom 4″ only, tough outer layer discarded, thinly sliced
3 tablespoons roasted peanuts
2 tablespoons chopped peeled fresh (or frozen, thawed) galangal
6 fresh or frozen kaffir lime leaves, finely chopped
1 large shallot, chopped
4 garlic cloves, chopped
2 fresh serrano chiles, chopped
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.


Malaysian-Inspired Pork Stew with Traditional Garnishes

As a cookbook addict, I recently purchased The Essential New York Times Cookbook by Amanda Hesser. An amazing compilation of more than 1500 recipes, this elegantly bound book soon became splattered and worn.

This weekend I wanted something spicy and untraditional. I wanted to chart new virgin food territory in my kitchen so I settled on the Malaysian-Inspired Pork Stew with Traditional Garnishes. This curry is definitely a combination of Indian and Thai spices, yet infused with a flavor unique to Malaysian food. With hints of curry, cayenne, garlic, ginger, mint, basil and lime, the spicy uniqueness of this curry radiates through the pork and infused coconut milk.

As always, I use 100,000 heat units of cayenne pepper. I also used a Hot Indian Curry, which lends more depth to dishes.

I served it with Trader Joe’s Brown Rice Medley – brown rice, black barley and daikon radish seeds.  The nuttiness of the brown rice with the heartiness of the black barley and flavor from the daikon lent a meatiness to the meal that made it complete.

Malayasian-Inspired Pork Stew with Traditional Garnishes

The Essential New York Times Cookbook

By Amanda Hesser

October 20, 1999: “Anatomically Incorrect: Decoding the Pig,” By John Willoughby and Chris Schlesinger

3 tablespoons minced garlic

3 tablespoons curry powder

2 tablespoons ground cumin

1 tablespoon paprika

1 tablespoon cayenne pepper, or to taste

2 pounds boneless Boston butt or picnic shoulders, cut into 1-inch cubes

Salt and freshly ground black pepper

5 tablespoons olive oil

2 red onions, thinly sliced (I prefer sweet white onions)

3 tablespoons minced fresh ginger

3 plum tomatoes, cored and cut into small dice

¼ cup soy sauce

1-1/2 cups unsweetened coconut milk

1 cup dry white wine

¼ cup roughly chopped basil

¼ cup roughly chopped mint

¼ cup roughly chopped cilantro

½ cup roughly chopped unsalted roasted peanuts

3 tablespoons fresh lime juice (from about 2 limes)

5 dashes Tabasco sauce, or to taste

1 teaspoon brown sugar

Combine the garlic, curry powder, cumin, paprika, and cayenne in a large bowl. Dry the pork cubes with paper towels, sprinkle with salt and pepper, and toss with the spice mix to coat.

Heat 3 tablespoons oil in a 5-inch-deep Dutch oven or other heavy pot over medium-high heat until hot but not smoking. Add the pork and brown well on all sides, about 10 minutes. Transfer to a platter, and discard the oil in the pot.

Add the remaining 2 tablespoons oil to the pot and heat over medium-high heat. Add the onions and sauté, until golden brown, 11 to 13 minutes. Add the ginger and tomatoes and sauté for 2 minutes more. Return the meat to the pot, add the soy sauce, coconut milk, and wine, and bring to a simmer. Skim any film off the surface, then cover, reduce the heat to low, and cook gently until the meat is very tender, 1 to 1-1/2 hours.

Combine the basil, mint, cilantro, peanuts, lime, Tabasco, and brown sugar in a small bowl and mix well. Place a generous helping of stew in each bowl, top with a couple tablespoons of garnish, and serve accompanied by rice.

Cooking Note:

When you’re browning the pork and onions, make sure you scrape up the pan drippings so they don’t burn.

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