Tag Archives: Anchovy paste

Thai Red Curry Paste (a la Jennifer)

14 Feb

I was making a dish that called for red curry paste.  I couldn’t find it in the grocery store so I thought I’d google it to see what the ingredients were, and then make it myself.  To my dismay it was a somewhat complicated recipe requiring a food processor (which Derek dropped and broke) and including ingredients I don’t typically stock (i.e. lemongrass).  So I took a number of the ingredients I had stocked in my cupboards and came up with a product with which I was quite pleased.

Whisk together the following:

  • a good, long squirt of hot sauce (I use Huy Fong brand of Sriracha hot chili sauce or, as I like to call it, “rooster” sauce)
  • three cloves garlic, minced
  • a few dashes of ground ginger
  • a dash of fresh ground pepper
  • a dash of cumin
  • about 2 T. soy sauce
  • a small squirt of anchovy paste (or oyster or fish sauce)
  • a couple dashes of sugar
  • a dash of chili powder

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Tomato-and-garlic-stuffed Chicken Cutlets

11 Jul

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Ingredients:

  • 1 large clove garlic, minced and mashed
  • 1 T anchovy paste
  • 1/4 cup finely chopped, flat-leaf parsley
  • 2 T olive oil, divided
  • 4 (1/4 pound) pieces chicken scallopini (cutlets flattened to 1/4 inch thick)
  • 1 large plum tomato, cut crosswise into 8 slices, discarding ends

Directions:

Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.

Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil.

Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 3 to 5 minutes more. Serve with pan juices.

Makes 4 servings.

Recipe from epicurious