Eggplant and Bean Curry, Lunch 4/3/10

We've had a social weekend, Breakfast with friends two mornings in a row and other gatherings. One even involved a caramel popcorn recipe from all recipes, which was good, but I should have stopped after one bowl as my tummy hurt later. http://allrecipes.com/Recipe/Caramel-Popcorn/Detail.aspx

Anyway we had waffles with fruit and syrup this morning, followed by a game of phase 10 and thinking about what to make for lunch I decided I could use the leftover brown jasmine rice from the Chicken and Bok Choy I made earlier in the week. So I bought an eggplant and some fava beans and got to work:

Eggplant and Bean Curry
From 30 minutes or less Spicy Foods
Serves 4
Ingredients:
1-2 T. Veg. or Peanut Oil
1 onion, chopped
2 garlic cloves, crushed
2 fresh red chilies, seeded and chopped
1 T Thai red curry paste
1 large eggplant, cut into chunks
4 oz baby eggplants (opt.)
1 cup shelled fava beans
¾ cup green beans
1 ½ cup coconut milk
½ chicken or vegetable broth bouillon cube (optional)
3 T Thai soy sauce
1 tsp raw or light brown sugar
3 kaffir lime leaves, coarsely torn, plus extra whole leaves, to garnish (optional)
4 T. chopped fresh cilantro
Method
Heat the oil in a preheated wok or large skillet over high heat. Add the onion, garlic, and chilies, and stir-fry for 1-2 minutes. Add the curry paste and stir-fry for 1-2 minutes.

Add the eggplants and stir-fry for 3-4 minutes, or until beginning to soften. (You may need to add a little more oil since eggplants soak it up quickly.) Add all the beans and stir-fry for 2 minutes. Pour in the stock and add the creamed coconut, soy sauce, sugar, and lime leaves. Bring slowly to a boil and cook, stirring for 1-2 minutes. Stir in the cilantro and serve immediately, garnished with extra lime leaves if using.

(We made our own Thai Red Curry Paste)
Ingredients:
• 1 shallot OR 1/4 cup purple onion, chopped
• 1 stalk lemongrass, minced ( see instructions below) OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores) OR (substitute) 6-8 mint leaves,2 tsp lime juice,1/4 tsp granulated sugar, 1/4 tsp chopped fresh ginger OR (substitute) Lemon zest, fresh ginger, cilantro.
• 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 1-2 tsp. Thai chili sauce
• 4 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 2 Tbsp. tomato ketchup (OR 2 Tbsp. tomato paste + 1/2 tsp sugar)
• 1/2 Tbsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. ground white pepper (available at your supermarket or Asian food store)
• 3 Tbsp. fish sauce (OR 4 Tbsp. soy sauce if vegetarian)
• 1-2 tsp. shrimp paste (omit if vegetarian), available by the jar at Asian stores
• 1 tsp. sugar
• 2 Tbsp. regular chili powder
• 1/4 can good-quality coconut milk (or just enough to keep the blades turning), reserve remaining for the curry
• 2 Tbsp. fresh-squeezed lime juice
• Optional: 1/2 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

Preparation:
1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. (Note that it will taste very strong at this point.)
3. To use immediately, fry the paste in a little oil to release flavors before adding your choice of meat, tofu, wheat gluten, or vegetables.
4. Add remaining can of coconut milk to create the curry sauce.
5. Include the leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick, and 2-3 whole kaffir lime leaves (available fresh or frozen at Asian stores).
6. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce (or soy sauce if vegetarian/vegan). If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt.
7. When serving your curry, sprinkle over a handful of fresh coriander and fresh basil, and ENJOY!
To Store Paste: Place in an airtight jar or other container in the refrigerator for up to 1 week; freeze thereafter.

Thai Pumpkin and Seafood Curry with vegetables and brown rice.

Thai Yellow Pumpkin and Seafood Curry from the Food Network: http://www.foodnetwork.com/recipes/nigella-lawson/thai-yellow-pumpkin-and-seafood-curry-recipe/index.html
Prep Time: 15 min Cook Time: 30 min Serves: 4 to 6 servings

Ingredients
1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow (or red) Thai curry paste
1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do) Or Chicken stock if you don't have fish stock.
3 tablespoons fish sauce (recommended: Nam Pla)
2 tablespoons sugar
3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife (I substituted: lemon zest, ginger and cilantro stems, minced)
3 lime leaves, stalked and cut into strips, optional
1/2 teaspoon turmeric
2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
Other yellow/orange vegetables like bell pepper, carrot, potato, sweet potato
1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks or chicken
1 pound 2 ounces peeled raw shrimp
Bok Choy or spinach or peas
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish
Directions
Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.

This dish is AMAZING! Even eating the leftovers was a treat to the last bite. Our friend Tim said it would be worth climbing 5 flights of stairs to eat it with us. And I bought another pumpkin this week so that is possiblity. Now I just need more coconut milk.