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CURRIES - We consider curries native to India and do not realize
how many different types there are. There seems to be many misconceptions about
curries in general. Curry is a fashion of cooking: a process whereby meats,
fish, vegetables or even fruit are cooked in varying combinations of ground
herbs and spices, (known as curry pastes), to produce a stew like dish. All
dishes that are hot and spicy are not curries, nor are all curries fiery hot.
Curry powder is an amalgam of some "Indian" spices best applied to the
flavorings of curry dips and dishes where a hint of curry influence is desired.
In a Thai curry, the proportion of solids to liquid is
small. As they are always eaten over large mounds of steamed rice, just a few
solids suffice and the flavor of the spicy, highly flavored gravy is extended by
the bland rice.
Curry pastes should be a marvelous, aromatic mixture of
freshly ground herbs and spices. When preparing a curry paste, it is preferable
to first use a mortar and pestle with the hard fibrous ingredients rather than
including them with other ingredients in a food processor or blender. The
pounding of the pestle crushes the husks and fibers releasing the oils and
juices, whereas the processor and blender merely cut the spices.
For the modern kitchen cook with no time to spare, a food
processor in conjunction with an electric spice or coffee type grinder can be
used. This does not however eliminate the requirement for a ortar and pestle.
For mashing moist herbs like lemon grass, garlic and shallots there is no
substitute. However, the whole dried spices (chilies, cloves), give out their
best aroma when pulverized by a good grinder. When you are preparing a paste,
single out the hard and dried spices and pound or grind them first before
proceeding further.
GREAT RECIPES
RED CURRY PASTE
14 medium, dried red chilies, seeded or 1 tbs. ground red chili powder
(cayenne). 2 shallots, minced. 1 tsp. caraway seeds or 1 tsp. ground caraway. 1
tbs. whole coriander seeds or 1 tbs. ground. 8 pieces galangal root (Laos),
chopped or powdered. 2 tbs coriander roots, minced. 1 tsp, salt. 1 lime peel,
finely chopped. 1 stalk lemon grass, minced. 1 tsp. whole black peppercorns or 1
tsp. freshly ground black pepper. 1/2 tsp. kaffir lime powder (pew makrut) or
substitute 1 bay leaf. 1 tbs. garlic, minced. 4 tbs. vegetable oil.
Preparation:
1. Place the whole dried spices (chilies, caraway,
coriander, galangal root and peppercorns) in an electric spice grinder or mortar
and grind or pound to a powder. Omit this step if ground spices are used. Empty
this powder into the food processor and add the remaining ingredients, including
the oil, and process or pound to a smooth, even paste.
Now that you've got this part together here comes the
recipe for the meal!
THAI FRIED CURRIED RICE Serves 6
3 tbs. safflower oil. 2 tbs. red curry paste. 8 oz. broccoli, steamed. 1 cup
cauliflower, steamed. 2 lbs. cooked long grain rice (2 cups). 2 tbs. finely
chopped shallots. 2 red chilies, seeded and finely chopped. 2 medium onions,
finely chopped. 1 tbs. lemon or lime juice. 1 tbs. soy sauce.
Preparation:
1. Heat the oil in a wok or large frying pan and stir the
curry paste for 3 minutes. Add the steamed vegetables and stir fry until well
heated through. Add the rice, mix well and continue to stir fry until heated
through. Transfer to a serving dish.
2. Sprinkle shallots over the top with chilies.
3. Sprinkle with chopped onions, lemon juice and soy
sauce before serving.
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