Thai Red Curry

Ingredients:

Thai Red Curry:

• 3 pounds Idaho® potatoes, cut into ½ inch cubes (skin on) and slightly blanched in salted water
• 1 pound small carrots, oblique cut and blanched
• 2 pounds cauliflower, cut into ½ inch pieces with flat sides for searing
• 12 ounces Spanish onions, julienned, caramelized
• 10 teaspoons ginger, fresh grated on microplane
• 8 teaspoons garlic, fresh grated on microplane
• 2 Tablespoons lemongrass, fresh chopped very fine
• ¾ cup Red Curry Paste (see recipe attached)
• 56 ounces coconut milk (regular)
• 8 ounces lotus root, julienned
• 2 Tablespoons fish sauce (as desired)
• 2 teaspoons lime juice, fresh squeezed
• 1 teaspoon rice vinegar
• 4 Tablespoons Thai basil, chiffonade

Garnish: (per portion)

• Small handful of fried potatoes
• 3-4 ea. small Thai basil leaves, whole
• Lime coconut crema, drizzled
• 1 teaspoon scallion greens, diamond cut

Red Curry Paste:

• 16 ea. dried red Thai chilis
• 2 teaspoons fresh galangal (fresh ginger can also be used)
• 4 ea. kaffir lime leaves (fresh 1 each peeled)
• ½ cup shallots, fresh and peel removed
• 4 teaspoons fresh garlic, peel removed
• 2 teaspoons lemongrass, chopped in ½ inch pieces
• 1 teaspoon fish sauce
• 2 teaspoons coriander seeds, toasted and ground
• 1 teaspoon cumin, ground, toasted
• 1 teaspoon cardamom, ground
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon lime juice
• ¼ cup cilantro, half stems removed, half kept on
• 1 teaspoon tomato paste

 Alternatively, a high-quality pre-made red curry sauce can also be used. 

Coconut Crema:

• ¼ cup lime juice, zest first before juicing    
• 8 ounces coconut milk, coconut cream only (coconut cream is the thick liquid that sits on the top of the can)    
• 24 ounces crème fraȋche      
• 1 teaspoon kosher salt

Fried Potatoes:

• 4 medium Idaho® potatoes, cut into thin (but still meaty) curls    
• 4 teaspoons kosher salt (to lightly season the potatoes)

Spice Mix:

• 4 teaspoons hot paprika      
• 4 teaspoons coriander, ground      
• 4 teaspoons cumin, ground      
• 2 teaspoons smoked paprika      
• 2 teaspoons cayenne pepper      
• 4 teaspoons Colman’s mustard powder      
• 2 teaspoons cardamom, ground

Directions:

Thai Red Curry:

1. In a saucepan with 2 inches water and 2 tablespoons salt, add potatoes and carrots. Cover and bring to a simmer. Cook about 4-5 minutes, or until vegetables are cooked with a small amount of give to them.
2. In a separate saucepan, add 4 tablespoons of avocado oil and allow to get hot. Add cauliflower and onions and cook until soft and seared, about 5-6 minutes, stirring occasionally (not caramelized).
3. To begin the curry, heat 4 tablespoons avocado oil in a large saucepan over medium heat.
4. Add ginger and garlic paste; cook for 2 minutes.
5. Then add lemongrass and red curry paste; allow to simmer for 1-2 minutes.
6. Pour in the coconut milk. Bring to a boil before reducing to a simmer. Stir a little, then add lotus root. 
7. Add the fish sauce, lime juice and rice vinegar before tasting. If you like it a little saltier, add more fish sauce or salt. Bring to a simmer, take off the heat and add the Thai basil.

Red Curry Paste:

Option 1: 

1. Grind down the solid ingredients and spices in a mortar and pestle, then slowly add in the liquid ingredients as you mix.
2. Mix until a paste forms to your preferred consistency. This may take you quite a bit longer but can be worth the effort.
3. Strain out excess liquid for a thicker curry paste, if desired, or use as-is.  

   Option 2:

1. First, add all the ingredients to a blender or food processor. 
2. Be sure to use a large enough receptacle, scraping down the sides as needed. You may need to run it through the processor a few times.
3. Strain out excess liquid for a thicker curry paste, if desired, or use as-is.  

Coconut Crema:  

1. Mix all ingredients together, including ½ teaspoon lime zest.   
2. Mix well, taste for seasoning, adjust if desired.  
3. Place in a pastry bag or squeeze bottle, or drizzle with a spoon.  

Fried Potatoes:

1. Wash potatoes whole and dry very well; do not peel.  
2. Spiral cut potatoes with a vegetable spiralizer machine.  
3. Fry once in a 300°F fryer to blanch – 3 minutes.  
4. Lay on NSF paper towels to wick out excess fat.  
5. Fry again prior to use in a 375°F fryer till crisp on the outside, soft still in the middle.
6. Lay again on NSF paper towels to wick off fat.  
7. Toss lightly with salt, first.  
8. Toss lightly in the spice mix to season, and garnish middle of dish prior to service.

 Spice Mix:

1. Place all ingredients in a small bowl; mix well.  
2. Warm a small sauté pan on medium-low heat.  
3. Dry toast the ingredients. This will only take 10-15 seconds.

To Plate:

1. Spoon the curry and vegetables into earthenware, drizzle the crema sporadically over the top, then add a small handful of fried potatoes from 12 o’clock to 4 o’clock. 
2. Garnish with basil leaves and green scallions. Serve with jasmine rice if desired.