My Thai Curry - FineCooking.com

My Recipe Box

My Thai Curry

By Kathrynscorner, member

Posted: October 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
more about:

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 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
3/4 cup bite-size asparagus pieces
3/4 cup diced bell peppers (red, orange, or yellow)
3/4 cup bite-size pieces fresh baby corn
3/4 cup sliced cabbage (1-inch-wide bite-size strips)
3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish
a drizzle of coconut milk, for garnish
fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
lime wedges, 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 chicken and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the asparagus, bell peppers, baby corn, and cabbage and continue to simmer until everything is tender and cooked through, about 3 minutes more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil. 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 basil, coconut milk, red chiles, and lime wedges.

5378,5346,5878,5086,5867,5061,5209,5091,5484,5878

Comments (0)
You must be logged in to post comments. Log in.

Cookbooks, DVDs & More