-=> JIM WELLER wrote to DALE SHIPP <=-

 DS> Title: Thai Ginger Chicken Stir Fry (Gai Pad Khing)

 JW> That sounds delicious.

 JW> I'm not familiar with Thai food and when one approaches a completely
 JW> new cuisine sometimes a recipe with a short list of instructions
 JW> doesn't really give you an insight into what it's all about. So I
 JW> was happy when this article came out recently:

 JW> https://www.seriouseats.com/guide-to-thai-stir-fries-5295504

 JW> It gives a nice overview of the essence of what Thai stir fries are
 JW> all about. I now feel I can proceed with confidence, with whatever
 JW> ingredients I have on hand, even without a recipe.

 JW> The folks at Serious Eats put a lot of effort into reporting the
 JW> science behind cooking and baking, and testing  various methods of
 JW> preparing food to come up with the best one.

 JW> "GOOD COOKS KNOW HOW. GREAT COOKS KNOW WHY."

That's tagline material.  Bv)=

I also recommend seeking out Colonel Ian Philpott's recipes from the
Chile-heads mailing list. They constitute a master's course in Thai
cuisie.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Penaeng Kai (Penang Curry with Chicken)
 Categories: Colonel, Poultry, Oriental, Curry, Chilies
      Yield: 4 Servings
 
MMMMM--------------------PENAENG CURRY PASTE-------------------------
     25    (to 30) dried red chilies;
           - shake them to discard
           - excess seeds.
      2 tb Chopped shallots; (purple
           - onions)
      2 tb Chopped garlic
      2 tb Very fine sliced lemon grass
      1 tb Grated galangal; use ginger
           - if you can't find galangal
      1 ts Toasted coriander seeds
      2 tb Chopped coriander root
      1 tb Kapi (shrimp paste)
      2 tb Chopped fresh roasted
           - peanuts.

MMMMM-------------------------THE CURRY------------------------------
      1 c  Chicken; in bite sized pcs
    1/2 c  Coconut milk
      1 tb Chopped garlic
      2 tb To 3 tb The curry paste
      2 tb Fish sauce
           Sugar
      2    Lime leaves; fine shredded
     10    To 15 Holy basil leaves;
           - fine shredded
 
  Penaeng is a dry curry, probably originally imported from
  Malaysia. It can be prepared with any meat, and many
  fishes. This variety uses chicken.
  
  Penaeng Curry Paste: You can buy prepared curry pastes in
  many shops, but for the full flavour you should seriously
  consider the little effort involved in making your own.
  This was a back breaking chore when the pastes were
  prepared in a heavy mortar and pestle, but these days you
  can come very close to the same result using a food
  processor. You can reduce the number of chilies used if
  you want a milder curry, but I don't recommend going to
  less than 10 chilies.
  
  Mix together to a fine paste in a food processor. This
  paste will keep under refrigeration. You can also freeze
  it; I suggest placing it in an old ice cube tray to make
  into curry paste cubes for ease of measurement later.
  
  The prepared paste should be allowed to mature for two or
  three days before use to bring out the full flavour.
  
  Note that it is better to make the paste milder than to
  use less than about 2 tablespoons in the final recipe.
  
  The curry: Place a wok over medium high heat, and warm the
  coconut milk, but don't let it boil. Add the curry paste,
  and stir it until the oil begins to separate out and form
  a thin film to bring out the maximum flavour. Add the
  remaining ingredients except the lime and basil leaves,
  and simmer until the sauce is absorbed and thickened. Then
  add the leaves and stir fry briefly before serving.
  
  Garnish with julienned red chilies, with steamed white
  rice, and the usual table condiments.
  
  Note if you particularly like your curries hot, then
  replace the fish sauce in the cooking with nam pla prik
  (chilies marinated in fish sauce), that has had at least
  a week to mature.
  
  From: Colonel I. F. K. Philpott; Chile-Heads list - 24 Feb 1996
  
  Uncle Dirty Dave's Archives
 
MMMMM

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