Tag: Thai
Liver and Leeks
Liver and Leeks
I've always been a big fan of liver. This is the first time I've ever cooked with pork liver. I must say that I like it a lot more than beef. I didn't expect it to be so mild in flavor. It is also only $1.99lb at my local asian market. This is a great dish to introduce liver to someone who is "liver curious." If you prefer to use beef or chicken livers, please do so.
Ingredients
- 1 lb pork liver 1/2" thick pieces
- 2 leeks chopped
- 8 oz shiitake mushroom sliced
- 6 garlic cloves minced
- 1 tsp black pepper.
- 1 tbsp fish sauce
- 4 tbsp oyster sauce
- 2 tsp sugar
- 2 tbsp vegetable or canola oil
Instructions
- Mix together fish sauce, oyster sauce, and sugar. Set aside.
- Heat cooking oil in a large saute pan over medium high heat. Add in the shiitake mushrooms. Cook for 3-4 minutes.
- Add in the garlic and liver. Cook for 1 minute. Season with black pepper.
- Stir in the leeks. Cook for 2 minutes.
- Stir in the sauce mix and cook for 3 minutes.
- Serve with steamed rice.
Massaman Curry (Instant Pot)
Massaman Curry (Instant Pot)
Massaman curry is a southern Thai curry that uses spices other Thai curries typically don’t use such as cardamom, cloves, cumin, nutmeg, and cinnamon. This is from an Indian and Malay influence on this dish. In Malaysian, masam translates into “sour,” hence the use of tamarind. This curry is coconut milk based, usually containing beef, potato, onion, and peanuts.While there are a lot of ingredients to make this curry paste, it is much better than any store bought for a fraction of the price. The easiest way is to make the paste is in a blender or a food processor. Store the curry paste in the refrigerator for up to a week. Anything that won’t be used in that time frame should be frozen.When choosing the beef for the curry, you want to use something that is good for braising since this dish takes some time to cook. Chuck works the best, but you can use bottom round, short rib, or shank meat.You can still make this recipe if you don’t have an Instant Pot, but cooking the beef until tender will take longer. Sear the beef in a dutch oven, then place in a 300 degree preheated oven for 2 hours. After the beef is done cooking, remove from the dutch oven. Drain any remaining grease from the dutch oven. On medium heat, deglaze the dutch oven with 1 cup of the coconut milk, scraping up any brown bits. Add the curry paste and cook for 2 minutes. Add the rest of the ingredients and simmer on medium low heat for 1 hour.
Servings: 4
Ingredients
Massaman Curry Paste
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 1/2 tsp white peppercorns
- 1 1/2 tsp ground cinnamon
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp cardamom
- 1 1/4 cup dried red chilies
- 2 tsp salt
- 1/2 cup shallots
- 1/3 cup lemongrass
- 1/4 cup galangal
- 1/4 cup cilantro roots
- 1/4 cup garlic cloves
- 2 tsp fermented shrimp paste
Massaman Curry
- 1 1/2 – 2 lbs beef chuck roast 1″ cubes
- 2 tbsp vegetable or canola oil
- 3 cups coconut milk
- 6 tbsp massaman curry paste
- 3 tbsp fish sauce
- 3 tbsp palm sugar
- 1 tbsp tamarind paste
- 2 medium potatoes 1″ cubes
- 1 small onion diced
- 1/4 cup roasted peanuts
Garnish
- cilantro chopped
- roasted peanuts crushed
Instructions
Massaman Curry Paste
- Assemble the curry paste ingredients. In a spice grinder, grind the coriander, cumin, and white peppercorns together. Add them together with the cinnamon, cloves, cardamom, nutmeg, and salt. Grind the dried red chilies in the spice grinder. Set them aside.
- In a food processor or blender, add all curry paste ingredients.
- Blend until a paste is formed. You might have to add up to a 1/4 cup of water if the paste is too dry. Make sure to scrape down the sides of the blender to make sure all of the ingredients are incorporated.
- Store in a container for up to a week in the refrigerator. Freeze anything else that won’t be used. You should yield enough paste to make 3 batches of my massaman curry recipe.
Massaman Curry
- Set your Instant Pot to the Sauté function on high. Add the cooking oil. Add in the cubed chunks of chuck.
- Brown the beef on all sides. Remove from the pot.
- Turn the heat to medium. Deglaze the pot with 1 cup of the coconut milk, scraping up any brown bits. Add 6 tbsp of the curry paste. Let cook or 2 minutes.
- Add in the rest of the coconut milk, palm sugar, fish sauce, tamarind paste, and the cooked beef. Put the cover on the Instant Pot. Set the function to Pressure Cooker on high for 30 minutes.
- After the 30 minutes is up, release the pressure. Turn the function to Sauté on medium heat. Add in the potatoes, onions, and peanuts. Cook for 10-15 minutes or until the potatoes are cooked through. If the sauce gets to thick, add in a little bit of water.
- Serve with steamed rice. Garnish with crushed peanuts and chopped cilantro.
Green Curry with Chicken
Green Curry with Chicken
This is one of the most popular Thai curry dishes. Once you have all of the ingredients, it's pretty easy to make. Spicy and slightly sweet from the palm sugar and coconut milk, this curry is great anytime of the year.If you are looking for a less starchy vegetable than potatoes, you can substitute Thai eggplant or bamboo shoots.
Servings: 4
Ingredients
Green Curry
- 1.75 cups coconut milk
- 3 tbsp green curry paste
- 1 lb boneless skinless chicken thighs diced
- 1 cup chicken stock
- 16 oz small cubed potatoes
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 4 kaffir lime leaves finely sliced
- 1 cup chopped Thai basil
- jasmine rice for serving
Instructions
Green Curry Paste
- Lightly dry toast the coriander and cumin seeds in a small egg skillet. Grind in a spice grinder or mortar and pestle.
- Add all of the curry paste ingredients to a food processor. Blend. Slowly add water until it becomes a paste.
- Anything that won’t be immediately used should be stored for up to a week in the refrigerator. Anything after that, the curry paste should go into the freezer.
Green Curry with Chicken
- In a large pan, Mix coconut milk and green curry paste together. Let simmer over medium high heat for 3-4 minutes.
- Add in the chicken thigh. Simmer for 3 minutes.
- Stir in the palm sugar, cubed potato, chicken stock, kaffir lime leaves, and fish sauce. Continue simmering for 15 minutes.
- urn off the heat. Stir in the Thai basil. Add more fish sauce and sugar to taste.
- Serve with jasmine rice. Garnish with more basil.
