I try to provide recipes that preserve most of the traditional flavors with as little work as possible.  In classic business terms, a high ROI in the kitchen, and in simpler language, making ethnic food accessible.

This is a quick, modern version of the beloved Thai Panaeng beef curry.  Since we have access to quality beef here, the traditional slow simmer turns into a quick stir-fry, and you will have a very tasty curry in a matter of minutes instead of hours.  In addiition, instead of  boiling peanuts, and grinding them down to make the paste base, I reached for freshly ground pure peanut butter that you can find in many grocery stores these days.

Chef’s tip: “Cracking” coconut milk means separating the cream into its oil, and using the oil to fry the spices.  Unfortunately, canned coconut milk is homogenized and is a hard nut to crack (pun!).  And fresh coconut milk is almost impossible to obtain here in the Bay Area. To achieve a similar effects, you can add a tablespoon of coconut oil to the coconut cream.

Sauce:

2 cups unsweetened coconut milk, separate into 2 parts
1 Tablespoon coconut oil
1/2 Tablespoon ginger, peeled and grated
2 cloves garlic, minced

1 Tablespoon Thai red curry paste
2 Tablespoons tomato paste
2 Tablespoons creamy peanut butter
1/2 Tablespoon curry powder
1/2 Tablespoon paprika
1 teaspoon cumin, toasted and ground
1 teaspoon coriander seeds, toasted and ground
6 kaffir lime leaves, tough middle stem removed, torn into large pieces

2 Tablespoons fish sauce
2 Tablespoons palm sugar

10 basil leaves, whole

2 lbs grass-fed beef steak  – Chateaubriand, NY Strip or rib-eye, trimmed, cut into ½ inch thin strips

1 teaspoon kosher salt
1 teaspoon black pepper

Garnish:
1 sprig basil
2 kaffir lime leaves, finely chiffonade
¼ cup coconut cream

1.     In a heavy saucepan over medium high heat, add half the coconut milk, ginger and garlic and bring to a boil, stirring constantly for about 5 minutes, until the oil starts to separate aka crack.
2.     Add curry paste, tomato paste, peanut butter, curry powder, paprika, cumin, coriander and kaffir leaves and sauté, stirring, 1 minute, or until fragrant.
3.     Add fish sauce, and palm sugar and remaining coconut milk.  Stir together.  Reduce heat and simmer 10 minutes until thick.
4.     Slice the meat at an angle against the grain, about ½ inch thick. Season with salt and pepper.
5.     Raise the heat on the curry sauce to moderately high, add the meat to the pan and cook, stirring, for 2 minutes. Cook for another 2 minutes for medium rare or longer for more doneness.
6.     Taste for seasoning, adding more fish sauce or palm sugar as needed.
7.     Remove from heat. Stir in the basil leaves.  Transfer to a serving bowl.
8.     Drizzle with reserved coconut milk. Garnish with a sprig basil and kaffir ribbons.

Serves 6

Tags: curry, Thai.

Of the many different types of curries in Malaysia, the rendang is the most loved.  The rendang is always the star of any kenduris (wedding ceremonies) or raya (Id) festivities.  It’s a very dry curry with sweet tones of toasted coconut.  Slow cook it till it’s fork-tender.

Chef’s tip: To toast coconut, use a dry skillet and toss it frequently over medium heat.  Alternatively, pop it into a 350F oven for 5 minutes.

½ cup of finely shredded desiccated coconut

Spice paste:
10 red jalapeno chilies
2 shallots
2 cloves garlic
3 stalks lemon grass
1 inch ginger
1 inch galangal
2 candlenuts

Whole spices:
1 cinnamon stick (about 2 inch)
3 cloves
4 whole star anise
2 cardamon pods
2 pieces daun salam

¼  cup canola oil

2 lbs beef cubes – cuts for stewing, briskets, cubed

2 cups thick coconut milk

1 slice of asam gelugur* tamarind/ ½ tablespoon fresh lime juice
4 pieces of kaffir lime leaves
1 teaspoon kosher salt, to taste
1 tablespoon sugar

1.    Toast coconut till golden brown in an oven or in a pan.  Set aside.
2.    Using a food processor, grind all spice paste ingredients into a paste
3.    Heat oil on medium high.  Fry paste and  whole spices till fragrant, red and oil has separated, about 5-7 minutes
4.    Add beef  and fry for about 3 minutes till brown.
5.   Add coconut milk, finely shredded kaffir lime leaves, tamarind slice, salt and sugar, and braise uncovered on low, stirring occasionally, until beef is tender and gravy has thicken, about 2 hours depending on beef cut till fork tender.
8.    Mix in toasted coconut.

Serves: 6

Tags: curry, Malaysian.

The perfume of the typical Thai aromatics of galangal, lemongrass, coriander and kaffir lime leaves is infused in the tender flaky fish.  The lime-nuoc nam dressing is well suited for oily white fish,

Chef’s tip: Baking en papilotte is a simple solution to steaming fish, especially if you have a big piece of fish and limited pot sizes.  There are many ways to crimp the parchment paper, some requires no staples.  I just use the staple approach to create a fool-proof leak-proof envelope.

Ingredients

Garlic Oil:
3 cloves garlic
1/3 cup of oil

Sauce:
4 tablespoons fish sauce
1 tablespoon Chinese rice wine
1 ½ tablespoons brown sugar
½ teaspoon ground white pepper
1-2 lime – make about 1/3 cup juice
3 tablespoons water

Aromatics:
2 red jalapeno, seeded, minced
4 cloves garlic, minced
4 coriander/cilantro roots, or 4 tablespoons cilantro stems, minced finely
1 stalk scallions, white part minced, green part julienned about 1 inch long for garnish
1 inch ginger, peeled, julienned finely
1 inch galangal, peeled, grated
3 kaffir lime leaves, chiffonade finely
3 stalks lemon grass – white part only, cut into 2 lengthwise, smashed

Fish:
4 pieces of parchment paper – 12 X 20 inch
2 lbs escolar / butter fish fillet/ sustainably-farmed chilean sea bass (or any fatty white fish, too)
A handful of cherry tomatoes

Garnish:
1 cup cilantro leaves, coarsely chopped
1 cup of basil, preferably Thai

Preparing the infused oils and sauce
1.    Coarsely chop garlic. Heat oil.  Fry garlic till golden.  Drain and set aside.
2.    Mix sauce ingredients with 4 tablespoons garlic oil.  Set aside.
Preparing the, aromatics and garnish
3.    Mince jalapeno, garlic, cilantro stems, and scallion white part.
4.    Grate galangal, and using a mortar and pestle, grind cilantro roots into a paste, if using.
5.    Julienne ginger and chiffonade kaffir
6.    Julienne scallions green parts, coarsely chop cilantro leaves and chiffonade basil.  Reserve for garnish.
Preparing the fish en papillote
7.    Preheat oven 425F*
8.    Remove fish bones and pins.
9.    Take a large piece of parchment paper 30 x 22 inch, fold into half, and lay it flat on a baking sheet.  Unfold the parchment and lay pieces of smashed lemon grass at the base followed by half of the aromatic mixture.
10.    Place a fish on top.  Top with remaining aromatic mixture.
11.    Drizzle the sauce on top.
12.    Next sprinkle on julienned ginger and kaffir leaves.  Toss in the tomatoes.
13.    Cover the fish with the other half of the parchment paper and fold over edges, stapling if necessary to create an airtight seal.
14.    Bake in oven for about 15 minutes, depending on thickness of fish, rotating once.
15.    Open the package carefully, avoiding the steam.  Sprinkle with basil, cilantro, and green scallions. Drizzle with a teaspoon garlic oil.  Serve immediately.

Serves: 6

Tags: Fish, Thai.