Ingredients

2 lbs beef chuck or rump roast

Marinade ingredients

1 tbsp fish soy sauce

1 tbsp red wine

2 cups coconut milk

1/4 cup coconut cream

21/2 tbsp panang curry paste

2 tbsps fish sauce

2 tbsps  sugar

5 mixed fresh green and red chili peppers, seeded and cut lengthwise into 4 pieces

Garnish

1 fresh kaffir lime leaf, cut into fine slivers

Preparation

Cut the meat into very thin bite-sized pieces. Marinate the cut meat in a 1 tbsp fish sauce and 1 tbsp red wine for 10 minutes.

Place the 2 cups of coconut milk in a saucepan and bring it barely to a boil.  Add the marinated meat and cook for 15 minutes or until the meat is tender.

Place the 1/4 cup of coconut cream in a frying pan over medium heat and mix in the curry paste.  Stir until the curry releases its aroma.  Pour this mixture over the meat.

Mix in the 2 tbsps fish sauce, sugar, and chili pepper.  Heat the mixture up.  Place in a serving dish and sprinkle with the kaffir lime leaf.  Serve with steam rice.

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Ingredients for serving of 6 to 8 people

1 lb thinly slice chuck blade steak

4 tbsps vegetable oil

1 1/2 tbsp red curry paste

1/4 lb green peppers, removed seeds

1 tsp sugar

Garnishes

2 tbsps coarsely ton basil

2 fresh kaffir lime leaves, roughly torn

Preparation

Wash the meat and cut it into 1 by 1 1/2 inch pieces.  Slice the green peppers into thin, 2-inch long strips.

Heat the vegetable oil in a wok or frying pan over high heat until it is almost smoking.  Add the curry paste and stir fry for a few second or until the aroma is released.  Immediately add the meat and stir fry over high heat for 3 minutes.  Add the green pepper, fish soy, and sugar, and stir fry 3 more minutes.

Place in a serving dish and sprinkle with basil and kaffir lime leaves.  Serve hot with rice.

Options: You may want to substitute green peppers with thinly slice daikon radish or bamboo shoots.

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Note: This dish may be very hot for you.  You may have to cut down the chili pepper to suit your taste

Ingredients

11/2 lbs pork shoulder, thinly sliced

1 lb eggplant(s)

1/4 cup coconut cream

3 tbsps red curry paste

4 cups coconut milk

2 tbsps fish sauce

1/2 tsp sugar

5 mixed fresh red and green chili peppers, deseeded, cut lengthwise into 4 pieces

1 kaffir lime leaf, finely chopped

garnish

1/4 fresh sweet basil leaves

Preparation

Cut the thinly sliced pork into 1X11/2-inch pieces.  Cut the eggplants into 1-inch chunks and immediately put into lightly salted water to prevent discoloration.

Put the 1/4 cup of coconut cream in a saucepan over medium heat.  Mix in the curry paste and cook until the aroma is released or about 3 minutes.  Ass the pork and cook 5 minutes or until tender.  Add the 4 cups of coconut milk, the eggplant the fish sauce, sugar, chili peppers, and the kaffir lime leaf and cook for 3 minutes.

Transfer to a serving disk and sprinkle with fresh sweet basil.  Serve hot with steam rice.

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Ingredients

12 dried red chili peppers, soaked, and coarsely chopped

3 fresh kaffir lime leaves, deveined and finely chopped

4 tsps chopped coriander root

1 tsp salt 1 1tsp peppercorns, whole or freshly ground

1 tsp chopped fresh galangal

1 tsp chopped fresh lemongrass

1 tsp chopped garlic

1/2 cup chopped shallots

1/2 cup dried shrimp, rinsed

Preparation

Soak all dried ingredients for 1 hour or until soft.

Place all ingredients in a blender or food processor and blend them until smooth.  If you used dried ingredients, add a small amount of soaking water of the ingredients to make the paste.

Note: Although this is called a “curry paste”, it is not used in curries.  It is used to enhance the flavor of stir-fried meat, poultry dishes, and seafood.

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This paste is mainly for fish curries, but it can be used with any white meat such as chicken.

Ingredients

6 dried red chili peppers, seeded, soaked, and coarsely chopped

1/4 cup chopped shallots

1 Tbsp chopped garlic

2 tsps chopped fresh galangal

1/4 cup chopped fresh lemon grass

3 fresh kaffir lime leaves, deveined and chopped

2 tsps shrimp paste (kapi)

1 cup chopped fresh grachai

1 tsp salt

Preparation

Soak the dried ingredients until soft.

Place all ingredients except the last two in a blender or food processor an blend them for a few seconds.  Add the salt and blend it until it is smooth.

If you used dried ingredients, add some soaking water to make a past.

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The following ingredients are used to make about 1/4 cup of country curry paste.

Ingredients

13 dried red chili pepper, seeded, soaked, and coarsely chopped

2 tbsps chopped shallots,

1 tbsp chopped garlic

1 tbsp chopped fresh galangal

1 1/2 tbsps freshly fine chopped kaffir lime leaves

1 tbsp grated lemon rind

1 1/2 tbsps chopped fresh lemon grass

1 tsp finely chopped fresh ginger

Preparation

Soak all dried ingredients until they are soft.

Place all ingredients in a blend or food processor and blend them to form a smooth paste.  If you use dried ingredients, you my add small amount of water (the soaking water of any of the dried ingredients) to make the paste smooth.

Another option: You can use a mortar and pestle to pound the ingredients for making the country curry paste.

Note: this curry paste is recommended for all kinds of curries including vegetable, seafood, chicken, pork, and beef.

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Ingredients for 4 servings

10 oz Kingfish fillet, trimmed, deboned, skinned, cut into 1/2-inc square chunks

1 Asian eggplant, slice into 1/2 inch quarters

2 cups unsweetened coconut milk

2 kaffir lime leaves, deveined, torn into 3 pieces

2 tbsp fish sauce

1 tsp green pepper, cut into thin strips

1/2 cup bamboo shoot strips

1 cup water

20 whole fresh basil leaves

1 tbsp green peas

Strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on high heat until it boils.  Add green curry  paste and reduce the heat to medium, stir to dissolve in the coconut milk.  Cook for 3 minutes until the oil of the coconut rises to the top.  Add the second cup of coconut milk, lime leaves, fish sauce and sugar and stir to mix.  Immediately add the fish and stir very gently to fold in.  Increase heat to maximum and let it cook undisturbed for 2 to 3 minutes until it is bubbling and the fish turns white.

Add eggplant, green pepper, bamboo shoots and 1 cup water.  Let it cook for 2 minutes.  Now stir gently and fold vegetables to the bottom.  Cook for 3 to 4 minutes until the eggplant is soft and the  oil of the coconut has risen to the top.

Add 3/4 of basil leaves and transfer to a deep serving dish.  Top it with rest of basil and red peeper strips.  Serve immediately with steamed rice.

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Ingredients for 3 to 4 servings

4 dried shiitake mushrooms

2 cups unsweetened coconut milk

2tbsp red curry paste

2 kaffir lime leaves, deveined

7 oz tofu, cut into 1/2-inch pieces

1 tsp sugar

1/4 salt

2 oz regular mushrooms, quartered

1/2 medium green pepper, cut into 1/4-inch strips

1/2 cup water

20 whole fresh basil leaves

1 tbsp green peas

Additional red pepper strips

2 1/2 cups freshly steamed rice

Preparation

Soak shiitake mushrooms in 2 cups hot water for 20 minutes.  Drain and slice into 1/2 inch wide pieces and set aside.

Heat 1 cup of the coconut mil in a wok on high heat until it boils.  Add red curry past and lime leaves and stir for 2 minutes.  Add tofu and stir for a few seconds.  Add the remaining coconut milk and stir for 1 minute.  Add sugar , salt, and the shiitake mushroom.  Cook for 2  to 3 minutes, stir occasionally until the oil of the coconut milk rises to the top.

Add regular mushrooms, red and green pepper strips and water and stir for 1 minute.  Add 2/3 of the basil leaves and the green peas and stir for 1 minute.

Transfer to a serving dish and top it with the rest of the basil leaves and some red pepper strips.  Serve immediately with steamed rice.

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Ingredients for 4 servings

2 cups unsweetened coconut milk

2 tbsp green curry paste

4 oz group fillet, cut into 1/2-inch chunks

2 kaffir lime leaves, deveined and cut into three pieces

1 tsp fish sauce

1 tsp sugar

8 large shrimps, shelled and deveined

4 oz cleaned squid, cut into 1-inch rings

1 stalk lemongrass, finely chopped

1/2 medium red pepper, cut into 1-inch squares

20 leaves fresh basil

strips of red pepper

2 1/2 freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on a high heat until it boils and add green curry paste and stir to dissolve.  Cook for 1 minute.

Add grouper and the lime leaves and remaining coconut milk.  Cook, stir for 1 minute.  Add mussels, fish sauce and sugar and cook for 1 minute.  Add shrimps, squid and lemongrass and fold in.  Cook and stir gently for 1 minute.

Add red peppers and cook for 30 seconds.  Add 2/3 of the basil leaves and fold gently.  Cook for another 1 minute.  Remove from heat.

transfer to a deep serving dish and top it with the red pepper strips and the rest of the basil leaves  Serve immediately with steamed rice.

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Ingredients for 4 servings

5 oz trimmed kingfish

8 small crab claws, washed

8 large shrimps, shelled and deveined

8 large mussels, washed

8 oz squid, cleaned and chopped into 1/2-inch pieces

4 oz button mushroom, quartered them.

1 stalk lemongrass, smashed and 1-inch slices

1/2 inch galangal root, thinly slice

5 kaffir lime leaves, deveined, and shredded

5 cups water

5 tbsp fish sauce

3 tbsp chilies paste

5 tbsp lime juice

2 fresh hot chilies

Fresh coriander leaves

Preparation

Cut kingfish into 1/2-inch boneless cubes and reserve on its own.  Reserve the crab, shrimps, mussels, and squid in a bowl.

Reserve the lemongrass, galangal, lime leaves in a bowl.

Boil 5 cups water in a soup pot on medium high heat.  Add reserved lemongrass, galangal, lime leaves and cook for 2 minutes.  Add fish sauce and chili paste and cook for another minute.

Add kingfish and cook for 2 minutes.  Add rest of seafood and mushrooms and cook for 2 minutes or until the shrimps turn pink and springy.  Add 5 tbsp lime juice.  Quickly crush the chilies with the flat of chef’s knife and add to the soup.  Turn off the heat.  transfer to a soup bowl, top with coriander leaves and serve immediately.

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