Thai Curry

Savory thai curry made quickly and easily.


From Rachel Cooks Thai
  • Essentials
  • Curry Paste (see notes below)
  • Coconut Milk (1 can)
  • Shallots (diced)
  • Ginger (minced)
  • Green Onion (sliced)
  • Vegetables (sliced, see notes below)
  • Yukon/Red Gold Potato (medium-sized pieces)
  • Meat (see notes below)
  • 1/2 Lime
  • Sugar (to taste)
  • Salt/pepper (to taste)
  • Optional
  • Soy Sauce
  • Fish Sauce
  • Chili Peppers (sliced)
  • Cilantro (sliced, for looks)

    • Instructions

    1. Prepare all ingredients before beginning (mise en place).

    2. Heat oil in a wok (or pan) on medium high heat until slightly smoking.

    3. Fry shallots and ginger in pan stirring frequently to prevent burning for ~30 seconds.

    4. Add meat and turn heat to high. Fry meat until slightly browned/cooked. Add salt/pepper to season the meat.

    5. Add hard vegetables (e.g. carrots).

    6. Turn heat down to medium and add the curry paste. Mix thoroughly and cook for 1-2 minutes.

    7. Add coconut milk, bring to simmer, and reduce liquid until desired thickness (sauce will thicken more after cooking).

    8. Add fish sauce and soy sauce to the mixture and stir around.

    9. When there is around 10 minutes left for the reduction, add the potatoes.

    10. When there is around 5 minutes left, add any softer vegetables (e.g. bell peppers, eggplant).

    11. Turn heat down to low and check for seasoning by taste testing. Add salt/pepper to correct seasoning.

    12. Turn heat off. Squeeze the lime into the sauce. Add sliced green onions (and cilantro if you want). Mix well.

    13. Bon appetit!

    Notes


    Curry Paste

    There are three different types of thai curry paste. There is red, green, and yellow curry. In general, yellow curry is the least spicy, followed by red curry, and then green curry. For different curries, different meat/vegetables may go better together so you should test out different combinations to find the best one for you.

    Meat

    • Beef Flank (sliced)
    • Beef Chuck
    • Beef Brisket
    • Chicken Breast (bite-sized pieces)
    • Chicken Thighs (bite-sized pieces)

    Choice of meat will depend on the type of curry that you choose. For beef and pork, some cuts of the beef/pork (e.g. chuck) may be tougher and require more cook time in order for the meat to be tender. You will have to test this out yourself to find the best time.

    Vegetables

    • Carrot (coined/medium-sized pieces)
    • Green Peas (frozen)
    • Eggplant (medium-sized pieces)
    • Zucchini (medium-sized pieces)
    • Bell Peppers (sliced)
    • Broccoli (bite-sized)

    Use whatever vegetables you would like. As with the meat, the choice of vegetables will also depend on the type of curry you choose. Color of the vegetable may also factor in to your choice for the sake of appearance.