- Boneless chicken breast or thighs (Substitutes: tofu), 1-2 lb, cut into chunks
- Curry paste (green or red), 2-3 heaping tbsps
- Fish sauce, 1 tbsp
- Coconut milk, 1 can or 1.5 cups
- Scallions, 1 bunch
- Garlic, 2-3 tbsp or to taste
- Onions, 1-2 small onions or 1 large onion
- Carrots, 3-4 carrots
- Bell pepper, 2 bell peppers
- Potato, 2-3 potatoes
- Peanut oil (or vegetable or canola — something neutral)
- Thai chilies, Sambal Olek (chili paste) or other hot pepper (optional)
- Cilantro (optional)
- Rice (optional)
- Chop some potatoes into 1/2 inch pieces, toss with a little bit of oil, salt and pepper, and roast in the oven for 20-25 minutes on 450
- While that’s going, cut your chicken into medium-sized chunks — you can also use already sliced chicken or chicken tenders, but I think it’s fun and rustic to DIY
- In order to get a good sear on the chicken, you should heat your wok or sauté pan until it’s very hot, then throw the chicken in with a little bit of neutral-flavored oil like canola
- While the chicken is browning, mince your garlic, scallions and chop your other veggies (onion, peppers, carrots
- Once the chicken is cooked, but not cooked to death, take out and reserve for later, and toss veggies into the hot wok starting with the garlic to perfume the pan
- Once you’ve sweated the veggies, add the scallions and deglaze the pan with some fish sauce (or soy sauce)
- Add a few heaping spoonfuls of curry paste and make sure that it gets evenly distributed so that it gets incorporated throughout the dish
- After cooking the curry paste into the veggies for a few minutes, add your coconut milk and mix thoroughly, and this would also be the time to add some sambal olek chili paste or dried chilies if you like a spicy curry. Can skip this if you want.
- Simmer for a few minutes, then add the chicken back into the pan along with the roasted potatoes which should be done at this point. This would also be a time to add other starchy ingredients you might be using: roasted squash, pumpkin, sweet potato, tofu, etc.
- Simmer uncovered for about 10-15 min so that curry thickens up
- Serve immediately over noodles or rice and garnish with cilantro and Thai chilies, or put it in the fridge and eat it the next day. So delicious as leftovers — Yum!
Enjoy and let me know how yours turned out!
I love coming up with new ways to cook with some of my favorite ingredients, especially comfort foods. To me, a big wok full of curry is super comforting and was one of the dishes I made all the time when I moved into my first solo apartment. It’s warm, earthy, spicy and makes me feel good all over. Plus, it’s amazing for leftovers! So, when Mama Lam’s, a local food vendor making and selling their own Malaysian Curry Paste that I had the pleasure of meeting at the annual Queens Taste, event contacted me about partnering up, I was excited. I couldn’t wait to try cooking with their homemade, Malaysian curry paste and curating a couple of dishes to use their product in.
I decided to create a curry themed meal featuring Mama Lam’s Curry Paste two ways—a Pistachio Crusted Curry Salmon and a Curry Noodles with Crispy Tofu. Check out the recipes below and also watch my YouTube cooking demo here: https://www.youtube.com/watch?v=1PCoQ8uLQYU.
Pistachio Crusted Curry Salmon
- 4-6 salmon filets (skin on)
- 2 cloves garlic, chopped finely
- 1/2 jar of Mama Lam’s curry paste
- 1 tbsp Sambal Olek or another Southeast Asian chili sauce—Sriracha works fine.
- I recommend not skipping this ingredient, even if you don’t like spicy food. The fish has a warming heat and it is very much tempered by the coconut milk and acidity of the lime juice
- 1/2 can of coconut milk
- 2 tbsp of olive oil
- 1 tbsp of ginger, chopped
- 1 stalk of lemongrass, cut into pieces–you can also use 1/2 tbsp of chopped lemongrass from a tube. You’ll find this near the fresh herbs in the market
- Juice of 2 limes
- 2 cups of roasted pistachios, shell removed
- 1 tbsp salt
- 1/2 tbsp of black pepper
- Create a marinade with the chili sauce, ginger, garlic, lime juice, coconut milk, lemongrass, oil, salt and pepper
- Marinade the salmon for at least an hour and up to 4 hours
- Preheat oven to 400 degrees F
- Crush the pistachios with either your hands or a mallet. A rolling pin works well too—this is very cathartic and a great way to take out your aggression. Ha!
- After the fish has soaked, dip the salmon into the pistachios and coat on sides and top with the nuts
- Place the salmon skin side down on a greased baking pan and bake for 20 minutes until the crust is set—The fish should be cooked through, but still a bit pink in the center and very moist. It will continue cooking for a few minutes once it comes out of the oven
- Garnish with fresh parsley or cilantro and a squeeze of lime juice over the top
- This fish is delicious served all on its own with a fresh salad or some roasted asparagus, but is even better with some Curry Noodles!
Curry Noodles with Crispy Tofu
- 1 package of firm tofu, 14oz
- 1 pound of broad rice noodles
- 2 bell peppers, chopped
- 2 yellow onions, chopped
- 1 eggplant—chopped into bite sized pieces. I love to use Japanese or graffiti eggplant for this dish not only because of the beautiful color, but also because it has less water in it than an Italian eggplant, so it’ll be sweeter and stay firmer when cooked down
- 3-4 cloves of garlic, chopped
- 1 tbsp of fish sauce
- 1/2 jar of Mama Lam’s curry paste
- 1 tbsp of Sambal Olek chili sauce
- 1 bunch of scallions, chopped (reserve some for garnish)—also called green onion or spring onion in some supermarkets
- 1 can of coconut milk—do not use reduced fat as the texture and thickness of the sauce will be off. Plus, coconut milk is a healthy fat
- Vegetable or peanut oil—any high heat oil will do such as canola, corn, grapeseed oil, etc.
- The first step of this dish is to make the crispy tofu—who doesn’t like their tofu crispy?
- Tofu has a lot of water, which is why it usually tastes bland. In fact, the biggest mistake that most cooks make when handling tofu is not getting rid of the excess water. This will never work! Even if you just want to marinade the tofu you’ll still need to do this step
- Put the tofu between two paper towels and press. Repeat this process 2-3 times, and then let the tofu sit between the towels for at least 20 minutes to really draw out the moisture
- Heat up your wok until it starts to smoke a little, then add the oil. It’s important that you don’t add your oil before this as you don’t want it to bubble up and burn you
- Add the tofu to the wok and spread it out in a single layer—you should hear it sizzle. If there’s no sizzle, then your wok isn’t hot enough and your tofu will steam instead of crisp up
- Let the tofu cook on one side for a couple min, then mix it up and repeat this process a few times until it’s crispy on all sides. This shouldn’t take longer than 10 minutes or so
- Put your tofu on a plate and place aside for later on
- Heat your wok back up on the stove while you get the rest of your ingredients ready
- Add some more oil, then add the garlic, ginger and scallions—this is the holy trinity of Asian dishes!
- Let these sauté for a minute, then add the curry paste and heat through, followed by the onions, peppers and eggplant
- Let the veggies cook for a few minutes, then add the fish sauce, chili sauce and coconut milk and stir until it becomes a homogenized sauce
- Cook the curry for at least 10 minutes or longer depending on how thick you like your sauce—as it cooks the flavors of the salty fish sauce, spicy chilis, earthy curry and more will concentrate
- Meanwhile, drop the rice noodles into some salted boiling water—off the heat—and let soak for 5 minutes
- Add the par-cooked noodles to the curry and toss together in the wok
- Let the noodles and curry cook together as the noodles absorb the sauce and meld together into one cohesive dish
- Garnish with the crispy tofu, fresh cilantro, chopped scallions, and some chopped peanuts or pistachios if you’d like to tie the two dishes together even more
- Eat while still hot or add some sesame oil and have as a cold salad the next day for lunch. Yum!
Enjoy these dishes together with a Spicy Asian Cucumber Salad for a fabulous Southeast Asian inspired dinner at home.
You can order Mama Lam’s delicious Curry Paste here: https://www.mamalams.com/shop-1/curry-sau
To watch the cooking demo for these recipes, click here or watch below.
Having eaten such fresh and delicious seafood in Seattle a couple of weeks ago, especially at Shucker’s, I was inspired to make my work fish dinner at home. Everything that comes out of kg kitchen has a twist though, so here’s my idea of a delicious fish dinner for company or family. Sushi grade tuna is marinated in a salty, spicy mix of soy, ginger and chili, then crusted in sesame and seared. To go with the tuna is a spicy cucumber salad, and peanut noodles that are so easy to make, you’ll be wondering why you’ve ordered them from takeout all these years.
Sesame Crusted Tuna:
- 1 tablespoon low sodium soy sauce—the fish sauce is already salty, so a lower sodium soy is better. A sweet soy sauce like tamari would work nicely too
- 1 tablespoon fish sauce
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon of rice wine vinegar
- 1/2 tablespoon of Sambal Olek—an Indonesian red chili paste flavored with salt and vinegar. It is very spicy, without the sweetness associated with sriracha sauce
- 1/2 tablespoon of fresh ginger
- 1/3 of bunch of scallions, sliced
- 3-4 large sushi-grade tuna steaks–I recommend you splurge for the high end tuna. Trust me, you’ll taste the difference
- 2 large bulbs of baby bok choy
- Combine soy sauce, fish sauce, rice wine vinegar, sambal, ginger, and scallions in a medium bowl
- Add the tuna to the marinade, and let the fish sit in the marinade for 1-2 hours to absorb the flavors of the sauce
- Remove the fish from the marinade, and shake off excess liquid
- While the fish is slightly wet, drip it into sesame seeds and crust both sides with sesame
- In a sauté pan, heat up some vegetable oil on medium heat, and get the tuna ready
- Cook the tuna steaks for about two minute per side—pay attention because it cooks fast, and higher quality tuna is best cooked rare
- Sauté some baby bok choy with garlic and excess fish marinade
- To serve: lay the bok chy on a big platter, and then set the sesame crusted tuna atop the bok choy
- 1 tablespoon of toasted sesame oil
- 2 tablespoons of vegetable or canola oil
- 1 tablespoon of low sodium soy sauce
- 1 tablespoon of fish sauce
- 3 heaping tablespoons of (crunchy) peanut butter
- 1/2 cup of warm water
- 1 box of angel hair pasta
- 2/3 bunch of scallions, sliced
- 1 tablespoon of white sesame seed
- Combine the first 6 ingredients and whisk together until it becomes a thick, homogeneous sauce—a blender or food processor works as well, but I like the texture that the nut pieces give to the sauce when it’s hand mixed
- Chill the sauce for at least 20-30 minutes
- Cook the pasta according to package directions, and drain well
- Toss the hot pasta with the sauce, sesame seeds and scallions
- Chill for 15 minutes in the refrigerator
- Serve in a big bowl, garnished with chopped scallions, and some chopsticks
Spicy Cucumber Salad
- 2 hot house cucumbers–also known as English or seedless cucumbers. I like this variety of cucumber since it’s longer and the skin is much thinner, so you can eat it easily. Plus is has much less seeds and comes prewashed
- 1 tablespoon of sambal olek
- 1/2 tablespoon of toasted sesame oil
- 1 tablespoon of soy sauce
- 1/2 tablespoon of rice wine vinegar
- 1/2 tablespoon of white sesame seeds, for garnish
- Chop the cucumbers—skin on—into half moon pieces
- In a bowl, combine the sambal, sesame oil, soy sauce and vinegar
- Toss the cucumbers with the sauce and let sit for at least 20 minutes—the longer it sits, the more the cucumbers will expel liquid, and absorb the flavors of the sauce
- Serve garnished with sesame seeds over the top on a bright plate
This is a wonderful meal to serve for dinner to your family–like I did–or use it to wow your dinner guests as you take them on a culinary tour of Asia. Leftovers from all three of these dishes will taste even better the next day!