Fresh broccoli and cauliflower cut into small florets, then tossed in a mixture of coconut oil, chopped peanuts, lemongrass, kaffir lime leaves and a pinch of blonde palm sugar. Oven roasted at high heat until fork tender and partially caramelized, then served over a curry of coconut milk, galangal, red chilies, star anise and coriander..
Skinless Pla Krapong (Asian sea bass, ปลากระพง) filets are dipped in beaten egg, then dusted in a seasoned mixture of 65% organic rice flour and 35% organic corn flour, then shallow-fried in 1/4-inch of raw coconut oil until light golden brown and flaky.
Served over a curry of coconut milk, lemongrass, fresh ginger, galangal, red and green chilies, kaffir lime peel and coriander seed, with crispy scallion scapes, edamame and fresh Thai basil..
Fried Sea Bass with Ginger Lemongrass Curry, Scallion Scapes and Edamame
Generally mercury and PCP-free, the mild-tasting, high-protein Asian sea bass (barramundi in Australia) contains roughly 800mg of omega-3s per serving. With a texture similar to wild Alaskan cod, the Asian sea bass is suitable for frying, grilling and broiling.
Fresh cauliflower is separated into individual florets, then blanched in fresh ginger and lemongrass-infused vegetable stock. The florets are shocked in ice water and patted dry before being tossed in chopped peanuts. The coated cauliflower is then laid out on a parchment paper-lined baking sheet and roasted at 400 degrees until golden brown and crisp on the outside, about 15 minutes.
Meanwhile, Thai yellow curry paste (yellow chilies, shallots, garlic, cumin, coriander, cinnamon & turmeric) is fried in raw coconut oil with fresh lemongrass, galangal and scallions and simmered with coconut milk..
Peanut-Roasted Cauliflower, Thai Yellow Curry
Galangal (galanga, blue ginger) is a rhizome of plants of the genera Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia. (Lao: ຂ່າ “kha”; Thai: ข่า “kha”; Malay: lengkuas (Alpinia galanga); traditional Mandarin: 南薑 or 高良薑; simplified Mandarin: 南姜 or 高良姜; Cantonese: lam keong, 藍薑; Vietnamese: riềng).
It is used in various Asian cuisines (for example in Thai tom yum soups and tom kha gai, Vietnamese Huế cuisine (tre) and throughout Indonesian cuisine, for example, in soto). Though it is related to and resembles ginger, there is little similarity in taste. –Wikipedia
This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns
in association with the Johns Hopkins’ Bloomberg School of Public Health.
Local, pastured lamb is ground with garlic, cumin, sea salt and black pepper, stuffed in a casing and refrigerated overnight before being grilled with yellow onions and green chiles. Dressed with Madras curry paste with nigella and fresh cilantro, then rolled in sprouted wheat naan..
Grilled Lamb Sausages with Madras Curry Paste
For the Sausage
1 pound freshly ground lamb shoulder, about 75% lean, cubed
2-3 cloves garlic, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon fine sea salt
about 5 feet lamb casing
Combine lamb, garlic, cumin, salt and pepper together in a bowl. Wrap tightly and refrigerate overnight. Thoroughly wash and drain casing, then place it onto the sausage maker attachment of a stand mixer. Grind the meat mixture into the casing, twisting individual sausages off at about 4 inches. Refrigerate until ready to use.
For the Curry Paste
1/4 cup coriander seeds
1/2 teaspoon nigella
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard seeds
1 teaspoon chili powder
2 tablespoons ghee
1 tablespoon freshly-grated ginger
2 cloves garlic, minced
1/2 teaspoon vinegar
1/4 heavy coconut milk
2 tablespoons fresh cilantro, torn
Toast the coriander in a dry skillet, allow to cool, then combine with mustard and chili powder.
Heat ghee in a heavy skillet over medium heat, then fry spice mixture until the butter oil separates, about 5 minutes. Add vinegar, ginger and garlic and cook 2 minutes.
Add coconut milk and nigella and simmer until thickened, about 5 minutes. Stir in cilantro and remove from heat.
For the Naan
2 cups sprouted wheat flour
1/2 cup organic all-purpose flour
1/4 cup fresh whole milk
3/4 cup plain, whole milk yogurt
1 package yeast
1 teaspoon non-refined sugar
1/4 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
2 tablespoons ghee, melted
Warm the milk in a saucepan, then pour into a bowl and stir in the yeast. Allow to stand until frothy, about 10 minutes.
Sift flours, sugar, baking powder and salt into a bowl and form a well in the center. Slowly add ghee, yogurt and milk and knead until soft and pliable, about 10 minutes. Cover the dough and allow to stand in a warm place until doubled in size, about 2 hours.
Divide the dough into lemon-sized balls, then roll and stretch into the shape of a 1/4 inch-thick teardrop. Place naan on a large, flat griddle and bake in a 475 degree oven until puffy and slightly crisp, about 2-3 minutes on the 1st side and 1-2 minutes on the 2nd side.
To Assemble
Grill or pan fry sausages until crisp and brown and the juices run clear, about 15 minutes depending on heat source. Cook onions and chiles in similar fashion.
Place a sausage into the middle of a small naan and top with curry paste, onions and vegetables. Roll and eat hot dog-style.
Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic. The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.
Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..
Lamb Curry with Rice and English Peas
Curry in a hurry!
Fresh Pacific blue mussels are steamed with garlic, lemongrass, chilies, basil, cilantro, Thai red curry paste, coconut milk and fresh lime..
Thai Red Curry Mussels
Serves 2
1 tablespoon raw coconut oil
1 stalk lemongrass, crushed
1 clove garlic, minced
1-2 green chilies, split
1/4 cup fish stock, clam juice or filtered water
1 oz white wine
1 teaspoon nam pla (fish sauce)
1 cup heavy coconut milk
2 tablespoons Thai red curry paste
1 fresh lime, divided
1 pinch unrefined sugar
2 tablespoons Thai basil, chiffonade-cut, plus more for garnish
2 tablespoons fresh cilantro, chopped, plus more for garnish
When buying mussels, select only those that are closed tight (see mussel cleaning instructions) and try to use them within 24 hours.
Heat coconut oil in a heavy skillet over medium low heat. Add garlic, lemon grass and chilies and steep for 15 minutes without browning. Increase heat to medium. As soon as the garlic begins to sizzle, add the curry paste and fry 2 minutes. Whisk in stock, wine and fish stock and reduce briefly. Stir in coconut milk, sugar, juice of 1/2 lime, basil and cilantro. Add mussels, cover and simmer until mussels open wide, about 5 minutes.
To serve, discard any unopened mussels, then arrange in the center of a serving plate. Discard chilies and lemongrass and pour the remaining sauce over the mussels. Garnish with fresh basil, cilantro and lime and serve hot.
Lamb is slow-simmered in coconut milk, onions, garlic and coarse mustard, then topped with curry-fried onions and served with puréed peas with cardamom. A classic Goan dish..
Lamb Vindaloo with Cardamom Pea Puree
For the Vindaloo
1 1/2 pounds boneless lamb (I’m using leftover roast leg of lamb)
1 yellow onion, quartered and thinly sliced
8 cloves garlic, minced
1 tablespoon ghee
1 teaspoon cracked coriander seeds
1 tablespoon turmeric
1 teaspoon cracked black pepper
1 1/2 teaspoons cumin seeds
1 teaspoon freshly-grated ginger
1 teaspoon cayenne
2 tablespoons coarse mustard
1 tablespoon champagne vinegar
1-2 fresh hot chiles, thinly sliced
1 1/2 cups thick coconut milk
Combine the vinegar, mustard and spices in a bowl. Stir into a thick paste.
Fry the onions in ghee until golden brown, then add the garlic and ginger and sauté 30 seconds. Add the spice paste and fry for 1 minute, stirring continuously. Add the lamb and fry for 3 minutes.
Reduce heat to low, stir in coconut milk, cover and simmer until tender, about 75 minutes. Stir occasionally and add a little water if needed.
For The Peas
12 oz fresh English peas
1 tablespoon pastured butter
1/2 teaspoon freshly-ground green cardamom
1 cup filtered water or stock, approximately
1 tablespoon curly parsely
salt and pepper
Boil the peas in 1/4 inch of water with butter and cardamom until just tender, about 2 minutes. Transfer to a food processor , add parsley and pulse until nearly smooth. Season to taste with salt and pepper.
For the Curry-Fried Onions
1/4 yellow onion, thinly sliced
1 tablespoon ghee
1/2 teaspoon curry powder
1/2 teaspoon salt
sprigs of fresh parsley
Heat ghee over medium heat until shimmering, then add onions and curry powder and fry until crisp. Add parsley and fry a few seconds more. Season with a little salt and let drain on a napkin for a few moments.
To Serve
Spoon pea purée onto a serving plate and ladle vindaloo over the top. Garnish with curry-fried onions and parsley and serve immediately.
A vegetarian dish of roasted pumpkin, carrots, onions, red bell pepper, chiles, ginger, garlic, coconut milk and basil..
Thai Red Pumpkin and Carrot Curry (click to enlarge)
For the Curry Paste (adapted from a recipe by Darlene Schmidt)
1 shallot, chopped
1 stalk lemon-grass, minced
2-3 red chilies
4 cloves garlic
1 thumb-size piece galangal (substitute ginger)
2 tablespoons tomato paste
1 tablespoon ground cumin
1/2 tablespoon ground coriander
3 tablespoons traditionally-fermented soy sauce
1/2 can coconut milk
2 tablespoons fresh-squeezed lime juice
1/2 teaspoon cinnamon
Process all ingredients together in a food processor, using just enough coconut milk to keep the blades turning. Set aside.
For the Vegetables
1 small pie pumpkin, split, seeded and roasted
2-3 carrots, trimmed and cut on 1/2 inch bias
1 small red bell pepper, julienne cut
1/2 white onion, coarsely chopped
1-2 fresh green chiles, thinly sliced
1 tablespoon raw coconut oil
2 teaspoons freshly-grated ginger
1 clove garlic, minced
3 scallions, sliced
2 tablespoons curry paste
1/2 can coconut milk
1 1/2 teaspoons fresh basil, torn
1 tablespoon toasted pumpkin seeds
Split 1 small pie pumpkin in half lengthwise and remove stem, seeds and stringy material. Place cut-side down on a parchment paper-lined baking sheet and roast in a 350 degree oven until tender. Remove from oven and allow to cool enough to handle.
Heat coconut oil in a heavy skillet over medium heat. Sauté carrots until not quite tender, then add red bell pepper, onion and chiles and cook until just tender.
Add ginger, garlic and curry paste and fry until it begins to release a little oil. Add coconut milk and roasted pumpkin flesh, reduce heat and simmer 10 minutes. Add scallions and basil a few minutes before the end.
Ladle into bowls and garnish with toasted pumpkin seeds and basil leaves.
This post is in support of Meatless Monday!
Pastured goat seared, then slowly simmered in coconut red curry with fried tomatoes, onions and Thai dragon peppers, with fresh ginger, garlic and Kaffir lime leaves..
Penang Goat Curry
Serves 2
1 pound goat stew meat
2 plum tomatoes, diced
1 small white onion, diced
1 teaspoon freshly-grated ginger
2 cloves garlic, minced
1-2 red or green chiles
1 tablespoon traditionally-fermented soy sauce
1 tablespoon poivron rouge
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon true cinnamon
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon cloves, ground
2 kaffir lime leaves, slivered
1 tablespoon fresh cilantro, chopped
1 cup thick, raw coconut milk
1 cup filtered water
coconut oil or ghee for frying
In Austin, pastured goat and kaffir lime are available from Farmhouse Delivery.
Trim goat meat of fat and silver-skin and cut into 1-inch cubes. Thoroughly rinse then pat dry. Heat raw coconut oil or ghee in a heavy skillet over medium heat until the first wisp of smoke appears. Add the goat and sear until dark brown with a slight surface crustiness. Transfer meat to a plate.
Stirring frequently, fry tomatoes, onions and chiles until until the onions are translucent and the tomatoes lose some of their moisture. Add ginger, garlic and dry spices and cook until a thick paste is formed.
Add coconut milk, goat meat and lime leaves and simmer until goat is tender, about 75 minutes. Stir the pot now and then, adding water as needed to keep it from thickening too much.
Taste for salt, then add chopped cilantro just before serving.
This post is part of The Food Renegade’s Fight Back Friday!
Planked and crusted wild Alaskan salmon with coconut milk, curry and cilantro..
Crusted Salmon with Green Curry
Soak a cedar plank in clean water for at least 2 hours.
Combine 2 tablespoons virgin coconut oil, 1 teaspoon good curry powder and 1 teaspoon half-sharp paprika in a small bowl. Coat the fish with this mixture, sprinkle with bread crumbs and set aside.
Pulse together 2 tablespoons fresh cilantro, 1 small green chili (optional) and 1 teaspoon fresh lime juice in a food processor. Add to 1/2 cup coconut milk and simmer, stirring frequently until thickened, about 15 minutes. Adjust seasoning with sea salt and cracked pepper.
Place salmon fillets on soaked plank and cook in a 500 degree oven until golden brown, about 10 minutes.
Serve with a wedge of fresh lime.
Fresh ginger, shallot, garlic, peppers, cilantro, lemon grass, coconut milk, Thai spices*, coconut oil, jasmine rice, fresh jumbo shrimp and unsweetened flaked coconut. Not shown; red curry paste**
Substitute coconut milk for 1/2 of the water called for in the instructions for the rice. In that mixture, steep freshly grated ginger, lemon grass and spices for 15 minutes.
Saute the shallot and garlic in coconut oil until colored. Add peeled & deveined shrimp, spices and peppers and continue to saute until shrimp is just under done. Add curry paste, coconut milk and cilantro. Stir to combine, then simmer on low until thickenend, about 15 minutes.
Meanwhile, cook the rice in the coconut milk and water mixture until liquid is absorbed, about 15 minutes.
Serve topped with toasted coconut and additional cilantro.
* corriander, red pepper, cumin, nutmeg, cinnamon, garlic, black pepper, basil, cardamom and cloves
** dried red chili, garlic, lemon grass, salt, galangal, shrimp paste, kaffir lime peel and pepper
Rating ♦ ♦ ♦ ♦
Every now and then I go a little crazy in the kitchen, having some notion of my direction of travel but without a particular destination. Sometimes this works well, sometimes not.
Tonight, I was thinking Thai-ish & vegetarian. I’m not sure where I wound up, but man, was it good!
Starting clockwise from the bottom left- split peanuts, cilantro, purple basil, red Thai rice, coconut milk, peanut satay sauce with lemongrass, fennel, corriander and kafir lime, Madagascar vanilla and roasted chili powder. On the plate, clockwise from the bottom- scallions, galangal root, Fresno pepper, ginger root, orange, medjool dates and turmeric rhizome, and a large clove of garlic in the center.
Start by bruising the roots and adding them to the pot with the coconut milk, chili powder, vanilla and cilantro. Simmer this over low heat for about 30 minutes until the flavors develop and it takes on its beautiful yellow color. Scoop out the pulp, then add the rice and a little water so that the liquid volume is sufficient for the amount of rice. Still on low heat, cover the pot and walk away for another half hour.
Uncover the rice and stir in the chopped dates, orange pieces and basil. Sautee the peanuts, onions and peppers and add to the pot.
Serve topped with additional chili paste and satay sauce.