Sunday, February 8, 2009

Thai Curry

This is my basic recipe for a Thai Curry. You can use pretty much any curry paste you want although Green Curry and Massuman Curry use additional ingredients. I use this recipe for Red Curry, although this time I used Panang curry paste and it tasted quite similar. Yellow Curry paste is also similar. Feel free to substitute ingredients where you see fit, but you must keep the coconut milk, fish sauce, and curry paste. Anything else will yield very different results. If you use fish, just float the filets on top and cover. It will cook in about 5 minutes and then you can break it up with a spoon.

I used a combination of 1 box tofu and 1 fish filet.

Joe also excels at Thai curries, especially when fish is involved, so he is welcome to post his version(s).

1 medium onion, halved and sliced
1 bell pepper sliced into short strips
1 zucchini, quartered and diced
1 Tbsp garlic-ginger paste
1 tbsp vegetable oil
1 cup mushrooms
2 boneless skinless chicken breasts, diced (or approx. 1 lb of chicken)
2 tbsps red curry paste (or yellow curry paste)
1 tbsp fish sauce
1 can coconut milk (you can use lite coconut milk but you should reduce the chicken broth to ½ cup)
1-2 cups chicken broth (depending on how many veggies you are using or how thick you like your curry)

Sauté your onion, bell pepper, garlic, and ginger in vegetable oil until onion is tender or translucent. Add curry paste and mix.
Add chicken pieces and cook in onion mixture just until chicken turns white on the outside.
Add coconut milk, chicken broth, and fish sauce.
Bring to a boil on high and then reduce heat to medium.
Add vegetables and simmer for 15 minutes. You can increase the heat or simmer longer to reduce the sauce if you like.

Serve with Jasmine rice, garnish with Thai basil or cilantro if you have it on hand, and enjoy!

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