Corn On The Cob In Curry Leaf Coconut Broth

 Corn On The Cob In Curry Leaf Broth

If you haven't been able to get away, this Kerilan-inspired coconut and corn broth with transport you to somewhere far flung. 

Ingredients:

1 tablespoon coconut oil

1 teaspoon black mustard seeds 

Pinch of asafetida (optional)

12 fresh curry leaves

1/4 teaspoon ground cloves

1 star anise

1/2 teaspoon ground turmeric 

1 red chili split down the middle

3 tablespoons ginger cut into fine sticks

2 tablespoon tamarind paste

1 tablespoon light brown sugar

13 1/3 ounce or 400 ml canned coconut milk

4 sweetcorn on the cob cut into 4 rounds

1/4 x 25 g pack coriander leaves

1 lime juice

Steamed basmati rice, to serve

Directions:

In a large saucepan, heat the oil over a medium-high heat.  Once it is  very hot, add the mustard seeds.  As soon as they start to pop, add the asafetida if using and the curry leaves.  Let it all crackle briefly, then add the cloves, star anise, and the turmeric, fry briefly and then add the  chili and ginger.

Cook until the ginger has softened, then add the tamarind paste and sugar.  Stir for 2 minutes then stir in the coconut milk and about 7/8 cup water.  Season with salt and bring to a boil and simmer for a few minutes until slightly thickened.

Add the corn on the cob and cover and simmer over low heat for about 20 minutes or until the corn is tender.  Carefully fish out the star anise.  Scatter the coriander and add the lime juice and the serve with freshly steamed basmati rice.  Serves 4  

 

Chicken Panang Casserole

Chicken Panang Casserole

Ingredients
3 cups canned coconut milk, well shaken
2 cups chicken stock
2 tablespoons red curry paste (such as Thai Kitchen)
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon tamarind paste 

2 teaspoons grated (with a Microplane) lemongrass 

2 teaspoons fish sauce
1 teaspoon granulated sugar
3 kaffir lime leaves
1 Thai basil sprig, plus more for garnish
1 garlic clove, smashed
5 tablespoons (2 1/2 oz.) unsalted butter
4 tablespoons all-purpose flour
2 cups quick-cooking white or brown rice
1 white onion, sliced lengthwise (about 1 cup)
1 red bell pepper, sliced lengthwise (about 3/4 cup)
3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Ingredient Checklist
3 cups canned coconut milk, well shaken

2 cups chicken stock

2 tablespoons red curry paste (such as Thai Kitchen)

1 tablespoon fresh lime juice (from 1 lime)

1 tablespoon tamarind paste

2 teaspoons grated (with a Microplane) lemongrass

2 teaspoons fish sauce

1 teaspoon granulated sugar

3 kaffir lime leaves

1 Thai basil sprig, plus more for garnish

1 garlic clove, smashed

5 tablespoons (2 1/2 oz.) unsalted butter

4 tablespoons all-purpose flour

2 cups quick-cooking white or brown rice

1 white onion, sliced lengthwise (about 1 cup)

1 red bell pepper, sliced lengthwise (about 3/4 cup)

3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Directions:

Combine coconut milk, stock, red curry paste, lime juice, tamarind paste, lemongrass,fish sauce, sugar, kaffir lime leaves, Thai basil sprig, and garlic in a medium saucepanover medium-high; bring to a boil, stirring occasionally. Cover, and remove from heat; letstand 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.

Melt butter in a saucepan over medium-high. Gradually whisk in flour, whiskingconstantly until no lumps remain. Slowly whisk in strained coconut milk mixture; cook,stirring often, until thickened, 5 to 7 minutes. Remove from heat.

Preheat oven to 400°F. Scatter rice evenly on bottom of a buttered 9- x 13-inch bakingdish. Top with sliced onion, bell pepper, and chicken.

Pour coconut milk mixture evenly over chicken-rice mixture. Cover with aluminumfoil, and bake in preheated oven until rice is tender and chicken is cooked through, about1 hour. Garnish with Thai basil leaves.