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)

Dhoodhi Peel Dosa
Soak the rice in water overnight. Drain. Grind rice until it forms a thick, smooth paste. Transfer to a bowl. Finely slice chillies, ginger and coriander leaves. Add to rice mixture along with buttermilk, coconut milk and salt. Mix thoroughly to form batter. Fo (Upload by user)

Dilled Chilled Carrots Sonf Gazar Subji
Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes. Add carrots, broth and coriander. Cover and simmer until carrots are tender and liquid is absorbed or evap (Upload by user)

Dopiaza Pork Curry With Onions
Chop half the onions very finely. Heat the ghee in a heavy based saucepan or flame proof casserole, add the onions and the lime or lemon juice and fry very gently for 20 minutes, stirring frequently, until light golden and quite dry. Remove with a slotted spoon and set aside (Upload by user)

Dosai
Soak the rice and dal separately in slightly warm water for 2 8 hours. Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible). Ferment for 12 hours. Rajeev Krishnamoorthy, [email protected] &n (Upload by user)

Dry Potato Curry
Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; co (Upload by user)

Dry Potatoes Sookha Aloo
1. Boil potatoes until cooked but not overdone. 2. Peel and cut into 1/2" cubes. 3. Heat oil very hot, add and brown cumin seeds. 4. Add potatoes and fry until they are golden brown. Add the remaining ingredients and fry for 2 3 minutes. more. Remove from oil with a slo (Upload by user)

Duck Curry Kaen Of Duck
Wash the duck, dry thoroughly and cut into serving pieces. Set aside. In a deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 minutes. Pour off half and set aside, then simmer the remaining milk for about 15 minutes. Add the duck and simmer 10 minute (Upload by user)

Duck With Honey Curry
Wash the duck, pat dry, then salt and pepper it inside and out. Stick the whole cloves in the onion and insert into the cavity. Mix the honey and curry powder. Pre heat oven to 375 degrees. Roast duck for 45 minutes, then baste with honey curry mixture every 10 minutes for a (Upload by user)

East Bengal Lancers Shrimp Curry Jhinka Mas
Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes. Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside. Heat oil in a large heavy skillet over medium high heat. Add onions and cook until (Upload by user)
TAG: shrimp, minutes, curry, ,

East Calcutta Curried Fish With Crisp Vegeta
This bountiful combination of fish, simmered with plenty of fresh vegetables, comes from the bay of Bengal. The whole spices used in the recipe are not meant to be eaten; remove them just before serving. Combine cayenne and tablespoon of the oil and rub over fish. Cover and (Upload by user)
TAG: minutes, serving, vegetables, crisp, ,

East Chili Lima Beans With Fresh Dill Dalna
Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily obtainable large lima beans. To round out the menu, accompany this robust stew with rice pilaf. (Upload by user)
TAG: beans, water, tomato, onion, fresh, ,

East Velvety Warm Mustard Pepper Sauce
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2 quart (Upload by user)
TAG: sauce, pepper, ,

East Indian Chicken
Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g.     strongServings: 4/strong   (Upload by user)

East Indian Shrimp In A Tandoori Marinade
Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan that will hold them in one layer. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. Slip into a plastic bag and refrigerate for at least 6 h (Upload by user)
TAG: shrimp, ,

Easy Chicken Curry
Cook margarine, curry powder and onion in 3 quart saucepan over medium heat about 4 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients except rice and peanuts. Cook, stirring occasionally until hot. Serve over rice. sprinkle with peanuts. 4 se (Upload by user)
TAG: curry, ,