RECIPES OF THAI CURRY...


INGREDIENTS TO MAKE A CURRY PASTE

 
-20 Fresh green chilies, 2 sweet basil stems
-10 large dried, chopped and boiled red peppers
-3 tablespoons chopped shallots
-2 tablespoons minced garlic
-1 teaspoon of sliced Thai ginger (galangal)
-1 teaspoon of chopped lemon grass
-1 teaspoon of Thai Ginseng
-1 teaspoon of shrimp paste
-1 teaspoon of chopped kaffir zest
-1 teaspoon of fresh or dried coriander root
-1 teaspoon of turmeric

Preparation

Put all the ingredients at once in a mortar and mix and stack them with a pestle until you have a homogeneous dough.

How to make different Thai curry pasta

Starting from the red curry paste to make a yellow curry paste
- Add:
½ teaspoon of coriander seeds
½ teaspoon of cumin seeds
½ teaspoon of pepper
1 Spoon of curry powder
 
Starting from the yellow curry paste to make a paste of curry Paranang
- Add a tablespoon of roasted peanuts.
Starting from the red curry paste to make a paste of curry jungle
- Add fresh and dried chilies and mix well


 
GREEN AND RED CURRY CHICKEN
Ingredients:
100 g slices of chicken breast
1 tablespoon of green or red curry
50g of eggplant purée and carrots
½ Cup of coconut cream
½ Cup of water
1 tablespoon of fish sauce
2 to 3 teaspoons of sugar
2 tablespoons oil
2 leaves of kaffir, sweet basil and red chili
Preparation:
Put the oil in the wok at low heat, add the green or red curry paste, the coconut cream, simmer and stir for 1 to 2 minutes.
Add chicken and stir vigorously until chicken is cooked.
Add again coconut cream and water as well as fish sauce and sugar, all on high heat.
Add the puree of eggplant and carrots, the leaves of kaffir and let boil until perfect cooking then add to the end the leaves of Sweet basil and red chilies.
Serve very hot.

 
CHICKEN PANANG CURRY

Ingredients:

100 g piece of chicken white diced
1 tablespoon curry Panang
100g mix of beans, carrots and but sweet
1 cup of coconut cream
½ Cup of water
1 tablespoon of fish sauce
3 to 4 teaspoon of sugar
2 tablespoons oil
2 Leaves of kaffir, sweet basil and red chili

Preparation:

Put the coconut oil and cream in the wok at low heat, add the curry paste, simmer and stir for 1 to 2 minutes.
Add chicken and stir vigorously until chicken is cooked.
Add again coconut cream and water as well as fish sauce and sugar, all on high heat.
Add the mixture of beans, carrots and but soft and kaffir leaves
Decorate with basil leaves and red peppers.

Serve very hot.


MASSAMAN CURRY

Ingredients:

100 g piece of chicken white diced
1 tablespoon massaman curry paste
1 cup pieces of boiled potatoes, pineapples and onions
1 cup of coconut cream
½ Cup of water
1 tablespoon of fish sauce
1 to 2 teaspoons of sugar
2 tablespoons oil
1 tablespoon of palm sugar

Preparation:

Put the oil, coconut cream and palm sugar in the wok with mild or medium heat, add the curry paste, simmer and stir for 1 minute.
Add chicken and stir vigorously until chicken is cooked.
Add again coconut cream and water as well as fish sauce and sugar, all on high heat and let boil 2 minutes before cutting the fire.

Serve very hot.


JUNGLE CURRY

Ingredients:

100 g piece of chicken breast 1 tablespoon of curry jungle paste
200g of slices of eggplant, diced beans and ginseng, 1 to 2 stems of pepper in branch, carrots and sweet corn.
Red Chili Slice 50g
2 to 3 "holy basil" stem
1 cup water
1 tablespoon of fish sauce
1 teaspoon of sugar
2 tablespoons oil

Preparation:

Put the oil in the wok at low heat and add the pasta of curry jungle and stir well without stopping for 1 to 2 minutes.
Add chicken and stir vigorously until chicken is cooked.
Add water as well as fish sauce, sugar and all vegetables, all on high heat and let boil until cooking vegetables.
Add the stems of holy basil and the chili and then stop the fire.

Serve very hot.


YELLOW CURRY CHICKEN

Ingredients:

100 g piece of chicken white diced
1 tablespoon of yellow curry paste
10 pieces of potatoes cooked in water
1 cup of chunks of a big onion
½ cup of coconut cream
¼ Cup of water
1 tablespoon of fish sauce
2 to 3 teaspoons of sugar
2 tablespoons oil
1 tablespoon curry powder

Preparation:

Put the coconut oil and cream in the wok at low heat, add the yellow curry paste, simmer and stir for 1 to 2 minutes.
Add chicken and stir vigorously until chicken is cooked.
Add again coconut cream and water as well as fish sauce and sugar, all on high heat then add the potatoes and onion and let boil until perfect cooking.

Serve very hot.


Enjoy your meal !!!

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