Thai Curry

Tuesday, January 31, 2012

There are so many variations of Thai curry in my house that the following recipe is a clip on, clip off kind of affair.  Put in what you like after the basic ingredients and you will have a fab curry in no time!

The basics:
400ml tin coconut milk
1-2 tablespoons Thai Curry paste- red, yellow or green
150ml water or stock (I use vegetable bouillon powder and boiling water)
1 tablespoon fish sauce
1 teaspoon sugar
juice of a lime
chopped coriander/cilantro

Take the creamy part of the top of the can of coconut milk and add to the pan with the curry paste.  Mix and heat gently.  After a couple of minutes add everything else, except the lime juice- this gets added just before serving so it adds zing!

You are ready for your clip on's:

The clip on's:
Meat- chicken, pork, beef, turkey 
The choice is yours but the meat must be sliced very thinly.  This is an easy task for me with my butcher training but for a knife novice I can highly recommend using a very sharp knife and take your time to position your meat so its stable on your board before you cut.  Its very easy to cut yourself with a dull knife as you will be pushing harder against the meat and your blade is more likely to slip.  Add the very thinly sliced meat to the simmering mix and cook though.  The time all depends of you ability to get the meat thin and I work on about 6-7 minutes for my meat.  Always take a piece out and slice through it to test. 
Fish- White fish, salmon, prawns
Pick one or mix them up.  If adding fish its important to add them at the very end to the simmering mix and cook for 3-4 minutes and they should be cooked through.  You can make the sauce part in advance and simply reheat and add the fish at the very end before serving. 

Vegetables-The list is endless and you can go full on veggie or, as I do, a mix of meat and vegetables.  You can theme your vegetables with the colour of your curry paste but its a more relaxed affair for me and it usually just gets what I can find in the vegetable drawer of my fridge.  Squash is an excellent addition as it bulks the dish out and its soft gentle nature soaks up the curry taste so well its usually always added to my dish.  Simply peel, cube and add to the basic bubbling mix and simmer for 15 mins till tender, adding other clip on's as you go.  For any vegetables you add just cook till tender- don't boil the life out of them!

Once you have added your choices and they are cooked through add the lime juice and coriander/cilantro and serve with some basmati rice. 

Serves- 4-6

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