In the past, over ten years ago really, going to a Thai
restaurant featured two choices in curry; green (usually made with fresh
chilies which while pungent, have a sweeter taste) or red (usually made with
dried chilies, have a smoky taste and are hotter). Within the past 5-6 years
though, I have experienced Thai culinary pleasures at Thai Cortez in Cortez,
Colorado; Arches Thai, Bangkok House Too and Thai Bella in Moab. Hint San Juan County, you so do not
understand the delights your taste buds are missing out on not having your own
Thai palace. Anyway, imagine my surprise
when I found out that Thai Curry’s variety is astounding.
The base for curry is the paste, not just red or green,
but Southern Thai (Massaman), Northern Thai (Jungle), Chili Tamarind, Yellow
Bean, Black Bean, Mint Tamarind and even Lemongrass. Now remember, I'm only dealing with Thai
cuisine here; there are also curries from India, Pakistan, Japan and most of
the Asian cultures which all have unique beginnings.
As a reminder, authentic curry powder is not the same
thing; it is made from the curry plant which is similar in appearance to
lavender, but smells and tastes similar to sage. However, to confuse the issue
more, some places do sell "curry powder" which is a dried, ground
mixture of herbs and spices to help the home cook's life "easier"
when making a curry recipe. I noticed some recipes state "add curry
powder" and I wonder if they are using this premade mixture, or the curry
plant. It does make a distinct
difference in taste and flavoring, so make sure to use the correct “curry”.
I will not be posting any recipes for a curry paste as
there are so many varieties, but I will recommend a book. It is a simple book to read, easy recipes and
little "knowledge" tidbits added in here and there to make it more
interesting. The book is called, The Everything Thai Cookbook by
Jennifer Malott Kotylo; and I do recommend books in "The Everything"
series as they are informative. Chapter
One is "Pastes, Marinades and Other Concoctions" which includes rubs
and vinegars. Not a book reader, then
there are tons of cooking sites on the internet containing recipes, and even
instruction videos. Seriously, what can
you not find a YouTube video about nowadays!?!
I will be giving you two of my recipes, one for Red Curry
and the other for Green Curry; simple basic recipes which you can expand upon
depending on your own tastes in vegetables and proteins.
Thai Curry
Ingredients:
2 Tbsp. canola oil
1 cup sliced carrots
1 cup chopped red bell pepper
1 cup chopped broccoli
1 cup snow pea pods
½ cup diced onion
1 Tbsp. red curry paste
1 (14 oz.) coconut milk
1 Tbsp. cornstarch
Preparation:
In a large skillet, heat oil on medium heat; sauté
vegetables until they just begin to soften, about 7 minutes. Turn heat up to
medium-high; stir in curry paste and cook another minute. Mix together coconut
milk and cornstarch; add to skillet and bring to a boil; let cook for 2 minutes
before serving. Suggested side: Jasmine rice.
Note: One cup of chicken, pork or shrimp can be
previously cooked in additional two tablespoons of oil and set aside to be
added to the skillet during the final two minutes of cooking.
Makes 2 servings.
Green Curry
Ingredients:
1 Tbsp. canola oil
2 Tbsp. green curry paste
1 cup coconut milk, divided in half
1 cup sliced carrots
1 cup chopped red bell pepper
1 cup chopped broccoli ½ cup chopped baby corn
3 kaffir lime leaves, split
¼ cup Thai basil
1 tsp. fish sauce
1 Tbsp. sugar
Preparation:
In a large skillet, heat oil and curry paste over medium
heat; add in half cup of coconut milk, vegetables and kaffir leaves; cook for
10 minutes. Turn heat up to medium-high; mix in remaining coconut milk, basil,
fish sauce and sugar; bring to a boil and let cook for 5 minutes before
serving. Suggested side: Jasmine rice
Note: One cup of chicken, pork or shrimp can be
previously cooked in additional two tablespoons of oil and set aside to be
added to the skillet during the final two minutes of cooking.
Makes 2 servings.
Now the only real problem is going to one of my favorite
restaurants and not ordering one of everything!
Thai cuisine, it’s a wonderfully tasty adventure.
Mary Cokenour
