Thursday, October 7, 2010

Red Curry

You have to try this amazing curry recipe. The only issue is some of the things you can't find at a regular grocery store so you will have to find a local Thai store, but it is so worth it. My one tip is to not add all the curry paste. I normally only had 2 Tb because if you add 3 Tb I think it is way to spicy, but you will have to figure out what your preference is.

2 Tb Veggie Oil
3 Tb Red Curry Paste
1 Can Coconut Milk
1lb chicken (slice thin)
3 Tb fish sauce
31/2 Tb sugar
2 cups Thai pumpkin ( peel, cut into 1' thick)
1/2 cup fresh basil leaves
3-4 Kaffir lime leaves ( tearing off the middle stem)

Tips and Substitution:
The texture and color of the Thai pumpkin go very well together with red curry. You can use canned bamboo shoot strip or slice, or Thai or Chinese eggplant instead of Thai pumpkin.
The fresh basil can be substituted for non-fresh basil just check the conversion.
The Kaffir leaves are meant not to eat just to add flavor.  

1. On medium heat, put veggie oil in pot, then add red curry paste, stir fry for 2-3 minutes.
2. Add 1/3 can coconut milk stir fry for 4-5 min until they are bubble red
3. Add chicken slices, stir fry for about 5-8 min
4. Add the rest of coconut milk and 1/2 can of water ( using coconut milk can)
5. Add Thai pumpkin
6. Add fish sauce, sugar, kaffir lime leaves
7. Simmer for 30 minutes. If curry sauce is too thick, add a little water. But if it is too much liquid, simmer longer to thicken it.
8. Add fresh basil leaves, then remove from heat.
9. As always, if you find the recipe to be too mild,add more fish sauce or sugar to suit your personal taste. If it's to spicy use less curry paste next time

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