thai curry - FineCooking.com

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thai curry

By spencers, member

Posted: April 2nd, 2013

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 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
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
3/4 cup chopped bok choy (2-inch pieces)
3/4 cup diced bell peppers (red, orange, or yellow)
3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
3/4 cup bamboo shoots, cut into bite-size strips
3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish
1/4 cup loosely packed chopped fresh cilantro, more whole leaves 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
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, ginger slices, whole lime leaves, and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and button mushrooms and continue to simmer. After another 2 minutes, add the bok choy and 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, and add the basil, cilantro, and slivered lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices, whole lime leaves, and lemongrass pieces or tell your guests to eat around them. Garnish with the basil, cilantro, red chiles, slivered lime leaves, and lime wedges.

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