Quick and easy thai curry?!
Answers: any recipes that have been tried and tested by yourselves please
Thai Curry,,,,,,,,,,,,,,,,,,,,,,,ENJOY!!! :----)
olive oil
onions, sliced
2 cloves garlic, sliced
2 tablespoons Thai red curry paste or green curry paste
Thai peppers or jalapeno peppers, to taste,sliced
1(13ounce)can coconut milk
raw chicken, cubed
1/4 cup chicken broth
1 can straw mushrooms, drained and rinsed
1 can bamboo shoots, drained and rinsed
2 tablespoons Thai fish sauce
6 fresh lime leaves, torn in half
1/2 basil(Thai or regular)
1 lime, quartered
Heat small amount of oil in skillet and cook onion over moderate heat until translucent.
Add garlic, stir until it starts to color.
Add curry paste and a little coconut milk, stirring until smooth.
Add rest of coconut milk and the cubed chicken.
Simmer for five minutes.
Add rest of ingredients except for the lime, and simmer for about 10 minutes until the chicken is fully cooked.
Serve over cooked rice with lime quarter and more basil if you want.
The local take-away!! lol
This is a very nice dish called Green Thai Chicken Curry, it is amazing! Enjoy!
INGREDIENTS
200ml carton coconut cream
3 tbsp Thai green curry paste (we like Thai Taste Green Curry Paste, from major supermarkets)
2 tbsp runny honey
Juice of 1 lime
450g mini chicken breast fillets
Handful chopped fresh coriander, plus extra leaves to garnish
1 red chilli, thinly sliced, to garnish (optional)
METHOD
1. Pour the coconut cream into a shallow non-metallic dish. Add the curry paste, runny honey and lime juice and mix well. Add the chicken, toss well and set aside for 15 minutes.
2. Transfer to a saucepan and gently simmer for 12-15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Add the coriander.
3. Garnish with coriander and the chilli, if you like, and serve with cooked basmati rice.
Bon Apatite!
# Yellow Curry Sauce Ingredients:
* 1-2 red chilies (or substitute green), depending on desired spice level (you can also leave out the chili for an extra mild curry)
* 2 shallots (or 1 small cooking onion)
* 1 thumb-size piece galangal (see Glossary) OR ginger, sliced
* 3 large cloves garlic
* 1 tsp. ground coriander
* 1 tsp. ground cumin
* 1/4 tsp. fresh nutmeg (or substitute cinnamon)
* 3 Tbsp. fish sauce
* 1 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, sliced
* 1 Tbsp. brown sugar
* 4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
* 1 can coconut milk
* 1 Tbsp. fresh lime juice (or juice from 1/2 lime)
* 1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar
# Other ingredients:
* ? chicken chopped into pieces
* 1 stalk lemon grass, with bulb and tough outer leaves removed. Cut leftover stalk into 2 or 3 pieces and reserve
* 2 potatoes, chopped into wedges or small chunks
* 1 green or red bell pepper (or 1/2 of each color), de-seeded and sliced
* 1-2 additional kaffir lime leaves, left whole
* approx. 1 cup cherry tomatoes
* 1/2 loose cup fresh coriander OR fresh basil to finish the dish
First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar.
1. Place all Curry Sauce Ingredients in your Food Processor, or Mince by Hand.
2. Process Curry Sauce Ingredients.
3. Add Curry Sauce to the Chicken Pieces.
4. Add vegetables.
5. Do a Taste-test, then Serve!