Does anyone have tips for how to prepare thai curry? I know to use coconut milk and some curry paste, but ...?

Question

any tips for the cooking process or how to keep it from getting too spicy? I am trying to cook thai foods, but I am a total novice.

Answer 1

The directions on the packaging of the curry paste usually gives a good indication of the ratios of curry to coconut milk you want. If you're worried about it being too spicy, take the ratio they give you on the package and then lower the amount of curry paste. Good luck and happy eating!

Answer 2

here are a few...put some are with other dishes...
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Thai Curry Tofu

Servings Per Recipe: 4

Amount Per Serving

Calories: 286

Total Fat: 26g
Cholesterol: 8mg
Sodium: 1028mg
Total Carbs: 7.3g
Dietary Fiber: 2g
Protein: 10.7g

INGREDIENTS
1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
DIRECTIONS
Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
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Shrimp Red Thai Curry

Servings Per Recipe: 4

Amount Per Serving

Calories: 442

Total Fat: 46.8g
Cholesterol: 64mg
Sodium: 506mg
Total Carbs: 8.4g
Dietary Fiber: 2.4g
Protein: 15.6g

INGREDIENTS
2 (14 ounce) cans coconut milk
2 tablespoons red Thai curry paste
1 tablespoon fish sauce
1 fresh red chili pepper, seeded and minced
24 large shrimp, peeled and deveined
DIRECTIONS
In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

Note

This curry is even better prepared ahead and reheated when required.
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Curried Coconut Chicken

Servings Per Recipe: 6

Amount Per Serving

Calories: 378

Total Fat: 20.9g
Cholesterol: 78mg
Sodium: 837mg
Total Carbs: 17.7g
Dietary Fiber: 2.8g
Protein: 32.3g

INGREDIENTS
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
DIRECTIONS
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
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Good luck!

Answer 3

here are some recipes.. try some of them...


http://www.recipesource.com/ethnic/asia/thai/