Thai Curry?

[RossiT]

Hello All,

Does anyone have a really nice recipe for a Thai green or red curry?

Many Thanks

[Nefarious]

Both my red and greens have got seriously bdised over the years, so apologies to any purists out there:

Green:
Onions/shallots
Chicken (thinly sliced)
Green chilis

All in a hot-ish pan til the chicken's coloured.

Add a couple of fistfuls of green beans and a couple of spoonfuls of green curry paste and a few sliced mushrooms.

Meanwhile boil a kettle and disolve a chicken stock cube in a couple of teaspoons of water. Add palm sugar, fish sauce and a tin of coconut milk. Mix and add to the pan.

Simmmer for 10 mins.

When finished add a handful of ripped basil leaves and serve on coconut rice.

Red:
Onions/shallots
Chicken (thinly sliced)
2x Red peppers
4x big red chilis roughly sliced

All in a hot-ish pan til the chicken's coloured.

Add a diced aubergine and a few spoonfuls of red curry paste.

Make up the stock/cocunut milk mix as above (I like red curries a bit sweeter than greens though).

If you're buying paste in rather than making it, I find the "World Foods" brand to be one of the best, but haven't seen it around for a while.

I also recently discovered Mai Ploy "Chili in oil", which is actually a tamarind/garlic/shimp paste/chili mix, and adds a real depth to all thai curries/noodles/soups etc...

Edited by Nefarious on Saturday 14th June 19:48

[bint]

Something I've started doing recently from a THai cook book, that has improved m curries, is to cok the coconut cream until it slightly glistens and the oils start to separate out, then put the paste in and lime leaves before adding the other ingredients. No idea why, but curries have been better since.

[dbroughton]

I use shop paste but supplement it with my own homemade paste which is much coarser in texture and does lift the whole curry

In my paste

1 stalk lemongrass
1 chill
2 lime leaves
2 shallots
1 bit of ginger
1 bit of galangal
3 cloves of garlic
teaspoon of shrimp paste
splash of oil to lubricate

fry with the shop paste for a few minutes before putting anything else in the pan. Last night I had potatoes and carrots in my curry!

[KingRichard]

I make a really quick one when I'm training...

couple of big dobs of green thai curry paste, fry it off in a big wok, add tons of frozen seafood (sainsbury do a big mixed bag of mussels, squid and prawns). Chuck in a whole can of coconut milk and let it simmer while you boil up some wild rice.

Amazing