Easy Peasy Thai Curry Recipe
Let’s talk about Curry!
I tried to look up some background information on curry, but then discovered there is too much to include in a quick blog. I will bore you. The whole of this can pretty much be filtered down into a complex blend of spices and herbs usually with lots of fresh or dried chilies Asian or South Asian in origin. Now that is not a lot of rules, but I am going to take you through what most of us think of as a Thai curry. It is spicy, a little sour, and uses coconut milk. Making this from scratch is somewhere around 20 or more ingredient, some of which are hard to find, plus a lot of grinding. I love cooking from scratch, but I am not going down that path. Solution and shortcut: Store bought curry paste. My favorite brand is the Mae Ploy Green, Red, or Yellow curry paste. I buy it at the Asian Market next to Home Depot on 192. If you don’t have an Asian market Thai curry paste is usually available at grocery stores (Publix) ethnic foods aisle.
The protein and veggies you put into your curry is extremely variable and entirely up to you taste. This makes it really fun and you can use whatever is fresh and arrives in your veggie box from Space Girl Organics. I have even tossed romaine lettuce in at the last minute and it was crunchy and awesome. My curry this week was a veggie curry, but if you want to do meat or tofu I will include the method. It is pretty simple, sear, remove, and add back in when sauce is together.
1 Red Bell Peppers (or 5 mini peppers) Sliced
1 lb. Snap Peas or Snow Peas
1-2 Carrots Sliced to a similar size as the peppers
2 tablespoons Peanut oil
1 Tablespoon fresh ginger Grated
1 Tablespoon fresh garlic Chopped (2-3 cloves)
1 Shallot chopped
1-5 Tablespoons curry paste (think about the star system at the Thai restaurant, each extra tablespoon add another star. I use 5 or more, but I like things fiery)
1 can coconut milk
1-3 tablespoons sweetened condensed milk
A few dashes fish sauce
If using meat season and brown meat in a Cast Iron skillet and remove. Have all of your veggies chopped and ready before you start. Steam veggies to a desired doneness, I like mine very crunch so this only takes a few minutes.
Back to the cast iron add a few tablespoons of peanut oil on medium high heat to cook shallots, then garlic, and then ginger. Cook each only until aromatic. Reduce heat to medium and add desired amount of curry paste and toast until it darkens slightly. Add coconut milk and stir until well mixed. The coconut milk will change color. Finish sauce with fish sauce. If you like more salt add a little more fish sauce. Between the curry paste and fish sauce you should not need to add salt or pepper. Add sweetened condensed milk by the table spoon until it is sweet enough to your taste. I use about 2 tablespoon because I add so much heat.
If using meat, add the meat back in at this point and allow the sauce to simmer for 5 -10 minutes. Add steamed veggies, let simmer together a few more minutes. Remove from heat. Let it cool and thicken for a few minutes. Serve over brown or white rice. Garnish with chopped cilantro sliced green onions, and a lime wedge.