Yellow Squid Curry
Partaking in any red, yellow, or green curry at a roadside restaurant in Thailand will quickly turn into a feast of flavour. You can use store-bought curry paste, but a wise Thai cook knows that you most certainly get better flavour with a paste you pounded yourself.
Most well-stocked fish stores sell bags of frozen and cleaned squid, a popular seafood option in Thailand, but you can also use shrimp, bay scallops, or white fish such as tilapia in this recipe. Serve with steamed Asian greens such as gai lan (Chinese broccoli) or baby bok choy and a bowl of brown rice.
1 Tbsp (15 mL) grapeseed, peanut, or coconut oil
1 lb (450 g) cleaned squid tubes, sliced into 1/2 in (1.25 cm) thick rings
1 - 13 1/2 oz (398 mL) can coconut milk, not shaken or stirred
2 Tbsp (30 mL) yellow curry paste, homemade (see recipe below) or store-bought
1 red bell pepper, thinly sliced
3 Thai eggplants or 1 small eggplant, cut into 1 in (2.5 cm) pieces
2 green onions, white and green parts, thinly sliced
1 Tbsp (15 mL) fish sauce
1 Tbsp (15 mL) coconut palm sugar
1/4 tsp (1 mL) black pepper
4 fresh or dried kaffir lime leaves, stemsremoved and torn, or juice of 1/2 lime
Cilantro or Thai basil, for garnish
Heat oil in wok or large saucepan over medium-high heat, add squid and stir-fry for 2 minutes. Remove squid from pan and set aside.
Place the thicker coconut cream from the top of the can as well as curry paste in saucepan or wok. Bring to simmer over medium heat and cook until oil separates out and floats to surface, about 2 minutes.
Add remaining coconut milk, squid, red bell pepper, eggplant, green onion, fish sauce, sugar, lime leaves, and black pepper. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes. If using lime juice, stir it in only after cooking is complete.
Place in serving bowls and garnish with cilantro or Thai basil.
Each serving contains: 356 calories; 20 g protein; 26 g total fat (19 g sat. fat, 0 g trans fat); 13 g total carbohydrates (5 g sugars, 2 g fibre); 419 mg sodium
5 dried Thai red chili peppers
1 Tbsp (15 mL) coriander seeds
1 tsp (5 mL) cumin seeds
2 tsp (10 mL) turmeric
2 stalks lemon grass, chopped
2 shallots, chopped
2 garlic cloves, chopped
2 tsp (10 mL) chopped fresh galangal or ginger
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) shrimp paste (optional)
Soak chilies in cold water for 10 minutes. Place coriander and cumin in dry skillet and toast over medium heat until fragrant, about 2 minutes. Place seeds in mortar and pestle or spice grinder and grind into a powder.
Drain chilies (reserve liquid) and add them to mortar and pestle or food processor container along with ground seeds, turmeric, lemon grass, shallots, garlic, galangal or ginger, salt, and shrimp paste, if using. Grind until pastelike mixture forms.
If using a mortar and pestle, it’s best to add ingredients one at a time, ensuring each item is thoroughly incorporated before adding the next. Add some of the reserved chili pepper water if needed while grinding to help form a paste.
Paste can be stored in refrigerator for up to 1 month.
source: "Stir-Up Delicious Thai Food", alive #364, February 2013
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.