pepperhead212
December 6th, 2008, 10:59 PM
Here is the Thai curry post I promised Alina on another thread. I knew it would take a while, so I waited until I had all my cookie dough done, and have some time to spend here!
Speaking of spending time, once the curry paste is made and ready to use, it actually takes less time for me to make most of my Thai curries than it takes for the rice to cook! I start my rice cooker, then start preparing the curry, and there is usually 4-6 min. left on the rice cooker when it is done! I always have some curry pastes in the freezer, ready to use as needed.
Here is my basic recipe for a Thai curry, which I often make into a vegetable curry, esp. in the summer, and just increase the vegetables to 8 cups, while omitting the meat. This is a very flexible recipe. All meats may be used - boneless chicken thighs being one of my favorites, and sweet Italian sausage goes very well in this, and many Thai dishes, since the anise and basil flavors are prevalent in Thai food. Fish and seafood is good, but only if you are serving all that night, as most do not reheat well, either breaking up or turning rubbery.
I usually cut a large onion into large pieces, then add winter or summer squash, eggplant, sweet potato, bell or poblano peppers, frozen and thawed tofu in cubes (this sort of keeps it from falling apart instantly), okra, and many other vegetables. That Mexican sour gherkin from the other thread (which prompted this post) is good, as about 1 c of the vegetables, and fennel is good, as it adds more of that anise flavor. Pineapple is delicious with pork and sausages, and I have also used a few other fruits with success, esp. some of the weird ones I find at the Asian market I always cut the fruits and veggies into pieces and drop them into a 2 qt measuring pitcher I have, until it reaches 5 c or 8 c, whichever I am doing that day.
The basil may be Thai basil (my favorite), Italian, or half basil and half mint, or some cilantro mixed in. Again, anything goes, if you like it.
Basic Thai Curry Recipe
1/2-3/4 cup(s) curry paste (4-8 tb concentrated green curry paste)
2 14 oz. can(s) coconut milk
3 tb palm sugar, or golden brown sugar
3 tb fish sauce, or to taste
1-1 1/2 lbs meat, poultry, shellfish; sliced or left whole
3-5 cup(s) vegetables; sliced or cubed
4-5 pairs kaffir lime leaves
1 tb lime juice (fresh)
4-6 medium chile peppers; halved (option)
1 cup(s) basil (fresh); loosely packed
A. Skim the coconut cream (about 1/2 c each can) off the tops of the cans and place in a heavy saucepan or wok (I use a cast iron wok for curries). Cook over medium heat until oil separates, scraping occasionally with a heatproof spatula. When oily add the curry paste (if using concentrated green, use only 6 tb) and cook 2 or 3 min., stirring and scraping constantly. Add remaining coconut milk, fish sauce, sugar, lime leaves, and vegetables/meat which need longest cooking. Bring to a boil and cook at a slow boil, adding remaining ingredients at appropriate times, depending on cooking times.
B. When all ingredients are tender, test for seasoning and add more fish sauce or sugar as needed. If too thin stir in a starch/water mixture, being careful not to overdo. Stir in herbs, and serve, with jasmine rice.
Speaking of spending time, once the curry paste is made and ready to use, it actually takes less time for me to make most of my Thai curries than it takes for the rice to cook! I start my rice cooker, then start preparing the curry, and there is usually 4-6 min. left on the rice cooker when it is done! I always have some curry pastes in the freezer, ready to use as needed.
Here is my basic recipe for a Thai curry, which I often make into a vegetable curry, esp. in the summer, and just increase the vegetables to 8 cups, while omitting the meat. This is a very flexible recipe. All meats may be used - boneless chicken thighs being one of my favorites, and sweet Italian sausage goes very well in this, and many Thai dishes, since the anise and basil flavors are prevalent in Thai food. Fish and seafood is good, but only if you are serving all that night, as most do not reheat well, either breaking up or turning rubbery.
I usually cut a large onion into large pieces, then add winter or summer squash, eggplant, sweet potato, bell or poblano peppers, frozen and thawed tofu in cubes (this sort of keeps it from falling apart instantly), okra, and many other vegetables. That Mexican sour gherkin from the other thread (which prompted this post) is good, as about 1 c of the vegetables, and fennel is good, as it adds more of that anise flavor. Pineapple is delicious with pork and sausages, and I have also used a few other fruits with success, esp. some of the weird ones I find at the Asian market I always cut the fruits and veggies into pieces and drop them into a 2 qt measuring pitcher I have, until it reaches 5 c or 8 c, whichever I am doing that day.
The basil may be Thai basil (my favorite), Italian, or half basil and half mint, or some cilantro mixed in. Again, anything goes, if you like it.
Basic Thai Curry Recipe
1/2-3/4 cup(s) curry paste (4-8 tb concentrated green curry paste)
2 14 oz. can(s) coconut milk
3 tb palm sugar, or golden brown sugar
3 tb fish sauce, or to taste
1-1 1/2 lbs meat, poultry, shellfish; sliced or left whole
3-5 cup(s) vegetables; sliced or cubed
4-5 pairs kaffir lime leaves
1 tb lime juice (fresh)
4-6 medium chile peppers; halved (option)
1 cup(s) basil (fresh); loosely packed
A. Skim the coconut cream (about 1/2 c each can) off the tops of the cans and place in a heavy saucepan or wok (I use a cast iron wok for curries). Cook over medium heat until oil separates, scraping occasionally with a heatproof spatula. When oily add the curry paste (if using concentrated green, use only 6 tb) and cook 2 or 3 min., stirring and scraping constantly. Add remaining coconut milk, fish sauce, sugar, lime leaves, and vegetables/meat which need longest cooking. Bring to a boil and cook at a slow boil, adding remaining ingredients at appropriate times, depending on cooking times.
B. When all ingredients are tender, test for seasoning and add more fish sauce or sugar as needed. If too thin stir in a starch/water mixture, being careful not to overdo. Stir in herbs, and serve, with jasmine rice.