THAI DRIED CHILI DIPPING SAUCE RECIPE
This smoky, salty and sour dipping sauce goes well with all kinds of meat that have been barely seasoned and not covered with sauce. Try this with grilled chicken (marinated in not much more than some fish sauce and a bit of sugar) and steamed Thai sticky rice.
Provided by Leela Punyaratabandhu
Categories Condiments and Sauces Condiment Sauce
Time 5m
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl and mix. Serve. This Recipe Appears In My Thai: Thai Dried Chili Dipping Sauce (Jaew) Serious Entertaining: A Summer Thai Feast
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 1415 mg, Sugar 2 g, Fat 0 g, ServingSize makes about 1 cup, UnsaturatedFat 0 g
NORTHERN THAI CHILE POWDER
Long pepper (sometimes called _diplii diplii_) is a small, cylindrical pinecone-shaped spice that tastes like a cross between pepper and cassia. When toasted and crushed, it's delicious in any kind of Asian-inspired salad. Active time: 15 min Start to finish: 20 min
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Break enough diplii diplii in half to measure 2 tablespoons. Toast diplii diplii, coriander, cumin, peppercorns (if using), and chiles together in a 10- to 12-inch heavy skillet over moderately low heat, stirring, until fragrant and coriander seeds are a shade darker, 5 to 6 minutes. Transfer spices to a bowl to cool to room temperature, about 5 minutes, then finely grind in grinder.
KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)
You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.
Provided by Daniela Galarza
Categories dinner, curries, noodles, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
- While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
- Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
- Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
- Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
- Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
- Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.
CHILI POWDER
Awesome, simple blend for chili powder. Never buy the commercial stuff again! Store refrigerated in an airtight container.
Provided by Terri
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 2.6 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.5 g
ROASTED CHILE POWDER
To add earthy heat to your cooking, roast dried Thai chiles in the oven before grinding them to a powder.
Provided by Pepper Teigen
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Preheat the oven to 350°F. If you have an oven hood fan, turn it on.
- Spread the chiles evenly across a sheet pan and roast for about 6 minutes, checking them halfway through. The chiles are done when they change color from red to a very dark reddish brown. Watch closely near the end to make sure they don't burn.
- Transfer chiles to a plate and let cool completely. Place them in a mortar and grind with the pestle until they're the size of red pepper flakes (or use a spice grinder or small blender on high speed for 10 to 15 seconds; make sure the blender is totally dry). Store the chile powder in an airtight container; it keeps for about 3 months or longer if kept in the freezer.
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