GOAN SHRIMP CURRY

Modified from Burlap and Barrel

Ingredients:

1 lb shrimp, peeled and deveined

Salt to season

2 - 3 T ghee or oil

1 large onion, thinly sliced 

1 red bell pepper, thinly sliced

1/4 t salt

5 garlic cloves, sliced

1 2" piece ginger, peeled and julienned

1/4 c Burlap & Barrel Goan masala spice blend

1 can (13.5 oz) coconut milk, shaken

1/2 c water

4 t sugar

1 qt shishito peppers

1/4 c cilantro, sliced

Juice of 1 lime

Methodology:

If the shrimp are frozen, defrost in a large bowl in cool water in the fridge, with 2 T salt.  If shrimp are thawed, season with 1 t salt and set aside.

Heat the ghee in a large dutch oven over medium heat.  Add the onion and pepper, season with salt, and cook until the onion is translucent and softened.

Add garlic and ginger, and cook for another 2 minutes.

Add the spice blend, as well as more ghee if necessary.  Cook for 40 seconds, stirring constantly.

Deglaze with coconut milk and water.  Add sugar, knorr powder and shishito peppers, and cover.  Cook 7 minutes.

Taste for seasoning.  Add shrimp and cook 2 minutes.  Add cilantro and lime, and serve with rice and naan.

BURMESE KAUKSWE

Adapted from Food52

Serves 6

Ingredients:

Marinade:

1 1/2 lb boneless chicken thighs, cut into 1" cubes

1 T ground ginger

1 T ground coriander

1 T turmeric

1 T neutral oil (or shallot oil)

Aromatics:

1 dried chile (optional)

2 cloves garlic, chopped

1" piece of ginger, peeled and chopped

1 shallot, peeled and chopped

1 bunch of cilantro, leaves separated from stems and roots

1 can coconut milk, refrigerated

1/4 c coconut oil, unrefined

2 c sweet potato, peeled and cut into 1" cubes

2 c chicken stock

2 T fish sauce*

2 limes, 1 juiced and 1 quartered

Salt, to taste

Crispy fried shallots

Methodology:

The day before:

Mix the chicken with the dry spices and neutral oil and marinate overnight, or at least 30 minutes.

The next evening:

Spoon off the hardened coconut cream from the top of the coconut milk can and add to food processor.  Add the chopped aromatics (including cilantro stems and roots, but reserving leaves for later), and process until a smooth paste forms.  Add 1 T coconut oil (subtracting from the total added later), if necessary. Set aside.

Heat the coconut oil in a large, heavy-bottomed pot over medium heat.  Add the sweet potato, and cook until the first side browns.  Turn, and cook second side the same.  Remove to a medium bowl, leaving oil in pan.

Add the chicken to the pan, frying in batches if necessary.  Fry, tossing, until chicken is nearly cooked through, and has browned in spots.  Remove from pan, and add to bowl with sweet potatoes.

Add the aromatic paste to the pot and fry until the coconut milk splits (this might not happen; just fry for 4-5 minutes), stirring frequently.

Return the chicken and sweet potato to the pot, and toss with the aromatics.  Add the chicken stock, and simmer for 10-15 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.  Add the reserved coconut milk, fish sauce, lime juice, and 1/4 c cilantro.  Taste for salt.

Serve with rice, or rice noodles, garnished with fried shallots and reserved cilantro, and pass lime wedges on the side.

*I felt like a little funkiness was missing, so might add 1/16-1/8 t fermented shrimp paste next time.