Recipe: Chef Brooke Williamson's Spicy Red Curry Biscuits - Digest - Los Angeles magazine
 
 

Recipe: Chef Brooke Williamson's Spicy Red Curry Biscuits

Great for a lively afternoon tea or on game day, with a few beers

Photograph courtesy of The Tripel

Brooke Williamson of Top Chef fame has carved out a tasty enclave in the South Bay with her husband Nick Roberts. The pair own and operate Hudson House in Redondo Beach, the Tripel in Playa del Rey, and the forthcoming Playa Provisions, where they serve these fluffy, fiery red curry biscuits as an appetizer. Thai chilis gives the biscuits their color and flavor, while the addition of coconut milk tempers the heat. What we like most is their versatility. Serve them, as Williamson does, with clotted cream and orange blossom honey for a lively afternoon tea, or place a warm tray next to ice cold beers on game day.

Spicy Coconut and Red Curry Biscuits by chef Brooke Williamson

Ingredients:
2 cups AP flour
8 oz cold cut up butter
¼ cup coconut milk
1 tbs baking powder
⅛ cup brown sugar
zest of ½ an orange
2 tsp salt
3 tbsp thai red curry paste

Instructions:
1.) Add all dry ingredients to food processor and pulse to combine.
2.) Pulse while adding the cold butter slowly.
3.) Add wet ingredients just until dough comes together and refrigerate for one hour.
4.) Roll out dough about 2 inches thick and cut with a small ring mold.
5.) In a small bowl combine 1 egg, 1 tbs buttermilk, 1 tsp brown sugar.
6.) Whisk with a fork to combine.
7.) With a pastry brush, brush egg mixture over the top of the biscuits.
8.) Bake at 350 for 20 minutes or until slightly browned.

Serve with clotted cream and orange flower honey for dipping.

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