Coconut Shrimp Ravioli with Green Curry Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Green Curry Sauce:
5 jalapeño chile peppers, stemmed and seeded
4 cloves garlic
2 stalks lemon grass (tough outer leaves removed), coarsely chopped
1-1/2 pieces ginger root or galangal root
1/4 cup chopped shallots
1/4 bunch cilantro stem ends trimmed (reserve some leaves, minced, for garnish)
1 Tbsp. vegetable oil
1 can ( 14 oz.) unsweetened coconut milk
1 Tbsp. fish sauce, or more to taste
1 Tbsp. dark brown sugar, or more to taste
1/2 lime (juice only about 1 Tbsp.), or more to taste
1/2 bunch Thai basil leaves (may substitute regular basil), chopped (some reserved for garnish)
Ravioli:
1 pound shrimp, shelled and deveined
1 cup unsweetened coconut milk
salt
40 store-bought won ton wrappers
unsweetened coconut, toasted*, for garnish
Instructions:
To prepare the green curry sauce:
Place the jalapeño chile peppers, garlic, lemon grass, ginger root or galangal root, shallots and cilantro in a food processor and pulse until the mixture becomes a relatively smooth curry paste. Set aside.
In a medium saucepan over medium-high heat, heat the oil. Add the paste and cook, stirring, for about 2 minutes. Gradually add the coconut milk, stirring to combine. Cook for 10 minutes, adjusting the heat as necessary so that bubbles just break the surface the sauce should thicken slightly. Add the fish sauce, sugar and lime juice. Adjust seasonings, adding more fish sauce, sugar or lime juice as desired. Remove pan from the heat and set aside.
To prepare the ravioli:
Pat the shrimp dry. Place in a food processor and pulse until it is coarsely chopped. With the machine running, add coconut milk to form a mousse-like consistency. Add salt to taste.
To assemble:
Place a few won ton wrappers on a work surface. Put a small dollop of the shrimp filling in the center of each one, and moisten the edges of the wrappers. Fold over to form a triangle and press to seal. Repeat with remaining wrappers and filling.
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for about 3 minutes, or until the wrappers are tender and the filling has become opaque and somewhat firm. Using a wide slotted spoon, transfer the ravioli to a warmed serving platter or individual plates.
Meanwhile, add the Thai basil to the green curry sauce and reheat over low heat. Spoon the sauce over the ravioli and garnish with toasted coconut, basil and/or cilantro. Serve immediately.
*To toast coconut:
Toast the coconut in a small skillet over medium-low heat until it is light brown and fragrant, stirring often to prevent burning. Transfer to a small bowl and set aside to cool.
Recipe by Chef Chris Sadler, as it appeared in the May 31, 2006 issue of the Washington Post.