Fermented Durian Curry
Tempoyak Dragon Fruit, Spaghetti Squash, Pickled Chiles, Lime, Fresh Herbs
Chefs James Wozniuk and Erik Bruner-Yang of Spoken English | Washington, D.C.
Yield: 4 servings
Adapted by StarChefs | November 2018
INGREDIENTS
Tempoyak:
500 grams interior yellow flesh of durian fruit
10 grams salt
Curry:
150 grams stemmed and deseeded Holland chiles
25 grams stemmed and deseeded dry Thai bird chiles
40 grams coarsely chopped garlic
165 grams coarsely chopped shallot
50 grams coarsely chopped ginger
75 grams coarsely chopped galangal
25 grams turmeric powder
3 grams finely chopped makrut lime leaf
50 grams thinly sliced lemongrass (white part only)
250 grams coconut oil
1.45 liters coconut milk
50 grams tamarind water
Salt
Palm sugar
To Assemble and Serve:
1 roasted spaghetti squash, pulled and hot
1 lime, quartered
Pickled chiles
Herb mix of mint, dill, Vietnamese cilantro, purple basil, micro cilantro, and micro red shiso
METHOD
For the Tempoyak:
In a nonreactive container, combine durian and salt. Ferment 3 to 4 weeks at 70°F. When durian has a nice sour funk, transfer to a Vitamix blender; purée.
For the Curry:
In a Vitamix blender, blend chiles, garlic, shallot, ginger, galangal, turmeric, lime leaf, and lemongrass until consistency of a smooth paste. In a pan, heat coconut oil and sweat paste until fragrant. Add coconut milk, tamarind, and Tempoyak. When mixture comes to a simmer, remove from heat, and season with salt and palm sugar. If curry is too thick, thin out with water. Keep warm.
To Assemble and Serve:
Into a warm bowl, pour ½ cup Curry. Arrange one-quarter of the spaghetti squash in the center. Finish with a squeeze of lime, pickled chiles, and herbs.
