The Louisville Chef

This is one of my favorite Thai curries. I first had it in the south of Thailand in Surat Thani at the bus station on my way to Phuket. It had every kind of seafood imaginable. Some of the seafood had been grilled, so it was epic.  My version is much simpler, and although it sounds a bit involved, it really isn't. Just have everything ready to go and you will be rewarded with a wonderful meal which is bursting with flavors.  Feel free to add whatever seafood you like and if you are allergic to shellfish, it is just perfect with fish. Or, if you want to make it vegetarian, just add deep fried tofu or broccoli. Ingredients 1 lb Fish, cut into 3 inch squares. I use cod.  6 Large Shrimp, shelled.  6 large Scallops, scored.  1 4oz can Chu Chee Curry Paste, easily found in Thai or Most Chinese markets.  1 13.5 oz can Coconut Milk 3 Tbsp Oil 4 Thai Chilies, whole or chopped, if you like it very spicy. 2 Tsp Sugar 1 1/2 Tbsp Fish Sauce 1 1/2 Tbsp Lime Juic

Here's the back story. The Chicago Tribune was interviewing Harland Sander's nephew, and in a scrapbook he showed the reporter a hand written recipe for the original KFC.    "The recipe came to us (Chicago Tribune) by way of Colonel Harland Sander's nephew, Joe Ledington of Kentucky. He says he found it in a scrapbook belonging to his late Aunt Claudia, Sanders' second wife. Ledington, 67, says he used to blend the spices that went into his uncle's world-famous fried chicken, and the recipe in question is the real deal." So, here you go: Ingredients   2 cups all-purpose flour 2/3 Tbsp Salt 1/2 Tbsp dried Thyme 1/2 Tbsp dried Basil 1/3 Tbsp dried Oregano 1 Tbsp Celery Salt 1 Tbsp ground Black Pepper 1 Tbsp dried Mustard 4 Tbsp Paprika 2 Tbsp Garlic Salt 1 Tbsp ground Ginger 3 Tbsp ground White Pepper 1 cup Buttermilk 1 Egg, beaten 1 Chicken, cut up, the breast pieces cut in half for more even frying Expeller-presse

I'm not sure if this is more of an southern Indian dish, a Southeast Asian, or Carribean dish, as I have had it in many countries with slight variations, but either way, it is a fantastic side dish which is the perfect foil for so many main dishes. Its easy to prepare and very good indeed. I will include the variations at the end of the recipe, as there are so many options, but here is my basic recipe and you can let your creativity flow from there. Ingredients 2 cups of high quality Jasmine Rice, such as Hom Mali. 1 14 oz can of Coconut Milk 1 1/2 cups of water 1 tsp Sugar Pinch of salt 1/4 cup of toasted Coconut, sweetened or unsweetened. Begin by rinsing the rice well in cold water. Then drain and add in all ingredients except the toasted coconut. Bring to a boil and then cover with a tight fitting lid and reduce heat and allow to cook for 15 minutes. While the rice is cooking, toast the coconut in a 375F oven on a baking sheet and then remove and set aside. 

These are very good, good for you and will fool most anyone into thinking they are having authentic fish tacos right on the beach in Baja California Norte.  This is not just a dish for vegans, but also for anyone who is allergic to seafood or fish. If you don't yet have access to Gardein products, use another suitable vegan fish filet. You may also prepare these grilled style, rather than a fried style.  Note: Many Chinese markets have a good selection of vegan meat substitutes in their frozen case. Additionally, if you are unable to find soft corn tortillas, you can substitute the hard tortilla shells, but wrap them in a warm flour tortilla to hold it all together.  Ingredients 8 soft Corn Tortillas 4 Gardein Vegan Fish Fillets, cooked and cut in half 1/2 cup Shredded Cabbage 1/4 cup Cilantro, coarsely chopped.  Lime wedges, to serve on side Slice of Avocado, optional Sauce: 4 Tbsp Vegan Mayonnaise 1 Tbsp Green Onion, finely chopped  1