I think I'm just known for cooking a lot of different things and for not always having a specific recipe to share since I often do my own thing. But here's a Thai Style Coconut Curry recipe I put together.
1 can curry paste
2 cans coconut milk (I don’t recommend the light versions, get the full fat)
I used a pound of chicken (sprinkle with a little salt and Thai seasoning if you can get it*)
small handful of cashews
whatever veggies you like!
Lime juice (or Kafir Lime leaves)
Brown Sugar (or Palm sugar)
Sriracha (optional..depending on how much heat you like or which curry paste you choose)
I had Galangal and Bangkok Blend spices from Penzeys Spice Shop so I used those a bit..kind of rare, but you can order online
Start with heating a splash of oil in a pan. I added spoonful of minced garlic and ginger. Add a can of curry paste. Mine was green curry, but any kind will work. (My friend gave me this, but I think you can get at an Asian grocer.) Then, from both cans of coconut milk, scoop out the cream from the top and add that. Add your meat. I did chicken, but any would work.
I added a few shakes of fish sauce, juice from half a lime and a good-sized spoonful of brown sugar next. Then, I tasted and wanted more heat, so I added a squirt of Sriracha. Pour the rest of the coconut milk in the pan.
While that cooks, in a larger pot, heat a bit of oil and add your veggies to get a little saute. I did the carrots, broccoli and peapods first. Then after a couple minutes added baby corn, tomatoes, scallion and cashews. Cook for a couple of minutes. Add the sauce and meat to the big pot and mix it all up! I let it cook for a few more minutes but not so long that the veggies got too soft. Served over rice.
There’s lot of possibilities here I think. Went off a couple tips from a friend. Enjoy!!
If you like Elana's yummy Thai Coconut Curry recipe, be sure to check out her gorgeous gemstone & sterling silver jewelry at Yellow Door and online.
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