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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Thai Yellow Chicken Curry (Nam Prik Gaeng Ka-ri)
by Temple of Thai

This chicken curry recipe uses dry roasted spices and fresh ingredients to make a aromatic curry paste. You may make the curry paste from scratch or simply used canned like Mae Ploy or Mae Sri brand. Refrigerate any leftover paste in a ziplock bag. It will keep for at least a month.

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Thai Yellow Chicken Curry (Nam Prik Gaeng Ka-ri)

Recipe Submitted by Temple of Thai

"This chicken curry recipe uses dry roasted spices and fresh ingredients to make a aromatic curry paste. You may make the curry paste from scratch or simply used canned like Mae Ploy or Mae Sri brand. Refrigerate any leftover paste in a ziplock bag. It will keep for at least a month."

Yellow Curry Paste

12 dried Thai chiles
2 teaspoons sea salt (or coarse salt)
2 shallots, peeled
4 cloves garlic, peeled
1 thick slice fresh galangal (or dried galangal soaked in water until softened)
1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
1 thick slice peeled gingerroot
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons curry powder
1 teaspoon shrimp paste (kapee)

Dry roast coriander seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen. Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processor.

Yellow Chicken Curry (Gaeng Ka-ri Gy)

3 tablespoons Yellow Curry paste (either from the recipe above or from a can like Mae Sri brand)
1 pound chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
2-3 small red potatoes, scrubbed and cut into 2 inch pieces
1/2 teaspoon sea salt
1/2 can (16oz) coconut milk, shake before opening to mix separated milk
2 tablespoons fried shallots (available in a plastic jar in Asia groceries), optional
1 teaspoon fish sauce (to taste)

In a small bowl mix the curry paste with 1 tablespoon of water to dilute. Add to the coconut milk in a medium sized saucepan. Stir to mix. Add the chicken and potatoes, and 1/2 teaspoon of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.

Temple of Thai is your source for authentic Thai recipes and ingredients. Visit their online grocery store for Asian and Thai foods- shop for 100's of exotic foods like curry, tamarind, coconut milk, and fish sauce. Find fresh grocery items like chile peppers, lemongrass, and Kaffir lime leaves. Visit their kitchen for authentic Thai recipes including Pad Thai, curry, and sticky rice. Find information about Asian foods -recipes, cooking tips, and more.