Recipe for cooking Red Thai Curry
Recipes from Thailand :: Thai Sauces, Marinades and Condiments
2 (14 ounce) cans coconut milk, unshaken
2 tsp. to 1 Tbsp. red curry paste, or to taste
1 lb. boneless, skinless chicken*, cut into chunks
1 small onion, cut into chunks
3 Tbsp. fish sauce
2 Tbsp. palm sugar or light brown sugar
Ginger (optional)**
Garlic (optional)**
Lemon grass (optional)**
Bamboo Shoots (optional)***
Eggplant (optional)***
Potato (optional)***
Sweet potato (optional)***
Green beans (optional)***
1/4 c. fresh basil leaves (garnish)
Fresh lime juice (garnish)
Jasmine or sticky rice
Carefully open cans of coconut milk, spoon thick coconut cream from top and put into wok, frying pan or med. saucepan. Heat over med.-high heat until bubbly. Add curry paste and stir-fry 2 to 3 mins. or until an oily sheen comes to the surface. Optional additions: If adding garlic, ginger, and lemon grass to enhance the curry, add with curry paste.
Add chicken, stir to coat with curry paste, and fry 2 mins. over med.-high heat. Add remaining coconut milk from cans, along with onion. Optional additions: If adding other vegetables, add with coconut milk.
Simmer gently 15 mins. or until chicken and onion are cooked. Add fish sauce and palm sugar and stir until sugar is dissolved.
Stir in fresh basil leaves and lime juice to taste. Serve with jasmine rice or sticky rice. Yields 4 servings.
* To substitute for chicken use: 1 lb. shrimp, peeled and deveined, or 1 lb. pork or beef, cut into thin slices; or 1 lb. firm white fish, cut into serving-size pieces.
** Add one or more of the following herbs to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.
*** Add one or more vegetables to curry with coconut milk just before simmering: One 8-ounce can drained, sliced bamboo shoots; 1 small eggplant, diced; one potato or sweet potato, parboiled and cut into chunks; fresh green beans.
