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

One can all this delicious vegan appetizer an an open-faced samosa.  Essentially, it has all the goodness of the samosa without the deep fry and work.  Crunchy eggless wonton skins, brushed with mustard oil and baked till golden brown filled with spicy potato curry and topped with a savory granola reminiscent of the South Indian snack, muruku.

The North Indian-style aloo masala curry recipe itself is originally from my friend, Sabah Akhtar, who taught me how to make the curry using the pressure cooker — apparently a lot of Indian folks do that these days!  Totally cuts down on the time one needs to whip out a good curry.  Her potato curry is full of fresh flavors as she folds in a bunch of fresh herbs at the end.  I adjusted the recipe a little to give it more spice and kick, but it’s pretty much her recipe!  You can skip the cups and granola and just make this hearty curry as an entree.

Chef’s tip:  Panch phoran is a Bengali five whole seed blend of fennel, cumin, nigella (onion seeds), fenugreek and yellow mustard in equal proportions.  You can mix them yourself or buy them pre-blended at most indian grocery stores.  Sabah also adds an eggplant to the curry (at the same time you add the tomatoes) and it gives it a richer, more complex flavor.

Wonton Cups:
24 wonton skin, eggless if vegan
1/2 cup mustard oil

1. Brush skins with mustard oil and press into mini muffin cups.
2. Bake in 360F oven till golden, about 7 minutes. Let cool.

Aloo Masala:
2 Tablespoons mustard oil
1 1/2 Tablespoons panch phoran mix
1/2 teaspoon red pepper flakes

1/2 small yellow onion, finely minced
1 teaspoon ginger, grated
3 cloves garlic, minced
1 serrano, seeded, minced
3 large russett potatoes, half inch diced
2 tomatoes, peeled and diced
1 Tablespoon kosher salt
1/2 cup water

1 cup peas
3/4 cup cilantro leaves, chopped
1/2 cup dill, chopped

1. Heat a pressure cooker under medium heat.  When hot, add mustard oil, follwoed by panch phoran mix and red pepper flakes.  Fry till spices pop.
2. Add  onion and saute under low heat for 10 mins, add ginger, garlic and serrano.  Saute for another 5 min.
3. Add potatoes and stir to coat.  Add salt, tomatoes and water.  Bring to boil.
4. When boiling, close lid and bring pressure  to the first red ring  over medium heat.  Adjust heat to stabilize at first ring and cook for 4 minutes.  Release pressure using cold water release method.
5. Remove lid, add peas and  cook till desired doneness.
6. Remove from heat and gently fold in chopped cilantro and dill.

Savory Granola:
1 cup rolled oats
1 cup wheat flakes
1/4 cup sunflower seeds
1/4 cup shredded coconut
1/4 cup cashews
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1/2 teaspoon garam masala
1 teaspoon black pepper, ground
1 teaspoon kosher salt
1/8 cup canola oil
1/8 cup water

1. Mix all the ingredients together and bake in 325F oven till golden brown.

Assemble:
Spoon a heaping tablespoon of aloo masala into the prepared cups, and top with savory granola.

This is a classic chicken curry, Chinese Malaysian-style.  It goes really well with tumeric sticky rice.

Chef’s tip: Curry powder is commonly used in Malaysia, the concoction is similar to Sri Lankan curry powder.  Here’s a recipe to make your own curry powder.

Ingredients
6 pieces chicken legs with thighs, bones and skin on
2 tablespoons curry powder

3 small Russet potatoes, peeled, cut into 2-inch wedges
2 cups canola oil

Spice paste:
5 red jalapeno chilies, seeded
8 shallots
3 stalks lemon grass
1 inch galangal
1 inch fresh turmeric / 1 teaspoon turmeric powder
1 tablespoon roasted belacan
5 candlenuts

Sauce:
¼ cup canola oil
5 sprigs curry leaves
1 cup water
3 cups coconut milk, reserve 1 cup of the cream
2 tablespoons kosher salt, to taste

Marinating the chicken:
1.    Rub the curry powder over the chicken
Preparing the potatoes
2.    Peel the potatoes and cut each into 4 pieces. Pat dry.
3.    Heat a skillet with about 2-inch of oil.  Fry the potatoes till it is golden on the outside.  Remove and set aside.  The potatoes need not be cooked through.
Preparing the spice paste
4.    Roughly chop up all the spice paste ingredients (except lemongrass and galangal that needs to be finely chopped).
5.    Place all spice paste ingredients in a food processor and grind into a fine paste.
Cooking the curry
6.    Heat about ¼ cup of oil in a pot on medium high.  Add the spice paste and curry leaves fry till fragrant and red, about 5 minutes.
7.    Add the marinated chicken and fry for about 3 minutes.
8.    Add 1 cup water and 2 cups of coconut milk and salt.  Simmer for about 10 minutes
9.    Add the fried potatoes and reserved 1 cup coconut milk, and simmer uncovered until chicken is tender and gravy has thicken, about 30 minutes-45 minutes.  Let sit for 15 minutes before serving.

Serves: 6

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

This vegetarian red curry sauce can be used with other vegetables such as eggplant, okras, zucchini, etc.  Again, I am using the store bought Thai curry paste, but supplementing it with additional spices and herbs.  I love the curry sauce with butternut squash, the sweetness of the squash complements the heat form the curry.

Chef’s tip: Do not let the coconut milk come to a vigorous boil or the milk will separate.  Always simmer on low heat, and stir occasionally.

Ingredients

1 small butternut squash, about 1 1/2 lbs, cut into 1-inch cubes

3 cloves of garlic, minced
1 tablespoon ginger, grated
1 Tablespoon galangar, grated
1 Tablespoon Thai red curry paste
2 Tablespoons tomato paste
1 teaspoon coriander seeds, roasted then ground
1 teaspoon cumin seeds, roasted, then ground
1 teaspoon black pepper corns, coarsely ground

3 cups coconut milk
5 pieces of kaffir lime leaves. chiffonade finely
2 Tablespoons soy sauce
1 Tablespoon palm / brown sugar
1-2 teaspoons kosher salt, to taste

Some kaffir lime leaves, chiffonade finely for garnishing

1.  Steam butternut squash for about 15 minutes or until tender.
2.  In a medium saucepot, heat 2 Tablespoons of oil, then add garlic, ginger and galangal.  Fry till fragrant,  about 3 minutes.  Add red curry paste, tomato paste, coriander, cumin and black peppercorns, and saute another minute.
3. Add coconut milk and simmer for a 10 minutes
4. Finely shred kaffir lime leaves, reserves a generous pinch for garnishing
5. Add shredded kaffir lime leaves, soy sauce, sugar, and salt.  Simmer uncovered until gravy has thicken.
6. Add in the cooked butternut squash and toss to  Simmer 3 minutes.
7. Remove from heat.
8.  Garnish with kaffir lime leaves.

Serves: 4

Malaysian curries do not rely on dried spices like cumin or coriander, but use more fragrant herbs and roots like  lemongrass, galangal (blue ginger) and fresh tumeric.  This Straits Nyonya curry comes from Penang,  and uses kaffir lime leaves as well which give the curry a citrusy flavor and fragrant.  The Nyonya cuisine is the original fusion cuisine.  The cuisine dates back 500 years, when Chinese traders sailed to the Malay peninsula and married local Malay women.  The resultant cuisine came from the marriage of these  two cultures.

Chef’s tip: Jacob Farm’s carries organic kaffir leaves in those plastic blister boxes you can find at stores like Wholefoods and Safeway. Kaffir leaves freeze well. Just pop the remaining into the freezer and you will have a constant supply of this fragrant wonder.

Ingredients

Spice paste:
6 red jalapeno chilies
8 shallots
3 cloves garlic
1 teaspoon roasted belacan*
3 stalks lemon grass
1 inch galangal
1 inch fresh tumeric / 1 teaspoon turmeric powder
5 candlenuts, optional

½ cup canola oil
1 small chicken, cut into 8 pieces (reserve backbones and wings for other use)
3 cups coconut milk (reserve 1/2 cup)
1 cup water or more if needed
1 Tablespoon kosher salt, to taste
5 pieces of kaffir lime leaves
4 medium Yukon potatoes, peeled

1.    Parboil peeled potatoes.  Set aside.  Cut each potato into 2.
2.    In a food processor, grind all spice paste ingredients into a smooth paste
3.    In a heavy bottom pot, heat oil on medium high.  Fry paste till fragrant, red and oil has separated, about 5-7 minutes
4.    Add chicken pieces and fry for about 3 minutes.
5.    Add 2 1/2 cups coconut milk and water.   Add enough water to just barely cover the chicken if needed.   Add salt.  Simmer for about 20 minutes, stirring occasionally.
6.    Finely shred kaffir lime leaves, reserves a generous pinch for garnishing
7.    Add finely shredded kaffir lime leaves, potatoes and simmer uncovered until chicken is tender and gravy has thicken, about 20 minutes.  Add remaining half cup of coconut milk.  Bring to a boil.  Remove from heat.
8.    Let sit for 15 minutes before serving.  Skim off some of the red oil that surfaced.
9.    Garnish with kaffir lime leaves

Serves: 4

The best duck curry I had was in Bangkok at the Oriental Hotel (of course!).  My friend, Karen and I loved the duck curry at Sala Rim Naam — between our marathon massage sessions, we would take the river taxi across the Chao Praya just to have the duck curry. The river ride adds to the eating experience!

Well, on this side of the Pacific, I take the short cut of using store-bought roasted duck from Chinatown and whip out a quick red curry sauce.  Don’t worry about making your own curry paste – the Thais use the bottled ones, so why don’t we, too.

Chef’s tip: Save the bonier parts of the duck for other uses. The five spice seasoning in the carcass sometimes overpowers the curry. Thai Kitchen’s brand fish sauce and curry paste are pretty good.

Ingredients

½ cup of coconut cream
3 cloves of garlic, sliced
1 tablespoon Thai red curry paste

2 cups coconut milk
5 pieces of kaffir lime leaves, chiffonade finely
2 Tablespoons fish sauce
1 Tablespoon palm / brown sugar
½ teaspoon kosher salt, to taste

1 cup mini Thai eggplant (or 1/2 Japanese eggplant cut into 3/4 inch length)
1 zuchinni, cut into 1 inch pieces

1 roasted duck (from Hong Kong-style delis)

10 lycees or grapes
10 cherry tomatoes
A sprig of basil

1. In a medium saucepot, heat 1/2 cup coconut cream on medium high till it begins to bubble.  Add curry paste and sliced garlic.  Fry till fragrant, red and oil has separated, about 5-7 minutes
2. Add remaining coconut milk and simmer for a few minutes
3. Finely shred kaffir lime leaves, reserves a generous pinch for garnishing
4. Add shredded kaffir lime leaves, fish sauce, sugar, and salt.  Add eggplant and zuchinni.  Simmer uncovered until gravy has thicken.
5. Cut duck into 8 pieces (reserve bones and wings for other use) and add to the curry.  Simmer 3 minutes.
6. Remove from heat.  Add grapes/lycee and tomatoes.
7.  Garnish with kaffir lime leaves and basil.

Serves: 4

The origins of Flavor Explosions.  I re-created this recipe based on the memory of smell (oui, Rémy!) of the aroma in my late grandmother’s house as she roasted curry powder. My grandmother roasted curry powder in a wok 1-yard in diameter, over a charcoal stove, and had all of us – her grandkids – tightly packed the spice mix into recycled glass ketchup bottles which she then sells. Unfortunately, none of us documented her recipe so I created this concoction based on what I remembered from those hot afternoons in Malaysia 30+ years ago! And dedicate it to the memory of my grandmother.
Malaysian curry powder reflects the blend of South Indian, Sri Lankan and Peranakan flavors.

Chef’s tip: Store in a air-tight glass jar in a cool place for up to six months.

Ingredients:

6 Tablespoons whole coriander
2 Tablespoons whole cumin
2 Tablespoons whole fennel
3 Tablespoons whole fenugreek
2 Tablespoons whole black pepper
1 3-inch stick cinnamon
2 Tablespoons rice
1 teaspoon cardamom seeds
1 teaspoon cayenne
5 whole dried red peppers, stems and seeds removed
4 cloves
1 star anise
5 tablespoon ground tumeric

Directions:
1. Over medium heat, dry-fry all whole spices (everything but the tumeric) in a wok or a skillet for about 5 minutes or until fragrant. Stir/ toss constantly to make sure the spices don’t burn.
2. Let cool slightly, transfer to a spice grinder and grind until it becomes a fine powder.
3. Mix in tumeric and bottle the curry powder.

Makes: 1 cup.

Also known as “Terong Belado” this is a yummy and beautiful dish. The juxtaposition of the fiery red of the sambal with the brilliant purple of the eggplant is a feast for the eyes as well.

Chef’s tip: The sambal can be used as a condiment for lots of other dishes. Try it with grilled salmon, or a bowl of laksa.

Spice paste:
10 fresh red Jalapeno
5 shallots
2 tablespoons roasted belachan, optional
1 stalk lemon grass
2 cloves garlic

Sambal:
1/2 cup of canola oil
1 tablespoon sugar
1 teaspoon kosher salt (optional)
1 tablespoon lime juice

5 small Japanese eggplant, cut into 2 lengthwise
Kosher salt
2 cups canola oil

Preparing the spice paste
1.    Grind together spice paste ingredients in a food processor until smooth.  Set aside.
Preparing the sambal
2.    Heat ½ cup of oil in a large heavy pot over medium heat until just hot.  Stir in spice paste.   Add sugar and salt.  Cook, stirring constantly until it achieves a deep red consistency, about 10 minutes.  Mix in lime juice.
Preparing the eggplant
3.    Cut eggplant into half lenghtwise.  Salt generously and let it sit for 5 minutes.  Pat dry.
4.    Heat 2 inches of oil in a skillet until hot (360F) over high heat.  Divide the eggplant into small batches so that they do not crowd the pan. Deep fry the eggplant for about 5 minutes each or until golden and tender. Remove with a slotted spoon, and drain on a cooling rack over a sheet pan (line sheet pan with aluminum foil for easy cleaning).  Repeat with the remaining batches.  Pour off the oil and discard oil.
Assembling
5.    Spoon the sambal over the eggplant.

Serves: 10

Delicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience.

Cook’s tip: The bread crumbs make the meatballs tender. Add the cream/ yogurt at the end so that it does not break.

Meatballs:
1 lb ground lamb
1 egg white
1 teaspoon ground coriander
1 teaspoon ground fennel
3 cloves garlic, minced
1 Tablespoon ginger, grated
1 serrano, minced
1 Tablespoon cilantro stems, chopped
½ yellow onion, grated, squeezed to yield ½ cup
½ cup panko bread crumbs, soaked in ¼ cup water or chicken broth
1 teaspoon ground black pepper
1 teaspoon kosher salt
Some oil for the baking tray

Curry:
3 Tablespoons ghee
1 Tablespoon cumin seeds
2 bay leaves
8 shallots, finely chopped
5 cloves garlic, finely minced
1 inch ginger, peeled, grated

1 Tablespoon ground coriander
1 Tablespoon ground cumin
1 teaspoon tumeric powder
½ teaspoon cayenne
10 cloves
10 cardamon pods
2 cinnamon sticks
2 teaspoons kosher salt

1 14-oz can crushed canned tomatoes
1 pinch saffron threads
1 cup heavy cream / greek yogurt
1 cup water
½ cup cilantro, chopped

Preparing the meatballs
1.    Mix together the meatball ingredients (lamb, egg white, coriander, fennel, garlic, ginger, Serrano, cilantro stems, onion, bread crumbs, salt and black pepper).
2.    Using your hands, form into balls about 1 ½ inch diameter.  Place on a lightly oiled baking tray, and bake in a 400°F oven until brown about 12 minutes.  Alternatively, brown meatballs in a large saute pan.
Preparing the curry
3.    In a heavy bottom, oven proof pot, heat ghee on medium high.  Add cumin seeds and bay leaves and fry for about 30 seconds or until the cumin seeds pop.
4.    Add chopped shallots, and cook till translucent, about 3 minutes, then add the garlic and ginger.  Saute under medium heat for about 3 minutes until golden brown and fragrant.
5.    Add remaining dry spices (coriander, cumin, tumeric, cayenne, cloves, cardamoms, cinnamon and salt).  Continue to fry for another 5 minutes until the oil separates.
6.    Add the crushed tomatoes and saffron, and simmer for 5 minutes. Taste and add salt if needed.
7.    Transfer the meatballs back into the pot, add more broth if necessary to cover the meatballs, and bake covered, in a 400 °F oven (alternatively simmer on low on stove top) for 10 minutes. stirring once or twice gently. Stir in the cream or yogurt.
8.    Remove whole spices and mix in chopped cilantro just before serving.
Serves: 4