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Thai Green Curry with Beef Ingredients 400 grams beef (a little less then 1lb.) 3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste) 2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut) 5 small fresh Thai eggplants, quartered 2-3 fresh red spur chilies, sliced diagonally 2 kaffir lime leaves, torn 1/4 cup sweet basil leaf (optional) 1 1/2 tbsp fish sauce 1 1/2 tsp palm sugar 1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil) Sweet basil leaves and red chili slices for garnish |
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| Preparation 1. Slice the beef into thin pieces, about about 1/3" (3 cm) thick. 2. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces. 3. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat. 4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving. |
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Panang Curry (Panang Neua) Ingredients 3/4 lb (400 grams) beef 3 tbsp Panang curry paste 2 cups coconut milk 6 kaffir lime leaves, torn 1/4 cup ground roasted peanuts 1/4 tsp salt 3 tbsp palm sugar 2 1/2 tbsp fish sauce slices of fresh red chili for garnish |
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| Preparation 1. Wash the beef, cut into pieces about 3 cm (about 1 inch) thick. 2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk. 3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat. 4. Transfer to a serving dish, garnish with red chilies. Serve hot. |
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Red Curry with Chicken & Bamboo Shoots (Gaeng Phed Kai Sai Nawmai) Ingredients 1 lb boneless chicken breast 1 can bamboo shoots, sliced 3 tbsp red curry paste 2 cups coconut milk 2 fresh red chili, sliced diagonally 1/2 cup Thai sweet basil leaves (bai horapah), torn 2 tbsp fish sauce (nam pla) 1/4 tsp sea salt 1 1/2 tsp palm sugar Thai sweet basil leaves (bai horapah) for garnish |
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| Preparation Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced). Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through. Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving. |
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Massaman Curry (Thai Muslim Curry) Ingredients 1 lb. (500 grams) chicken thigh 3 tbsp masaman curry paste, Nittaya brand or homemade masaman curry paste 1 cup coconut cream 2 cups coconut milk 5 potatoes, carved and boiled 5 small onions, carved 2 tbsp roasted peanut 5 roasted cardamom pods 1 roasted cinnamon stick, about 1 " long 3 bay leaves 3 tbsp palm sugar 2 tbsp fish sauce 3 tbsp tamarind concentrate 3 tbsp lemon or lime juice Bay leaves for garnish |
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| Preparation 1. Preheat the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 minutes until tender. 2. Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season to taste with sugar, fish sauce, tamarind juice and lime juice. 3. Add the remaining ingredients, and simmer until everything is tender and cooked through. 4. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber relish can also be served as condiments. |
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