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Archive for July, 2010

If you remember, and I barely do, that our last post dealt with an incredible Khmer curry paste recipe, then you will also remember my promise to post an incredible Khmer Curried Chicken recipe.  Well, there it is.  You’ll want to make sure your spice paste mix is ready to go.  Just check my last couple of posts and follow the directions and your paste will be ready.  I must say this chicken recipe is so delicious that you’ll want to place a table outside in the evening, light many candles or hanging lights in the bushes and trees around you and place a delicate and soft Cambodian CD on the stereo and relax and take your time to enjoy your company and your food.  Linger, talk softy, chew as long as you can and just let your palate and your olfactory sensors baste in the pleasure of this incredible dish from a beautiful and incredible country.

Khmer Curried Chicken (Using Khmer Curry Paste)

Ingredients

3 tablespoons Unflavored oil (corn or vegetable oil will work fine here) 

1 pound chicken breasts (cut in 1/4 slices).  The easiest way to do this is place the chicken in the freezer until it begins to freeze.  When it is lightly firm, remove it and it should slice in a lovely way)

1-2 tablespoons unprocessed, cane sugar

1/2 cup coconut milk

1 carrot sliced extremely thin (I use a slicer to ensure overall slice thinness)

1 potato, chopped into 1/2″ squares

1 medium sweet potato, chopped into 1/2″ squares

1 medium onion (sliced very thin)

1 cup unseasoned chicken broth (freshly made)

Salt to taste

5 cups teamed rice

4 saffron strands

1/16 teaspoon turmeric powder

Preparation

Place enough rice and water in a steamer to make 5 cups.  Add 4 saffron strands and 1/16 turmeric tsp. turmeric powder.  Turn on steamer and let rice cook.

Heat oil in a wok until hot.  Fry , stirring constantly, 2 Tablespoons of Khmer Curry Paste for one minute.  Add sliced chicken breast.  Stir for 2 minutes.  Turn down to medium heat.  Add 1-2 tablespoons of sugar and stir well.  Cook chicken until done.  Toss in vegetables   and stir.  Stir gently for another minute and then add 1/2 cup coconut milk, salt to taste and fresh chicken broth.  Heat through.

Serve over the steamed rice and truly enjoy.

As a note I would like to add that some folks do like more curry paste in their recipe.  If you find you would enjoy more paste, add more the next time.  This is a better strategy that adding much too much spice early on and ruining a recipe.  On that note…………………………………………drift way to Cambodia.

 

Photo Courtesy of:  http://www.images-photography-pictures.net/Angkor-Wat-Cambodia-sunset-zrim.jpg

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I encourage all my readers to head over to my special page, “Etsy Sellers You Must See.”  I have highlighted some of my favorite hand made sellers from etsy who make leather masks.  What a treat to see these great artists.  Thanks for viewing!

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I know.  I know.  I know.  It has been a long time since my last post.  I am trying to juggle way too many things right now, but at least I’m back for now.  The long promised Khmer Curry Paste recipe is soon to follow.  Unlike other curry mixes this one won’t be a throat burner.  Oh no, this is a subtle, delicious, can’t stay away from it curry paste.    Frankly, as you who follow know, I am addicted to everything flavorful, especially Dougray Scott.  If you don’t know who Dougray Scott is take a look on Google and be prepared to have your heart stop at the site of those luscious lips and intelligent brow.  Sigh.  Dougray Scott, Khmer Curry Paste, a private hotel room with a sauna, Lisa Gerrard on the surround sound……..  Sorry, got carried away there for a moment.  Get out your mortar and pedestal and let’s get started.  Just remember that this recipe will make around a cup of paste or about enough for one large recipe using the blend or two smaller recipes.  I always say it is easier to use less spices than to have to figure out how to blunt the flavor from overuse.  Take this for what it is…a word from the spice wise.

Photo Courtesy of:   http://www.cambodia-cooking-class.com/images/top-mortar-2.jpg

Khmer Curry Paste

Remember, if you don’t know what ingredients I am mentioning, look back at my previous posts on Cambodian spices and herbs.  Also you can get all of these ingredients in large cities or if you live in a rural area, the internet offers you many sites from which to purchase these items.

Ingredients

1/4 cup peanut oil (for those worried about fat in their diet, canola oil or extra virgin olive oil can be used)

1 tsp sea salt

1 tsp black peppercorns

1/4 cup sliced turmeric

8 medium cloves skinless garlic sliced

6 fresh or dried Tai chilies

1 fresh or dried Spur Chile (I have read recipes calling for New Mexico Chili pods, but I have never tried them in this recipe) 

1/4 cup sliced and trimmed galangal root (relative of ginger–see previous post)

2-3 tsp mushroom powder

1/2 tsp shrimp paste

1 lemongrass stalk, cleaned and finely sliced

1/4 cup peeled and sliced shallots

10 kaffir lime leaves (note:  these must be finely shredded)

If you are using dried Chili pods remember to soak them in warm water for one half hour and then drain before using.  Put all of the ingredients in a food processor and blend for at least 15 minutes or until you notice the ingredients are forming a smooth paste.  Keep the edges pulled in with a spatula so all ingredients are well incorporated.  Use fresh with your recipe or store in refrigerator for no more than one week. 

How was that for simple!  And, soon to come will be an incredible recipe for you to use your spice mix with.  I can’t wait to hear about your smiles as you use your new spice blend paste!

Photo Courtesy of:  http://images.travelpod.com/users/timrie/4.1262609656.making-curry-paste.jpg

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I wish to say I am sorry that I haven’t been posting as prolifically as before, but family emergencies with my ill mother have funneled my time to where it is greatly needed.  Things are improving and  I will try to post more often.  In the meantime, I am finally changing my grouping of Etsy Sellers You Must See page.  In case you don’t know, Etsy is a handmade, on-line market that has some of the most beautiful handmade products you can imagine.  I highly recommend you visit my page and then visit Etsy at http://www.etsy.com.

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