Text 28071, 70 rader
Skriven 2012-08-10 06:38:06 av Dave Drum (1:18/200.0)
Ärende: Chile 1279
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Curry With Fish/Shrimp Dumplings   Pt 2
 Categories: Seafood, Breads, Curry, Chilies
      Yield: 8 servings
 
           CONTINUED FROM PART ONE
 
  In a large pot, heat about a cup of the thick coconut
  cream from the top of a can coconut milk (or the rich milk
  from the first pressing coconut pulp) over medium to high
  heat. Reduce until oil begins to separate or the cream
  looks thick and bubbly Add the curry paste and fry in the
  cream for a few minutes until aromatic. Pour in the
  remaining coconut milk and bring to a boil.
  
  Season to taste with fish sauce and balance with palm
  sugar. If using pea-eggplants, add them next and simmer
  about 10 minutes over low heat, uncovered, before adding
  the other eggplants and kaffir lime leaves. If
  substituting with peas, add them together with the sliced
  eggplants. Bring sauce back up to a boil and simmer a few
  minutes or until the eggplants begin to soften.
  
  Using two teaspoons, drop the fish and shrimp paste
  mixtures in small, bite-size chunks into the curry sauce.
  Return to a boil and add the slivered jalapeno peppers and
  gkra-chai pieces. Continue to cook until eggplants are
  tender and the dumplings cooked through (they float when
  cooked). Stir in the basil until it wilts. Remove from
  heat and serve hot with lots of plain steamed rice.
  
  Notes and Pointers:
  
  There are many kinds of small eggplants in Thailand. Round
  ones the size of tomatillas, which we call ma-keua bprawh,
  are very good in this curry. Deeper green on top and
  graduating to a lighter bottom, these are seedy eggplants
  and taste nothing like the large purple aubergines. Cooked
  until softened, they soak in the curry flavors and add a
  thickness to the sauce. Other smaller members of the
  eggplant family are ma-keua puang and resemble large green
  peas, though their taste is entirely different. They are
  bitter, but when simmered in the curry sauce they impart
  an extraordinary roundedness to the sauce. Much of their
  bitter bite dissipates when they have completely softened
  with sufficient cooking. Both these eggplants are
  available in Thai and Southeast Asian markets, especially
  during the warmer months of the year, though the latter is
  usually harder to find. Specialty produce markets and
  gourmet supermarkets have also started to carry them.
  There is a variety of long eggplants in Thailand that is
  green in color rather than purple like the ones you find
  in Chinese and Japanese markets. They are sweet and very
  flavorful and are excellent in greet curry. From time to
  time, I have seen them sold at farmer's markets. If you
  can find them, try them in this recipe.
  
  It Rains Fishes: Legends,Traditions and the Joys of Thai
  Cooking, by Kasma Loha-unchit
  
  FROM: Mary Anne Durkee; Chile-heads List - 05 Dec 2000
  
  Uncle Dirty Dave's Archives
 
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