recipes articles & more

Potato Salad Recipe: Create Your Own
Best Burgers On the Block
Fresh & Healthy Recipes
Summertime Sangria
Classic Lattice-Top Blueberry Pie
Spring Vegetable Ragout with Fresh Pasta
10 Ways to Eat Less Meat
Top Brownie Recipes
Roast Chicken Redux
Gluten-Free Baked Treats
The Perfect Menu for Picnic Season
Grow & Cook Your Own Fresh Peas
Garden Party Cocktail
Homemade Applewood-Smoked Bacon
Baconize It!
Macaroni and Cheese Recipe: Create Your Own
Sweet Strawberry Desserts
Southern Buttermilk Biscuits
Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
Cheesecake Recipe: Create Your Own

Post your own recipe

print | |

View All Community Recipes comments (0)

Arabic curry

Posted: January 31st, 2012
by Roviochickinz

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

bird chiles coconut milk cucumbers more more

1 13.5- to 14-oz. can coconut milk

1/4 cup green 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 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces

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

1/3 lb. large shrimp, peeled and deveined

1/3 lb. extra-firm tofu, drained and cut into bite-size pieces

1/3 lb. firm white fish (such as sea bass or halibut), cut into bite-size pieces

3/4 cup bite-size asparagus pieces

3/4 cup sliced kabocha squash (1/4-inch-thick bite-size slices)

3/4 cup bite-size pineapple chunks

3/4 cup bite-size Japanese or Chinese eggplant pieces

lime wedges, for garnish

cucumber strips or wedges, for garnish

fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves, more for garnish

a drizzle of coconut milk, 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 kabocha squash, eggplant, lemongrass pieces, whole lime leaves, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the shrimp, tofu, and asparagus and continue to simmer. After another minute, add the fish and simmer for 1 minute more. Add the pineapple 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 lemongrass pieces, whole lime leaves, and ginger slices or tell your guests to eat around them. Garnish with the lime wedges, cucumber, red chiles, slivered lime leaves, and coconut milk.