Curry Puffs

There's a Thai restaurant near my office called Rhong-Tiam. Their food is really good and they even use organic chicken and grass-fed, hormone-free beef. Plus they deliver! So every once in a while I indulge and have their curry puffs for lunch. They're so delicious, I like to get an extra order and bring them home to heat up the next day. Now don't get too excited, because this isn't their recipe. I just made this one up in an attempt to recreate something similar (only my version is vegetarian). I can't claim mine rival Rhong-Tiam's, but I liked them a lot and if I didn't live or work anywhere near Rhong-Tiam, I'd totally make them again (of course I don't have to, so I'll probably just pick up the phone and dial).

CURRY PUFFS

Yield: 18

1 large Yukon Gold potato (or 2 small)

2 tablespoons vegetable oil

1 red onion, finely chopped

1 1/2 teaspoons finely grated fresh ginger

1 clove garlic, pressed or finely minced

1 teaspoon curry powder

1/4 teaspoon chili powder

1/4 teaspoon turmeric

1/2 teaspoon sugar or palm sugar

1/8 teaspoon ground white pepper (or black pepper to taste)

1/4 teaspoon salt

1 tablespoon finely chopped cilantro

1 (17.3 oz.) package frozen puff pastry sheets, thawed

1 egg, beaten (optional)

1/2 cup unseasoned rice wine vinegar (optional, for dipping)

1.      Bring a small pot of water to a boil. Peel the potato and chop into large chunks. Boil until easily pierced with a fork (but not falling apart). Drain and rinse under cold water. Once cool enough to handle, dice and set aside.

2.      Heat oil in a large skillet. Saute the onion, stirring frequently, for about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the curry powder, chili powder and turmeric and cook for 1 more minute.

3.      Add the diced potato, sugar, pepper and salt and cook for another 5 minutes. Taste and add more salt if needed. Set aside to cool.

4.      Heat oven to 400º F.

5.      Roll the puff pastry dough to ¼-inch thickness. Using a round cookie cutter, cut the dough into 3-inch rounds.

6.      Place a tablespoon of filling in the center of each round. Fold the pastry over to form a half circle. Crimp the edges together with a fork.

7.      Brush lightly with egg wash (optional – it just makes the pastry shinier) and bake for 20 minutes or until golden brown.

8.      Serve puffs warm with rice wine vinegar for dipping (if desired).

raw red onions

adding garlic and ginger to cooked red onions

adding spices

spices mixed in

adding potatoes, sugar, salt and pepper

filling mixed

cutting rounds from rolled dough

filling on dough

folding over & sealing dough

crimping with a fork

brushing with egg

raw curry puffs

baked curry puffs

more baked curry puffs, without
egg wash (you can see they're duller)

curry puff up close

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Curry Coriander Shorties

I understand that some of you are shuddering right now at the thought of a cookie with curry and coriander in it. Personally, I have a thing for combining savory and sweet. It's just fun to have something a little different. And it's especially entertaining to watch people get that perplexed look on their faces as they try to identify what exactly is happening to their taste buds. I think these will surprise you (in a good way). They have the texture of crunchy little biscuits that melt-in-your-mouth. And the strangest part is I think they taste a little lemony (and clearly there's no lemon in them). All part of the mystery that makes these so delightfully unusual.

CURRY CORIANDER SHORTIES

Makes about 3 dozen cookies

2 teaspoons coriander seeds

1 1/2 teaspoon curry powder (preferably Madras)

2 sticks unsalted butter, softened

1/2 cup sugar

1 teaspoon pure vanilla extract

3/4 teaspoon salt

1 3/4 cups unbleached all-purpose flour

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1.      Toast coriander in a small heavy skillet over medium heat, shaking skillet often, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind in an electric coffee/spice grinder or mortar and pestle.

2.      Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.

3.      Position racks in upper and lower thirds of oven. Preheat to 350° F.

4.      Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.

5.      Form 1-inch balls of dough and arrange 1 1/2 inches apart on 2 parchment lined baking sheets. Using the side of a floured pencil or chopstick, press an X into top of each cookie.

6.      Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes. Cool on sheets for 5 minutes, then transfer cookies to racks to cool.

barely adapted from Paul Grimes (Gourmet, September 2009)

toasting coriander seeds

Definitely use fresh spices to get the full effect.

ground coriander seeds

toasting curry powder

butter, sugar, salt and vanilla extract

butter etc. mixed

flour and spices

dough mixed

making an X in a dough ball

X'd

I used chopsticks (thanks chopstick buddy)

baked

curry coriander shorties

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Chicken Curry with Cashews

It's nice (if you're wimpy like me) to make a traditionally spicy dish at home, where you can control the heat. I'm always nervous to order a curry at an Indian restaurant because I know there's a good chance my iron-tongued husband will be eating it the next day for lunch. This was perfect for me. Not enough spice to make my tongue burn, but enough to keep it interesting (I may be wimpy, but I don't want to strip it of all its personality).

CHICKEN CURRY WITH CASHEWS

Makes 6 servings

1/2 stick (1/4 cup) unsalted butter

2 medium onions, finely chopped (2 cups)

3 large garlic cloves, finely chopped

1 tablespoon + 1 teaspoon finely chopped peeled fresh ginger

3 tablespoons curry powder

2 teaspoons salt

1 1/2 teaspoons ground cumin

1/4 teaspoon cayenne (or more to taste)

3 to 3 1/2 lb. skinless, boneless chicken breasts or thighs, cut into 1-inch pieces

1 (14.5-ounce) can diced tomatoes

1/4 cup chopped fresh cilantro

1 cup whole unsalted cashews

3/4 cup plain whole-milk yogurt (can substitute coconut milk)

for serving:

cooked basmati (or jasmine) rice or naan

chopped fresh cilantro for garnish

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1.       Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

2.       Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.

3.       Add chicken and cook, stirring to coat, 3 minutes.

4.       Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Can be made a day ahead up to this point. Cool completely, uncovered, then cover and chill. Reheat over low heat before stirring in cashews and yogurt.

Just before serving:

5.       Pulse cashews in a food processor or coffee/spice grinder until very finely ground (being careful not to turn them into nut butter). Add ground cashews to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

6.       Serve with rice or naan and garnish with chopped cilantro.

adapted from Gourmet Magazine, January 2005

heating the butter (foam subsiding)

adding the spices to the onions, garlic and ginger

spices mixed in

adding the chicken (I used half breasts and half thighs)

chicken mixed

adding the tomatoes and cilantro

tomatoes and cilantro mixed in

grinding the cashews

adding ground cashews and yogurt

done

serving with naan

leftovers with brown basmati rice

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Warm Pear-Potato Salad

This dish is meant to accompany Marcus Samuelsson's Maple Glazed Tuna.  Pear and potato might sound like an odd combination, especially when you add curry to the mix, but trust me, it all works!

 

PEAR-POTATO SALAD

Makes 4 servings

1/4 cup extra virgin olive oil

1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces

2 Bosc pears (ripe but firm), peeled, cored and cut into 1-inch cubes

1/2 red onion, thinly sliced

1 garlic clove, minced

1/4 cup slivered almonds, roughly chopped

1 1/2 teaspoons curry powder

salt and freshly ground black pepper

juice of 1 lemon

1 cup shredded baby spinach

1.      Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes.

2.      Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes.

3.      Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.

from New American Table by Marcus Samuelsson

getting golden

done

Curried Coconut Soup with Chickpeas & Rice

Wait! Before you throw out that rock-hard block of rice leftover from last night's Chinese food take out, consider this recipe. This soup is a delicious way to use leftover rice. It's very hearty and satisfying, definitely a meal all by itself. You can adjust the heat to your own taste. I used only half a jalapeño and it was just right for wimpy me (mild, but still interesting). Those of you with an iron tongue, go ahead add the whole thing (or more if you can take it)!

CURRIED COCONUT SOUP WITH CHICKPEAS & RICE

Makes 4 servings

2 tablespoons coconut oil or canola oil

1 medium onion, chopped

1 medium red bell pepper, chopped

½ to 1 jalapeño chili, seeded and finely chopped

2 large cloves garlic, finely chopped

2 cups low-sodium vegetable broth (or chicken broth)

1 (15 oz.) can chickpeas, rinsed and drained

1 (14 oz.) can diced tomatoes, drained

1 teaspoon mild curry powder

1/2 teaspoon salt

freshly ground black pepper to taste

1 (14 oz.) can coconut milk (regular or lite)

3/4 cup cooked brown rice

2 tablespoons chopped fresh cilantro or parsley

1.      In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and jalapeño; cook, stirring, until softened, about 5 minutes.

2.      Add the garlic and cook, stirring constantly, 1 minute.

3.      Add broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.

4.      Add the coconut milk, cooked rice and cilantro or parsley.  Cook, stirring occasionally, until heated through, about 5 minutes.  Taste and adjust for salt if needed.

adapted from The Tropical Vegan Kitchen by Donna Klein