American Kitchen Classic Basic Thai Curry
Thai curries are brilliant combinations of curry paste, coconut milk, vegetables, and meat, seafood or tofu, punctuated by intoxicating fresh herbs. The flavors are exotic, but they're surprisingly quick to cook (15 minutes maximum) with a nearly identical technique, so they're easy to customize to your own taste with ingredients found in most supermarkets. Have fun mixing and matching to your favorite style of curry.
Steps
Read the method from start to finish and then choose and prep your ingredients.
Curry base: shake the can of coconut milk or stir it well.
In a 3-4 qt saucepan or wok over medium heat , simmer 1 / 2 cup of coconut milk , stirring occasionally until reduced by half.
It will get very thick and shiny and may or may not separate-either is fine.
Add your choice of curry paste , whisk well and cook , continuing to whisk , for 1 minute.
Whisk in the broth and the remaining coconut milk.
Bring to a simmer over medium-high heat.
Aromatics / simmer: add your choice of aromatics , proteins , vegetables and fruits as well as the brown sugar and fish sauces to the simmering sauce.
Be aware that some ingredients take longer than others to cook.
Add the ingredients in stages , as listed in the next step.
When the aromatics are added , also add your choices of chicken , pork , carrots , onions , eggplant , green beans , chinese long beans and kabocha squash.
Two minutes later , add your c.
Ingredients
coconut milk, red curry paste, low sodium chicken broth, fresh lime leaves, lime, zest of, fresh ginger, lemongrass, chicken, carrots, cabbage, light brown sugar, thai fish sauce, fresh basil leaf, fresh cilantro leaves, fresh cilantro, red chili pepper, lime wedge, cucumber