Delicious: Thai Curry Recipes
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Thai Curry Recipes
12 Sep 2014
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When we were on our honeymoon in Thailand, we decided to take an authentic Thai cooking class. The setting was amazing; it was right on the water and all open-air, very well organized too. One of the many things we learned to make was real curry and I have been eager to try it at home ever since then.

Ahhhh our view

Curry Ingredients



The curry we learned in class was the Massamun Curry and then we observed a demonstration on another Thai excursion on how to make traditional Green Curry. We are lucky enough to have a few Asian markets in Cleveland, so I was able to find all the true ingredients, fresh.

Due to the fact that both types of curry use very similar ingredients, I decided to make a batch of both. I chopped all of the ingredients and portioned out first. I would recommend using gloves when handling the turmeric, because it will stain your hands yellow.

Below is the process and recipes for each, I double the recipes and use 3 chicken breasts for each type of curry.


Curry Ingredients


Massamun Curry Paste
Makes 2 tablespoons

1/2 t black peppercorns
1/2 t cloves
1/2 t cardamon pods (shell removed)
2 t coriander seeds
1 t star anise
1/2 t cinnamon stick
1-3 sun-dried red chilles (very hot, so add accordingly)

Spices

Curry Ingredients


The recipe recommends roasting the spices and I did very briefly, then I ground them to a dust using my small food processor. The true way is to grind with mortar and pestle, but I took the easy route.

After


Curry Ingredients


All Fresh Ingredients from Market
1/4 t turmeric (grated)
1/4 t salt
1 T chopped lemongrass (only use white parts and remove most outer peels)
2 T garlic (finely chopped)
2 T shallots (finely chopped)
1 t shrimp paste (gapi)


Combine all ingredients into a mortar and pestle and grind into a paste.

Before

Curry Ingredients



After

Curry Ingredients



To prepare for a meal with Chicken (or other meat/meat substitute) - serve with rice

5 T coconut cream
3 T Massamun curry paste
2 bay leaves
1.5 cups coconut cream
2 cups chicken stock
2 small chicken breast (cut into small chunks)
****I also zapped mine with the Jaccard Meat Tenderizer to get more flavor through the chicken.***
1/4 cup roasted peanuts
1 cup boiled white potatoes (peeled and diced to 1x1 in cubes)
1 cherry tomato
2 t palm sugar
1 T tamarind water
2 t fish sauce
1 t salt


Heat 5 T coconut cream in wok until it begins to bubble. Add curry paste and bay leaves and cook over low heat, stirring regularly for about 2 minutes.

Pour 1.5 cups of coconut cream and chicken stock and bring to boil. Season with salt.
Add chicken and peanuts and simmer for 3 minutes or until chicken is half way cooked.

Add potatoes, onions and tomato and season with palm sugar, tamarind and fish sauce. Continue to simmer until curry sauce turns gravy-like.

Taste to adjust any flavors.






For Green Curry, there are many ways to make this, but the below is what I observed.

Green Curry Paste Makes 2 tablespoons

1 T thai basil (finely chopped)
1-3 Thai bird’s-eye chillies (scuds) (very hot)
Pinch salt
1 T galangal (grated)
3 T chopped lemongrass
1 t lime leaves (finely chopped)
1 t turmeric (grated)
2 t shallots
2 t garlic
1 t shrimp paste (gapi)


Curry Ingredients



Grind with food processor or spice grinder
A few white peppercorns
½ tsp roasted coriander seed


Galangal

Curry Ingredients



Combine all ingredients into the mortar and pestle and grind to a paste

Before

Curry Ingredients



After

Curry Ingredients



To prepare for a meal with Chicken (or other meat/meat substitute) - serve with rice

5 T coconut cream
3 T green curry paste
1.5 cups coconut cream
2 cups stock
1 t fish sauce

Heat 5 T coconut cream in wok until it begins to bubble. Add curry paste and cook over low heat, stirring regularly for about 2 minutes.

Pour 1.5 cups of coconut cream and chicken stock and bring to boil.

Season with salt. Add chicken and simmer for 3 minutes or until chicken is half way cooked.

Simmer until curry sauce turns gravy-like.

Taste to adjust any flavors.





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