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COCONUT CHICKEN CURRY & TUNA TARTAR
Show #02.08
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Coconut Chicken Curry
4 de-boned and skinless chicken breast halves
3 cans of coconut milk
1/4 cup Thai fish sauce
2 ripe limes
2 stalks of lemon grass
5 big slices of galangal
6 kifer lime leaves
1 brown onion
1 handful cilantro
1handful Thai sweet basil
6 cloves sliced garlic
6 sliced shallots,
1 tablespoon course cracked black peppercorns
1 orange or red sweet pepper chopped
10 shitake mushrooms sliced into thirds
1 package enoki mushrooms

In a large saucepan dice brown onion and add 1 can coconut milk. Let onion soften while you are cutting each piece of chicken into thirds so that they are large chunks. Add other 2 cans coconut milk and place the flame on medium/low.  Add top 1/4 of lemon grass after removing the outer stalk. Pierce so that its fragrance infuses into coconut milk. Add kifer lime and tear slightly so that its fragrance infuses into the coconut milk. Chop cilantro, and tear Thai basil, add garlic and shallots and orange or sweet red pepper. Add Thai fish sauce, galanga root and lime juice. Put 2 lime rinds in the sauce so that it infuses its flavor. Finally add the mushrooms. Put in oven at 350 degrees and bake for 1 hour.  Spoon over white jasmine rice in bowls, discarding the lime rinds, kifer lime galanga and lemongrass2 pounds of fresh fish

Tuna Tartar
One pound and a half of raw tuna
2 finely minced shallots
3 cloves crushed garlic
2 tablespoons black sesame seeds
1 small bunch of finely chopped cilantro
1 small bunch of finely chopped mint
chili/sesame oil to taste {I like four tablespoons}
3/4 cup of pan roasted pine nuts in dark sesame oil {enough to coat skillet and then some}
The juice of one ripe lime

Mix ingredients in order above and fit into a bowl to refrigerate for an hour so that when ready to serve, will look like a mold. I serve with sesame rice snaps decorated around the tuna tartar.

Kathy Davis
Community Cook