A Thai meal to celebrate California

The night before we left Santa Cruz, Isaac's friends were gracious enough to host us for yet another dinner.  At "New Leaf", a supermarket in downtown Santa Cruz that specializes in organic products, I was surprised and delighted to find that they carried fresh galangal, and another root which they rung up as turmeric but was orange, smelled of carrots, and had a taste I had never previously encountered.  Isaac had requested that I make thai food, and despite the fact that I have now made this recipe more than any other, I thoroughly enjoyed it nonetheless.  Unlike the previous times I had made this dish, I employed the recently purchased tagine to make it this time, and a tagine if used properly always ensure tender meat.  Because I made the chicken so small, it was made tender very quickly

For the curry

2 tbls of vegetable oil

1 tsp mustard seeds

1 tsp coriander seeds

3 lbs of boneless skinless chicken thighs, 1/2" dice

1 large spanish onion, diced

3 cloves of garlic, minced

2" of galangal, grated

2 thai bird chilies, seeded and minced

1 bell pepper, diced

1 can of coconut milk

1 tbls of red curry paste

1 stalk of lemongrass, bottom part only and well bruised

the juice of one lime

For the zucchini

2 green zucchini, sliced into 1/3" discs

2 striped zucchini, sliced into 1/3" discs

2 yellow zucchini, sliced into 1/3" discs

1/2" grated galangal

juice of 1/2 lime

10 mint leaves, minced

3 stalks of cilantro minced

For the rice

2.5 cups of jasmine rice

1.5 tbls vegetable oil

1 stalk of lemongrass, bottom part only, well bruised

5 cups of boiling water

For the salad

2 mangos, sliced into 1/4" strips

2 avocados, sliced into 1/4" strips

1 daikon radish, sliced on a mandolin

10 mint leaves and 5 stalks of cilantro, chopped finely

the juice of 1 lime

1 tbs of sugar

2 tsp of salt

Directions:

Pre-heat the oven to 400F.  Heat the bottom of the tagine over medium, and add the coriander seeds.  Toast until fragrant, then add the oil and the mustard seeds and lemongrass.  Heat until the mustard seeds begin to pop then add the onions.  Sautée for about 6 minutes, then add the garlic, chilies and galangal and red curry paste.  Sautée for 1 minute then add the lime juice.  During this process, brown the chicken in batches over high heat.  When each batch has been browned, add to the tagine.  After all the chicken has been browned, add the coconut milk to the pan in which you browned the chicken and allow to reduce by half, incorporating the caramelisation from the bottom of the pan into the coconut milk.  Once reduced, pour into the tagine, then place the tagine in the oven for 25 minutes.  Remove from the oven and allow to sit for another 20 minutes.

Heat the oil in a large frying pan over medium and fry the slices of zucchini in batches such that each slice is in direct contact with the bottom of the pan, about 2-3 minutes on each side.  Transfer each batch to an oven proof dish.  When finished, top with lime juice and transfer to the oven 10 minutes before serving.  Remove from oven and toss with herbs.

Heat oil over medium heat in a dutch oven and add lemongrass.  Add rice and sautée for five minutes.  Add the water, ensure that it's brought to a boil, add 1 tbls of salt, put the lid on and lower the heat to low.  Leave for 20 minutes covered, then serve.

Combine all ingredients for the salad in a large bowl, toss and serve.

B'Teavon

 

Comments

[Mr. A.J.Binder]

Looks delicious,especially the dish. :)