Seriously Asian: Thai Curries, Part Three

Ingredients

  • 5 large red dried chilies
  • 1/2 teaspoon sea salt (or kosher)
  • 1/2 cup shallots, chopped
  • 5 cloves garlic, chopped
  • 1-inch piece of galangal, finely chopped
  • 1 lemongrass stalk, the bottom 7 inches thinly sliced
  • 1-inch slice of kaffir lime peel, finely chopped
  • 3 tablespoon cilantro roots, or 10 cilantro stalks
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 2 tablespoons roasted peanuts, or 3 tablespoons peanut butter
  • 1 tablespoon shrimp paste
  • 7 large red dried chilies
  • 1/2 teaspoon white peppercorns
  • 1/2 teaspoon whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 1-inch piece of cinnamon
  • 1 cup shallots, choppped
  • 5 garlic cloves, chopped
  • 1-inch piece of ginger, peeled and chopped
  • 1 tablespoon fresh lemongrass, thinly sliced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon shrimp paste
  • 14-ounce can of coconut milk, left undisturbed for several hours
  • 2 tablespoons vegetable oil
  • 5 to 6 tablespoons Penang curry paste
  • 8 fresh kaffir lime leaves, cut into fine slivers (optional)
  • 1 pound pork shoulder, cut into 1 1/2 inch cubes with the fat and skin left intact
  • 2 tablespoons fish sauce, or to taste
  • 1 teaspoon brown sugar, or to taste
  • 14-ounce can of coconut milk, left undisturbed for several hours
  • 2 tablespoons vegetable oil
  • 5 to 6 tablespoons Mussaman curry paste
  • 1 bay leaf
  • 1 pound of shrimp, preferably unshelled
  • 2 tablespoons fish sauce, or to taste
  • 1 teaspoon brown sugar, or to taste
  • 1 egg
  • 1 1/2 cups cake flour or all-purpose flour
  • 1/4 cup water plus one ice cube
  • 1 or 2 zucchinis, cut into 1/4 inch slices
  • 1 or 2 eggplants, depending on size, cut into 1/4 inch slices
  • 1/2 teaspoon salt
  • A dozen or so button mushrooms, halved
  • 4 tablespoons curry paste
  • 2 cups vegetable oil, for frying
  • additional flour, about 1/2 cup, for dredging

Description

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