Recipes

Prik Gaeng Keow

Prik Gaeng Keow

Green Curry Paste
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Ingredients

Makes: About 1 Cup (288 G)

  • 4 fresh green serrano chilies
  • 2 stalks lemongrass base and 3 inches (8 cm) of the top removed and finely chopped
  • 2- inch 5-cm piece galanga, skin on and finely chopped
  • 3 cloves garlic finely chopped
  • 2 tsp 10 g shrimp paste
  • 2 kaffir lime leaves finely chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground black pepper
  • ¼ cup 10 g Thai basil leaves, packed, finely chopped
  • 2 tbsp 8 g cilantro stems, finely chopped
  • Water as needed
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Course; Basic recipe / Curry
Cuisine; Thailand

Prik Gaeng Dang

Prik Gaeng Dang

Red curry paste
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Ingredients

Makes: About 1 Cup (336 G)

  • 3 –4 fresh red Fresno or jalapeño chilies stemmed and finely chopped 4 dried chilies de arbol or Japones chilies, soaked and finely chopped
  • 2 stalks lemongrass base and 3 inches (8 cm) of the top removed and finely chopped
  • 1- inch 3-cm piece galanga, skin on and finely chopped
  • 3 cloves garlic finely chopped
  • ½ cup 80 g finely chopped shallots
  • 2 tsp 10 g shrimp paste
  • 2 kaffir lime leaves finely chopped
  • ¼ tsp ground black pepper
  • Water as needed

Instructions

  • mix all together
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Course; Basic recipe / Curry
Cuisine; Thailand

Gaeng Massamun Neau

Gaeng Massamun Neau

Massaman Beef Curry
This curry is typically served in the south of Thailand, where a lot of the Muslim population does not eat pork. This dish uses a braised beef recipe that’s made separate from the curry sauce, but you can stew large beef chunks in the curry, covered, for 2 to 3 hours as well. Like all of the curry recipes in this book, store-bought curry paste will work great.
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Ingredients

Braised Beef

  • 1½ –2 lb 680–907 g beef for braising, such as chuck
  • 1 tsp kosher salt
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • 1 stalk lemongrass cut into 3-inch (8-cm) pieces
  • 5 kaffir lime leaves
  • 1- inch 3-cm piece galanga, skin on and sliced
  • 3 cloves garlic smashed
  • 2 cups 480 ml beef stock or water

Curry

  • 4 cups 960 ml full-fat coconut milk, with 3–5 tbsp (45–75 ml) of the thick cream on top separated out
  • 4 tbsp 54 g massaman curry paste
  • 3 bay leaves
  • 2 tsp 10 g shrimp paste
  • 2 tbsp 30 ml fish sauce
  • 2 tbsp 30 ml tamarind concentrate
  • 1 tbsp 14 g palm sugar or brown sugar
  • 1 large russet potato about 1 lb [454 g], peeled and cut into 2-inch (5-cm) dice
  • 1 brown onion cut into 1-inch (3-cm) dice
  • Cooked jasmine rice for serving
  • ¼ cup 30 g roasted peanuts, for garnish

Instructions

  • Cut the beef into 2-inch (5-cm) chunks and season with the salt.
  • In a large, heavy-bottomed pot, add the oil and place over medium-high heat.
  • Add the beef pieces to the pot and brown on all sides, working in batches if needed to avoid crowding and to get a good sear.
  • Add the lemongrass, kaffir lime leaves, galanga and garlic.
  • Add the stock or water to the height of the beef pieces.
  • Bring the mixture to a boil, then reduce the heat to a simmer for about 45 minutes, covered, or until the beef begins to become tender.
  • Set aside, reserving the cooking liquid.
  • Heat a wide, deep skillet over medium-high heat for about 1 minute.
  • Stir in 3 to 5 tablespoons (45 to 75 ml) of the thick coconut cream, along with the curry paste, bay leaves and shrimp paste.
  • Stir-fry for about 3 minutes, until the paste starts to brown and stick to the pan and is very fragrant.
  • If it seems dry or starts to sputter, add a little coconut milk to keep it moving.
  • Take care not to burn the paste and spices.
  • The paste should look like it’s frying, with oil separating out from the paste.
  • Stir the remaining coconut milk into the curry paste.
  • Scrape the bottom of the pan to release and deglaze anything that may be stuck.
  • Increase the heat to high and bring the sauce to a boil.
  • Allow the mixture to boil, uncovered, for 5 to 10 minutes or until the sauce reduces by about a quarter and coats the back of a spoon.
  • Reduce the heat to a simmer.
  • Add the cooked beef pieces, fish sauce, tamarind concentrate and sugar.
  • Add the potato pieces and onion.
  • Let simmer, loosely covered, for about 30 minutes, or until the beef and potatoes are tender.
  • Add some of the reserved beef cooking liquid if the curry gets too thick.
  • Taste and adjust any of the seasonings (fish sauce, tamarind concentrate and sugar) if you’d like and discard the bay leaves.
  • Serve with steamed jasmine rice and garnish with the peanuts.
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Course; Beef / Curry
Cuisine; Thailand

Gaeng Phed Ped Yang

Gaeng Phed Ped Yang

Roast Duck Red Curry
This is my favoriteCantonese and Thai fusion dish. The heavy five-spiced, sweet roast duck marriesperfectly with the spicy and creamy red curry. You can also substitute thepineapple with canned lychee to make this dish fancy.
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Ingredients

  • 6 cups 1.4 L full-fat coconut milk, divided
  • 4 –6 tbsp 84–126 g red curry paste
  • 6 –8 kaffir lime leaves
  • ½ prepared Chinese roast duck cut into 10–12 pieces (see Pro Tip)
  • ½ cup 12 g Thai sweet basil leaves
  • ½ cup 60 g thinly sliced brown onion
  • 2 tsp 10 ml fish sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 1 tsp white sugar
  • ½ cup 140 g large-diced pineapple
  • 6 grape tomatoes
  • ¼ cup 37 g small-diced red bell pepper
  • ¼ cup 37 g small-diced green bell pepper
  • Cooked jasmine rice for serving

Instructions

  • In a medium saucepan, heat 3 tablespoons (45 ml) of the coconut milk over medium heat and stir in the curry paste and lime leaves.
  • Stir-fry for about 30 seconds to 1 minute until the paste starts to brown and the coconut milk starts to separate.
  • Stir the remaining coconut milk into the curry paste.
  • Increase the heat to high until you reach a full rolling boil.
  • Boil for about 10 minutes or until the liquid has reduced to about a quarter of the original amount and it coats the back of a spoon.
  • Reduce the heat to a simmer.
  • Add the duck pieces, basil leaves, onion, fish sauce, tamarind concentrate and sugar.
  • Let the mixture simmer for 5 to 10 minutes, until the curry takes on the flavor of the duck and will be thick enough to coat the rice.
  • Stir in the pineapple chunks, grape tomatoes and bell peppers and cook for 2 to 3 minutes, until the bell peppers start to soften.
  • Taste, adjust any of the seasonings and serve over rice.

Notes & Wine Advice

Pro Tip:

You can easily get roast duck at your favorite local Chinese restaurant instead of trying to find a Cantonese BBQ shop.
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Course; Duck
Cuisine; Thailand

Gaeng Panang Ga

Gaeng Panang Gai

Panang Curry Chicken
Panang curry is a typeof red curry but has more dried red chilies than fresh, which makes it a milderand slightly smoky curry. Being mild in heat and intensity, Panang is a greatcurry for just about any protein, from meat to seafood.
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Ingredients

  • 4 cups 960 ml full-fat coconut milk, with 3 tbsp (45 ml) of the thick cream on top separated out
  • 4 tbsp 72 g Panang curry paste
  • 5 kaffir lime leaves chiffonade
  • 1 large chicken breast about 1.8 lb [825 g], thinly sliced
  • ½ cup 12 g Thai sweet basil, whole leaves only
  • ½ cup 130 g sliced bamboo shoots
  • ½ cup 60 g thinly sliced brown onion
  • ½ cup 75 g julienned red bell pepper
  • 4 tsp 20 ml fish sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 1 tbsp 15 g white sugar
  • 4 pieces roti bread or homemade Roti Bread
  • ¼ cup 35 g chopped peanuts, for garnish

Instructions

  • In a medium saucepan, heat the 3 tablespoons (45 ml) of thick coconut cream over medium heat and stir in the curry paste and lime leaves.
  • Stir-fry for about 30 seconds, until the paste starts to brown.
  • Stir the remaining coconut milk into the curry paste.
  • Increase the heat to high and bring it to a boil.
  • Allow to boil for 10 to 15 minutes, or until the sauce reduces by about a quarter and coats the back of a spoon.
  • Reduce the heat to a simmer.
  • Add the chicken, basil leaves, bamboo shoots, onion, bell pepper, fish sauce, tamarind concentrate and sugar.
  • Let the sauce simmer for 10 to 15 minutes, or until the chicken is cooked through.
  • Cook the bread according to the package directions, or reheat the homemade bread.
  • Divide the soup among four bowls and sprinkle with the chopped peanuts.
  • Serve with the heated bread.

Notes & Wine Advice

Pro Tip:

Roti bread or paratha can be found in the frozen section of many Asian markets. You can also make homemade roti using my recipe here.
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Course; Curry
Cuisine; Thailand

Gaeng Hung Lay Moo

Gaeng Hung Lay Moo

My FavoriteNorthern Curry /
Hung lay is the mostpopular curry in Northern Thailand and has a crave-worthy sourness fromtamarind. You can really see the multiethnic influence from India, Burma andChina in the ingredients for this dish. This is my favorite curry by far.
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Ingredients

  • 1 lb 454 g pork belly, cut into
  • 1- inch 3-cm cubes
  • 2 lb 907 g boneless pork shoulder, cut into 1½-inch (4-cm) cubes
  • ½ cup 168 g red curry paste
  • 2 tsp 4 g curry powder
  • 1 tbsp 7 g garam masala
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 3 cups 720 ml chicken stock, or as needed to cover
  • ¾ cup 90 g roasted peanuts
  • 3- inch 8-cm piece fresh ginger, cut into matchsticks
  • 30 pickled garlic cloves peeled (see Pro Tip)
  • 1½ tbsp 21 g palm sugar or brown sugar
  • 1½ tbsp 23 ml Thai tamarind concentrate
  • 2 tbsp 30 ml fish sauce
  • 2 tbsp 30 ml light soy sauce
  • 2 tbsp 30 ml black soy sauce
  • ⅓ cup 80 ml pickled garlic juice

Instructions

  • In a large bowl, combine the pork belly, pork shoulder, red curry paste, curry powder and garam masala.
  • Massage together for about a minute to work the marinade into the pork.
  • Cover and let marinate in the fridge for 4 hours or overnight.
  • When ready to cook, heat an 8-quart (7.
  • 6-L) Dutch oven or pot over high heat for about 2 to 3 minutes.
  • Swirl in the oil and fry the pork, turning occasionally, for 6 to 10 minutes until browned on all sides.
  • Pour in the chicken stock to cover by 1 inch (3 cm).
  • Add the peanuts, ginger and pickled garlic cloves.
  • Bring the liquid to a boil, then reduce the heat to a simmer.
  • Cover and simmer, stirring occasionally and scraping the bottom of the pan so nothing sticks, for 1 to 1½ hours, until the pork belly is fork tender and the curry has a nice, thick gravy-like consistency.
  • To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice.
  • Simmer for 5 more minutes, taste and adjust any of the seasonings if you’d like, then serve.

Notes & Wine Advice

Thai pickled garlic is a unique ingredient and can be found in Thai grocery stores or on the Internet. It’s pickled while young and firm and provides an earthy acidity that cuts through the richness of the pork belly.
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Course; Curry
Cuisine; Thailand

Amaretto Triangles

Amaretto Triangles

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Ingredients

  • 5.5 oz 150 g Milk couverture chocolate
  • 5.5 oz 150 g Dark couverture chocolate
  • ⅓ cup 80 ml Heavy cream
  • 2 tsp 10 g Butter
  • ⅓ cup 8 cl Amaretto
  • About 5.5 oz 150 g milk couverture chocolate for dipping
  • Some dark couverture chocolate to decorate

Instructions

  • Melt both chocolates in a bain-marie.
  • Boil the cream and mix into the chocolate along with the butter.
  • Flavor with amaretto.
  • Homogenize with an immersion blender, i.e. mix for 5 minutes without letting air in.
  • (Don’t lift the mixer out of the liquid! ) Let the mixture cool.
  • Spread the mixture out on a baking sheet lined with parchment paper to 3½x8 in (9×20 cm) and chill overnight.
  • Cut into about 50 same sized triangles and dip them in the melted milk chocolate with the help of a fork, wiping off excess.
  • Place on parchment paper.
  • Melt the dark chocolate, let cool slightly, and use a parchment paper cone to pipe thin lines across the triangles.

Notes & Wine Advice

Pralines for the Sun King

Even the most flattering portraits of the Sun King, Louis XIV, can’t hide the fact that the ruler was a great gourmand. It was not only quail, partridge, rabbit, and other delicacies of the forest and field that contributed to his size, but also, and most of all, sweets. Louis XIV could thank a certain Marechal du Plessis-Praslin for one of his favorite desserts. The sergeant stumbled over a delicacy by accident: an inexperienced kitchen boy had spilled icing over a bowl of roasted almonds. Although the sergeant wanted to punish him for it, he changed his mind when he tasted it. The name of the kitchen boy remained unknown, but Sergeant Praslin boasted in the court of the Sun King that he had invented a new sweet, which he gave his own name, ‘Praslin,” which became “praline” as the original “recipe” was refined.
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Course; Coockies / Biscuit
Cuisine; Austria / European

Nougat orange candies

Nougat orange candies

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Ingredients

  • 14 oz 400 g Nougat
  • 7 oz 200 g Dark couverture chocolate
  • ¼ cup 50 ml Grand Marnier
  • ¼ cup 50 ml Milk
  • Zest of 2 oranges About 5.5 150 g dark couverture chocolate for dipping
  • Candied orange peel and some brittle to decorate

Instructions

  • Melt the dark chocolate and nougat in milk.
  • Stir in the Grand Marnier and orange zest and let cool.
  • Line a baking sheet with parchment paper and spread the mixture out to about 6×9 in (15×24 cm).
  • Chill overnight.
  • Melt the dark chocolate in a bain-marie and let cool.
  • Cut the candy into squares slightly larger than 1in (3cm) and cover in chocolate.
  • Place on parchment paper and sprinkle with candied orange peel and brittle.
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Course; Candy
Cuisine; Austria / European

Grand Marnier Marzipan

Grand Marnier Marzipan

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Ingredients

  • 4 oz 120 g Candied orange peel
  • 14 oz 400 g Marzipan paste
  • 1 oz 30 g Hazelnuts, finely chopped
  • 3 tbsp 4 cl Grand Marnier About 5.5 oz (150 g)
  • Dark couverture chocolate to dip
  • Cocoa powder for dusting

Instructions

  • Chop the candied orange peel finely and knead with the marzipan, hazelnuts, and Grand Marnier.
  • Roll out to ½ in (1 cm) thick on parchment paper.
  • Cut into 1in (2.
  • 5 cm) squares.
  • Melt the dark chocolate, let cool briefly, dip the candies, and place them on parchment paper.
  • Dust with cocoa powder.
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Course; Candy
Cuisine; Austria / European

Black Forest Cherry Truffles

Black Forest Cherry Truffles

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Ingredients

  • 3.5 100 g Dark couverture chocolate
  • 14 oz 400 g Milk couverture chocolate
  • ⅔ cup 150 ml Heavy cream
  • 1½ tbsp 30 g Glucose syrup (or simple syrup)
  • 7 tbsp 10 cl Kirsch (cherry brandy)
  • 45 Chocolate truffle shells small, hollow chocolate balls
  • 45 Preserved sour cherries
  • White couverture chocolate to decorate
  • Confectioner’s sugar for dusting

Ingredients for 45 Pieces

Instructions

  • Chop up the chocolate and melt in a bain-marie.
  • Boil the cream with sugar syrup and let cool.
  • Flavor with kirsch and cream with a hand mixer.
  • Using a piping bag fitted with a star-shaped nozzle, fill the truffle shells partway with cream.
  • Place a cherry inside each one and cover with cream.
  • Shave white chocolate over the truffles and dust with confectioner’s sugar.

Notes & Wine Advice

If you don’t have truffle shells available, you can pipe the cream right into paper candy cups.
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Course; Candy
Cuisine; Austria / European