Thai Beef Green Curry

Thai Beef Green Curry

Original recipe and photo by Mira Borvornsin / The High Heel Gourmet

ingredients

3 to 6 tablespoons Green Curry Paste (recipe below)
1 pound beef shank, short ribs, or stew beef
2 cups coconut cream, divided
Water
2 cups Thai eggplant (or other kind of eggplant, carrot, or Kabocha squash), cut into small chunks
1/2 cup Thai basil leaves
2 tablespoons fish sauce, to taste
1 tablespoon palm or brown sugar, to taste
Salt, to taste

steps

In saucepan, cook 1 cup coconut cream over medium-high heat until it starts to separate. Add curry paste to bubbling coconut cream and lower heat to medium. Stir-fry curry paste and keep it bubbling 2-3 minutes, slowly adding more coconut cream. Mixture will not look smooth when done; it should look broken-up and glossy.

Add beef and stir-fry until coated with curry mixture and cooked on outside. Add enough water to cover meat. Bring to a boil and simmer at least 2 hours until meat is tender.

Add vegetables and cook until tender. Season to taste with fish sauce, salt, and sugar. Curry should be salty with a hint of sweetness. Turn off heat. Stir in Thai basil leaves.

Garnish with Thai basil leaves. Serve with rice.

Green Curry Paste

ingredients

1/2 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon Thai shrimp paste (vegetarian substitution: Vegemite or Marmite)
1 tablespoon galanga, peeled and thinly sliced
2 tablespoons lemongrass, thinly sliced (Use only bottom part, 3-4 inches from root; save tops for other use.)
6 tablespoons sliced garlic
5 tablespoons roughly chopped shallots
3 Serrano chiles, seeded, roughly chopped
4 large green jalapeño chiles, seeded, roughly chopped (or to taste)
1 teaspoon chopped cilantro stems (no leaves), or cilantro roots
1 teaspoon zest of kaffir lime
1 teaspoon salt
Coconut oil, to moisten

Steps

In dry pan, toast white peppercorns, coriander seeds, and cumin seeds over medium heat until fragrant. Grind spices in spice grinder or with mortar and pestle until well blended.

Wrap shrimp paste in foil and set on grill or stove to roast, releasing flavor.

Add all ingredients except coconut oil to food processor container with a little bit of coconut oil to loosen up ingredients. Process until smooth, about 10 minutes, stopping to check for consistency and to cool down processor every few minutes.

Keep leftover paste in freezer up to 1 year.

Scalloped Squash and Potatoes

Scalloped Squash and Potatoes

Ingredients:

2 cups Organic Klamath Pearl Potatoes, diced
3 cups Winter Squash (such as Acorn, Hubbard, Kabocha, or Turban), peeled and cut into chunks
1/3 cup onion, chopped
1/2 cup cooked ham or Canadian bacon, chopped
1/4 cup all-purpose flour
1 tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 1/3 cups light cream or milk
2 tablespoons butter or margarine

Steps

Place half of the potatoes and squash in a greased 1 1/2-quart casserole dish. Sprinkle on half the onion and ham.

In a shaker jar, stir together the flour, parsley, salt, pepper, and nutmeg. Add light cream or milk; shake well to blend. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake in a 350º F. oven for about 45 minutes. Uncover; bake another 10 to 15 minutes until vegetables are tender.

Squash and Plantain Puree

Squash and Plantain Puree

Ingredients:

2 Frieda’s Plantains, peeled and chopped
1 ½ cups chicken broth
2 cups Frieda’s Squash (any type), cooked and mashed
¼ cup light cream
¼ cup dairy sour cream
2 tablespoons butter or margarine
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons fresh thyme or basil, chopped, or ½ tsp. dried herbs, crushed
¼- ½ cup chicken broth

Steps

In a 2-quart saucepan, place chopped plantains and chicken broth. Bring to boiling; reduce heat and simmer 10 to 12 minutes or until plantains are tender. Drain well. Place cooked plantains in blender or food processor with mashed cooked squash, light cream, sour cream, butter or margarine, salt, pepper, and thyme or basil. Cover and process until smooth. Transfer purée back to saucepan; stir in broth to make desired consistency. Cook over medium heat until heated through.

Hearty Squash Stew

Hearty Squash Stew

Ingredients

1 tablespoon olive oil
1 cup onion, chopped
1 red or green bell pepper, chopped
2 cloves garlic, minced
One 14 1/2-ounce can low-sodium chicken broth
2 cups water
2 cups tomatoes, diced
1 pound acorn, banana, butternut, buttercup, delicata, golden nugget, kabocha, sweet dumpling, or turban squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups squash)
1 8-ounce package dried yellow-eye beans, soaked according to package directions, cooked and drained
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps

In large Dutch oven, heat oil; sauté onion, bell pepper, and garlic 5-10 minutes, or until vegetables are tender.

Stir in broth, water, tomatoes, squash, beans, oregano, and thyme. Bring to a  boil; reduce heat. Simmer, partially covered, 1-1 1/2 hours or until beans are tender.

Stir in salt and pepper, then serve.