Can anyone help me on a thai red or green curry recipe....?

Question

I used to know a Thai woman who made the most amazing but very simple thai Green and red curry. All it contained was chicken, peas and I think mint and possibly lime caffea leaves(i think thats what they are called) But how could you add these together with whatever else is needed to make the juice to make this fab curry? Any ideas?

Answer 1

Tinned coconut milk for the 'juice', kaffir lime adds flavour, as does corriander if you like it. The supermarkets do jars of Thai curry paste which you simply add to the coconut milk - my favourite is Sainsbury's own.

Cube the chicken & fry, adding finely chopped onions. I also add some sliced chillies, but what type and how many depends on how hot you want the curry. A little grated fresh ginger could be added at this point.I'd add the kaffir lime just before the coconut milk. Once that's bubbling gently, add the curry paste to taste (probably ~2 desert spoons per portion), a little shrimp paste or fish sauce (for 'umami', the sort of 'rounded' taste) and simmer gently for about 15 minutes. Add freshly chopped thai basil about 5 minutes before the end, and corrainder shortly before serving.

You can make it more simply, as the pastes are pretty good.

Answer 2

Here's a good recipe I found years ago, that has sort of evolved into my own concoction, but it tasted good (serves 2 by the way):

500ml coconut milk
50g Carrots, sliced lengthways
90g canned sliced bamboo shoots
50g sliced baby corn
400g whatever meat you like - Duck breast is excellent, as is chicken
A handful of Lychees, peeled & de-stoned
1 red pepper, sliced
50g bean sprouts
1 tbsp Thai Fish Sauce (Nam Pla)
1 tbsp Sugar
2 medium red chillies, chopped (use the seeds)
4 tsp fresh coriander, chopped
10 fresh Thai basil leaves
10 fresh Thai Kaffir Lime leaves
1 Red Onion, slices
2 Garlic Cloves, sliced
1 inch Galangal root, cut into matchsticks (or Ginger if you cant' find it)


You seem to know how to make one so I won't give the method. Just remember, the keys to the red curry sauce are the coconut milk, the chillies and galangal, and the Nam Pla.

If you take the above recipe and add snow peas, it will be even tastier I think. However, I'm unsure about the mint, I've never tried it that way.

Answer 3

This is the red curry paste recipe we use:
Red curry paste

12 dried red chile peppers
3 tbls coarsely chopped garliC
1 tbls chopped fresh lemon grass(or 2tbls chopped lemon zest)
1 tbls peanut oil
2 tbls chopped green onion, white only
1 tbls sugar
2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground cardamom
Soak all dried ingredients in hot water, until soft, then place all ingredients in a blender or food processor until mixed to form a smooth paste...if necessary to add water, use the soaking water from the dry chiles, and only use enough to make a paste...this will make about 1/2 cup or a little more, and may be frozen or will keep refrigerated for about two to three weeks. If fresh are used, use less chile, depending on your heat tolerance! A word on that, if I may...we like hot, but we also like flavour, and if the heat kills the flavour, then cut down on the heat.
This is a basic red curry paste, and can be used in any Thai recipe calling for red curry paste. Enjoy!

Answer 4

The TV chef Keith Floyd has a book on Asian cooking (I think it's called "Floyd in the Far East" or something similar. It had a wonderful green Thai curry recipe - the only one you'll ever need.
My mate says, try visiting Thailand. And remember that Thai food consisits of more than just curry!

Answer 5

You can try making the actualy curry "gravy" with a red or green curry paste sold in most grocery stores + coconut milk. I like the Thai Kitchen curry pastes...and they also have the proportion of paste to coconut milk to chicken or veggies printed on the back of the bottles.

Answer 6

To be honest you can buy great ready made thai curry paste, best id from chinese/thai supermarkets. Simply fry off some paste as much as you like dependin on how hot you like it, then add some onions any other veg you might like, then pour over coconut milk add already browned chicken and simmer until cooked. Serve over rice with freshly steamed pak choi delicious!!

Answer 7

Green curry paste: 1 stalk lemongrass, Lemongrass sub.: 6-8 mint leaves 2 tsp lime juice 1/4 tsp granulated sugar 1/4 tsp chopped fresh ginger Squeeze lime juice in a bowl and add sugar and stir until sugar dissolve. Then add the chopped ginger. Then add the finely chopped mint leave into the bowl. 2 tsp. ground coriander (grind whole coriander seeds yourself in a coffee grinder for the best taste!) 3 Tbsp. vegetarian fish sauce (available at Vietnamese food stores, or substitute wheat-free soy sauce) 1 tsp. brown sugar (optional) 1-3 green chillies, deseeded (adjust according to desired spiciness) 1 small onion 2 cloves garlic 1 thumb-size piece galangal (or ginger), peeled and sliced 2-3 kaffir lime leaves (fresh, frozen, or dried), snipped into strips or small pieces with scissors 1 loose cup fresh coriander leaves and stems 1½ tsp. dark soy sauce (substitute 1 Tbsp. wheat-free soy sauce for gluten-free diets) OTHER: 2-3 kaffir lime leaves 1 can good-quality coconut milk 1 package firm tofu cut into bite-size pieces (for gluten-free diets), OR 1 package wheat gluten “chicken" cutlets 1 red bell pepper 1 cup snow peas 1 cup fresh holy (or sweet) basil, chopped roughly 1 small yam or sweet potato, cubed 3 Tbsp. oil for frying optional: other vegetables of your choice, such as carrots, broccoli, cauliflower, etc...

Answer 8

I made this one from the Canadian food network and it was good.
It's red curry. It has more ingredients that you're thinking about though.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=5759

Answer 9

TRY WWW.CURRYSHOP.COM