Green pasta. Pasta with white sauce and spinach. Tender crab soufflé
Ingredients:
For 4 servings:
For the spinach pasta:
To submit:
Some might call this recipe Alfredo pasta, but that wouldn't be entirely accurate. Still, classic Alfredo pasta does not use cream or additional additives such as onions or shrimp. Just butter, parmesan and water. I will publish this simple recipe soon, but in the meantime, try this unusual green pasta with shrimp stewed in white wine and a thick creamy sauce. And it doesn’t matter what it’s called, the main thing is that it’s very, very tasty. You can easily use ready-made pasta - tagliatelle, pappardelle, fettuccine or even spaghetti. If you are too lazy to make homemade pasta, then skip straight to the “Sauce” part. Go!
Spinach pasta
To give the paste an unusual color and taste, a variety of additives are used: cuttlefish ink, herbs, spices, nuts, vegetables and even cocoa. We'll take fresh spinach. Its color and taste go well with shrimp and cream.
Blanch the spinach in boiling water for 10 seconds.
Immediately transfer to ice water.
When the spinach has cooled, squeeze it thoroughly.
Place the spinach in a food processor along with the eggs and chop.
The longer and more thoroughly you chop the spinach, the more uniform the color of the finished dough.
Pour the egg mixture into the sifted flour and begin mixing.
When the dough comes together, transfer it to the table and begin kneading.
Knead thoroughly for at least 5 minutes until the dough becomes firm and elastic.
Form a ball, wrap it in film and leave for 30 minutes.
Now we start rolling out. You can use a rolling pin or a pasta machine. Thickness – 2 mm.
If space is tight, divide the dough into 2 parts and roll out one at a time.
Dust the dough well with flour and fold it several times.
Take a knife and cut the dough into strips 1 cm thick. A pizza cutter or an ordinary knife will also work.
Sprinkle the dough with flour and mix well to straighten the dough strips. Ready! This pasta goes well with creamy sauces. For example, try cooking with it. Now you can start the sauce.
Sauce
The sauce is very easy to prepare. Finely chop the garlic and shallots. You can use red or onion.
Heat a frying pan and add butter and olive oil. The pot of pasta water should already be boiling on the stove. Homemade pasta takes 3 minutes to cook, so everything should be ready. Don't forget to salt the water.
Lightly fry the garlic for 15-20 seconds.
And add onions.
Fry over medium heat until the onion is soft - 2 minutes. Now is the time to add the pasta to the pan. Stir and cook for 3 minutes.
Increase the heat and add shrimp. Lightly add salt and fry for 30 seconds, stirring constantly.
Add wine and simmer for another 30 seconds to evaporate excess alcohol.
Pour in the cream and a ladle of pasta water. Simmer until the sauce thickens - about a minute.
Add grated nutmeg and Parmesan.
Once the pasta is cooked, add it to the pan and stir. You can adjust the thickness of the sauce by evaporating a little more moisture or, conversely, adding pasta water. Taste and adjust salt and pepper if necessary.
Tip: If you use dry pasta, cook it for 2 minutes less than what is written on the package. When the pasta is still damp, add it to the boiling sauce, stir and simmer for another minute.
Finally, add chopped parsley and basil. Stir, garnish with grated Parmesan and serve immediately in warmed bowls.
- this is one of the most famous Thai dishes, although according to legend, it was invented not so long ago, compared to other dishes. To prepare green curry, you need a special curry paste, which you can buy ready-made or prepare yourself, if you can purchase some specific ingredients. And this green curry paste, according to the recipe of the Maliwan Thai culinary school in Bangkok, which I visited, is one of the simplest Thai curry pastes. Although it also contains some ingredients that will not be familiar to everyone. But I will write more about them and write how each of them can be replaced.
The base of green curry paste is green chilies. In Thailand, the most commonly used chili peppers are small and very hot chili peppers called "bird's eye". They come in both green and red. Sometimes in our flower shops you can buy a “tree” with small chili peppers. This is the "bird's eye". Green curry paste requires green chillies. If you can't buy these chilies, you can safely use another green chili to make it quite spicy.
Galangal or Thai galangal is a relative of ginger that has a more elegant, distinctly ethereal aroma and thin skin. You can buy it here at an expensive price, fresh, in some online stores, or you can simply replace galangal with ginger. It will be a little different, but it will be delicious.
Cilantro roots are the most common cilantro roots. If you grow cilantro yourself, then you just need to dig up the cilantro by the roots. And at the market, cilantro is often sold with the roots, because, unlike parsley, after cutting, cilantro does not grow back and there is no point in leaving the root.
There is no substitute for lemongrass or lemongrass. You can buy it fresh in large hypermarket chains or online stores. It is stored for a very long time, like fresh grass, so it is not so difficult to find even here.
The zest of the kaffir lime, a very flavorful relative of the regular lime, can be replaced with the zest of a regular lime. It will be a little different, but not radically.
As for the fermented shrimp paste, an ingredient that is found in almost every South Asian cuisine, you can skip it, but for the curry itself, you will need to add about 50 ml of fish sauce. They don't have identical scents, but they are similar. In general, fermented shrimp paste does not have the most pleasant aroma :-), but a little of it can change the overall flavor composition from simple to incredibly tasty, because it is full of umami. It's a matter of quantity. And the dish, unlike the pasta itself, will not have an unpleasant smell, it will have a special taste. And those who have been to Thailand and tasted real Thai dishes and are now cringing when reading about fermented shrimp paste, let them know that paste is in most Thai dishes that everyone likes so much :-). And the depth of taste in them is precisely due to the small amount of this paste. And very often its absence is the reason for disappointment with Thai dishes in Thai restaurants outside Thailand (not to mention ignorance of cooking techniques, unbalanced taste of dishes, etc.).
In terms of ingredients for Thai green curry paste, that seems to be it. As for the cooking technique, I simplified it a little. In the original, everything that can be cut is first chopped and then pounded in a mortar. After cooking courses, I realized that you can first grind everything in a blender, and then grind it in a mortar. One way or another, preparing Thai curry paste is not an easy process, and even trained hands get tired faster than a paste-like mass appears in the mortar.
If you first chop everything finely and then grind, remember that you start grinding from the spices, and then just add the rest of the ingredients one by one, from hard to soft.
The color of the green curry paste itself, how green or brownish it will be, depends on the degree of roasting of the spices and the shade of the green ingredients in that paste. The greener the curry paste itself, the greener the green curry dish will be.
I'll get ahead of the question. I brought most of the ingredients for Thai green curry paste from Thailand.
Ingredients
- 5-6 pcs small green chili pepper
- 2 small pieces of galangal or fresh ginger root, peeled
- 1 lemongrass stem, crushed with a kitchen hammer, and coarsely chopped
- 2 garlic cloves, peeled
- 1-2 cilantro root (if thinner then 2-3)
- 2 shallots, peeled and coarsely chopped
- Zest of 1 lime (originally kaffir)
- 1/3 tsp. Fermented shrimp paste (you can omit it and add more fish sauce to the curry dish)
- 3 white peppercorns
- 1 tsp coriander seeds
- 1 tsp cumin grains
- A pinch of salt
LOBO/Green Curry Paste
Green Curry Paste from the Thai manufacturer LOBO has a milder taste, unlike red curry paste, has a light citrus taste, it is easy to cook from green curry paste, just add coconut milk, meat, fish or seafood. Ingredients: 30 percent green chili, garlic, lemon, salt, shallots, galangal, kaffir white zest, cumin powder, coriander seeds, turmeric. Green curry paste: oriental luxury Are you ready to plunge into the world of taste experiments and sophisticated aromas? Try curry paste. Don’t hesitate - the routine will go away, and every new day will sparkle with bright colors! It is important that curry, whose beneficial properties include strengthening the immune system, improving digestion and metabolism, helps to maintain a slim figure for a long time. Today it is a very popular product: a mixture of exquisite Asian spices, crushed and blended until smooth. Indians and Thais appreciate the rich and subtle aroma of curry, and Europeans are happy to recognize their favorite ingredients in a new combination. The popular green curry paste is a medium-hot spice blend including green chilies, lemongrass, garlic, lime leaves and juice, and coriander. Green curry paste, which can be used universally, can decorate any feast; it is especially good as a marinade and seasoning for seafood or chicken.
Compound:
Authentic Thai taste and no coconut milk required. Easy to prepare, convenient and hassle-free Produced by a renowned Thai company with over 40 years of experience in food and curry production. Grape tomatoes are recommended as an alternative to Thai tomatoes. No added MSG, colors or preservatives.
Net and packaging:
50gr. White vacuum packaging.
English name:
Green Curry Paste - Lobo (50g).
Application:
Cooking method: watch the video.
Manufacturer:
Ingredients on the product packaging:
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Compound : green chillies 30%, shallots 20%, lemongrass 12%, salt 12%, garlic 10%, galangal 6%, kaffir lime 5%, cumin powder 2%, coriander 2%, turmeric 1%.
Shelf life: 24 months
Green curry(Thai. แกงเขียวหวาน, RTGS Kaeng Kiow Wahn) is a popular Thai dish known far beyond the borders of the Kingdom of Thailand. Green curry is one of the six traditional types of Thai curry, in fact there are many more, but the main ones are red curry (kaeng phet), green curry (kaeng kiow wahn), yellow curry (kaeng kari), massaman curry (kaeng masaman), panang curry (kaeng panang) and sour curry (kaeng som). The base of this dish is green curry paste (nam phrik Kiow Wahn). It traditionally contains green chilies, shallots, garlic, galangal, lemongrass, kaffir lime zest, cilantro root, white cardamom, cumin, white pepper, shrimp paste and salt. Green curry paste- one of the hottest Thai curry pastes. It is the presence of 30% green chili pepper in the paste, as well as green basil, that gives the finished dish its characteristic greenish color, which is how it got its name. The dish with this paste is prepared with coconut milk; its consistency is more like a soup. In addition to curry paste, meat (pork, beef, chicken, fish, shrimp or other seafood) and Thai eggplants are added to the dish; in the vegetarian version, meat is replaced with tofu, although green curry paste is difficult to adapt for vegetarians, since it contains shrimp paste . Palm sugar, fish sauce, kaffir lime leaves and Thai green basil are added as seasonings to green curry dishes. Ready-made green curry is most often served with boiled Jasmine rice, as well as boiled round or flat rice noodles, or flatbreads. Green curry is a hot-spicy dish (the degree of spiciness varies at will), with a clearly noticeable nutty, lemon-citrus and basil flavor. The original flavor range will not leave indifferent lovers of spicy food and Thai cuisine in general.
An opened package of green curry paste can be stored in the refrigerator for up to 1 month.
This curry paste is easy to make yourself if you have all the necessary ingredients. If you have never tried dishes with green curry before and want to prepare this paste yourself at home, then Thai chefs first recommend preparing a dish from ready-made green curry paste (the Thai food industry produces ready-made pastes of very good quality) so that you can evaluate the taste the quality of the resulting dish. After this, you can try to cook pasta yourself, already having a taste sensation from the dish.
Prepare Green curry It’s not at all difficult to make from ready-made pasta. Place a clot of coconut milk in a wok heated over medium heat, melt it until the coconut oil separates from the milk and add the required amount of green curry paste. Fry the curry paste until it dissolves in coconut milk (2-3 minutes) and until the aroma appears, then add the meat ingredients, more coconut milk, kaffir lime leaves, salt (or add fish sauce) and cook over low heat, at a gentle simmer , to the degree of readiness at which the vegetables added later will cook at the same time as the meat. Just before the end of cooking, taste it and add palm sugar, fish sauce, Thai green basil and, if desired, fresh red or green chili pepper to taste. The finished dish is served hot.
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