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Quick Red Curry Paste

Ingredients:

3 large dried red New Mexico or Anaheim chili peppers

10 small dried red chilies, such as chiles de arbol or chiles japones

1/2 cup shallots or onions, coarsely chopped

1/4 cup garlic, coarsely chopped

1 tablespoon fresh ginger, coarsely chopped

1 tablespoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground pepper

1/2 teaspoon salt

1. Stem and seed the large and small dried chilies, break them in large pieces, and place them in a small bowl. Add warm water to cover and set aside while you prepare the remaining ingredients.

2. In the workbowl of a small food processor or a blender, combine the shallots, garlic, ginger, coriander, cumin, pepper and salt. Add the softened chilies, along with 1/4 cup of the soaking water. Process everything to a fairly smooth puree, stopping now and then to scrape down the sides, and add more soaking water, a tablespoon or two at a time, if you need it to help grinding. Transfer the paste to a small jar and cover tightly. The paste can be stored in the refrigerator for 3 weeks, or in the freezer for 3 months. Makes 3/4 cup.

Green Curry Chicken with Zucchini

Ingredients:

2 medium zucchini or 2 long purple Asian eggplants

1 1/2 cups unsweetened coconut milk

2 to 3 tablespoons green curry paste

3/4 lb. boneless chicken thighs or breasts, cut in big bite-sized pieces

1 1/2 cup chicken broth or water

2 tablespoons fish sauce

1 tablespoon palm sugar or brown sugar

6 to 8 wild lime leaves, cut in half (optional)

A handful of fresh Asian or Italian basil leaves, plus basil sprigs for garnish

1. Cut the zucchini in half lengthwise and then crosswise into 1 inch chunks; set aside. In a medium saucepan or heavy skillet, bring 3/4 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook 2 minutes more, tossing to coat it with the sauce.

2. Add the remaining 3/4 cup of coconut milk, the chicken broth, zucchini, fish sauce, palm sugar, and about half the wild lime leaves, if using, and bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the zucchini is tender, but still firm, 8 to 10 minutes. Remove from the heat and stir in the remaining lime leaves and the fresh basil leaves. Garnish with a few sprigs of fresh basil and serve hot or warm. Serves 4 to 6.

Yellow Curry Chicken with Potatoes

Ingredients:

2 3/4 cups unsweetened coconut milk

3 tablespoons yellow curry paste, or 3 tablespoons red curry paste plus 1 tablespoon curry powder

6 boneless chicken thighs cut into big, bite-sized chunks

1 lb. boneless chicken breast, sliced crosswise into 2 inch strips.

2 cups chicken broth or water

2 medium potatoes, peeled & cut into bite-sized chunks (1 1/2 cups)

1 medium onion, cut lengthwise into thick wedges (1 cup)

2 tablespoons fish sauce

1 tablespoon palm sugar or brown sugar

1. In a medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for to 3 minutes, until it begins to thicken and become fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to coat it with the sauce.

2. Add the remaining 1 3/4 cups coconut milk, chicken broth, potatoes, onion, fish sauce, palm sugar, and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender, but still firm, 6 to 8 minutes. Remove from the heat and serve hot or warm. Serves 6 to 8.

Country-Style Curry with Ground Beef & Green Beans

Ingredients:

2 tablespoons vegetable oil

1 tablespoon garlic, coarsely chopped

2 tablespoons red curry paste

1/2 lb. ground beef or pork

1 cup fresh mushrooms, sliced

3 cups chicken broth or water

1 cup green beans, cut into 1 inch lengths

2 medium zucchini or 2 long Asian eggplants, halved lengthwise & cut into 1 inch lengths (2 cups)

4 wild lime leaves, cut into quarters (optional)

3 tablespoons fish sauce

1 tablespoon sugar

1/2 teaspoon salt

Handful of fresh basil or cilantro leaves

1. Heat the oil in a large skillet over medium heat, add the garlic and toss well. Add the curry paste and cook, mashing and stirring to dissolve it, until fragrant and softened, 2 to 3 minutes.

2. Add the chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, salt, and bring to a gentle boil. Cook 3 to 5 minutes, until the vegetables are tender and the meat is cooked. Stir in the basil leaves and remove from heat. Transfer to a serving dish and serve hot or warm. Serves 4 to 6.

Red Curry Beef with Butternut Squash

Ingredients:

1 1/2 cups unsweetened coconut milk

2 tablespoons red curry paste

3/4 lb. boneless beef, (tri-tip, flank steak, or ribeye), thinly sliced crosswise into 2 inch strips

1 1/2 cups chicken broth or water

1 small butternut squash, peeled & cut into bite-sized chunks (2 cups)

2 tablespoons fish sauce

1 tablespoon palm sugar or brown sugar

1. In a medium saucepan or heavy skillet, bring 3/4 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and become fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the beef and cook another minute or two, tossing to coat it with the sauce.

2. Add the remaining 3/4 cup of the coconut milk, chicken broth, butternut squash, fish sauce, palm sugar and bring to a full boil. Reduce heat to maintain a lively simmer and cook, stirring now and then until the beef is cooked and the butternut squash is tender, but still firm, 5 to 7 minutes. Remove from the heat, transfer to a serving dish, and serve hot or warm. Serves 4 to 6.

Red Curry Shrimp with Pineapple

The base for gaeng kua is a red curry paste made without the roasted cumin, coriander, and other spices ground into the standard red curry paste.

Ingredients:

1 1/2 cups unsweetened coconut milk

2 tablespoons gaeng kua curry paste or red curry paste

2 tablespoons fish sauce

1 tablespoon sugar

1 cup drained canned pineapple chunks or crushed pineapple or fresh chunks of pineapple

6 wild lime leaves, quartered (optional)

3/4 pound large shrimp

1/2 cup fresh Asian or Italian basil leaves, plus sprigs for garnish

1. In a medium saucepan or skillet, bring 1/2 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and become fragrant. Add the curry paste and cook 1 to 2 minutes, pressing and stirring to dissolve it into the coconut milk. Stir in remaining 1 cup coconut milk, water, fish sauce, sugar, pineapple, lime leaves (if using) and bring to a gentle boil. Add the shrimp and basil leaves, cook another minute or two, just until the shrimp are pink and cooked through. Transfer to a serving dish, garnish with fresh basil sprigs, and serve hot or warm. Serves 4.