Thai Red Curry

[Oddley]

Don't know about you guy's, but I love a curry, and this is one of the best I've tasted. So I thought you might like to try it.

Thai Red Curry

A traditional Thai curry made with a subtle blend of hot, salty, sweet and sour flavors to get the taste buds tingling. You can make your own curry paste from scratch, however to save time we recommend you buy a good-quality pre-made Thai curry paste.

2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)—julienned
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with
2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced


HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.

http://www.mediterrasian.com/delicious_ ... _curry.htm

Anybody got a really good recipe for Pad Thai

[sausagemaker]

Hi Oddley

Please see below
1 Cup Tofu Diced
� Cup Chinese Radish Chopped
1 tsp Hot Pepper Ground
2 tsp Palm Sugar
2 tsp Fish Sauce
3 medium eggs
31/2 Tbl Lime Juice
2 Tbl Garlic Chopped
� Cup Cooking Oil
2/3 Cup Chicken Breast cut into thin strips
2 Cups Thin Rice Noodles (if using dry soak in warm water until soft)
2 Cups Bean Sprouts
11/2 Cups Chives Cut into 1� long pieces
� Cup water

Place non stick wok over medium heat, add cooking oil, garlic & chicken � stir fry for a few seconds
Add tofu, radish, hot pepper, fish sauce, & lime juice. Mix well & cook for a few seconds, turn heat up to high.
Add noodles & water, mix and fry until all ingredients are totally mixed well. Add eggs Mix well
Stir in bean sprouts, & chives mix well cook for a few minutes, remove from heat

Serve hot

From a book �Thai Recipes 1 �
ISBN 974-565-328-4

By Pryad Saiwichian (Professor of home economics Chiang Mai University)

Please note it does not state when to put in the palm sugar, so I would add it with the tofu.


Regards
Sausagemaker

[Oddley]

Thanks sausagemaker, I've tried Pad Thai a number of times and I still can't get it quite right.

[lemonD]

Oddely,

This is the only Pad Thai I've have tried, I found that the noodles have to be al dente before placing in the the wok otherwise the rest of the ingredients get overcooked if you try to soften the noddles in the wok.

THAI FRIED NOODLES (Pad Thai)

The total cooking time for this dish shouldn't exceed 2-3 minutes.

4 tbs/60ml oil
2 garlic cloves, finely chopped
1 egg
200g dry rice noodles soaked in water until soft & drained
2 tbs lemon juice
11/2 tbs fish sauce
1/2 tsp sugar
50g chopped roast peanuts
33g dried shrimp, ground & pounded
1/2 tsp chili powder
1 tbs finely chopped preserved turnip
30g bean sprouts
2 spring onions, chopped into l� pieces
Sprig of coriander leaf, coarsely chopped
Lemon wedges, to garnish.

In a wok or frying pan, heat the oil, add the garlic and fry until golden brown.

Break the egg into the wok, stir quickly and cook for a couple of seconds.

Add the noodles and stir well, scraping down the sides of the pan to ensure they mix with the garlic and egg.

One by one, add the lemon juice, fish sauce, sugar, half the peanuts, half the dried shrimp, the chili powder, the preserved turnip, half the bean sprouts, and the spring onions, stirring quickly all the time.

Test the noodles for tenderness. When done, turn onto a serving plate and arrange the remaining peanuts, dried shrimp and bean sprouts around the dish.

Garnish with the coriander and lemon wedges.

I never could find preserved turnip.

[Paul Kribs]

I am a bit of a cheat when it comes to red/green/yellow thai curries. I have See Woo chinese cash and carry quite local and use their pre-packed paste bases. I usually use 'Cock Brand' (it's true, that's what it's called, honestly). I made a green one for my family last week and it was thoroughly enjoyed by all, but couldn't make it too hot due to the youngest member.

Regards, Paul Kribs

[David.]

Paul, Oddley, Sausagemaker, welcome back.


David.

[Paul Kribs]

Thanks David

Hopefully now we can use this forum for its intended purpose.. 'nuff said.

Regards, Paul Kribs

[Oddley]

Thank you David.

[sausagemaker]

Thanks David

Its good to be back.

[vinner]

Gentlemen, allow me wot welcome you each back as well, you were sorely missed.

[Michelle]

Hello guy's,I sure missed you! I am sooo pleased to see you kicking around again! On topic,I have tried a couple of curry dishes in my years (none of which I made myself )and I quite liked curry.Do one of you have a easy (tried and true)curry dish recipe for me to try out using pork or chicken?

Oddley that recipe for Thai red chicken curry looks great,I will give it a try if I can find all of the ingredients here locally( here in B.C Canada) I was looking for a recipe a little easier to start out with since I have never made a curry dish before.Best wishes!

M

[Oddley]

Georgie, If you want an easy curry try this one, if you buy in a ready made red curry paste everything else is easy. Also this recipe states all the times for cooking everything. Just follow the recipe exactly and it works.

I make lots of curry's they are all more complicated than this one.

Wow, it sounds like I'm trying to sell you something. I hope you find a good tasting nice easy curry. If you do please post it, I'm always up for a good Ruby (Slang for curry)...

[Rik vonTrense]

for the uninitiated

Ruby Murray = Curry..........Ruby for short.

[Michelle]

Thank you fellas!The next time I get to the grocery store I will look for red curry paste,fish sauce and coconut milk.I cant wait to make Thai Red Curry,thanks again!

[Paul Kribs]

Michelle

You say you are looking for easier curry recipes, there are lots on the UKTVfood site of varying complexity.

http://www.uktvfood.co.uk/index.cfm?uktv=search.results&searchBox=1

Some even have video clips of the process, and you could maybe elect to make a curry that suits the ingredients you can readily obtain.

Regards, Paul Kribs