Thai Curries (Curry)

Member Name: sweetpea01

Product:	Curry
Date:	19/05/09 (26 review reads)
Rating:

Advantages: Full of flavour

Disadvantages: None

I love curry actually to be more precise I love Thai curries. I'm not a big fan of Indian curries so give me a Thai curry anyday and I will be happy! There is a wonderful Thai restaurant by my parents where they ise really fresh ingredients and the result is marvellous dishes which are enjoyed by everybody. I think everytime I've eaten there it's been packed!

Well thats face it we can't all afford to eat out everynight so I have come up with two receipes (slightly adapted by myself!!) to create great tasting Thai curries, which are also slightly cheaper than the ones you buy in a take away or restaurant!


Red Prawn Thai Curry

This is the quickest and easiest prawn red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.

Ingredients:-

2 (400g) tins coconut milk
2 tablespoons red Thai curry paste
1 tablespoon fish sauce
1 fresh red chilli, seeded and minced
24 large prawns, peeled and deveined

Preparation method

1. In a wok, combine coconut milk, curry paste, fish sauce and minced chilli. Slowly bring to a simmer over medium low heat, stirring frequently.

2. Reduce heat to low, and add prawns. Cook uncovered, stirring frequently, until prawns are cooked and flavours mellow, about 15 minutes.

Just a tip for the jasmine rice, to give it more flavour, cut a lime in half and put in the boiling water along with the rice, it gives a great flavour.


Musaman Curry - Veggie Style

This popular Thai curry is most commonly made with beef, but is wonderfully flavourful as a vegetarian dish as well. Try making your own paste instead of using the store bought varieties.

Ingredients:-

1 tablespoon oil
250 g baby onions, peeled
500 g baby potatoes
300 g carrots, cut into large chunks
225 g tinned whole baby button mushrooms, drained
1 cinnamon stick
1 kaffir lime leaf
1 bay leaf
250 ml coconut cream
1 tablespoon lime juice
3½ teaspoons sugar
1¼ tablespoon finely chopped Thai basil, plus extra to serve
1½ tablespoon crushed roasted peanuts
Musaman curry paste:
1 tablespoon oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
8-10 cloves
½ teaspoon fennel seeds
4 cardamom seeds
5 shallots, chopped
4 garlic cloves, chopped
1¼ teaspoon finely chopped lemon grass (white part only)
1 teaspoon finely chopped galangal
4 dried long red chillies
1 teaspoon ground nutmeg
1 tsp of ground pepper

Preparation method

1. Heat oil in frying pan over low heat. Add coriander seeds, cumin seeds, cloves, fennel seeds and cardamom seeds, and cook 1-2 minutes.

2. Process or pound the spices with the remaining curry paste ingredients to a smooth paste using a food processor or a mortar and pestle. Add some water if it is too thick.

3. Heat oil in a large saucepan. Add curry paste and cook, stirring, over medium heat for 2 minutes. Add vegetables, cinnamon stick, kaffir lime leaf, bay leaf and enough water to cover, and bring to the boil. Reduce heat and simmer, covered, stirring frequently, until vegetables are cooked (25-30 minutes).

4. Stir in coconut cream and cook, uncovered, for 3-4 minutes, stirring frequently, until thickened slightly. Stir in the lime juice, palm sugar and chopped basil. Add a little water if the sauce is too dry. Top with peanuts and basil leaves.

The above recipes are quick and pretty easy to do (provided you have all the ingredients!). They are full of flavour and I think could rival restaurant dishes!! Or at least I like to think so! Most larger supermarkets now do specialist foods, making items easier to get.

Summary: Great!