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Old 05-11-2013, 07:52 AM
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omega50 omega50 is offline
 
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Default Red Curry Fiddleheads

Fiddlehead Ferns in Red Curry Sauce (based on the Indonesian dish known as Gulai Pakis)
Makes 4-6 servings

1 1/2 pounds fiddlehead ferns
2 tablespoons neutral oil, such as canola or safflower
2 large garlic cloves, minced
1-inch piece of fresh gingerroot, peeled and finely grated
4 Thai chilies, stemmed, seeded, and minced
2 tablespoons red curry paste*
One 13-ounce can unsweetened coconut milk
Salt to taste
Freshly ground white pepper to taste

In a medium (2 quart) saucepan over high heat, bring 1½ quarts water to a boil. Add 1 teaspoon salt and the fiddleheads. After the water returns to a boil, use a slotted spoon to transfer the fiddleheads to an ice bath. Chill 10 minutes, drain and pat dry, removing as much of the outer yellow/brown skin as possible.

In a large (10-12 inch), heavy skillet over medium heat, heat the oil. Stir-fry the garlic and ginger until fragrant, about 2 minutes. Add the chilies and curry paste and stir-fry for 2 minutes more. Add the coconut milk and bring to a gentle boil.

Reduce the heat to low and simmer, partially covered, for 15 minutes. Taste and correct the seasoning with salt and white pepper. Add the fiddleheads and continue to simmer until they are tender but firm, about 10 minutes. Serve with rice and any grilled meat, poultry, or fish.
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