3 shallots, sliced
1 stalk lemongrass
1-3 bird's eye chillies
3 cloves garlic
1 3" piece galangal, peeled and sliced
1/4 tsp. white pepper
1 tsp. ground cumin
2 Tbsp. ground coriander seeds
3 Tbsp. nam pla
1 kaffir lime leaf
1 tsp. shrimp paste
1 tsp. palm sugar
1 1/2 Tbsp. red chilli powder
Process all ingredients in a food processor.
Red curry paste may be stored in an airtight container in the refrigerator
for about 2 weeks, or frozen for up to 3 months.
1 stalk lemongrass
1/2 Tbsp. ground coriander
1 Tbsp. cumin
1 tsp. shrimp paste
1 tsp. palm sugar
1-2 green chillies
3 cloves garlic
1 3" piece galangal (or ginger), peeled and sliced
3-4 kaffir lime leaves, stems removed
1 cup fresh cilantro (including leaves and stems)
1 tsp. nama shoyu
2 Tbsp. nam pla
Process all ingredients in a food processor.
Green curry paste may be stored in an airtight container in the refrigerator
for about 2 weeks, or frozen for up to 3 months.
Last night, my cousin came over for dinner. It has recently been a somewhat difficult time on that side of the family, so I felt that we needed a sumptuously nourishing meal to linger over. I made mussels as a starter; then grilled shrimp over a julienned red cabbage-bell pepper-mango salad with a Thai-style dressing; and, finally, small servings of grilled salmon with a side of broccoli, drizzled with a thick Thai red curry coconut sauce, fresh cilantro, and black sesame seeds.
Mussels in a Lemongrass Bath for 3
2 lbs mussels, scrubbed and bearded, and rinsed thoroughly and drained
1/4 cup chopped spring green onion
1 bird's eye chilli, slit in half lengthwise
1 teaspoon green curry paste
2 stalks lemongrass, chopped
3 cups broth
2 teaspoons peanut oil
Heat a large pot over medium-high heat, and then heat peanut oil until medium hot. Add green onion and bird's eye chilli and saute until onion is beginning to get translucent. Pour in broth and add green curry paste and lemongrass. When it's beginning to boil but not quite, add the mussels, bring completely to boil, cover, lower heat to medium, and steam the mussels for about 3 minutes. Remove from heat. Remove the mussels that haven't opened, and serve the rest.
(This is a slight variation on a similar earlier post.)
Salad
1/3 of a whole red cabbage, julienned
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 mango, julienned
1/4 cup fresh cilantro, finely chopped (can also add fresh chopped mint)
1 bunch scallions: chop 3 of them finely; chop the rest on the diagonal into 2-3" pieces
1 pound shrimp, cleaned, de-veined, tails left on; rinsed, patted dry, and marinated for 10 minutes in salt, pepper, a tablespoon of peanut oil, and the juice of 1 lime or 3 key limes
Dressing
1/4 cup lime juice
1/4 cup nam pla (fish sauce)
Splash peanut oil
1 tbsp palm sugar or brown sugar
1 bird's eye (or serrano) chilli, minced
1/2" piece ginger, julienned
In a measuring cup, mix dressing ingredients and set them aside for the flavors to marry.
Heat grill on high heat and spray with grapeseed oil. When grill is hot, place shrimp and 2-3" long scallion pieces on grill in one layer. When the shrimp is pink, turn the heat off and flip each shrimp.
Toss the salad ingredients with the dressing, and divide the salad among three large bowls. Top each salad with a third of the grilled shrimp and scallions.
