Cooking With Curry

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.

Photo May 26, 7 48 44 PM (1)

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.

Photo May 26, 7 48 59 PM (1)

Pistachio Crusted Curry Salmon

  • 4-6 salmon filets (skin on)Photo May 26, 4 41 17 PM
  • 2 cloves garlic, chopped finelyPhoto May 26, 4 43 42 PM
  • 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 marketPhoto May 26, 4 42 29 PM
  • Juice of 2 limes
  • 2 cups of roasted pistachios, shell removed
  • 1 tbsp salt
  • 1/2 tbsp of black pepper
  1. Create a marinade with the chili sauce, ginger, garlic, lime juice, coconut milk, lemongrass, oil, salt and pepperPhoto May 26, 4 48 24 PMPhoto May 26, 4 49 46 PM
  2. Marinade the salmon for at least an hour and up to 4 hours
  3. Preheat oven to 400 degrees F
  4. 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!
  5. After the fish has soaked, dip the salmon into the pistachios and coat on sides and top with the nuts
  6. 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
  7. Garnish with fresh parsley or cilantro and a squeeze of lime juice over the topPhoto May 26, 7 48 29 PM (1)
  8. 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 downPhoto May 26, 5 04 02 PM
  • 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.Photo May 26, 7 14 11 PMPhoto May 26, 5 02 58 PMPhoto May 26, 5 05 58 PM
  1. The first step of this dish is to make the crispy tofu—who doesn’t like their tofu crispy?
  1. 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 stepPhoto May 26, 4 40 18 PM
  2. 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
  3. 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 youPhoto May 26, 7 14 05 PM
  4. 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
  5. 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
  6. Put your tofu on a plate and place aside for later on
  7. Heat your wok back up on the stove while you get the rest of your ingredients ready
  8. Add some more oil, then add the garlic, ginger and scallions—this is the holy trinity of Asian dishes!
  9. Let these sauté for a minute, then add the curry paste and heat through, followed by the onions, peppers and eggplant
  10. 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
  11. 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
  12. Meanwhile, drop the rice noodles into some salted boiling water—off the heat—and let soak for 5 minutes
  13. Add the par-cooked noodles to the curry and toss together in the wok
  14. Let the noodles and curry cook together as the noodles absorb the sauce and meld together into one cohesive dish
  15. 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
  16. 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.

Photo May 26, 7 48 50 PM (1).jpg

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.

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Recipe: Sesame Crusted Tuna with Peanut Noodles and Spicy Cucumber Salad

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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
  1. Combine soy sauce, fish sauce, rice wine vinegar, sambal, ginger, and scallions in a medium bowl
  2. Add the tuna to the marinade, and let the fish sit in the marinade for 1-2 hours to absorb the flavors of the sauceDSC00301
  3. Remove the fish from the marinade, and shake off excess liquidDSC00313
  4. While the fish is slightly wet, drip it into sesame seeds and crust both sides with sesame
  5. In a sauté pan, heat up some vegetable oil on medium heat, and get the tuna ready
  6. Cook the tuna steaks for about two minute per side—pay attention because it cooks fast, and higher quality tuna is best cooked rare
  7. Sauté some baby bok choy with garlic and excess fish marinadeDSC00317 DSC00319
  8. To serve: lay the bok chy on a big platter, and then set the sesame crusted tuna atop the bok choyDSC00327

Peanut Noodles:

  • 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
  1. 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 mixedDSC00303
  2. Chill the sauce for at least 20-30 minutesDSC00318
  3. Cook the pasta according to package directions, and drain wellDSC00320 DSC00321 DSC00322
  4. Toss the hot pasta with the sauce, sesame seeds and scallions
  5. Chill for 15 minutes in the refrigerator
  6. Serve in a big bowl, garnished with chopped scallions, and some chopsticksDSC00329

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 prewashedDSC00307
  • 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
  1. Chop the cucumbers—skin on—into half moon piecesDSC00304
  2. In a bowl, combine the sambal, sesame oil, soy sauce and vinegarDSC00312
  3. 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 sauceDSC00315
  4. Serve garnished with sesame seeds over the top on a bright plateDSC00316

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!

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Authentic Thai Spice in Hell’s Kitchen

Pure Thai Cookhouse
766 Ninth Avenue
New York, NY 10019

I love spicy food. It’s a fact of life, and I’m always on the hunt for a new dish to satisfy my heated cravings. For me though, even better than a dish that makes me sweat, is a plate of food that also brings flavor to the party.

Photo Mar 21, 6 57 43 PMPure Thai Cookhouse is a small, hole in the wall restaurant in NYC’s Hell’s Kitchen neighborhood styled after a historic Thai shophouse. Pure is the sister restaurant to Chef David Bank’s Land Thai Kitchen, located on the Upper West Side. While Land is also known for its spicy dishes and heat, it features more traditional Thai meals. Pure specializes in dishes found from Thai street vendors, as well as farm dishes or rural and market dishes throughout Thailand. The food at Pure is super authentic, and takes you on a culinary tour of the many regions of Thailand. While it only has about 20 seats, this place is packing people in for its bold flavors, great service and unique spin on Thai eats. This is a great place to take a date, some friends or even your parents for elevated Thai food.

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The Chicken Curry Puffs ($8) appetizer might have seemed to be pretty standard fare, but were anything but ordinary. The filling was made from moist caramelized chicken, earthy onions, and tender sweet potato. Although the sweet potato gave it a touch of sweetness, the filling was also flavored with warming spices that gave it a mild touch of heat. The chicken was aromatic, and had an almost creamy consistency from being braised and helped along from the potato starch. The puffs had a perfectly flaky crust, that was slightly chewy with crisp edges. The plate came with four good-sized pieces and garnished with a tangy cucumber relish. The relish not only cut through the heaviness of the dish, but also helped cool it down.

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The Ratchaburi Crab and Pork Dry Noodles ($11/$13 lunch/dinner) is a favorite of mine. The egg noodles are handmade from a secret, family recipe, and you can really taste the difference from those that come in a box. The noodles are dressed with a mild sauce flavored with fish sauce, palm sugar, rice wine vinegar and lime. It’s tangy, sweet, sour, salty and pungent.  The lump crab meat is flaky and delicate, and there’s a lot of it to soak up excess sauce. The pork was slight salty—in the best possible way—with a pleasant chewiness that makes it almost “chashu”-esque, similar to the delicate pork belly found in a bowl of ramen. The yu choy and scallions gave the bowl a wonderful crunch and textural contrast to the other soft components. The sauce is mild enough and the perfect vehicle to spice up with the chili and sauce garnish basket placed on the table. Be careful though, you don’t want to overwhelm the vibrant taste of the noodles with too much heat.

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If you’re in the mood for something more stir-fried or curry style, the Wok Chili Turmeric with Beef ($11/$13) is absolutely delicious. Flavored with kaffi­r lime leaves and thai chilis, the heat is very prevalent in this dish. I ordered it Thai spicy since I love it super-spicy and the beef can definitely handle the heat of the turmeric chili sauce. The asparagus and string beans provide a nice crunch, as well as a sense of freshness to the saucy plate. The chili marinade makes the beef very tender and keeps it from getting dry. The turmeric in the sauce gives it a lovely orange color, and a backbone of warmth. The side of rice is essential to this dish to not only sop up extra sauce, but also to take the edge of heat off of the dish. A generous portion of jasmine rice is included for no extra charge, but for an extra $1 you can get sticky rice. I like to use my fingers to grab pieces of rice and dip it into the excess sauce.

Photo Jun 19, 7 09 54 PMThere’s so many great dishes to choose from on the menu at Pure Thai Cookhouse to satisfy everyone–from a Thai spice novice to a expert noodle slurper. Make sure to check out Pure, and also its sister restaurant Land Thai Restaurant a couple of miles uptown for a meal that will make your face sweat and your taste buds tingle!