Vegetable and Chicken Curry |
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Prep Time: 75 Minutes Cook Time: 30 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor. Ingredients:
3 large stalks lemongrass |
4 large garlic cloves, coarsely chopped |
1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled |
1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled |
2 1/2 cups plus 4 to 5 tablespoons water |
6 whole star anise |
1 (13 1/2- to 14-ounce) can unsweetened coconut milk |
1/4 cup unsalted roasted peanuts |
1 tablespoon thai red curry paste (preferably mae ploy brand) |
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch pieces |
1/4 cup asian fish sauce (preferably 3 crab brand) |
1 1/2 tablespoons sugar |
1/2 teaspoon salt |
1 tablespoon creamy peanut butter |
2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash) |
2 cups 1-inch pieces peeled sweet potato (1 pound) |
2 cups chopped sweet onion (1 pound) |
1 1/2 cups chopped red bell pepper (1 1/2 medium) |
1 1/2 cups chopped green bell pepper (1 1/2 medium) |
1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as yukon gold (3/4 pound) |
1 1/2 cups 1-inch pieces carrot (6 medium) |
1 1/2 cups trimmed and halved green beans (6 ounces) |
accompaniments: jasmine rice and sliced warm french bread |
Directions:
1. Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
2. Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
3. Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
4. Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
5. Discard star anise and serve curry over rice, with bread on the side.
6. Cooks' note: ·Curry can be made 1 day ahead, cooled, uncovered, then chilled, covered.
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