Thai Curries Recipes

THAI CURRY

Thai Curry image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

Two 15-ounce cans coconut milk
1 cup low-sodium chicken broth or clam juice
1/4 cup yellow curry paste, such as Mae Ploy
1 medium carrot, peeled and sliced into 1/4-inch-thick rounds
1 small red bell pepper, cored, seeded and chopped into 1/4-inch pieces
1 small onion, chopped
One 15-ounce can baby corn, drained, rinsed and cut into 1-inch pieces
1 Thai chile or serrano chile, stemmed and thinly sliced
5 sprigs Thai basil, with stems
3 Thai lime leaves
1 1/2 tablespoons fish sauce
1 pound large shrimp, peeled and deveined
4 ounces snap peas, halved
8 ounces fresh thin rice noodles
4 cups canola oil or safflower oil
1/4 cup chopped fresh cilantro leaves
1/3 cup lightly salted peanuts, chopped

Steps:

In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.
Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels.
Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve.

THAI CURRIES

Thai Curries image

Massaman (or Masmun) curry paste, curry is by far the sweetest of all the curries, and is an excellent pairing with shrimp or chicken. A rich authentic flavor, usually with hints of tangy tamarind, this mildly hot curry is actually Indian/Maylasian-influenced, and is a popular favorite. A good introduction to curry if you are wary of trying something overly hot. Yellow curry paste is highly aromatic and brightly colored by turmeric and Indian-style curry powder; its spice level is relatively mild. The curry has a rich, bold taste, sweet with subtle hints of spices, and is effectively hot without being overpowering. Panang curry paste is similar to red but with. shares many of the same ingredients and is very similar in flavor to Red curry, save the addition of ground peanuts and a slightly sweeter taste, and is slightly less fiery on the tongue. Red curry pastes are made with bigger red chiles, still packing significant heat, but not quite so much as green pastes, while exploring a more savory side. Green curry paste gets its color mainly from fresh hot green chiles like serranos; they tend to be the hottest curry pastes. . Green curry tends to lean toward a sweeter flavor than red curry. Keep curry paste tightly wrapped and sealed for up to a month in the refrigerator, or up to three months in the freezer. MASSAMAN CURRY RECIPE By Thai standards it is a fairly mild curry, so if you are a newbie to Thai curries or do not favor spicy food, it is a good starting point. I have tweaked this dish to my liking so it has added peanut butter, cinnamon sticks, and Thai chilies. I also use Planters Cocktail Peanuts as I like the size and deep flavor of the peanuts; if you don't want the extra salt just rinse them.

Provided by dougxx

Categories Meat

Time 40m

Yield 4-6 cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (13 1/2 ounce) can coconut milk (approximately 1 1/2 cups)
1 1/2 lbs boneless chicken breasts (cut into 1 1/2 to 2-inch cubes) or 1 1/2 lbs beef (cut into 1 1/2 to 2-inch cubes)
2 tablespoons massaman curry paste
1 tablespoon peanut butter
2 cinnamon sticks
4 -5 small red potatoes or 4 -5 small new potatoes, cut into fourths
2 small onions, cut into fourths
1/2 cup roasted unsalted peanuts
2 tablespoons fish sauce
1 1/2 teaspoons lime juice or 1 1/2 teaspoons tamarind juice
1/4 cup peanut oil or 1/4 cup vegetable oil
1 tablespoon palm sugar or 1 tablespoon brown sugar, if you don't have palm
3 -4 tablespoons fried sliced shallots
2 thai bird's eye chilies, minced (optional)

Steps:

Heat oil in a large sauté pan or wok. Add the chicken or beef and cook until brown on the outside. Remove from heat and place on paper towel.
Open can of coconut milk without shaking it. Put curry paste, onion, and chilies if using in the wok on medium heat, and add the thick cream from the top 1/3 of the coconut can. Let milk, onion, chilies and paste simmer until the paste releases its oil and the oil appears on top of the coconut milk.
Add meat and bring to a boil adding the remaining coconut milk. Then lower heat, add cinnamon sticks, cover, and let simmer until the meat is tender.
Add fish sauce, sugar, onions, potatoes, peanut butter, and limejuice.
Cover and cook on low heat for 15 to 20 minutes. Add peanuts.
Taste/add additional, fish sauce, sugar, or limejuice as needed. Remove from heat and sprinkle with fried sliced shallots. Serve with or over Jasmine Rice.

Nutrition Facts : Calories 889.9, Fat 66.3, SaturatedFat 28.1, Cholesterol 118.4, Sodium 880.1, Carbohydrate 43.6, Fiber 5.9, Sugar 8.3, Protein 36.3

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