Curry in a hurry

I am a fan of curries. All kinds of curries. Indian to Thai. I love 'em.

Thai is possibly the easiest to make. I usually make a simply red coconut curry on rice. Simple and tasty. Today I made a slow cooker beef curry from the William-Sonoma Essentials of slow Cooking. It was the third thing I've made out of the book and I'm giving the book two thumbs up for sure. Tasty recipes with simple natural ingrediates and none of that "can of mushroom soup" business... but I digress.

Curry. Thai Curry to be precise. Out of respect for copy right and all that I won't repost the recipe I made to day but it builds on the basic principles of my Red Coconut Curry. Which I will share.

The key to a good curry is finding a good curry paste. I am a fan of the plastic container of Namjai brand. Can't usually find it in your local Safeway but a good asian market will have it. I'm not a fan of the oily paste in the envelop that you get at the plain jane grocery store asian aisle. So invest in some good paste. If you are in Vancouver you can get it at South China Seas in Granville market.

Now the recipe:

Red Coconut Curry with Prawns or chicken or tofu...

- enough of your meat (or tofudabeast) for 2 or 3 people (i.e. 2 chicken breasts) cut into cubes, strips, or shelled as needed
- 1 tbsp canola oil
- 1 clove garlic
- 2 tsp of grated ginger
- 2 tbsp of curry paste
- 1 tsp of fish sauce (it's the Thai equivalent of soy sauce or salt)
- 1 can of coconut milk (shake it well before opening in case it separated)
- 1 teaspoon of brown sugar
- 1 red pepper chopped into bite sizes pieces

If you are dealing with chicken you'll want to saute the meat quickly before you start not cooking it through but lightly browning it.

Saute the garlic and ginger for 30 secs add the curry paste saute 30 more secs breaking up any chunkies.
Pour in coconut milk, add sugar. Stir well to combine and incorporate curry paste.
Add meat and the red peppers chunks.
Simmer for 20 minutes or so. If it's chicken check to see if it's done.

Yes it's supposed to be soupy.
Spoon in over basmati or jasmine race in a bowl.

Simple and fast and tasty.

For a beef curry you can add some finely chopped onion and let the whole thing cook in the slow cooker for a few hours adding large potato chunks about an hour before the end and red peppers 15 minutes out if desired.

Potstickers

For my first post I'm going to add a snack/appie.

I discovered this recipe while watching a cooking show - it turned out to as easy to make and as tasty as it looked on the show. I only had two problems with it: I ate way too many wontons the first time I made them and felt a little ill after; and I left the spare wonton wrappers in the fridge a little too long and they became very, very stinky.

Extras freeze well and make for a quick snack.

Potstickers
(from Everyday Food)
Serves 4
Prep Time: 25 minutes
Total Time: 40 minutes

Ingredients
1/2 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean (I used ground chicken)
scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

Wontons
24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 tablespoons vegetable oil
2 scallions, finely chopped (optional)
1/3 cup reduced-sodium soy sauce, for serving

In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

Wontons
Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.

Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.

Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.