Thai Curry 泰国咖喱
Thai Curry 泰国咖喱
Thai Curry is a versatile dish. You can almost make it with any kind of vegetables and/or protein you have in the refrigerator. It’s truly a 30-minute meal. They go very well with rice. As a low carb eater, I eat them plain.
The best, and most convenient curry to use is MAESRI curry paste. They come in 4oz cans, which is just enough for a meal along with 14oz can of unsweetened coconut milk. There are red, green, yellow, Panang and Masaman curries. Though they are all Thai curries, they are quite different in taste. You should try them all (or at least understand them all) and find which ones you like the most. In theory, each has a preferred type of veggie or protein to pair with. I found with our family, we like the taste of red and Panang the most, and they taste great with any vegetables or protein that’s available. Normally I use shrimp, chicken, or pork as the meat/protein, tofu, eggplant, green bean, bean sprouts, asparagus, mushroom or cauliflower as vegetables.
In a Thai restaurant, the chef would also use Kaffir lime leaves for some of the curry dishes, particularly green curry. I buy them frozen (yes, frozen :-) ) from oriental grocery store. They are nice and fresh thawed. , However, this is totally optional.
Thai Curry
Ingredients
- 1 can MAESRI curry paste of choice (4oz)
- 1 can 14oz unsweetened coconut milk
- 2 servings Pork, shrimp, beef, chicken or tofu
- 2 cups Vegetables of choice
- 1 Kaffir Lime leaf optional
- Salt and Pepper to taste
Instructions
Slice pork, chicken or beef, if using shrimp, peel and devein shrimp, if using tofu, cut to cubes
Stir fry protein of choice till they are 80% cooked, remove from pan
Stir fry vegetable(s) of choice till they are 80% cooked, remove from pan
Over medium high heat, pour into the pan coconut milk, curry paste, stir till they mix well
Add in meat and vegetable, add lime leaf and let simmer for 5 minutes
Add salt and pepper to taste
Recipe Notes
There is no need to stir fry bean sprouts, they can be added after simmering the curry. They taste better under-cooked and crispy.
Green beans are better slice diagonally into thin slices. They need to be fully cooked.
If you like Tofu in a firmer way, dust tofu cubes with flour and fry them on each side till light brown, then toss into curry soup to simmer.
