CHIANG MAI CURRY PASTE - NAM PRIK GAENG HANGLAY

Another great Thai curry paste, a good paste to start learning with as the ingredient list is not exhaustive.

3 long dried chillies seeds removed and reconstituted in water for 8-12 minutes
1/2 tsp of salt
2 tbsp galangal- skinned and chopped
2 tbsp lemongrass lower 1/3 chopped
2 tbsp purple asian shallots chopped
1 tbsp garlic smashed
1 tsp shrimp paste
1 tsp turmeric skinned and chopped or pwdered if unavailable

METHOD;

Using a pestle and mortar pound all of the ingredients, starting with the hardest first until you form a smooth paste. Alternatively make the paste in a blender/liquidizer with a touch of water if too dry.

Makes 3-4 tbsp

YELLOW CURRY PASTE - NAM PRIK GAENG GAREE

Another great paste from Thailand, less ingredients than the previous two, but just as delicious!

1/2 tsp salt
12 big red dried chillies - seeds removed, soaked in water for 8 - 12 minutes, then finely chopped
1 tbsp galangal- skinned and chopped
4 tbsp lemongrass- lower 1/3 finely chopped
1 tsp shrimp paste

METHOD;

Pound in a pestle and mortar, until smooth. Alternatively for an easier but not so good result place in a blender/liquidizer to form a smooth paste, a touch of water may be needed!

Will make 4-5 tbsp

THAI GREEN CURRY PASTE - NAM PRIK GAENG KHEO WAN

As in most curry pastes a mix of dried and fresh ingredients are used. This is a good and versatile green paste, that is made in the same way as the previous red paste!

INGREDIENTS;

1 tsp coriander seeds - roasted until fragrant and coloured
1/2 tsp cumin seeds -roasted until fragrant and coloured
1/2 tsp black peppercorns
1/2 tsp salt

1 tsp galangal
3 tbsp lemongrass-white lower 1/3- finely chopped
1 tsp kaffir lime peel- chopped or 2 finely shredded lime leaves
2 tbsp coriander root- chopped(see note)
2 tbsp asian shallots(purple)- chopped
1 tbsp garlic - smashed
1 tsp shrimp paste
1 tsp turmeric- skinned and chopped or dried if fresh not available
20 small green chillies
1 good handful of sweet basil leaves

METHOD;

As with the red paste start with the hardest ingredients first, which in this case would naturally be the dried spices. Pound to a powder, then add remaining ingredients, starting with the hardest(lemongrass). Pound until paste is smooth - 10 -15 minutes. Alternatively place in a blender/liquidizer, you may need to moisten with a touch of water.

Makes 4-5 tbsp

NOTES;

If coriander root is unavailable, use the stems from a coriander plant, or nearest to where the root was to be found. Unfortunately most shops and suppliers sell coriander rootless! The logic behind using the roots is that the coriander plant draws its nutrients and flavour through the roots therefor these will provide a superior flavour!

THAI RED CURRY PASTE - NAM PRIK GAENG PHED

Who doesn't love Thai curry, this recipe was shown to me by a Thai, so is pretty authentic. The paste is made up of dried and fresh ingredients, and is worth the effort to make, shop bought pastes and sauces will not even come close to this paste. In Thailand cooks learn to judge the balance by smell, but that is best left to Thai's, or David Thompson, that practice is far too advanced for myself or novice paste makers. If you do happen to make this paste, i would not worry first time round about tring to judge the balance as you can correct this at the cooking stage. After a couple of attempts you can taste as you go!

RECIPE;

Dried ingredients;
1 tbsp coriander seeds (roasted until fragrant)
2 cardamon pods (roasted until fragrant)
1/2 teaspoon black peppercorns
1/2 teaspoon of salt
10 big dried red chillies - seeds removed and pre-soaked in water for 10 minutes, then finely chopped.

5g galangal
5g lemongrass-chopped (white bottom piece)
5g kaffir lime peel - (alternatively use 2 lime leaves center stem removed and finely chopped. Kaffir limes are harder to come by in the west, kaffir lime leaves are easily bought frozen).
10g coriander root - chopped i(f not available use 10g of the stems closest to the roots)
15g shallots -(chopped) small asian shallots with pink skins
15g garlic - crushed
5g shrimp paste
10 small red chillies

METHOD;

Place the dried ingredients into a pestle and mortar,grind to a powder. Add the rest of the ingredients,hardest first and pound to a smooth paste. This can take long time but the result is well worth the effort.
I find that adding an ingredient at a time and pounding is easier to work with, else the mortar is overloaded. Alternatively add all of the ingredients to a blender or spice grinder, and blitz to a smooth paste. You might need to loosen the ingredients with a little water. This method is not as good as the latter but does make a suitable paste.

YIELD;

4-5 TBSP

The paste can be stored in the fridge for up to a week in a sealed container and can be frozen, but the flavour will diminish.

THAI SWEET CHILLI BURGER WITH CUCUMBER

My fiance has an aversion to chilli and fish sauce yet eats these two wonderful ingredients unknowingly quite often. "why you putting fish sauce in everything?" she said. So i have to go through the monotony yet again of explaining why for one i do not put fish sauce in everything and for two, the use of chilli does not have to mean HEAT! After yet again explaining that the fish sauce has a purpose, and yet again that "no it won't taste fishy", i eventually with some simple explanations manage to make some inkling of sense. You see when i cook food containing Fish sauce or chilli she is normally busying herself elsewhere, so does not see what goes into the dish only the finished meal. Then i go through my usual response and try to remind her that Worcester sauce is in fact made with Anchovies, and this super ingredient she uses quite liberally, in different dishes, with no ill effect.
Anyhow back to the burgers. For a while now i have been wanting to make beef burgers with sweet chilli sauce, and serve them in buns with sliced cucumber! Nothing special, probably bizarre to your average fast food customer, but the result was pleasing and the Fish sauce fiance enjoyed, for me it was just taking ingredients that i enjoy and bringing them together. If you have had the pleasure of eating cucumber in a fish sauce based Thai dipping sauce, then we will more than likely be on the same wavelength!

MAKES 6-8 - DEPENDING ON SIZE

RECIPE;
500g lean mince beef
2 tbsp of Thai sweet chilli sauce(shop bought condiment)
2 tsp of Thai fish sauce
1 small onion (finely chopped)
Sea salt and ground black pepper
Sliced and peeled cucumber

METHOD;
Place the finely chopped onion and mince into a food processor and pulse till it forms a ball. Remove and place into a mixing bowl make a well in the middle and add the chilli and fish sauce, and black pepper to taste. Mix using your hands and form into patties of your desired size , season with salt and pepper. Best cooked on a griddle or griddle pan. Cook to your liking, about 6-8 minutes does the trick! Of course you can cook these under the grill or shallow fry.

TO SERVE;
Rest the burgers for a couple of minutes, meanwhile wipe the griddle of excess fat, then toast your buns or alternatively grill the buns and serve with a little melted strong chedder if desired and sliced cucumber.

RICE FRIED WITH CHICKEN THIGH AND CURRY POWDER

I have adapted this recipe from Vatcharin Bhumichitr's book a taste of thailand. Having cooked the original recipe many times, it was time for a little adaption. While some of the original elements have stayed i have included fresh ginger, cooked onions,palm sugar and red chilli. A great dish that is not fiery hot but gives a nice balance salty, sour and hot!

Serves 4 as a side dish - or 2 hungry people.

RECIPE;

500g cooked long grain rice
3 tbsp of vegetable oil
3 cloves garlic
1 red chilli
10g fresh ginger
90g chopped onion
175g finely chopped free range chicken thigh
2 tbsp of mild curry powder
2 tbsp light soy sauce
2 tbsp Thai fish sauce
1/2 tsp of palm sugar

GARNISH;

Fresh coriander
Spring onion
Optional fresh lime wedge for each plate
Optional peeled cucumber slices
A Turn of fresh black pepper for each plate

METHOD;

Heat a large frying pan or wok with the oil - until hot. Once hot add the garlic,chilli and ginger and stir fry till the garlic is golden. Add the curry powder and stir fry for 10 seconds, now add the onion's, cook for a further minute, before adding the chicken. Once the chicken has coloured add the cooked rice and stir fry -3 minutes. Add the soy sauce stirring through, then repeat with the fish sauce and palm sugar. Stir fry all of the ingredients till you are sure that the chicken is cooked through and the rice thoroughly reheated.

Turn out into bowls and garnish with shredded spring onion(scallions), chopped coriander and a turn of freshly ground black pepper. Place a lime wedge if liked for squeezing over rice and add some peeled and sliced cucumber for texture.