Curry Up! I'm Hungry for Thai Food

Whenever I have gone to a Thai restaurant in the past, the choices between curries was either 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). So imagine my surprise when I began doing research on Thai Curry for this blog post; the 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.

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.

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 have many of the 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.

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

  

 

Red 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.

Mary Cokenour