re: Thai curry....

quote:

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I respectfully disagree. Both my son (who is a much better cook than I) and I have tried several times to make a proper Thai curry and they have never been restaurant quality.

We decided to go out for the Thai fix.

We even bought the kaffir lime tree because I consider the leaves critical.

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Allow me to help.


1 tbsp cooking oil

3 tbsp Maesri red thai curry paste

1.5 lbs cleaned shrimp or boneless chicken

1 yellow onion cut into medium size wedges and then separated.

1 tbsp minced garlic

1 tbsp grated ginger

1 red bell pepper sliced into strips

1 yellow bell pepper sliced into strips

Green onions (to taste) chopped about an inch long

2 medium jalapenos seeds removed and cut into half circles

Small can of bamboo shoots.

Small can of water chestnuts sliced thin.

1 can of whole fat coconut milk

4.5 tbsp sugar is probably enough but use to taste. I would start with what I've listed.

2 tbsp fish sauce

2 tbsp lime juice

1 cup loosely packed thai basil leaves

Directions


Sautee garlic and ginger for a few minutes.

Add curry paste. Sautee a few minutes longer.

Add coconut milk, lime, fish sauce, sugar and basil. Bring to a simmer covered.

Add shrimp and cook through. Let simmer. If using chicken strips, cook through first.

Add remaining vegetables and simmer until the onions have softened some but not too much. The vegetables should have a crispness to them.

This is the best recipe I've ever tried and honestly, it's better than anything I've had in a restaurant. The key is the brand of curry paste. Use what I've listed.