Mustards Grill's Curried Slaw

Curry vinaigrette:

2 tablespoons prepared Indian curry paste
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons rice vinegar
1/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons extra virgin olive oil

In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.

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Slaw and assembly:

4 cups thinly sliced green cabbage (about 1/3 head)
1 carrot, peeled and grated
1 red Fresno or jalapeño chile, seeded and thinly sliced
Prepared vinaigrette
1/4 cup fresh cilantro leaves
2 green onions, white and light green parts, thinly sliced on the diagonal

In a large bowl, toss together the cabbage, carrot and chile.

Stir the vinaigrette to make sure it is emulsified and toss the slaw with just enough to coat lightly; you may not use all of the vinaigrette. Place the slaw in a serving bowl or divide onto plates. Garnish the bowl or servings with the cilantro leaves and green onion.

Serves 4-8

Novo's Thai Green Chicken Curry

Thai green curry paste:

2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil

Coarsely chop the chiles, onion, cilantro and lemon rind, and place them in a blender. Add the black pepper, garlic, salt, coriander, cumin, Laos powder and with the blender running, slowly add the canola oil to make a paste. This makes a generous cup of curry paste, more than is needed for the remainder of the recipe. The paste can be frozen, then thawed as needed to be used in recipes.

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Thai green chicken curry:

2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed
(with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped

In a large, heavy-bottomed pot, whisk together the coconut milk, curry paste, lemon grass, fish sauce and salt. Add the chicken and bring to a simmer over medium heat. Cook, gently simmering, until the chicken is tender, 30 to 45 minutes.

Taste, adding additional curry paste if desired, and adjusting the seasonings and flavorings if needed. Remove the lemon grass pieces (or ask your guests to refrain from eating them). Stir in the jalapeños and cilantro before serving. This makes about 8 cups of curry. Ladle the curry into bowls.

Serves 6-8

Curry In A Hurry

Ingredients

1 lb shrimp or boneless, skinless chicke; n breasts
2 1/2 tablespoon oil
1 1/2 teaspoon curry powder
1/4 teaspoon red chili powder or cayenne pepper
1 teaspoon crushed garlic
1 can crushed or whole skinless tomatoes,; chopped (1 lb)
1 teaspoon crushed ginger (opt)
1 salt to taste
1 tablespoon heavy cream (opt)
1/4 cup fresh chopped coriander
1/2 teaspoon lemon juice

Directions:

If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside. If using chicken, cut the meat into 1" strips and set aside. In a saucepan or wok, heat the oil and "splutter fry" the curry powder and red chili powder and then the garlic rapidly for 30 seconds. Add the tomatoes, then add the ginger, if desired, and salt; mix well and bring to a boil. Add the chicken or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken). Finally, do the "fimmering" process, simmering on high heat until the oil floats to the top for a minute or so. Remember that overcooking or overspicing can kill the curry. Use the optional cream to tame the curry or adjust the flavor. Garnish with freshly chopped coriander and a squeeze of lemon juice. Serves 2 as a main dish, 3-4 when served with other dishes.