Cauliflower + Chickpea Coconut Curry

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This is a quick curry you can whip up while your rice is cooking.  (I can't eat curry without rice.  No way.)  The spice level is up to you and your curry paste.  Spice levels vary from paste to paste so give yours a little taste before you begin.  A mild paste, I suggest 2 to 3 tablespoons.  A spicy paste, maybe only 1 tablespoon. 

Serves 4.

Red Curry + Cauliflower + Chickpeas

1 block firm tofu

2 tablespoon grapeseed oil, divided

1 to 3 tablespoons red curry paste

1 shallot, chopped

3 cloves garlic, diced

1 inch fresh ginger, grated

2 carrots, peeled, chopped

1/2 head cauliflower, chopped into florets

1 1/2 cup vegetable stock

1 1/2 cup lite coconut milk

1 tablespoon brown sugar

1 tin chickpeas, drained, rinsed

1 teaspoon fish sauce

juice of 1 lime

1/2 bunch lacinato kale, sliced

s + p

rice vinegar, to taste

fresh basil, chopped, for garnish

Place tofu block on a folded dish towel and cover with another.  Place something heavy on top and leave it alone to drain for 30 minutes.  The less water in the tofu the better for frying.  

Heat 1 tablespoon grape seed oil in a skillet over medium high heat.  Add tofu and cook about 4 minutes on each side.  Once crispy, transfer to towel to drain.  

Wipe out skillet and heat 1 tablespoon grape seed oil over medium high heat.  Add curry paste, shallot, garlic and ginger.  Cook, stirring continuously for 2 minutes.  Add carrots and cauliflower, stirring to coat.  Add stock, coconut milk and brown sugar.  Cook 5 to 7 minutes until cauliflower is done.  Add tofu, chickpeas, fish sauce, lime juice and kale.  

Season with salt, pepper, rice vinegar.  Garnish with basil.  Serve with rice. 

 

Red Chicken Jungle Curry

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Jungle curry is a curry dish from northern Thailand that does not contain coconut milk.  It is spicy.   

Pickled or brined green peppercorns can be hard to find in grocery stores but asian or specialty markets usually have them.  Same goes for the kaffir lime leaves.  Tofu maybe used in place of chicken for vegetarians - just make sure your curry paste is shrimp/prawn free.

Serves 6.

Jungle Curry Stew  

6 cups water

3" ginger, peeled, roughly sliced

6 scallions, white parts only

2 garlic cloves, smashed

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 tablespoons high heat oil (grape, sunflower.. )

1 tablespoon (or so) red curry

1 lb boneless skinless chicken breast, cut into bite sized pieces

1 cup green beans, trimmed, halved

2 carrots, peeled, sliced

1 cup mushrooms, sliced

1 chinese or japanese eggplant, halved, sliced

3 strands pickled green peppercorns

  5 kaffir lime leaves  (optional)

handful baby corn

1 teaspoon fish sauce

juice 1/2 lime

salt

To make the broth:  bring water, ginger, scallions, garlic, soy and rice vinegar to a boil.  Reduce heat and simmer 15 minutes uncovered.  Strain, discard solids and set aside.   

To make the curry:  heat oil in wok on high heat.  Add curry paste and cook 2 minutes, stirring.  Add chicken, cook 5 minutes, until color changes, tossing occasionally.  Add green beans, carrots, mushrooms, eggplant, 2 cups of prepared stock, peppercorns and lime leaves.  Cook 2 minutes.  Add all remaining stock and boil for 1 minute.  Add baby corn, fish sauce, lime juice and salt.     

Serve hot and with rice.