Thai Curry Jerky Recipes

THAI RED CURRY CHICKEN

Steps:

• Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
• Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
• Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
• Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

THAI PORK JERKY

Steps:

• 1. Combine all ingredients except pork and oil in a food processor. Process into a fine puree. Place the pork and puree in a bowl. Stir to cover all the meat with the marinade. Marinate overnight.
• 2. Line a baking sheet with parchment paper. Remove the pork from the marinade. Blot off the excess marinade and lay the strips in single layer. Let sit in fridge overnight to dry out.
• 3. Bring oil to 350 degrees. Deep fry the pork in batches for about 4 to 6 minutes. Drain on paper towels. Great warm or cold.

THAI STYLE RED CURRY BEEF JERKY

Steps:

• Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.
• Seed the chilli if desired (I left seeds in place) and then chop along with galangal.
• Place all ingredients except beef in a food processor and process until a rough paste.
• Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").
• Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.
• Put on a plate or shallow dish, cover with plastic wrap and leave overnight.
• Place foil on a lower rack in the oven to catch fat / marinade.
• Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.
• Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.
• The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

THAI CURRY JERKY

Steps:

• Trim the steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining ingredients into a large, plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 8 to 12 hours, shifting the contents at least once to ensure the strips get evenly marinated. Remove the meat from the brine and pat dry. IF USING AIR FILTERS: Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. IF USING OVEN RACKS: Place the box fan so that it is blowing air upwards, elevated at least 1 foot off the surface it is on. Place paper towels over it, and then place the first of the oven racks on the paper towels. Fill each rack with jerky strips, stacking them so there is room for airflow between the individual racks. Once finished, place another layer of paper towels over the last rack to keep dust out. Make sure they are well secured; wrapping them under the racks works well. Turn the fan to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.