Thai Red Curry with Winter Squash

I had an amazing pumpkin curry at a Thai restaurant in Seattle a few months ago and have been wanting to recreate it at home. A cooking date with a few friends from school was the perfect excuse to find a recipe. And the recipe I found is AWESOME.

Jenna, of Eat, Live, Run, wrote about the recipe, "Seriously, I wanted to drink this sauce with a straw. It’s definitely the closet to “authentic” Thai curry I’ve ever gotten at home. You must make this!!!" I knew I had to give it a try. It was not hard to pull together, although it did require some ingredients that I didn't have on hand and had to get at the local Asian supermarket. You can find her original recipe here.

Thai Red Curry with Winter Squash

serves 4

Time: 1.25 hours (includes time to roast the squash)

Ingredients:

1 large kabocha, butternut, or other orange-fleshed squash

1 large handful green beans, cut in half OR 1 small zucchini, cut into bite-size pieces

1 red or yellow bell pepper, diced

2 kaffir lime leaves, torn

6 Thai basil leaves, chopped

1 tbsp canola oil

3 tbsp red thai curry paste (make sure you get one that says, "red thai curry paste", not just a thai curry paste that appears to be red-colored)

1 (15-oz) can coconut milk

1/4 cup water

1 tbsp fish sauce

2 tsp brown sugar

2 red thai chilies, pierced several times with a knife

Directions:

1. Preheat oven to 400 degrees. Drizzle olive oil on a foil lined sheet tray. Slice squash in half, remove seeds (you can roast them later!), and place cut-side down on the sheet tray. Roast squash halves for about 30 minutes until tender. Remove and let cool completely.

2. In a large pot or deep pan, heat the canola oil over medium high heat. Add the curry paste and mash into hot oil so all the paste gets incorporated. Slowly drizzle in the coconut milk, whisking continuously until all milk has been added and no curry “clumps” remain.

3. Add water, torn kaffir lime leaves, thai basil, fish sauce, brown sugar and chilies and bring to a simmer. Add bell peppers and green beans or zucchini and continue simmering sauce for about 15 minutes until vegetables are just cooked but not mushy.

Peel or slice kabocha squash away from peel. Chop into large chunks and add to the curry sauce.

Serve curry over jasmine rice (don’t eat the chilies!).

Tom Yum Goong soup

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

1 qt chicken broth
1 qt water
2 stalks lemongrass (defrost by microwaving 45 sec per stalk), bottom 2" minced,
rest sliced on a bias in 4-inch pieces
1 cubic inch galangal ("kah", or substitute ginger) sliced (defrost in microwave
for 30 sec)
4 kaffir lime leaves
2.5 t roasted red chili paste (1.5 T for BJB taste)
1/2 c fish sauce
2 T tamarind sauce (2T tamarind paste chopped, 2t sugar, 4T soup stock, mix well)
8 oz can bamboo shoots, drained
16 oz can straw mushrooms, drained, halved and rinsed
1/2 lb (14) jumbo sized frozen uncooked shrimp, peeled with tail
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped
1/2 T salt

Bring the stock & water to boil over medium heat in a saucepan. Add the lemongrass,
galangal, keffir leaves,chili paste, bamboo shoots, and mushrooms. Cover, lower
heat, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce and tamarind sauce, simmer for 5 minutes.

Remove lemongrass, then toss in shrimp and cook for about 3 minutes or until shrimp
is cooked.

Remove from the heat and add the lime juice, green onions, salt & cilantro.

Taste, broth should have an equal balance of spicy, salty, and sour.

Thai Red Curry Vegetables

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 3-4 mains servings

2 T peanut, olive, or canola oil
1 stalk lemongrass (if frozen nuke for 45 sec)
1" x 1" x 1/2" of ginger (don't use galangal)
1.5 T Thai red curry paste
1/2 c white wine
1 can unsweetened coconut milk
2 T fish sauce (nam pla)
1 lime
4 T chopped fresh cilantro (stems & leaves)
4 T chopped Thai basil or Italian basil leaves
1/2 c fresh or frozen peas
3 c of diced vegetables (any combination of potatoes, cauliflower, raw cabbage,
onion, celery, carrots)
Meat, if desired

Vegetables can either be sauteed (potatoes & cauliflower won't saute well) or boiled
ahead of time (and set aside) or cooked in the curry as the curry is being made.
In any case, remember to add faster cooking vegetables later so they all get
cooked to the same degree (firm but easy to bite).

Cut top off lemongrass, remove outer leaf, mince bottom 1/3 & cut rest in >4" strips
Mince ginger

Heat oil in a Dutch oven until shimmering.
If using meat, fry the meat with curry paste (make sure the paste contains oil or
add some) and coconut cream to tenderize it.
Add minced lemongrass, minced ginger, curry paste and stir until consistent mixture

Add strips of lemongrass, wine, coconut milk, fish sauce, and lime juice and mix
Bring to a simmer, whisking ocassionally

Let curry simmer at least 5 min. (anything longer is fine)
If curry becomes too dry, add water, not coconut milk, as the coconut milk will make
it too thick.

A few min. before serving, discard lemongrass strips (leave a few for authenticity)
Add cilantro and basil and mix
Add veggie mixture and peas and mix
Bring to simmer

Serve over rice

Thai Chicken Soup in Coconut Milk (Tom Kha Gai)

Yields: 2 (as a main), 4 (as a soup before a main)
Prep & cook time: 45 min

3 C water (can also use chicken stock for richer taste)
4 Thai chili pepper
1 lime
1 cubic inch galangal ("kah")
2 T fish sauce
1 can coconut milk
3 sprigs cilantro
8 oz chicken
4 kaffir lime leaves
1 stalk lemon grass

Put coconut milk, keffir leaves, & water into a 4 quart pot and set to boil
Slice galangal & toss in
Mince bottom 2" of lemon grass & toss in
Peel rest of lemon grass & toss in
When boiling, reduce heat to simmer and stir frequently
Slice chicken, parallel to grain, into 1/2" x 1/4" x 2" strips & toss in
When chicken is done, turn off heat
Add fish sauce, lime juice, and chopped chili pepper (for less heat don't crush
the peppers, just float them for decoration)
Taste to make sure there is proper balance of fish sauce, lime juice, and peppers
Garnish with cilantro

Sa-Cha green beans, cabbage, or other vegetables

Prep time: 15 min
Cook time: 20 min
Yield: 2 servings

Ingredients:
1 lb of vegetables (cabbage or green beans are best)
meat, if desired
1 medium size onion, wedged (no more or dish will be too sweet)
10 cloves garlic, minced
1 T drained prik dong or 1 jalapeno or 2 hot thai peppers minced (Note: This produces medium heat for BJB, hot for others)
4 T sa-cha sauce (Bull Head brand)
1/2 C of chicken broth or water if using string beans (no liquid if using other veggies)
3 T soy sauce

Directions:
1) Add sa-cha sauce & heat pan, then add garlic, onion & chili pepper
2) Stir well & saute until onions are translucent
3) Add vegetables:
3a) If vegetables requiring broth or water -- lower heat to medium, add veggies, cover & cook 10-15 min, stirring occasionally (the vegetables will absorb some water during cooking)
3b) If other vegetables - keep heat high, add veggies according to how fast they cook
4) About 1 min before serving, add soy sauce and taste for saltiness, sa-cha, & pepper

Pad Thai noodles

Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 2 servings [Note: Making > 3 servings at a time will cause the noodles to stick and clump because the pan can't hold that many noodles and allow them to be stirred properly.]

6 oz dried narrow rice noodles
3 T siew (dark sweet soy sauce or 2 T dark soy & 1 T molasses or brown sugar)
2 T fish sauce (zero for NL)
1/4 cup ground roasted peanuts (don't grind too much)
1 T sugar
8 jumbo frozen uncooked shrimp (or equivalent)
1 egg scrambled with 1/4 t salt
2 cubic inches firm tofu, diced
2 t (only, no more) tamarind paste or tamarind concentrate
3 sprigs cilantro, without stems, chopped coarsely
1 c bean sprouts (in a pinch use 1 c cabbage, sliced 1/4" wide)
2" section of daikon (huah chai bpoh) peeled & sliced to 1/4" x 1/4" x 2" or 1 cup of another vegetable
2 t chili & garlic paste
2 scallions finely sliced
4 T shallot chopped (or 1 red small onion)
8 cloves garlic, chopped (not minced)
1/2 t salt
cooking oil (flavorless, like canola)

Prep:
Set tofu in flat bottomed bowl just big enough to accomodate cubes, add siew & spoon liquid on top every few minutes
Hydrate noodles - see Pad Si-ew recipe
Cook the egg until slightly browned, slice into strips 1/4" x 2" & set aside
Remove seeds from tamarind, chopped well, and mix with 2 T hot water to form a paste, then mix with sugar and set aside

Stir fry:
Saute shallot/onion/garlic over medium heat until fragrant
Turn up heat all the way & grab a handful of noodles, add to saute and stir
Continue adding handfuls of noodles and stirring
When well mixed add sugar/tamarind & chili paste & stir well
If no tofu used, add 1 T of siew
When hot, dump noodle mixture on a plate, heat wok high and add a little oil
Put tofu in a colander to drain, then saute
When browned, add shrimp and daikon & any other long cooking vegetables
When shrimp are almost done dump noodle mixture back in wok
Toss in fish sauce (unless NL is eating, in which case do it at the table)
Toss in & bean spouts (or cabbage) & cook for 15 sec, then turn off heat
Add eggs and scallions and mix well
Taste for salt, fish sauce, sugar, and chili paste
Pour onto a serving plate & sprinkle peanuts & cilantro on top as garnish

Pad Si-ew or See Ew (Thai Sweet Soy Sauce Noodles)

Notes: The key is high heat, quick cooking, & charring the meat, noodles, & garlic.
For 3 T dark sweet soy sauce substitute 2 T dark soy sauce & 1 T molasses (brown or white sugar won't taste right).
If using frozen shrimp, don't defrost to marinade as that will cause shrimp to be overcooked when dish is served. Instead, for step 7) below, put frozen shrimp in along with the marinade contents, but no salt.

Prep time: 1 hr
Cook time: 20 min
Yield: 2 servings [Note: Making > 3 servings at a time will cause the noodles to stick and clump because the pan can't hold that many noodles and allow them to be stirred properly.]

Marinade:
5 cloves garlic, minced (not squeezed thru garlic press)
1 T white wine (could use rice cooking wine)
1 T fish sauce
2 T dark sweet soy sauce ("si-ew")
1 T oyster sauce
1 T sesame oil
1 teaspoon salt

Marinade 6 oz (1 C) thinly-sliced beef, shrimp, chicken, or tofu. If beef cut against the grain to make it less chewy. If chicken cut with the grain so it looses less water. If tofu, fry first in very hot pan and with a little oil.
Marinade for 1/2 hr or longer.

Other ingredients:
6 oz wide rice noodles
4 cloves garlic, minced (not squeezed thru press)
1 T sweet dark soy sauce
3 C broccoli florets & stems (or cabbage or Chinese broccoli)
1 T fish sauce
1 T oyster sauce
1 T rice vinegar
1 teaspoon salt
1 egg beaten
2/3 C onion, chopped finely

1) Hydrate noodles (see below), then drain, add small amount of oil & coat by hand.
2) Mix garlic and onions in bowl.
3) Mix rest of ingredients except protein, noodles, broccoli, & egg in another bowl.
4) Cook the scrambled egg, then break or cut up.
5) Heat pan to highest setting, add small amount of sesame oil. Throw in the broccoli & cook but broccoli needs to remain chrunchy. Transfer to plate & set aside.
6) Keep high high, add a little more oil, & saute onion/garlic mixture, stirring constantly so garlic doesn't burn. Add noodles and stir constantly to keep from sticking & to get the charred bits of onion/garlic onto the noodles. Now add the sweet soy sauce mixture, and mix well. Transfer to the broccoli plate.
7) Set the pan back on the high heat, and dump in the protein & marinade. Spread the protein around the pan to cook & (if possible) char, then flip to the other side.
8) Throw the broccoli/noodle mixture back in the pan and stir quickly to mix.
9) Taste. If needed add fish sauce, sweet soy, salt, Thai black pepper, or vinegar.
10)Serve with prik dong (chili & vinegar).

Rice Noodle preparation:
Methods of softening noodles (all methods require enough water to cover noodles):
a) soak at room temperature for an hour or more
b) soak at body temp for 25 minutes
c) boil water & pour over noodles in a large bowl and soak for 3-7 minutes
Note: While hotter water rehydrates faster it also produces noodles that are more likely to break when stir fried.
Immediately after covering with water, use fork to shake noodles to make sure water surrounds each noodle.
While soaking, give noodles an occasional stir & check firmness frequently
Noodles are done when soft on the outside but stiff inside
When done, drain and rinse in cold water, then soak in cold water which will significantly slow the hydration process.
When ready to use, drain well & coat with tiny bit of oil to keep noodles from sticking while cooking.
When frying, Wok must be very hot to prevent noodles from sticking. If they do stick, then add a little bit of oil at a time until they don't stick any more.

Pad Ga Pow (stir fried basil with chicken)

Prep time: 45 min
Cook time: 15 min
Yield: 2 servings

Ingredients:
1/2 lb chicken cut to approximately 1" x 1/2" x 1/4" strips, cut with grain
6 cloves garlic, chopped
1 shallot (or 1/2 red onion), chopped
2 chopped jalapenos (if dried, rehydrate in 1/4 c hot water)
1/4 c fish sauce
1 T sugar
1.5 c basil ("ga pow") leaves (or mint leaves)
2 c broccoli (or another veggie)
2 t peppercorns (dried or not)

Optional Marinade:
2 T tapioca flour
2 T soy sauce (if molassas or sweet soy is substituted, the protein sticks together while marinading and carmelizes when cooked)
Dredge protein in tapioca flour then in shallow pan with soy sauce
Periodically spoon soy sauce over chuncks
Marinade for just 10 minutes

Directions:
Chop the garlic, onions, jalapenos, and mix with peppercorns
Heat pan to highest temp & add couple splashes of oil
Add the garlic/onion mix & stir-fry until fragrant
Drain chicken, then add the rest of the ingredients according to cooking time
Make sure chicken is thoroughly cooked
Taste for fish sauce, salt, & sugar
Serve over rice

Gan bian [Sichuan dry fried] string beans

Prep time: 20
Cook time: 15
Yield: 2 servings

Ingredients:
1.5 T peanut or cooking oil
1 t sesame oil
3/4 lb Chinese longbeans (aka yardlong or long beans) or just plain green beans and/or cabbage to make up total of 3/4 lb
1/4 lb protein (optional: can use bitter melon or eggplant. If using meat, see Techniques.txt re: cutting)
2 T brine shrimp, rinsed (optional)
6 cloves garlic, minced (increase to 10 cloves for BJB)
3/4 cubic inch fresh ginger, peeled and minced (don't use galangal; if only bottled ginger is available, use no ginger)
2 scallions, thinly sliced
1 t chili garlic oil paste (increase to 2 t for BJB)
3 T Sichuan preserved vegetable (radish), rinsed and minced
1 T dark soy (none if protein has been marinated in dark soy)
1 T dry sherry or rice wine (optional)

Method:
mince garlic, ginger, & radish (can use small food processor), then mix with
rinsed shrimp and chili paste
rinse beans & dry (Important: Dry thoroughly or you'll get speckled with burn marks as they fry)
snap or cut the ends off the beans, remove the string, then cut into 2" lengths
put protein in a bowl by itself (marinade in dark soy, if desired)
heat wok until it smokes, then add 1 T cooking oil (dry-fry means little oil)
When the oil smokes, toss in beans
stir & toss beans until they begin to shrivel up and get some browned spots (~7-9 min, as the water cooks out the flavor of the beans is enhanced and the texture changes from crisp to chewy and tender...cook too long and they get mushy)
about 3-4 min before the beans are done, toss in the cabbage, if any
remove bean mixture and drain in colander or on paper towels
turn heat back on full & add 1/2 T of cooking oil
When oil smokes, dump in the garlic mixture
stir until aromatic then dump in protein, if any, and cook until almost done
toss in the scallions, then toss the beans back in, drizzle in the soy sauce & wine & cook until protein is all done
salt to taste
turn off the heat, pour in the sesame oil, stir and serve