The 15th Annual Food & Wine Classic at Aspen


Red Curry Paste

Red curry paste is a staple ingredient in the Thai kitchen, used as a base for coconut curries, sauces, stir-fries and marinades. Good-quality commercial Thai red curry can also be used in the recipes that follow.

Makes about 1/2 cup

1. Cut the stems off the chiles and shake out the seeds. Using scissors, cut the chilies into 1 1/2-inch lengths. Place in a bowl, cover with warm water and soak for 20 minutes. Drain well, reserving 1 tablespoon of the soaking liquid.

2. In a small food processor, combine the chilies with the reserved soaking liquid and all the remaining ingredients and puree, to a very fine paste. The paste will keep in the refrigerator for up to 2 weeks and in a freezer for up to 2 months.

Sate-Style Chicken Drumsticks with Thai Peanut Sauce

In a Southeast Asia, sate -- skewers of chicken or meat with a sweet and spicy peanut sauce -- are a favorite snack. In this easy recipe I use chicken drumsticks instead of threading the meat onto skewers.

6 appetizer servings (or part of a large buffet)

Marinade and Chicken

1. Make the marinade: In a food processor or blender, puree the Red Curry Paste with the coconut milk, soy sauce, vinegar, and sugar. Rub the chicken with salt, place in a deep bowl and pour the marinade over it, turning to coat. Cover with plastic and refrigerate for at least 4 hours or overnight, turning occasionally.

2. Grill or broil the chicken until slightly charred and cooked through, 25 to 30 minutes. Line a serving platter with red kale leaves, place a bowl with Thai Peanut Sauce in the middle and arrange the chicken around it.

Back to The Food and Wine Magazine Classic at Aspen

[program] [recipe] [speakers]


Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback


Copyright © 1997 Boiling Water, Inc. All rights reserved.