Most Thai curries contain coconut milk. Also, there are several different types of Thai curry (red, green, yellow, panang, massaman...).
If you want authentic Thai curry from scratch, you will need the following: you will need to make the pastes from scratch.
a good mortar/pestle (or blender/food processer)
fresh galangal
fresh Kaffir lime leaves
Thai shrimp paste
Thai bird chillies (dried, green, red...)
Thai fish sauce (nam pla)
lemongrass
If you have these items, you are all set!
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THAI PANANG CURRY PASTE:
Panang curry paste carries with it flavors from distant places - Malaysia, Burma, India (Penang is a state in northern Malaysia). Try this homemade red curry recipe with beef, chicken, tofu or beans and vegetables - you'll love its aroma and unique blend of flavors!
INGREDIENTS:
4 Tbsp. tomato paste
1 small onion, peeled and quartered
1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp. soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce (nam pla)
1 tsp. shrimp paste
1 Tbsp. paprika
2 Tbsp. chilli powder
1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1-2 red chillies, depending on how spicy you want it - deseeded (omit if you prefer a mild curry)
1/2 tsp. turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 can thick or good-quality coconut milk
juice of 1/2 lime
METHOD:
Place all ingredients in a food processor. Process well to form a paste. Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
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THAI MASSAMAN CURRY PASTE:
Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian cury, Thai Massaman curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry paste is brimming with all the flavor and richness of Asian cuisines. Use it to make a wonderful curry chicken, or vegetarian curry by adding tofu plus lots of vegetables. Enjoy!
INGREDIENTS:
3 shallots, sliced
5 cloves garlic, peeled
2 red chillies (de-seeded, or leave seeds in a spicer curry)
1 thumb-size piece galangal (or ginger), peeled and sliced
2 stalks lemongrass, outer leaves and bulb removed, then sliced thinly (save upper stems to throw into the pot )
2 kaffir lime leaves (available at Asian grocers - usually in the freezer)
1 Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder, or use a pestle %26amp; mortar)
1 Tbsp. cumin seeds, ground (grind them the same way as the coriander)
1/2 tsp. nutmeg, preferably ground from whole nutmeg
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. ground cardamon
2 Tbsp. fish sauce
1 tsp. shrimp paste
1/2 can coconut milk (or more)
additional fish sauce, to taste (add fish sauce instead of salt)
PREPARATION:
Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add more coconut milk (1 to 2 cans).
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THAI GREEN CURRY PASTE:
Thai green curry paste is surprisingly easy to make! Added to chicken or other meats, as well as seafood, noodles, vegetables or tofu this paste will create sumptuous curries. Easily make a sumptuous curry chicken using this recipe, plus a wide range of other Thai dishes that are certain to please. Use right away, or store in the refrigerator for up to 2 weeks and use it as you need it.
INGREDIENTS:
1 stalk lemongrass (tender part only), chopped
2 Tbsp. coriander seeds, pounded with pestle %26amp; mortar (or ground in a coffee grinder)
2 Tbsp. fish sauce (available at Asian grocers)
1 tsp. shrimp paste
1 tsp. sugar
1-2 green chillies,
3 cloves garlic
1 thumb-size piece of galangal (or ginger), peeled and sliced
3-4 kaffir lime leaves, fresh or frozen (look for these in the freezer at your Asian grocer)
1 cup fresh cilantro, include both leaves and stems
1 tsp. dark soy sauce
1/3 cup coconut milk (or enough to keep the blades turning)
1 cup Thai holy basil or sweet basil
METHOD:
Place all ingredients in a food processor or blender. Process well.
To use the paste immediately, first fry it in a little oil until fragrant. Then add coconut milk plus your meat, seafood, or noodles and/or vegetables.
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THAI YELLOW CURRY PASTE:
Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes. This fragrant yellow curry paste makes Thai food easy to cook, and quick as well, especially if you make the paste ahead of time and keep it on hand in the refrigerator.
INGREDIENTS:
1/2 stalk lemongrass, sliced
1-2 yellow chillies, depending on desired spice level (if unavailable, substitue 1-2 red or green chillies)
2 shallots (or 1 small cooking onion)
1 thumb-size piece of galangal or ginger, peeled and sliced
3 cloves garlic
1 tsp. ground coriander (grind seeds yourself with a coffee grinder or pestle %26amp; mortar)
1 tsp. yellow mustard seeds
1/4 tsp. freshly ground nutmeg (or substitute cinnamon)
3 Tbsp. fish sauce
1/2 tsp. turmeric
1 Tbsp. brown sugar
2 kaffir lime leaves, snipped into small pieces with scissors for more flavor, or simply left whole
1 Tbsp. lime juice (or the juice from 1/2 a lime)
1/3 can coconut milk (or enough to keep the blades moving)
METHOD:
Place all ingredients in your food processor or blender. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).
To use right away, place paste in a wok with some vegetable oil. Stir fry until fragrant (about 1 minute), then add the rest of the can of coconut milk .
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THAI RED CURRY PASTE:
This Thai red curry paste recipe is red hot! Check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer milder dishes. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, vegetarian curries, or noodles. So try making my homemade red curry paste - it's better tasting than the store-bought variety, and much healthier too!
INGREDIENTS:
3 shallots, sliced
1 stalk lemongrass - see instructions below
1-3 red chillies (depending on desired spiciness) or 1-3 teaspoons Thai red chilli sauce
3 cloves garlic
1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger)
¼ tsp. white pepper (may be substituted with black pepper)
1 tsp. ground cumin
2 Tbsp. coriander seeds, ground with pestle %26amp; mortar (or a coffee grinder)
3 Tbsp. fish sauce (available at Asian grocers), or vegetarian 'fish' sauce (or soy sauce if unavailable)
1 kaffir lime leaf (available in the freezer of your local Asian grocery store)
1 tsp. shrimp paste (optional if vegetarian)
1 tsp. sugar
1 1/2 Tbsp. regular chilli powder
1/3 cup coconut milk (or more - enough to keep the blades turning)
PREPARATION:
Place all ingredients in a food processor or blender and process well.
To use immediately, fry the paste in some oil to release flavors before adding meat, tofu or vegetables. Add more coconut milk, as desired.Does anyone have a recipe for authentic Thai chicken curry?
Here are a couple for you to try
THAI CHICKEN CURRY
1 c. sliced chicken breast
2 c. coconut milk
2 tbsp. green curry paste
1 c. sweet peas
2 green chilies, cut lengthwise
2 tbsp. fish sauce
2 tbsp. vegetable oil
Heat the oil in a saucepan. Stir-fry green curry paste for one minute. Add chicken and fish sauce. Stir fry until chicken is done. Add coconut milk and bring to boil. Add sweet peas and green chilies. Cook for 3 to 5 minutes. Remove from heat. Serve with rice. Coconut milk, green curry paste, green chilies, and fish sauce may be purchased at an Oriental Market.
THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
Thai Chicken Curry with Pineapple
2 teaspoons curry powder
1 teaspoon curry paste
1 (13.5 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1 cup chicken stock
4 chicken thighs, cut into bite size pieces
1/2 cup frozen peas
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon cornstarch
2 tablespoons chicken stock
3/4 cup chopped fresh pineapple
Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
that seems way too complicated to fix....but goood
Um that's good stuff. I lived in Asia for a while. And I would love to know this as wel!
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