THE FABULOUS AND DELICIOUS THAI CURRY

 

Here are two traditional Thai recipes that feature curry:

1. Thai Green Curry Chicken (Gaeng Khiao Wan Gai):

Ingredients:

- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced

- 2 tablespoons green curry paste

- 1 can (14 oz) coconut milk

- 1 cup chicken broth

- 1 tablespoon fish sauce

- 1 tablespoon palm sugar (or brown sugar)

- 1 cup Thai eggplant, cut into wedges

- 1 cup bamboo shoots, sliced

- 1 red bell pepper, sliced

- 1 cup fresh Thai basil leaves

- 2-3 kaffir lime leaves, torn

- 2 tablespoons vegetable oil

- Cooked jasmine rice for serving

Instructions:

1. In a wok or large skillet, heat the vegetable oil over medium heat.

2. Add the green curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant.

3. Pour in about half of the coconut milk and stir well to combine with the curry paste.

4. Add the sliced chicken to the wok and cook until it's no longer pink.

5. Stir in the remaining coconut milk and chicken broth. Bring the mixture to a simmer.

6. Add the Thai eggplant, bamboo shoots, and sliced red bell pepper to the curry. Cook for about 5-7 minutes until the vegetables are tender.

7. Season the curry with fish sauce and palm sugar, adjusting to taste.

8. Stir in the fresh Thai basil leaves and torn kaffir lime leaves. Cook for another minute.

9. Serve the Thai green curry chicken hot over cooked jasmine rice. Enjoy!

2. Thai Massaman Curry Beef (Gaeng Massaman Neua):

Ingredients:

- 1 lb beef stew meat, cubed

- 2-3 tablespoons Massaman curry paste

- 1 can (14 oz) coconut milk

- 1 cup beef broth

- 2 tablespoons fish sauce

- 1 tablespoon palm sugar (or brown sugar)

- 2 medium potatoes, peeled and cubed

- 1 onion, sliced

- 1 cup roasted peanuts

- 2-3 bay leaves

- 2-3 cinnamon sticks

- 2-3 cardamom pods

- 2-3 star anise

- Vegetable oil for cooking

- Cooked jasmine rice for serving

Instructions:

1. In a large pot or Dutch oven, heat some vegetable oil over medium heat.

2. Add the Massaman curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant.

3. Add the beef stew meat to the pot and brown on all sides.

4. Pour in the coconut milk and beef broth. Bring the mixture to a simmer.

5. Add the sliced onion, cubed potatoes, roasted peanuts, bay leaves, cinnamon sticks, cardamom pods, and star anise to the pot.

6. Cover the pot and let the Massaman curry simmer for about 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through.

7. Season the curry with fish sauce and palm sugar, adjusting to taste.

8. Serve the Thai Massaman curry beef hot over cooked jasmine rice. Enjoy!

These are delicious Thai curry recipes that offer a perfect balance of flavors!