Life is getting busy. Too busy to write my recipes not too busy to cook. Hopefully I will never let my life get too busy to cook.
This is the recipe I demoed at Le Cruset’s Assembly Row Location in Sommerville, MA. Even curry hating people landed up loving it! They came back for 5th and 6th sample. Doesn’t have any spices, only herbs. And the recipe is like a formula, replace a few items and get a different curry.
- 2 cups Chicken thighs, skinless, boneless, cut into 1″X 1″ pieces
- 2 cups chopped veggies: carrots, green/red/yellow/orange peppers, onions, green beans, mushrooms, eggplant. Select any or all of these.
- 1 cup/bunch cilantro
- 2 cups (or lesser) coconut milk
- 2 green chili peppers
- 4 cloves of garlic
- 1 tbsp oil
- 1/2 tsp salt
- For sauce: Combine cilantro, green chili peppers, salt and garlic in a blender and make a paste. Add some water if necessary. Add this paste to coconut milk and set it aside.
- Heat some oil in a pan and throw in those chicken pieces, sauté them on medium-high heat till they are cooked
- Add vegetables and sauté on high heat till little tender, just a little
- Finally, pour in that sauce and simmer for a few minutes. Thicken it to consistency you like. enjoy it with rice!
I have been intuitively making thai curry for at least 2-3 years now. The only mistake I was making was, making it in an Indian way! So it never tasted like thai curry, tasted like a mild Indian curry. This curry is now more thai, because of my newly learnt tips and tricks in that Thai cooking class. And quick of course.
Little bit of cheating here though, instead of making my own spices, I just used the ready curry paste that you get at the Asian grocery store. The way I was taught in my cooking class. =)
As you might be aware, you can very well change the ingredients, as long as you use coconut milk and some sort of thai curry paste, it will taste Thai. Use only vegetables for vegetarian or vegan versions.
Here is the one that I made:
- 1 chicken breast chopped in bite size pieces
- 1 cup small shrimps, deveined and cleaned
- 1 chopped bell pepper
- 1 chopped tomato
- 1/2 cup chopped dicon
- 1/4 cup chopped cilantro
- 1 cup coconut milk
- 2 tbsp thai curry paste
- 2 tbsp sesame oil
- This curry is made on high heat, all the way, and with continuos turning and stirring.
- In a bowl mix thai curry paste and coconut milk, and set it aside.
- Heat oil in a large wok, when oil is little smoky, add chicken. Let the chicken cook for a while, don’t forget the continuos stirring.
- Add shrimp and all the veggies except cilantro when chicken is cooked.
- Add coconut milk and thai curry paste to the mix in the wok.
- Bring it to boil and reduce to the consistency you like.
- Finish with cilantro and serve it with rice or dosa. I love it with dosas!