Thai Curry - FineCooking.com

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Thai Curry

By kolbera, member

Posted: November 24th, 2011

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles. Created Using: Thai Curry
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1 13.5- to 14-oz. can coconut milk
1/4 cup Panang curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
3 1/8-inch-thick slices fresh ginger or galangal
3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
1/3 lb. boneless pork shoulder, leg, or tenderloin, cut into 1/4-inch-thick bite-size slices
1/3 lb. large shrimp, peeled and deveined
1/3 lb. extra-firm tofu, drained and cut into bite-size pieces
3/4 cup chopped bok choy (2-inch pieces)
3/4 cup Thai eggplant wedges
3/4 cup sugar snap peas, strings removed
3/4 cup stemmed, halved or quartered shiitake mushrooms
a drizzle of coconut milk, for garnish
3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish
fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
1/4 cup loosely packed chopped fresh cilantro, more whole leaves for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the pork, eggplant, whole lime leaves, ginger slices, and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the shrimp, tofu, sugar snaps, and shiitakes and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil and cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the whole lime leaves, ginger slices, and lemongrass pieces or tell your guests to eat around them. Garnish with the coconut milk, basil, red chiles, and cilantro.

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