My Recipe Box

Thai Curry

By Sixstars, member

Posted: July 31st, 2012

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 yellow 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
3 1/8-inch-thick slices fresh ginger or galangal
1 lb. boneless pork shoulder, leg, or tenderloin, cut into 1/4-inch-thick bite-size slices
3/4 cup diced bell peppers (red, orange, or yellow)
3/4 cup bamboo shoots, cut into bite-size strips
3/4 cup bite-size pieces fresh baby corn
3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
lime wedges, for garnish
a drizzle of coconut milk, for garnish
fresh red chiles, cut into 1/8-inch strips or sliced into rings, 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, carrots, lemongrass pieces, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and baby corn and continue to simmer. After another 2 minutes, add the bamboo shoots 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. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces and ginger slices or tell your guests to eat around them. Garnish with the lime wedges, coconut milk, and red chiles.


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