Saturday, October 10, 2009

Thai Curry Paste

This week's box contained:
  • Salad Mix (left in swap box)
  • Bunched Leeks
  • Strawberries
  • Mei Quin Choy
  • San Marzano Tomatoes
  • Onions
  • Bunched Orange Carrots
  • Bag of Poblano, Jalapeno and Serrano Peppers
Leeks: My favorite way to eat leeks is braised in cream - absolutely decadent.  However, I now generally eat vegan unless I have no other option.  A bit of Googling uncovered some viable options:
Strawberries:  Cleaned and frozen for smoothies.

Mei Quin Choy: This will definitely go into a Thai curry given the sauce now on hand!

San Marzano Tomatoes: Paninis for lunch today, with roasted fennel, white bean pate, and oven-roasted tomatoes.

Onions: We'll just keep these on hand for general cooking.

Bunched Carrots:; There's a backlog of carrots on hand now.  Some will go into a vegetable curry with the Mei Quin Choy and the coconut curry sauce, the rest will likely go into carrot-ginger soup.

Chili Peppers:  All the peppers went into a Thai curry paste, loosely adapted from Chat Mingkwan's recipe in Buddha's Table.
Thai Curry Paste
Makes about 2 cups

12 serrano chiles, chopped
4 jalapeno chiles, chopped
5 poblano chiles, chopped
2T whole coriander seeds
1t ground cumin
2t whole black peppercorns
1 7oz jar Thai Taste prepared lemongrass
6T shallots, chopped
2t Ginger People candied ginger puree
5 large garlic cloves
3T Thai Taste prepared galangal
2T Thai Taste prepared kaffir lime leaves
2t salt
1/4c water

Add all ingredients and blend well. 
This curry paste is hot.  I froze most of it in an ice cube tray for future use.  I combined the remainder, about 1/2 cup, with a 14 ounce can of coconut milk and 2T candied ginger puree to make a curry sauce.

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