Here we are, entering Week 3 of quarantine, and I’m – let’s be
real – looking for reasons to justify drinking this entire bottle of Gewurztraminer.
This curry is it.
If you’re not familiar, Food52 is a pretty fantastic source
of recipes. One of my favorite food bloggers did a stint there, and following
her posts led me down the virtual rabbit hole to the people I wished I worked
with. The articles are a wonderful slice of life, full of people’s family histories
and travelogues and general food-related awesomeness. In my actual life, this
translates to hanging out in the kitchen with Anna while she texts to my aunt
on my behalf and we bicker amiably over all sorts of thing (and no, you cannot
go up north to hang out with your wannabe-boyfriend, and yes you can have a sip
of this wine)(yes, I see what she did there).
This particular recipe has been hanging out in my file for
months. As I claw my way out of whatever vile thing has laid me low these last
few weeks I find that I want to cook more (family – don’t get used to this –
you still have to pull your weight) and especially wish to tackle some of the more
complicated-looking things I’ve flagged. This isn’t actually all that
complicated; it will leave you plenty of time and attention to chit-chat with
one of your favorite humans, and the end result will be so, so good. Treat
yourself.
From Food52: Burmese-Inspired Chicken Braised in CoconutMile and Turmeric with Sweet Potato, with minimal edits
Chicken Coconut Curry with Sweet Potato
1 1/2 pounds boneless chicken thighs
1 tablespoon dried ginger
1 tablespoon dried turmeric
1 tablespoon ground coriander
1 tablespoon neutral oil
2 cloves garlic
1 1-inch piece peeled ginger
1 peeled shallot
1 dried chile, on the hot side (I like de árbol)
1 bunch cilantro
1/4 cup unrefined coconut oil or a neutral cooking
oil (seriously, use the coconut oil)
1 cup cubed sweet potato
2 cups chicken stock
2 cups unsweetened coconut milk
2 tablespoons fish sauce
2 limes, 1 juiced and 1 quartered
1 pinch salt, to taste
For the crispy shallot topping
1 peeled shallot, sliced thinly
1 cup neutral cooking oil, such as grapeseed
Cut the chicken thighs into about 1-inch pieces and marinate
overnight with the dried ginger, turmeric, coriander, and 1 tablespoon of
neutral oil. If you forget to do this in advance, just toss the chicken pieces
with the spices before you start cooking.
In a food processor, mince the garlic, ginger, shallot,
dried chile, and the roots and/or stems of the bunch of cilantro. If you're horrified to discover you have no dried chiles in the house because your spouse has abnegated hot things for the last decade, soldier ahead with a teaspoon of chipotle powder and don't tell him
In the bottom of a heavy-bottomed pan over medium-high heat,
heat the coconut oil. Then add the cubed sweet potato. Fry until golden brown
on at least 2 sides of each cube. Scoop out of the pan, leaving the oil, and
set aside.
Add the chicken pieces, a few at a time so you can brown
them without having them cool the pan down, and let them begin to brown. Season
with a pinch of salt. Remove to a bowl (ideally with the sweet potatoes so you
have fewer dishes to wash).
Add the minced shallot-ginger-garlic-cilantro stem mixture
and let cook out a little. Add a couple tablespoons of the chicken stock and
let reduce until the mixture is soft and cooked. Add the rest of the chicken stock,
the chicken, and the reserved sweet potatoes and bring to a simmer.
Meanwhile use the method below to fry the crispy shallots
(this can also be done as much as a week ahead of time, as the shallots will
keep in a closed container at room temperature).
Simmer the soup for about half an hour, until the chicken
and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and
coconut milk and bring up to a simmer. Stir in a quarter cup of cilantro leaves
and taste for salt. Serve garnished with the crispy shallots, a couple of
sprigs of raw cilantro, and the lime wedges
For the crispy shallot topping
In a sauté pan over medium heat, heat the oil. Add the
shallots and stir frequently. As the oil continues to heat, the shallots will
start to color. When they get to golden brown, scoop them out of the oil and
drain on a paper towel. You want to pull them out of the oil a little before
dark brown, as they'll continue to cook and crisp up on the paper towel.
**
On our cruise we were fortunate enough to have dinner at one
of the onboard specialty restaurants. The red coconut curry was one of the most
delicious things I have ever tasted – part of a beautifully prepared and served
meal – and I’ve been thinking about curry ever since we got back. This was nothing
like that in substance but it was in spirit; while we’re all hunkered down and
looking for something lovely in our lives, I hope you’ll treat yourself and
your loved ones to this.
BTW: Paired with Blustone Gewurztraminer, which was so, so perfect. I love Michigan wine and saved this bottle for this meal for a reason.
No comments:
Post a Comment