Green Curry Bicol Express


Bicol express with lusciously vibrant green curry? Looks like this dish calls for an extra cup of rice.

Preparation time: 45 minutes
Cooking time: 3 hours 15 minutes
Serves 1

For the Green Curry Paste
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
200 grams red onions, chopped
1 piece kafir lime
4-6 pieces green chili, no seeds
1 piece ginger, peeled and chopped
3 tablespoons peanut oil
3-4 tablespoons lemongrass, finely chopped
1⁄4 cup garlic
salt and pepper to taste

For the Bicol Express
1 kilogram short ribs, boiled until tender
20 grams garlic, finely chopped
3 tablespoons shrimp paste
60 ml cooking oil
800 ml coconut milk
300 grams sigarilyas, blanched
salt and pepper to taste
sugar to taste
50 grams cherry tomato
100 grams eggplant, grilled and sliced in half

For the Green Curry Paste
1 Toast coriander seeds, cumin seeds, and turmeric in a pan until light brown. let spices cool down for easy grinding.
2 Slice red onions and ginger finely, then set aside.
3 Grate to about 1 tablespoon of kafir lime zest. The smaller the fibers, the finer the paste.
4 Using a mortar and pestle, pound spices until powdered and add sliced ingredients
one by one.
5 Grind the spices into rough fibers, and gently add the garlic, kafir lime zest, lemongrass, and chopped green chilies.
6 Slowly add in peanut oil for a pasty texture, and season with salt and pepper to taste.

For the Bicol Express
1 Boil short ribs for 2-3 hours in water until meat is fork- tender. Strain.
2 In another pan, sauté garlic, shrimp paste, and green curry paste in cooking oil.
3 Add strained meat to the pan until the flavors mix in.
4 Add the coconut milk and simmer for 10-15 minutes.
5 Finish by adding the blanched sigarilyas, making sure it is not overcooked.
6 Season with salt, pepper, and sugar.
7 Serve hot in a bowl or deep plate with cherry tomatoes and eggplant.

This recipe was originally published in the June-July 2016 issue of Breakfast Magazine.