Anyways, did I ever tell you I lub curry. Chinese, Japanese, Indian, Thai. Give me some good curry sauce and I can probably eat a pot of rice. Have I mentioned I'm a huge fan of rice? Meat and veggies aren't necessary. Give me some good sauce and rice and I'll clean them up for you! I've been really enjoying Thai curry lately (I love Thai food!), so I eventually picked up this simple Thai curry recipe. I lost the oiriginal recipe, which I've only used when I first tried it. So below is the recipe from recollection (after cooking this a few times, you don't really need the recipe anyways, and you can always change up the recipe to your liking, which I do!). But if you insist looking for an actual Thai curry recipe, do not panic - there are alot of good ones out there! Google is your friend, yo.
This recipe is awesome because it has very good curry flavor, and so easy to make - dinner in less than 30 mins!!!
Thai Red Curry in a Hurry (I made this name up, how original!)
Ingredients
- 4-5 boneless & skinless chicken breasts, sliced -or- a pound of peeled prawns (can be frozen)
- 1-2 cups of frozen peas / vegetables (depends on your liking)
- fish sauce
- thai red curry paste
- 1 can of coconut milk
- few cloves of chopped garlic
- half a chopped onion
- marinating: salt and pepper, sesame oil, rice wine, soy sauce, cornstarch
- Marinate chicken breasts or prawns with salt and pepper, few drops of sesame oil, a splash of chinese rice wine, splashes of soy sauce, and a few sprinkles of cornstarch. Let marinate overnight (or even 15-30 mins before you start to cook!)
- Drizzle oil in a heated pan/wok over medium high heat, cook garlic and onion until clear.
- Cook and stirfry chicken/prawns until browned, for 6-8 mins. Add frozen peas/vegetables (I also added fresh sliced mushrooms this time, because I happen to have them and I'm trying to clean up the fridge). Cook for another 3-5 mins.
- Stir in a can of coconut milk and turn down to medium heat. Stir. Cover and let simmer for a few minutes until coconut milk bubbles.
- Add a spoonful or two of the red thai curry paste. Stir and mix well. Cover and let simmer for another 3 mins or so. (Time depends on your stove... I have a gas range so it tends to cook fast for me). For the paste that I have, I find that a big spoonful and a half is enough. If unsure, you may want to add the paste abit at at time to get to the flavour you want.
- Add a splash or two of fish sauce. Stir and let the sauce become bubbly. Taste test at this point. It may need abit of salt or soy sauce (your preference).
- Serve over steamed rice!
Note:
- If you get the red thai curry paste from Save On, you're likely to use double the amount I used in this recipe, and some soy sauce at the end to "diu may". I find that brand of paste is not as flavorful.
- I purchased my jar of red thai curry paste at T&T. It's the best I've had so far. Very strong and bold flavor and with this brand, you don't need to add alot of paste to the coconut milk. It says it's made in Thailand, it has Thai characters on the label, so I assume it's the good stuff. And it is good!
- Aroy-D coconut milk: cheapest I found was at that loonie store on Alexandra/Hazelbridge (Adjacent to McD's on Alderbridge Way).... I've seen it for as low as $0.59 a can! Do not worry, they never expire (ok I lied, but they often expire after 10 years or something).
omg I suck at the photography. Sorry for the shaky hands :(
2 comments:
looks yummeh! haha i love the name! oh did you know there's a food court chain in HK called Curry-in-a-Hurry... they have good butter chicken :D~~
looks so yummy that i want to have some right now (though i just finished dinner)
"diu may"... muahahahahaha!
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