Darley Street Thai Chuu Chii Red Curry

Ingredients

1 stephen ceideburg 10 white peppercorns 1 mace 1 tsp thai shrimp paste 3 to 5 long red dried chillies 4 cloves shallots 1/2 stalk lemon grass 1 tsp galangal 1/2 tsp kaffir lime zest 1 tbsp chopped coriander root 1/2 tsp salt 250 ml coconut cream 2 tbsp to 3 tb red curry paste 1 tbsp fish sauce 1/2 tbsp palm sugar 24 coffin bay scallops 125 ml coconut milk 5 kaffir lime leaves 1 large fresh red chilli, julienned 2 tbsp coriander leaves 1 jasmine rice

Advertisements

Preparation
 
A colleague who recently visited the Darley Street Thai at its new
location in Bayswater Road, Kings Cross, described this dish as
"exquisite". Though the recipe may seem dauntingly lengthy, most of
it is simply a long list of ingredients for red curry paste, which
can be made in quantity and stored in a container in the fridge for
3-4 weeks for further use. Frozen kaffir limes can be bought very
cheaply in good Asian stores, where the rest of the ingredients
listed should also be avail- able. Grate the limes for zest while
they are stir frozen.

In a mortar and pestle or spice grinder, grind to a powder 10 white
peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
paste by zapping it in a microwave oven or putting it on a little
piece of foil under the grill.

Put the pepper-mace mixture and the shrimp paste in a blender (David
recommends a blender but some of us will have to make do with a food
processor or the mortar and pestle) and add 3- 5 long red dried
chillies, deseeded, washed and chopped, 4 cloves of true shallots,
(or substitute the same quantity of Spanish onion), 1/2 stalk of
lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2
teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped
and chopped, 1/2 teaspoon of salt and a little water. Process to a
very fine paste. This may take up to 10 minutes. Transfer to a
storage jar.

In a medium-size pan, boil 250 mL coconut cream over high heat,
stirring constantly, until the oil separates out, about 3-5 minutes.
(If using canned coconut cream, don t shake the can -use the solid
mass of coconut at the top of the can, plus as much of the rest as
you need to make up 250mL. If it doesn t separate within 5 minutes,
add a tablespoon of oil.) Add 2-3 tablespoons of red curry paste and
fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish
sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24
Coffin Bay scallops (12 if other dishes will be served
simultaneously) and 125 mL coconut milk. Check for sweet-sour
balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red
chilli, julienned, and 2 tablespoons of either coriander or basil
leaves. Serve with jasmine rice.

From an article by Meryl Constance in The Sydney Morning Herald,
6/15/93. Courtesy Mark Herron.

 

 
Servings: 4

 

Daum Aloo Spiced Potatoes In Tamarind Sauce
Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until cr (Upload by user)

Deep Fried Bean Curd Stir Fried With Mushroom
Cut the bean curd into 1 x 1 1/2 inch flat pieces. Deep fry them in hot oil for 2 to 2 1/2 minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves (Upload by user)

Deep Fried Crab Balls With Vinegar Dip
You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something lik (Upload by user)

Deep Fried Prawns With Batter Jow Ha
Shell and devein prawns, leaving the tails on. Devein and clean. Sprinkle with salt and mix well. Refrigerate for two hours. Mix flour, baking powder, cornstarch, eggs, oil and water to make a batter. COOKING: Heat wok. Add 4 cups oil and reheat. Holding the prawns by (Upload by user)

Dim Sum Steamed Chinese Appetizers .
in a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth. Separate mix into four equal parts. For each part, add one of the EXTRA condiments mix well. To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball in (Upload by user)

Drunken Fish B1
The day before, soak black fungi as in With Three recipe (see index). Skin the sea bass fillets under cold running water and pat dry with absorbent paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2 inches square by 1/2 inch thick. Place 1 tablespoon (Upload by user)

Dry Fried Prawns In The Shell
The trick to eating these is to pop them into your mouth and then separate the shells from the meat with your teeth and tongue. If the shells are crispy enough, eat em shells and all. The sauce cooks into the shells making them very flavorful. Leave shells and legs on t (Upload by user)

Dry Marinating Ducks
Here s the first installment of what has turned into quite a series of posts on Chinese Smoke Cooking. I ve still got a few more recipes to type in, but this on will getcha started... This is the Chinese version of "smoking". It would better be called "sm (Upload by user)

Dry Sauteed Green Beans
1. Heat the oil in a wok or skillet. Add the garlic and ginger, and stir fry the ingredients for 30 seconds. 2. Add the green beans, and stir fry them over high heat for 2 to 4 minutes. 3. Add the sesame oil and salt (if desired), toss the ingredients to coat them, and serve (Upload by user)

Dipping Sauces For Chinese Dumplings
SOY DIPPING SAUCE: Combine the ingredients in a small serving bowl. Makes about 1/4 cup VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar (or Worcestershire sauce) 1 tsp finely shredded fresh ginger 2 Tablespoons water Combine the ingredients in a small serving bowl. Ma (Upload by user)
TAG: dipping, sauce, chinese, ,

Duck Sauce Chinese Plum Sauce
* weight before preparation Roast the peppers to remove skin; quarter lengthwise and devein. Set aside. Combine the apricots, plums, three cups of vinegar and water in a large non reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set (Upload by user)
TAG: sauce, minutes, stirring, kettle, remove, simmer, ,

Duck Webs In Oyster Sauce
Remove the outer skin of the duck webs; wash and clean well. Crush the ginger root and onions. Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce. After 5 minutes or so, (Upload by user)
TAG: little, sauce, oyster, ,

Duck With Plum Sauce
Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks inside and out with paper towels. Rub skin and cavity with salt, pepper, garlic and ginger; then stuff with garlic and ginger pieces, onion and celery. Place breast side up on rack in shallow pan and roast, (Upload by user)
TAG: sauce, ducks, minutes, roast, remove, ,

Ducklings Swimming In A Pond
Even mature adults gourmets no less "oo" and "ah" when presented with this simple to prepare soup. Preparation: Wash & soak mushrooms in warm water for 1 hour; slice into thin strips; reserve. Blanch shrimp in salted boiling water (omit if sh (Upload by user)
TAG: ducklings, serving, steaming, whites, shrimp, ,

Easy Oriental Fried Rice
1. Fry bacon in large skillet or wok until crisp. Drain off all but 1 T of fat. 2. Add meat and carrots; stir fry about 2 minutes. 3. Add red pepper and onions; toss or stir to fry until vegetables are cooked. 4. Stir in green peas, rice, ginger, soy sauc (Upload by user)

Easy Pad Thai
Soak noodles in warm water for 15 minutes; drain and set aside. In large wok or deep skillet, heat oil over high heat; sir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice a (Upload by user)