Green Curry Spaghettini with Smoked Beef - Panasonic Cooking x AFC

Recipe courtesy of Nik Michael Imran

 

PASTE METHOD:

  1. Add coriander, cumin and white peppercorn seeds into the mill container to blend to a powder.
  2. Transfer the blended spice mix into a blender jug. Next add in the birds eye chilies, coriander roots, garlic, shallots, galangal, lemongrass, shrimp paste, salt, water and zest of kaffir lime, blending it into a green curry spice paste.

SPAGHETTI METHOD:

  1. In a pot, add kaffir lime leaves, spice paste and smoked beef in boiling water. Simmer for about 10 minutes until slightly reduced.
  2. Add coconut cream and eggplant and continue simmering for another 10 minutes.
  3. Then, add red chili and Thai sweet basil and cook for another 1-2 minutes until lightly wilted. Liquid should be slightly thick. Set aside.
  4. In a pot of boiling water, toss spaghettini in with salt for 3 minutes until al dente and reserve.
  5. In a pan, heat up some olive oil for sauteing minced garlic until translucent.
  6. Add some of the green curry liquid along with its contents into the pan.
  7. Then add in the spaghettini, tossing vigorously and let it cook on high heat for 1-2 minutes to quickly reduce liquid until it is well emulsified.
  8. Serve pasta in small bowls, sprinkling fried beef bits (smoked beef) as garnish.

INGREDIENTS:

  • 20 Kaffir Lime Leaves
  • 500g Daging Salai (smoked beef, or brisket), torn into bite size pieces
  • 1 bunch Thai Sweet Basil Leaves
  • 2 Red Chillies, sliced
  • 100g Terung Pipit (small green eggplant aka turkey berry)
  • 3 cups Coconut Cream
  • 1 pack Spaghettini
  • 2tbs Olive Oil
  • 4 cloves Garlic, minced
  • 3 cups Water
  • Salt, to taste
  • Fried beef bits to garnish

Green Curry Paste Ingredients:

  • 150g Green Birds Eye Chillies
  • 1 head Garlic
  • 3 Shallots
  • 1 inch Galangal, preferably young
  • 2 Lemongrass
  • 1 Kaffir Lime Zest
  • 5 Coriander Roots
  • 1tsp Coriander Seed, roasted and pounded
  • 1tsp Cumin, roasted and pounded
  • 1tbs White Peppercorns, roasted and pounded
  • 1tbs Thai Shrimp Paste
  • Salt
  • 250ml Water to blend