Thai Red Curry Paste ~ Thịy n̂ảphrik kæng s̄ī dæng

Tonight I decided that we would do a "Fakeaway" night at home... this generally consists of homemade pizza or burgers or any items you would normally go out to eat or order in. It's a fun way to prep and eat food and generally the whole family gets involved. Fakeaway tonight was Thai and it was decided that we would have two curries, rice, poppadoms and roti bread.

The two curries we decided on were Red Chicken Curry and Green Chicken Curry. I had already made the Thai Green Curry Paste ~ Kæng k̄heīywh̄wān thịy and it was in the freezer.  So all I needed to do was make the Thai Red Curry Paste.

As I always insist making your own curry pastes are very easy and taste a lot nicer than those in the jars with no preservatives and additives.  They keep generally for around a week sealed in a container in the fridge or frozen they will last up to several months.  Once you make your first paste you will be making more and more - trust me.....

Anyway so Red Curry Paste yes it has chillies in the recipe but this is not a hot Thai Curry - needless to say my kids like this one.  

This recipe is simple and I mean really simple - by using a food processor it's ready in 10 minutes.  While it's not an authentic recipe using all the correct ingredients it has the same beautiful flavour and texture.

The base is red chilies, garlic, ginger, and shallot.  With the addition of a magnificent combination of spices, fish sauce and coconut cream and the acidity of lime juice - it all smells nice before the paste is even made.

Everything in at once, a quick whirl in the food processor and you have perfect and vibrant paste ready to use in a curry or however you like.  Paste will taste very strong at this point but will mellow when you use it.

Thai Red Curry Paste ~ Thịy n̂ảphrik kæng s̄ī dæng

(Recipe sourced from The Curry Kitchen Cookbook)

Makes approximately 1 cup

1 shallot, roughly chopped

1 stalk lemongrass, pale part only, roughly chopped

1 - 2 red chillies

4 cloves garlic, peeled

1 large piece galangal or ginger, roughly chopped

2 tablespoons tomato paste

1 teaspoon ground cumin

3/4 teaspoon ground corinader

1/4 teaspoon white pepper

2 tablespoons fish sauce

1 teaspoon shrimp paste

1 teaspoon brown sugar

1 1/2 tablespoons chilli powder

3 tablespoons thick coconut cream

2 tablespoons lime juice

1/4 teaspoon ground cinnamon

Place all the ingredients in a food processor , blender or mortar and process well until smooth.

If you want a thinner sauce add a little more coconut milk.

Store in an airtight container in the fridge for up to 2 weeks.

(Click here for a printable version of this recipe)

Thai Green Curry Paste ~ Kæng k̄heīywh̄wān thịy

We don't cook a great deal of Thai curries at home purely as the kids are not fans of this style of Asian cooking - too much coriander and chillies from memory.  But I am sure as their taste buds develop even further they will come to enjoy it.  Needless to say hubby and I really enjoy a good thai curry.  My favourite is actually a Beef Massaman Curry, which I have made before but didn't make my own curry paste - maybe that's the next one on my list to make?

Working through this list of wonderful fresh ingredients there may be some items you are familiar with or you may not. If you are lucky to have a good green grocer or well stocked supermarket you shouldn't have problems getting these ingredients.  Don't panic however as you can substitute some if you do not have access to them in your area.  Some come in paste form in jars or tubes available in supermarkets.

The Lemongrass stalk is too tough to eat on its own so has to be finely crushed or chopped.  This herb has a refreshing lemon-lime taste with a tinge of mint and ginger. It is a key ingredient in Asian cuisine, particularly Thai, used in curries, stir fries and noodles. It pairs beautifully with fish, chicken and coriander. 

Galangal comes in two different varieties.  One being Greater Galangal and the other is Lesser Galangal.  Confused yet?  They both have different tastes. Lesser Galangal has a stronger taste, described as a mix between ginger and pepper. Greater Galangal’s flavour is pungent with a lemon-like sour taste which is described as a mix between ginger and cardamom. In general Galangal’s flavour is spicy, but not as hot as ginger.  Saying this if you cannot find Galangal you can substitute it for ginger.

Thai Basil is a type of basil native to Southeast Asia. Its flavor, described as anise and licorice like and slightly spicy.  Thai basil has small, narrow leaves, purple stems, and pink-purple flowers. Once again if unavailable in your area you can use common basil.

.

Kaffir lime leaves and to a lesser extent, fruit rind, is an essential ingredient in Thai, Indonesian, Indian and Malaysian cuisines.   The rind is covered in small bumps and ridges which identifies them compared to the common lime variety  . Kaffir limes are generally smaller than other limes and what juice they yield is quite acidic, bitter, and strongly sour.  The rind of the fruit is slightly bitter.  The leaves have a lingering yet delicate citrus flavour. I find that the leaves are easy to find in most supermarkets and Asian grocers.  Common lime can be substituted for Kaffir Lime if juice and zest are required however common lime isn't as pungent.

Chillies come in many shapes, sizes and flavours.  They can be sweet, fruity, earthy, smoky and at times ass-burning HOT.  All chilli peppers change colour as they grow - generally green, yellow and then red.  When red they are considered to be at their sweetest.  When you remove the seeds and inner membrane of the fruit, much of the heat is taken out.  I used long green Cayenne Chilli for this recipe and I kept all the seeds in.

French Shallots are milder, sweeter flavour than the normal brown onion and are generally a lot smaller (about the size of a pickled onion).   Do not confused this with Spring Onions which are often also called Shallots.

I would presume, and I hope that I am correct, that everyone is familiar with Coriander??  Well Coriander, like most herbs, grows in soil and therefore has roots.  The roots are very flavoursome and are also used quite a lot in Asian cooking.  When you use the roots in a recipe please ensure you give them a really good rinse and the roots can contain dirt and you don't want this in your meal. 

The smell coming from just actually making the paste was amazing.  During the process of making it into a smooth paste I was imagining how good this was going to taste.  My eyes were watering a little due to the intensity of the chillies and shallots vapours in the air but it all added to the experience.

This recipe makes approximately 2 cups.  It is suitable to keep in the fridge for a week in a sealed jar or can be frozen.  I freeze most of the curry pastes we make in cooking portion sizes, in this case I will freeze it in 3 tablespoons lots.

It's actually amazing that all these wonderful ingredients can be put together and form such an intense yet tasty paste to form the base of a wonderful curry.

Thai Green Curry Paste ~  Kæng k̄heīywh̄wān thịy

Makes: 2 cups
Makes: 16 x 30 gram portions
SmartPoints per serve: 1

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 tablespoons black peppercorns

3 sticks of lemongrass, sliced into rings

2 inch piece of galangal or ginger, peeled and sliced, or  2 tablespoons crushed ginger

20 Thai basil leaves or basil leaves

1 bunch coriander - leaves, stems and roots

zest and juice of 1 kaffir lime or lime

10 kaffir lime leaves, vein removed and sliced

15 long green chillies, thickly sliced

8 garlic cloves or 2 tablespoons crushed garlic

6 french shallots, peeled

3 tablespoons oil

2 tablespoons fish sauce

1 teaspoon salt

In a dry frying pan on medium/low heat, toast the coriander, cumin and peppercorns until fragrant, about 2 minutes. Set aside to cool.

Once cool, using a mortar and pestle or a mini food processor, add the coriander mix and pound/pulse until ground.

Add remaining ingredients in the mini food processor and pulse until a smooth paste forms.

(Click here for a printable version of this recipe)

Indian Masala Paste

I have said this many times before but nothing compares to making sauces, packet mixes and pastes from scratch.  Not only are they free from all those nasty preservatives, flavourings and colourings but there is that added sense of achievement that you actually made it yourself.

To be honest, I can go months without purchasing a shop prepared bottle, can or packet mix  - I've always been a huge fan of making my own and providing healthier ingredients for the family.  Don't think I am casting judgement as at times if I am time poor I have used them I just prefer not too.

Making homemade curry pastes are particularly rewarding.  Some are complex and some are surprisingly easy.  When you achieve that authentic flavour and use it in cooking you know you are on a winner.

This curry paste, I have to say, was quite easy although there seems to be quite a list of ingredients.  The fragrance coming from the herbs that were cooked were amazing.  In fact the family thought I was cooking the curry when I made this not just the paste.

The only difference that I have noticed making this Indian Masala Paste, and with other pastes, is that it didn't have the red colour of the store purchased jar of cooking paste or simmer sauce.  That my friend has added red food dye or additives/colours to make it look appealing.  Please remember it's not about the colour (as this paste doesn't really look the best) BUT it's about the taste.

Due to the lack of all the preservatives, additives and colours homemade pastes have a much shorter shelf life than the pre-made ones.  But that's perfectly natural.  For example this recipe will keep well in an airtight container in the fridge for 1 week or even better you can freeze it.  I tend to only make up small quantities just before I am about to cook the curry, sometimes a day or two ahead for the flavours to develop.  Cook as directed in the recipe you choose to follow and you will have a wonderful homemade curry completely from scratch.

I am using this paste as part of Chicken Tikka Masala.

Indian Masala Paste

(Recipe sourced from Taste.com.au)

Makes: 1 cup

SmartPoints per tablespoon: 0

2 teaspoons black mustard seeds

2 teaspoons black peppercorns

1 1/2 tablespoons ground cumin

1 1/2 tablespoons ground coriander

2 teaspoons garam masala

2 teaspoons ground turmeric

1/2 teaspoon ground cinnamon

1 teaspoon (hot) chilli powder

3 garlic cloves, crushed

3cm piece fresh ginger, peeled, chopped

1/4 cup malt vinegar

2 tablespoons vegetable oil

Place mustard seeds in a frying pan over medium heat. Cook for 1 minute or until seeds start to pop. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.

Place spice mixture in a food processor. Add chilli, garlic, ginger, vinegar and oil. Process until a smooth paste forms.

 Refrigerate in an airtight container for up to 1 week.

(Click here for a printable version of this recipe)

Indonesian Satay Chicken Curry

Well there is no secret that curry is somewhat a staple in the Murray household so when I came across this recipe I had to put it on the menu this week.

 

One of the highlights of this recipe is that you actually make the base paste yourself rather than using a shop brought jar one.  There is something so much nicer make it from scratch rather than using the premix with all the preservatives and at times, lots of hidden sugar and salt. However, saying this, if you prefer you could use purchased rending curry paste instead of making your own. 

 

This curry had plenty of flavour and I loved the combination of the spices, the fresh coriander and the lime juice.  It made my taste buds dance.

 

While it was enjoyed next time I make this dish, which I presume will be soon, I will definitely make some changes,  I would use chicken thigh fillets instead and reduce the amount of stock as I found it had too much liquid and wasn't a thick curry.  I think a lot of water came from the pumpkin.

 

 

Indonesian Satay Chicken Curry

(recipe adapted from Weight Watchers Everyday Wholefood)

 

Serves: 4

SmartPoints per serve: 4

 

2 teaspoons olive oil

500 grams lean chicken breast fillets, fat trimmed cut into 3 cm pieces

1/3 cup Indonesian Satay Curry paste (refer recipe below)

2/3 cup chicken stock

1/3 cup light coconut milk

400 grams pumpkin, cut into 2cm pieces

1 tablespoon lime juice

2 teaspoon wheat-free tamari (Japanese Soy Sauce) or soy sauce

150 grams snow peas

3/4 cup fresh coriander leaves

lime wedges

 

Heat oil in a large wok or saucepan over medium-high heat.  Cook chicken, stirring for 5 minutes or until browned.  Transfer to a plate.

 

Cook curry paste, stirring, for 1 minute or until fragrant.  Add stock, coconut milk, pumpkin, lime juice and tamari.  Reduce heat and simmer, covered, for 5 minutes. 

 

Add chicken and simmer, covered for 10 minutes or until chicken is cooked through.  Add peas and simmer, uncovered until vegetables are tender.  Stir in coriander and serve with lime wedges.

 

If desired serve with rice adding 4 SmartPoints for 1/2 cup.

 

 

 Indonesian Satay Curry Paste

(recipe sourced from Weight Watchers Everyday Wholefood)

 

Makes: 3/4 cup

Smart Points per tablespoon: 0

 

2 teaspoons ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

8 fresh curry leaves

1/2 red onion

1 lemongrass stalk, coarsely chopped

3 garlic cloves, chopped

3 cm piece fresh ginger, coarsely chopped

1 tablespoon lime juice

2 teaspoons sambal oelek

1 tablespoon natural peanut butter

2 tablespoons water

 

Heat a small non-stick frying pan over medium heat.  Cook coriander, turmeric, cinnamon and curry leaves, stirring, for 1 minute, or until fragrant.

 

Process spice mixture in a small food processor or blender with onion, lemongrass, garlic, ginger, lime juice, sambal oelek, peanut butter and water until smooth and combined.

 

Store curry paste in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.  It is great for chicken, fish and vegetable curries.

 

 If using premade Rendang paste the smartpoints value per serve of the curry would be 5.

(Click here for a printable version of this recipe)

Massaman Curry Paste

WOW the aromas of all the spices were amazing while making this Massaman Curry Paste from scratch!!  To be honest making any base whether it's a curry paste or a marinade has so much more flavour than a jar or packet and it's much more rewarding.  And surprisingly most of the time pastes and marinades are really easy to make.

This recipe makes approximately 1 cup of paste which unless you were cooking for a small army you would not use in one cook-up!!  It can be store in a small jar or container in the fridge for up to 3 months so you will have it on hand for a quick and easy weeknight dinner.
 

Massaman Curry Paste

(Recipe Sourced from Women's Weekly New Curries Cookbook)

Makes: 1 cup

20 dried long red chillies

1 tsp ground coriander

2 tsp ground cumin

2 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground clove

5 cloves garlic, quartered

1 brown onion (200g), chopped coarsely

2 x 10cm sticks fresh lemon grass (40g), sliced thinly

3 fresh kaffir lime leaves, sliced thinly

4 cm piece fresh ginger (20g), chopped coarsely

2 tsp shrimp paste

1 tbsp peanut oil

Place chillies in small heatproof jug, cover with boiling water; stand 15 minutes, drain.

Meanwhile, dry-fry coriander, cumin, cinnamon, cardamom and clove in small frying pan, stirring until fragrant.

Place chillies and spices in small shallow baking dish with remaining ingredients. Roast, uncovered, 15 minutes.

Blend or process roasted mixture, or crush using mortar and pestle, until smooth.

(Click here for a printable version of this recipe)

Beef and Pumpkin Rendang

It's absolutely no secret that our household loves curry.  Any type of curry regardless of it's origin.  It surprises me that when many people think of curries they think Indian considering all the tastes and flavours we have in the world.  So many different styles of curry and so many different versions of the one curry dish.

Rendang is a spicy meat dish which originated from Indonesia but is now commonly served in many countries. The curry paste is a mix of spices, which includes ginger, turmeric, coriander, cumin, lemon grass, garlic, shallot and chillies. Cooked with coconut milk traditional Padang Rendang takes hours to cook. However this recipe is both quick to prepare and cook plus having the added bonus of it being low fat.

The house smelled amazing not only once we started cooking the paste but while we waited for it to cook on the stove.  This recipe cook easily be adapted to a slow cooker recipe, obviously by adjusting the liquid and the cooking times.

Beef and Pumpkin Rendang

(Recipe adapted from WW Slow Cooking Cookbook)

Serves: 8

ProPoints per serve: 7

2 red onions, chopped

6 small fresh red chillies, chopped

2 lemongrass sticks, finely chopped

2 tablespoons finely grated fresh ginger

2 tablespoons ground cumin

1 tablespoon ground coriander

2 teaspoons ground turmeric

4 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons coconut milk powder

1 kilogram gravy beef, fat trimmed, cut into 3cm pieces

4 cups beef stock

800 grams pumpkin, chopped

200 grams green beans, cut into 5 cm lengths

4 fresh kaffir lime leaves, finely shredded

Process onion, chilli, lemongrass, ginger, cumin, coriander, turmeric, garlic and 2 teaspoons olive oil in a food processor until smooth.

Heat remaining oil in a large saucepan over high heat. Cook curry past, stirring, for 1 minute or until fragrant. Add milk powder and stir to combine. Add beef and stock and bring to the boil. Reduce heat and simmer, covered for 1 hour and 15 minutes or until beef is tender.

Add pumpkin and cook, covered, for 20 minutes or until tender. Add beans and cook for 2 minutes or until just tender.

Serve sprinkled with lime leaf. Add 3 ProPoints for ½ cup steamed rice.

(Click here for a printable version of this recipe)

Lamb and Cashew Biryani

I love rice and love Indian flavours as you all know.  Anything spicy always hits the spot with me.

Tonight's dinner was a very easy Lamb and Cashew Biryani - one could not fault the flavour.  My favourite part of this recipe - the recipe calls for Indian curry paste so the Biryani could have been what ever flavour paste you had on hand or fancied.  We used Tikka Masala Paste and while it was mild it was very enjoyable.

Although I did add extra vegetables to bulk it out it was a very and I mean very filling dish.  Topped with some greek yoghurt and fresh coriander this was a yummy mid week dinner.

Don't forget to enter our giveaway.

Lamb and Cashew Biryani

(Recipe adapted from taste.com)

 

Serves: 6

ProPoints per Serve: 9

 

1 tablespoon olive oil

1 medium brown onion, thinly sliced

400g lamb steaks, sliced

1/3 cup Indian mild curry paste

1 cup basmati rice

2 1/2 cups chicken stock

1 cinnamon stick

1/4 cup sultanas

75g baby spinach

300 grams frozen vegetable mix (carrots, brocolli and green beans)

1/2 cup no-fat plain Greek-style yoghurt

1/4 cup cashew nuts, toasted, roughly chopped

2 tablespoons small fresh coriander leaves, roughly chopped

 

Heat oil in a large saucepan over medium heat. Add onion. Cook for 10 minutes or until light golden.

 

Add lamb. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.

Add rice. Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until rice is just tender.

 

Stir in spinach and vegetable mix. Cook for 2 minutes or until vegetables are tender.

 

Serve biryani with yoghurt, nuts and topped with coriander.

 

(click here for a printable version of this recipe)