Recipe Update: Coconut Curry

~ This is Day 95 ~

After making Fish Cheeks’ coconut crab curry at home several times using the mortar & pestle way, I got tired. It’s hard work!! So here is the modern way using appliances.

This is a double recipe of the mortar & pestle, yields 2 quarts of curry. I pint them up and freeze them.

For the Curry Paste:

  • 1½ oz. dried Thai bird’s eye red chili
  • 1 oz. fresh Thai bird’s eye chili
  • ½ oz. garlic
  • 1 oz. fresh galangal, chopped into small pieces
  • 2 oz. lemongrass, smashed and chopped into small pieces
  • 2 oz. wild ginger, chopped into small pieces
  • 1 oz. fresh turmeric, chopped into small pieces
  • 2 oz. dried shrimp
  • ½ oz. sea salt

In a food processor with a feeding tube, start with the ingredients listed above in that order. Blend into a paste.

For the Curry:

  • Four 14 oz. cans of coconut milk
  • 4 shallots, sliced
  • 2 oz. fish sauce
  • 2 oz. palm sugar
  • 2 oz. lemongrass, smashed and chopped
  • 2 oz. tamarind concentrate
  • 1 oz. fresh galangal, sliced into rounds
  • 8 fresh makrut lime leaves
  • 8 Chinese broccoli leaves, coarsely chopped

In a large saucepan over low-medium heat, bring the coconut milk, shallot, fish sauce, palm sugar, lemongrass, tamarind, galangal, makrut lime leaves, Chinese broccoli leaves, and the curry paste to a simmer. Be sure to break the tamarind concentrate thoroughly with a whisk. Stirring constantly to prevent scorching, cook for 15 minutes, then take off heat and remove the Chinese broccoli leaves.

Wait till cool enough to blend without steam building in the VitaMix. It’s better to blend while the curry is still warm but I don’t like to get burned by spicy curry at home so I blend the next morning, after the curry pot has cooled down completely in my fridge. Blend in batches until smooth. Pass through a chinois and discard solids.

Store and freeze! Just take them out the night before and let it thaw overnight in the fridge.

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