Thai Curry 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 RED CURRY

Thai Red Curry image

No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!

Provided by Aarti Sequeira

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 small kabocha squash, peel left on, cut into 1 1/2-inch cubes
2 tablespoons neutral cooking oil
2 pounds cremini mushrooms, sliced
One 13.5-ounce can full-fat coconut milk, refrigerated for an hour, not shaken
One 4-ounce can Thai red curry paste, preferably Maesri, or 5 tablespoons jarred red curry paste
2 teaspoons grated fresh ginger (I use a rasp)
2 cloves garlic, minced
1 cup chicken broth or water
1 tablespoon sugar
1 to 2 teaspoons fish sauce
6 ounces green beans, sliced on the diagonal into 1-inch lengths
Zest of 1 lime plus 1 lime wedge
Handful fresh Thai basil
Cooked white rice, for serving

Steps:

Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.

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