"Recipes from the Chef's Kitchen"

Show 728

 14511 Lee Jackson Memorial Hwy.
Suite P
Chantilly, Virginia 20151
Phone: 703.631.8277

Nongkran Daks - Owner/Executive Chef

 Yellow Chicken Curry
(serves 8)

Curry paste doesn’t have to be store bought. We can
easily make it from scratch.  After you taste this curry,
you may never want to use commercial curry
powder again.  Curry goes well with pickles.

(Main Items)
1)   6 lbs. Chicken pieces - skin removed
2)   13 1/2 oz. can Coconut Cream
3)   2 tbs. Tamarind Pulp - soaked in 1 cup Water

(Curry Paste)
1)   7 dried Red Peppers - soaked in Water for 30 minutes
2)   12 Shallots or 1 Yellow Onion - peeled and diced
3)   10 Garlic Cloves - peeled
4)   1 tsp. ground Cinnamon
5)   1 tsp. Coriander Seeds
6)   1 tsp. Caraway Seeds
7)   2 tsp. powder Turmeric
8)   2 tsp. Shrimp Paste

1)   5 tbs. Tamarind Juice
2)   4 tbs Fish Sauce
3)   2 tbs. Palm Sugar
4)   1 tsp. Salt

1)   Toast coriander and caraway seeds in an oven at 200 degrees for 5 minutes or
       fry in a dry frying pan until brown.
2)   Squeeze juice and discard the pulp and seeds from tamarind.  Set aside.
3)   Blend curry paste ingredients in a blender with 1/2 cup cold water until smooth.
4)   Empty coconut cream into a heavy sauce pan.  Turn on medium heat until it boils.
5)   Add the curry paste and stir a few times.
6)   Add chicken.  Cover and simmer about 1 hour or until tender.
7)   Add the seasoning and stir to combine.

Nun Banana
(serves 8)

(Banana with Tapioca in Coconut Milk)
This is a fast and easy dessert to make.
It can be served hot or at room temperature.

1)   6 ripe Bananas - peeled
2)   One 14 oz. can Coconut Milk
3)   1 cup Water
4)   2/3 c up Sugar
5)   1/4 tbs. Salt (optional)
6)   1/3 c up Tapioca - rinsed in cold water and drained
7)   1/4 cup Sesame Seeds

1)   Heat a dry frying pan on medium heat until hot.  Add sesame seeds and stir
       constantly until brown (about 2-3 minutes).
2)   Slice bananas lengthwise into 2 halves then cut each half in four slices, so you
       have 48 pieces.
3)   Combine coconut milk, sugar, salt and water in a saucepan.  Simmer for a
       few minutes until the sugar is dissolved.  Add the tapioca and bananas.
       Cook for additional 5-7 minutes, stirring occasionally, until tapioca is clear
       and translucent.
4)   Remove from heat.  Spoon into individual dessert bowls. Sprinkle about 1/2 tbs.
       toasted sesame seeds on the top.

In the Studio Kitchen with Nongkran Daks
(left) and Lindsey Gustin (right)

Good Eating!!!