Green Curry Marinated Grilled Bass Recipes

GREEN CURRY PORK TENDERLOIN

Steps:

• Tenderloin:
• Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4-12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
• Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20-25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
• Sauce and assembly:
• While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20-25 minutes. Let curry mixture cool.
• Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
• Serve pork over sauce topped with cilantro and pumpkin seeds.
• Do Ahead
• Sauce can be made 1 day ahead. Cover and chill.

GRILLED CHICKEN SKEWERS WITH SPICY GREEN CURRY CREAM

Steps:

• Remove any fat from the chicken.
• Cut the breasts into 24 roughly equal strips.
• Place the strips in a non-reactive dish or a heavy-duty food storage bag.
• Combine the tamarind liquid, scallions, garlic, ginger, sambal, rice vinegar, lime juice, honey, water, oil and soy sauce in a food processor and process until well blended.
• Add the marinade to the chicken, turning the pieces to coat well.
• Soak the chicken in the marinade for at least 1 hour, preferably overnight (refrigerated), turning at least once.
• Soak the skewers in water for at least 1 hour before cooking the chicken.
• When ready to cook, thread the chicken strips on the skewers, season with salt and pepper, and grill until just done.
• This should take only about 2 minutes on each side.
• To prepare the curry cream: Mix together all ingredients.
• May be made an hour or two ahead of time and refrigerated.

GRILLED CURRY CHICKEN BREASTS

Steps:

• Mix together coriander, curry powder, garam masala, garlic, salt, and pepper in a glass bowl. Add vinegar and yogurt and mix to combine. Transfer mixture to a large resealable plastic bag. Add chicken breasts to mixture, coat well, cover, and marinate for 8 hours, or overnight, in a refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Discard marinade and cook until chicken breast is no longer pink in the center and the juices run clear, about 5 minutes per side. Grill time will depend on thickness of chicken breast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED VEGETABLES WITH GREEN CURRY MARINADE

Steps:

• Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
• 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
• 3. Prepare grill. (I use a gas grill).
• 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
• 5. Remove from heat and serve, or cool to room temperature and use on a salad.

SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE

Steps:

• Make marinade:
• Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
• Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
• Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.

GRILLED SEA BASS

Steps:

• 1. Prepare the coconut milk, ginger-garlic paste, and chaat masala. Then, in a large non-reactive bowl, mix together all the ingredients, except the fish, greens, chaat masala, and lime wedges.2. Add the fish and mix, making sure all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 12 hours. 3. Preheat the grill to medium-high (375° to 400°) or place a grill pan over high heat. Baste the grill or grill pan with oil to prevent the fish from sticking to the grill. Then place the marinated pieces on the grill or in the grill pan (or use a grilling basket) and cook, turning once or twice, until the fish pieces are opaque and just flaky inside and lightly charred on the outside, 5 to 7 minutes.4. Line a platter with baby greens, and transfer the fish to rest on the greens. Sprinkle the chaat masala on top, and serve hot with lime wedges on the side.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.