Episode 136: Curry

Mussels in Curry Sauce
Thai Green Curry Salmon
Southeast Asian Pork Curry
Salmon Cakes with another Thai Curry

MUSSELS IN CURRY SAUCE

6 cloves of peeled garlic
4 tablespoons of unsalted butter - (60ml)
¼ cup of whipping cream (62.5ml)
3 teaspoons of curry powder (15ml)
2 ½ pounds of scrubbed and debeared small mussels- (1250grams)
3 tablespoons of clear cherry brandy - Kirsch - (45ml)

Preparation time 10 minutes: total cooking time 15 minutes

Place the garlic cloves in enough water to cover and boil for 5 minutes to blanch. Remove the garlic and cut the cloves in half. Combine blanched garlic with room temperature butter and blend together until it forms a paste. Blend in whipping cream and curry powder.

Heat a large skillet and add curry butter, mussels and cherry brandy. Cover and cook for 4-5 minutes until the mussels open. Remove the mussels using a slotted spoon transfer them to in servings bowls. Remember to discard any unopened mussels.

Serve with lots of crusty bread and enjoy!

Yield: 2 servings
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THAI GREEN CURRY SALMON

Thai Green Curry Paste
4 stalks fresh lemongrass, outer leaves discarded and roots ends trimmed
4 tablespoons of fresh green Thai, or Serrano chilies chopped, seeds and ribs discarded - (60ml)
½ cup of chopped red onion - (125ml)
8 large chopped cloves of garlic
2 tablespoons of fresh or frozen (thawed) galangal or ginger root - (30ml)
2 teaspoons of fresh grounded white pepper - (10ml)
2½ teaspoons of ground coriander seeds (12.5ml)
2 teaspoons of anchovy paste (10ml)
2 teaspoons finely grated lime zest - (10ml)
1 tablespoon of vegetable oil - (15ml) Note* paste can be keep for 2 weeks in a tightly seal jar or 2 months frozen

Thai Green Curried Salmon
1 ½ pounds skinless salmon fillet, cut into 2-inch pieces - (750grams)
2 13 ½ ounce cans of unsweetened coconut milk - chilled - (ml)
8 tablespoons of green curry paste - see above - (125ml)
2 teaspoons firmly packed brown sugar - (10ml)
4 tablespoons of fish sauce - (60ml)
1 tablespoon of fresh limejuice - (15ml)
1 thinly sliced red bell pepper
½ cup of thinly sliced mushrooms - (125ml)
½ cup of torn fresh basil - (125ml)
Serve with jasmine rice

Preparation time 20 minutes: total cooking time 30 minutes

Thai Green Curry Paste:
Thinly slice the lower 4 inches of the lemongrass stalks and discard the remainder of the stalk. Place the trimmed lemongrass, chillies, red onion, garlic, and galangal in the food processor. Add white pepper, coriander seeds, anchovy paste, lemon zest and oil and blend until it reaches a smooth paste consistency.

Thai Green Curry Salmon:
Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok. Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes. Add some thin coconut milk a little at a time if the mixture begins to stick.

Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with ½ cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add ½ cup of water.

Add salmon pieces to the skillet with the curry paste and coconut cream. Stir-fry for 2 minutes. Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.

Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.

Serve hot over rice.

Yield: 6 servings
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SOUTHEAST ASIAN PORK CURRY

Curry Paste
1 tablespoon of cumin seed - (15ml)
1 teaspoon of mustard seed - (5ml)
1 teaspoon of coriander seed - (5ml)
1 teaspoon of black pepper corns - (5ml)
4 large garlic cloves
½ medium onion - quartered
2 seeded and chopped fresh jalapeno chillies
2-inch piece of peeled and finely chopped ginger root - (45ml)
The lower 1 inch stalk of lemongrass - outer leaf discarded, the stalk sliced thinly
1 teaspoon of turmeric - (5ml)
½ teaspoon of salt - (2.5ml)

Pork Curry
2 tablespoons of vegetable oil - (30ml)
3 tablespoons of curry paste - (45ml)
1 pound of boneless pork loin - cut across the grin into ½ inch thick pieces - (1000grams)
1 pound of broccoli - (1000grams)
3 tablespoons of fish sauce - (45ml)
13 ½ oz can of unsweetened coconut milk - (375ml)
½ pound Chinese egg noodles fresh or dried (or cooked spaghetti) - (500grams)
Coriander springs for garnish

Preparation time 25 Minutes, cooking time 20 Minutes

Place add cumin seed, mustard seed, coriander seeds and peppercorns in a hot skillet to toast. Stir frequently and cover when mustard seeds begin to pop. Cook for approximately 2 minutes until the seeds become becomes darker in colour and fragrant. Add the toasted spices to a grinder or mortar and pestle and grind into a fine powder.

Turn on the food processor and add the garlic, onion, chillies, ginger root and lemongrass. Add the spice powder and turmeric and blend until a paste is achieved.

Add paste to a large skillet with oil and stir-fry for 2 to 3 minutes. Add ½ inch thick pieces of pork to skillet and stir-fry for another 2 to 3 minutes until the pork is no longer pink.

Add broccoli, fish sauce and coconut milk and simmer for 5 minutes longer or until broccoli is tender.

Spoon the mixture over egg noodles or spaghetti and garnish with fresh cilantro sprigs.

Yield: 4 Servings
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SALMON CAKES WITH ANOTHER THAI CURRY

1 pound of salmon fillet - skin and pin bones removed, cut into 1 inch cubes - (500grams)
½ pound of bay scallops - (250grams)
½ cup of packed fresh coriander sprigs, coriander - (125ml)
2 scallions, cut diagonally into thin 1 inch pieces
1 large egg, lightly beaten
1 cup of fresh breadcrumbs - (250ml)
1 ½ tablespoons of mince fresh lemongrass - (22.5ml)
2 tablespoons of minced pickled ginger - (30ml)
1 tablespoon of pickled ginger juice - (15ml)
2 tablespoons of minced garlic - (30ml)
2 teaspoons of sambal oelek - (10ml)
3 teaspoons of soy sauce - (15ml)
½ teaspoon of salt - (2.5ml)
8 tablespoons of peanut oil - (120ml)

Curry Sauce
1 ½ teaspoon of cumin seeds - (7.5ml)
1 ½ teaspoon of coriander seed - (7.5ml)
½ inch piece cinnamon stick
1 ½ teaspoons of turmeric
7 cloves of garlic
4 scallions sliced crosswise
2 tablespoons of peanut oil - (30ml)
2 tablespoons of freshly grated ginger root- (30ml)
1 ½ cups of unsweetened coconut milk - (375ml or 13.5 oz)
1 cup of chicken stock - (250ml)
1/3 cup of soy sauce - (75ml)
3 teaspoons of chopped mint leaves- (15ml)
1 teaspoon of sambal oelek - (5ml)
1 ½ teaspoons of cornstarch - (7.5ml)
2 tablespoons of water - (30ml)

Preparation time is 30 minutes, cooking time 20 Minutes

For curry sauce, using medium size skillet combine cumin, coriander and cinnamon and cook until nicely toasted. Once toasted add to grinder and blend to a fine powder.

Heat oil in a medium saucepan and add mince garlic and combined it with ½ cup of the scallions in the pan. Sauté until scallions soften. Add spice mixture, oil, ginger, coconut milk, sambal olek, soy sauce, mint and chicken stock to the skillet and bring to a boil.

Dissolve cornstarch in a bit of water and add to sauce, stirring continually. Cook for approximately 5 minutes until thickened and set aside.

Pulse salmon and scallops for 2 seconds until cut into chunky pea size bits. Mix salmon/scallop mixture in a bowl along with coriander, egg, scallions, lemongrass, pickled ginger, ginger juice, minced garlic, sambal oelek, soy sauce and breadcrumbs. Mix until well combined, and form into patties.

Using a skillet, heat oil and add patties and cook for 2 to 3 minutes per side or until salmon/scallop patties are cooked through.

Serve salmon cakes over coriander jasmine rice and drizzle curry sauce over top.

Serve and enjoy!

Yield: 6 servings
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Recipe courtesy of Chef Caroline McCann-Bizjak