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Food & Drink Blog

Monday Meal: Easy Thai Curry

by Ted Scheffler
- Posted // 2012-03-26 -

For a nice change of pace, I like to cook up a batch of Thai curry now and then; even the kids love it. Here is a very simple recipe utilizing store-bought curry paste. I use red curry, but you could easily substitute green or yellow curry. Or, if you're ambitious, you could even make your own curry paste from scratch.

You can find ingredients like fish sauce (nam pla), coconut milk and Thai curry paste in Asian food markets and many regular grocery stores. 

Ingredients:

1 Tbs. canola or vegetable oil

1 Tbs. Thai curry paste (I use red here, but green or yellow would work, too) 

1/2 cup chicken broth 

1 14-oz. can coconut milk 

1 Tbs. brown sugar

Cayenne pepper, to taste (optional) 

1 lb. boneless chicken, cut into bite-size pieces (or you could use pork, beef, duck, shrimp, scallops, extra-firm tofu, etc.)

2-3 cups assorted vegetables, such as bell peppers, jalapenos, sugar snap peas, snow peas, onion, scallions, carrots, zucchini, or any of your favorites.

2 Tbs. fresh basil, julienned (Thai basil is preferable, but any fresh basil will do.) 

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Method:

Heat the oil in a large skillet or pot over medium heat. Add the curry paste and stir fry for a couple of minutes. This step allows the curry to release its flavors.

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Add the chicken broth and coconut milk to the pan and bring to a simmer over medium-high heat. Whisk in the fish sauce and brown sugar until well-blended.

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Stir in the chicken and allow the chicken to simmer gently for about 25 minutes. The chicken will actually cook in 5-7 minutes, but I find the longer simmering time tenderizes the chicken.

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Add the vegetables and continue cooking until al dente: still crisp; not too soft. 

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Depending on the spiciness of the curry paste, I sometimes like to kick up the heat of the dish a notch by adding 1/2 tsp. or so of cayenne pepper.  

Remove from the heat and stir in the basil.  

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Serve with cooked jasmine rice.  

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REPLY TO THIS COMMENT
Posted // March 26,2012 at 14:38

I make almost an identical curry, honed after years of travel and desire for decent, convenient and quick curry. I use Indian Madra dry spices, Thai red curry paste and a missing ingredient in Ted's recipe is the lime juice, which just finishes everything off perfectly. Add fish sauce and dried curry powder in enough quantity so it that it begins to 'taste' like the curry you have pictured in your head. Warning: i use at least a 1/4 cup of curry powder, a half can (3 oz) of red curry paste and about 12-15 'squirts' of fish sauce straight from the liter bottle. Also, just for grins, I add ALOT of bamboo shoots and if I have time, I make garlic Naan to go with all of this. Yes Ted, jasmine rice is the perfect compliment. 

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This is our typical Friday night stay at home meal and can be completely prepared (execept the Naan) is under 30 minutes, PLUS you get leftovers for about two days.... 

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Thanks Ted for posting this terrific food choice...

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A fan,

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Moon

 

Ted
Posted // March 26,2012 at 17:12 - You're welcome! The lime juice is a great idea.

 

 
 
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