Thai curry suggestions
Discussion
Very quick and easy version
Jar of green curry paste
Tin of coconut milk
Fresh chillies to taste
A few shallots
A few mushrooms
Fresh coriander
Prawns or chicken?
Basically, put all ingredients into pot and stir and heat for 15 minutes or so.
If using prawns add 5 minutes before serving.
Check chicken is cooked through
Save some coriander to garnish
Serve with jasmine rice cooked as per packet instructions.
Jar of green curry paste
Tin of coconut milk
Fresh chillies to taste
A few shallots
A few mushrooms
Fresh coriander
Prawns or chicken?
Basically, put all ingredients into pot and stir and heat for 15 minutes or so.
If using prawns add 5 minutes before serving.
Check chicken is cooked through
Save some coriander to garnish
Serve with jasmine rice cooked as per packet instructions.
As above. Thai curries are surprisingly easily done when cooked with pre-made paste. Be wary of adding too much extra chilli (unless you have a good tolerance, as some of the store-bought pastes can be quite potent.
Gently fry a chopped onion in green curry paste for 5min.
Add chicken and turn up to a medium/high heat until meat is white.
Add a tin of coconut milk, stir and simmer for 10mins.
Then add in prawns and/or veg (green beans or mangetout work well) and simmer for another 5mins.
Serve with rice noodles or jasmine rice (microwave rice pouches are perfectly acceptable if you're struggling for time).
For the added chef-y touch, roughly chop a little coriander onto the final product.
Gently fry a chopped onion in green curry paste for 5min.
Add chicken and turn up to a medium/high heat until meat is white.
Add a tin of coconut milk, stir and simmer for 10mins.
Then add in prawns and/or veg (green beans or mangetout work well) and simmer for another 5mins.
Serve with rice noodles or jasmine rice (microwave rice pouches are perfectly acceptable if you're struggling for time).
For the added chef-y touch, roughly chop a little coriander onto the final product.
This is how I make it. A lot of ingredients but really easy to make.
Thai Green chicken curry
(Serves 2)
Basic paste
1 bunch spring onions, roughly chopped
2 large cloves of garlick, roughly chopped
1-inch square piece of peeled ginger, roughly chopped
bunch of fresh coriander leaves, roughly sliced
small bunch fresh basil leaves, roughly sliced
3 fresh green chillies, roughly chopped
2 sticks of lemongrass, outer skin removed, roughly sliced
4 large boneless & skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon ground corriander
6 chestnut mushrooms, quartered
1 can of coconut milk
1 lime
1 tablespoon fish sauce
sugar & salt to taste
In a food processor or liquidiser put all the basic paste ingredients & blitz until fairly smooth. You may need to add a little of the coconut milk to loosen the mixture. Set aside.
Dice the chicken thigh meat into bitesize pieces & fry in a wok for a couple of minutes. Once they've taken a little colour (don;t cook them through) set aside.
Lower the heat & add a little more oil to the wok & add the ground cumin & corriander. Stir for about 30 seconds, then add the basic paste mixture.
Fry this for about 5 minutes or so, until the mixture looses its pungent raw smell. Now add the rest of the coconut milk, stir well & add the mushrooms. After another 5 minutes add the fried chicken pieces & simmer on low for about another 10-15 minutes.
Add the juice from the lime, fish sauce, sugar & salt to taste. You should get the classic balance of hot, sweet, sour & salty flavours.
Serve with plain boiled or steamed basmati rice.
Thai Green chicken curry
(Serves 2)
Basic paste
1 bunch spring onions, roughly chopped
2 large cloves of garlick, roughly chopped
1-inch square piece of peeled ginger, roughly chopped
bunch of fresh coriander leaves, roughly sliced
small bunch fresh basil leaves, roughly sliced
3 fresh green chillies, roughly chopped
2 sticks of lemongrass, outer skin removed, roughly sliced
4 large boneless & skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon ground corriander
6 chestnut mushrooms, quartered
1 can of coconut milk
1 lime
1 tablespoon fish sauce
sugar & salt to taste
In a food processor or liquidiser put all the basic paste ingredients & blitz until fairly smooth. You may need to add a little of the coconut milk to loosen the mixture. Set aside.
Dice the chicken thigh meat into bitesize pieces & fry in a wok for a couple of minutes. Once they've taken a little colour (don;t cook them through) set aside.
Lower the heat & add a little more oil to the wok & add the ground cumin & corriander. Stir for about 30 seconds, then add the basic paste mixture.
Fry this for about 5 minutes or so, until the mixture looses its pungent raw smell. Now add the rest of the coconut milk, stir well & add the mushrooms. After another 5 minutes add the fried chicken pieces & simmer on low for about another 10-15 minutes.
Add the juice from the lime, fish sauce, sugar & salt to taste. You should get the classic balance of hot, sweet, sour & salty flavours.
Serve with plain boiled or steamed basmati rice.
Here's my recipe for Thai curry:
Ingredients:
Boneless chicken
400ml tin coconut milk
1 shallot or half an onion
2 garlic cloves
1/2 mild red chillies
Handful of fresh coriander
1 tbs tomato puree
2 tbs cooking oil
2 tsp sugar
3 tsp lemon juice
Salt to taste
Veg optional eg.carrots/courgettes/mushrooms.
1tsp ground coriander
1 tsp ground cumin
1 lemongrass stalk
2 kaffir lime leaves
Ground black pepper
1tsp ground ginger
Red chilli flakes
In a blender, add 1 tbs water, fresh coriander, shallot or onion, garlic cloves, chillies. Add ground coriander, cumin, lemongrass stalk, kaffir lime leaves, ground black pepper, ground ginger, red chilli flakes. Blend to a paste.
In a large pan warm a quarter of the coconut milk (100ml) on a low heat. Add the chicken and cook on low heat until sealed (approx 6-7 mins).
Add the cooking oil and vegetables if using followed by the prepared paste and tomato puree and cook on a medium heat for 2-3 mins stirring occasionally.
Add sugar, salt to taste and lemon juice and cook for 1-2 mins. Add the remaining coconut milk and simmer for a further 2 mins or until the chicken is cooked. Garnish with fresh coriander.
You can alter the spiciness by adding more or less chilli and ground spices to your personal preference.
Ingredients:
Boneless chicken
400ml tin coconut milk
1 shallot or half an onion
2 garlic cloves
1/2 mild red chillies
Handful of fresh coriander
1 tbs tomato puree
2 tbs cooking oil
2 tsp sugar
3 tsp lemon juice
Salt to taste
Veg optional eg.carrots/courgettes/mushrooms.
1tsp ground coriander
1 tsp ground cumin
1 lemongrass stalk
2 kaffir lime leaves
Ground black pepper
1tsp ground ginger
Red chilli flakes
In a blender, add 1 tbs water, fresh coriander, shallot or onion, garlic cloves, chillies. Add ground coriander, cumin, lemongrass stalk, kaffir lime leaves, ground black pepper, ground ginger, red chilli flakes. Blend to a paste.
In a large pan warm a quarter of the coconut milk (100ml) on a low heat. Add the chicken and cook on low heat until sealed (approx 6-7 mins).
Add the cooking oil and vegetables if using followed by the prepared paste and tomato puree and cook on a medium heat for 2-3 mins stirring occasionally.
Add sugar, salt to taste and lemon juice and cook for 1-2 mins. Add the remaining coconut milk and simmer for a further 2 mins or until the chicken is cooked. Garnish with fresh coriander.
You can alter the spiciness by adding more or less chilli and ground spices to your personal preference.
Use a paste rather than making your own. I find green or red to be a bit too hot so have found a yellow paste and have been experimenting with a 2/1 ratio of yellow for flavour and green or red for heat works a treat.
Another little tip I read fry your meat or prawns in mustard seeds or cumin seeds before adding everything else. Adds another taste to the dish.
It's very easy to make.
Another little tip I read fry your meat or prawns in mustard seeds or cumin seeds before adding everything else. Adds another taste to the dish.
It's very easy to make.
Use a paste rather than making your own. I find green or red to be a bit too hot so have found a yellow paste and have been experimenting with a 2/1 ratio of yellow for flavour and green or red for heat works a treat.
Another little tip I read fry your meat or prawns in mustard seeds or cumin seeds before adding everything else. Adds another taste to the dish.
It's very easy to make.
Another little tip I read fry your meat or prawns in mustard seeds or cumin seeds before adding everything else. Adds another taste to the dish.
It's very easy to make.
The wife once put a whole jar of green curry paste into a Thai curry, in her defence she said it was only a little one. My God it was hot, bordering on inedible although I stuck with it due to hunger. As there was quite a bit over we added more chicken, veg and coconut milk to it the next day in an attempt to dilute it but is was still pretty eye watering.
So the lesson here is that it is much easier to add than take away
We often do ours with various vegetables + chicken including a selection of mangetout, sugar snap peas, green beans, baby corn, sliced peppers, bamboo shoots (tinned), water chestnuts (tinned), or anything else in the fridge that needs using up
So the lesson here is that it is much easier to add than take away
We often do ours with various vegetables + chicken including a selection of mangetout, sugar snap peas, green beans, baby corn, sliced peppers, bamboo shoots (tinned), water chestnuts (tinned), or anything else in the fridge that needs using up
Issi said:
I did that while trying to impress a new girlfriend.
Hadn't cooked Thai (or used coconut milk before), and was worried about how pale it was, so kept adding the paste.
It was only after throwing it all away that I read the side of the pot that said 'makes 20 curries'
Oops!
Heh! I did a similar thing with a jar of jerk paste - effectively used it as a cook-in sauce. On later inspection, the jar said use sparingly. It was piquant.Hadn't cooked Thai (or used coconut milk before), and was worried about how pale it was, so kept adding the paste.
It was only after throwing it all away that I read the side of the pot that said 'makes 20 curries'
Oops!
As above the yellow curry paste is milder but is very tasty- our kids like it. Also for a bit of different textures
http://www.theasiancookshop.co.uk/thai-pea-aubergi...
http://www.theasiancookshop.co.uk/thai-pea-aubergi...
te. Like someone mentioned, the "Massoman" (yellow) is a good shout... Chop some peanuts to go on top! LovelyOk, it's not Thai, it's Malaysian.
Easy to make and the result is Stunning.
Curry Paste:
5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
For curry:
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn
Method:
To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
To serve, scatter the coriander leaves over the curry and serve with rice and roti.
Easy to make and the result is Stunning.
Curry Paste:
5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
For curry:
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn
Method:
To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
To serve, scatter the coriander leaves over the curry and serve with rice and roti.
brianthemagical said:
Any recommendations for supermarket curry pastes? I appreciate that adding extra ingredients will help, but a good start can't hurt.
Blue Dragon is good but if you really want something special, make your own. I've tried the blue dragon stuff and this stuff I got in the local asian supermarket-http://www.amazon.co.uk/MaeSri-Thai-Red-Curry-Past...
It was hot but I'd say blue dragon had a better taste.
However, Gordon Ramsay's blows both out the water, it's not difficult and well worth the effort-
Here's a handy video-
https://www.youtube.com/watch?v=r-AoloUXjzE
i'd go massaman or panang curry rather than just the typical red or green. Don't overlook a spicy soup or pad thai either! My advice would be to try and get the fresh ingredients maybe amazon prime or something (they have access to international ingredients (palm sugar, fresh galangal, fresh kaffir lime leaves etc) only usually seen in specialist supermarkets) and make your own paste. It is about a million times better than jar sauces. I find thai sauce jars found in UK supermarket chains are particularly distant from the real deal, and some are just vile. A good paste can be kept in quantities, and i think you can freeze it in small amounts and use it bit by bit over a long period.
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