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thai curry twist

Posted: January 25th, 2012
by bethb143

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.

Serves/Yields: Serves 4

Created Using: Thai Curry

bok choy bamboo shoots cucumbers more more

1 13.5- to 14-oz. can coconut milk

1/4 cup red 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

3 1/8-inch-thick slices fresh ginger or galangal

1/2 lb. scallops, cut into bite-size pieces

1/2 lb. large shrimp, peeled and deveined

3/4 cup bite-size pieces fresh baby corn

3/4 cup bamboo shoots, cut into bite-size strips

3/4 cup chopped bok choy (2-inch pieces)

3/4 cup stemmed, halved or quartered shiitake mushrooms

cucumber strips or wedges, for garnish

1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves, more 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 ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the shrimp, baby corn, and shiitakes and continue to simmer. After another minute, add the scallops and simmer for 1 minute more. Add the bamboo shoots and 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 slivered lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the cucumber and slivered lime leaves.