Kaffir Coconut Stew Recipes

Steps:

• For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate.
• For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside.
• In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!
• Serve with chips and cilantro.

Steps:

• Preheat the oven to 250 degrees F
• In a small pot, over medium heat, heat the coconut milk along with the lemon grass and kaffir leaves and bring to just a boil. Remove from heat and let steep for 30 minutes, strain. Reheat liquid over medium-high heat, add the lemon juice and place the halibut in the middle of the liquid to poach. Cover with a parchment lid and poach in the oven until just beginning to flake. Remove from the oven and set aside.
• In a large saute pan, over high heat, add the oil. When oil is hot, add the cabbage and saute until hot throughout. Add the vinegar, mirin and reduce. The cabbage will collapse and the liquid will evaporate. At this point add the sesame seeds and season with salt and pepper, to taste.
• In a hot bowl add the cabbage first, top with the halibut and then the sauce.

Steps:

• Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
• Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.