Authentic Thai Curry Recipe?

Does anyone have an authentic Thai Curry recipe? Whether red or green curry with coconut milk. (can be chicken, shrimp or vegetarian.)



Some people add turmeric, lime juice, cane sugar, etc. in addition to curry paste and I wanted to know what the best recipe calls for.



Thanks!Authentic Thai Curry Recipe?
PANANG GAI (Panang curry with chicken)



Ingredients



1 cup chicken, cut into bite sized pieces

1/2 cup coconut milk

1 tablespoon chopped garlic

2 to 3 tablespoons Penang curry paste

2 tablespoons fish sauce

sugar to taste

3 kaffir lime leaves, shredded

10-15 Thai basil leaves, finely shredded



Method



Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.



Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.
This site will help you. EnjoyAuthentic Thai Curry Recipe?
Ingredients

1 tbsp vegetable oil

2 tbsp green curry paste (according to taste)

1 tbsp soft dark brown sugar

1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)

750g/1?lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)

6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)

400ml/14fl oz coconut milk

good shake of Thai fish sauce or light soy sauce

small handful of coriander, roughly chopped

?-1 lime, juice only







Method

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
Red Curry with Chicken %26amp; Bamboo Shoots (Gaeng Phed Kai Sai Nawmai)



This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice.



Ingredients



* 1 lb boneless chicken breast

* 1 can bamboo shoots, sliced

* 3 tbsp red curry paste

* 2 cups coconut milk

* 2 fresh red chili, sliced diagonally

* 1/2 cup Thai sweet basil leaves (bai horapah), torn

* 2 tbsp fish sauce (nam pla)

* 1/4 tsp sea salt

* 1 1/2 tsp palm sugar

* Thai sweet basil leaves (bai horapah) for garnish



Preparation



Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).



Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.



Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.



Serves 5.



Notes: If Thai sweet basil is not available, either omit or substitute other fresh herbs such as coriander or European basil. See our Thai ingredients page for more details.





Link to see a picture : http://www.templeofthai.com/recipes/red_…



----------------Thai Crab Curry (Boo Paht Pong Karee)



This Thai recipe for stir-fried crab in curry sauce is unique in Thai cuisine, as it is prepared with dry curry powder and fresh milk. Usually Thai curries are cooked with a curry paste of fresh spices and coconut milk.



Almost every recipe for this classic dish adds oyster sauce, nam prik pao, white pepper, egg, fresh chilies, Chinese celery and spring onions.



Ingredients



* 1 large (Dungeness) crab (or 1 1/2 lbs. smaller crabs)

* 1 white onion

* 2 Chinese celery

* 3 spring onions (scallions)

* 2 fresh red 'spur' chilies (or Jalepeno peppers)

* 1/4 tsp. ground white pepper

* 2 tsp. Thai curry powder

* 1/2 cup milk

* 1 tbsp. roasted chili paste (nam prik pao)

* 1 egg

* 2 tbsp. oyster sauce, Mae Krua



Preparation



1. Wash the crab, remove the shell, chop into pieces, and crack the claws and legs (by hitting with the blunt edge of a heavy cleaver).

2. Heat 2 tbsp. oilk in a frying pan. When it is hot, put in the crab, fry until done and then add the curry powder.

3. Mix the milk and the chili paste and then beat in the egg. Pour this into the pan and add the oyster sauce.

4. Chop the onion, celery, spur chilies, and spring onion, add these to the mixture in the pan, sprinkle with pepper, and continue cooking until done; then dip onto a dish and serve.



Link to view pictures : http://www.templeofthai.com/recipes/curr…



-----------------Vegetarian Thai Green Curry



An authentic Thai Green Curry Recipe for the vegetarian palate. All the authentic trimmings - lemongrass, coriander seeds, green chillies, galangal, kaffir lime leaves, coconut milk - without the meat, but with meat substitutes - wheat gluten or tofu, take your pick. Any way you cook it, this is such a tasty meal, you'll tend to forget how healthy it also is!

INGREDIENTS:



* PASTE:

* 1 stalk lemongrass, sliced finely (see instructions below)

* 2 Tbsp. ground coriander seeds (grind them yourself in a coffee grinder for the best taste!)

* 2 Tbsp. vegetarian fish sauce (available at Vietnamese food stores, or substitute regular soy sauce)

* 1 tsp. brown sugar (optional)

* 1-3 green chillies, deseeded (depending on desired spiciness)

* 1 small onion

* 2 cloves garlic

* 1 thumb-size piece galangal (or ginger), peeled and sliced

* 2 kaffir lime leaves (fresh, frozen, or dried), snipped into strips or small pieces with scissors

* 1 cup (or 1 bunch) fresh coriander, including stems

* 1? tsp. dark soy sauce

* OTHER:

* 2-3 kaffir lime leaves

* 1 can coconut milk

* 1 package wheat gluten “chicken” or “beef” cutlets, OR 1 package firm tofu cut into bite-size pieces

* 2 bell peppers, red and green

* 1 cup snow peas

* 1 cup fresh holy (or sweet) basil, chopped roughly

* optional: 1 small yam or sweet potato (this will make the curry slightly sweeter)

* 3 Tbsp. oil for frying



PREPARATION:

For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.





# To make the green curry paste, place all paste ingredients in a food processor or blender. Add a little of the coconut milk (enough to keep the blades going). Process well.

# Place oil in wok or deep frying pan. Turn heat on medium-high and add paste.

# Stir fry until fragrant (about 1 minute), then add coconut milk.

# Add wheat gluten or tofu and stir until everything is well mixed.

# Add kaffir lime leaves and cover.

# Turn the heat down to medium-low and allow to simmer, stirring occasionally for about 10 minutes.

# Add bell peppers and yam/sweet potato, if using.

# Cover and cook another 10 min.

# Finally, add snow peas, stir, and continue cooking for 2-4 minutes.

# Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more vegetarian fish sauce, soy sauce, or sea salt. If too salty, add a little fresh lime juice. If too spicy, add more coconut milk until desired mildness is reached.

# To serve, place on a serving platter or in a large serving bowl.

# Sprinkle with fresh basil and extra sliced green chillies, if desired.

# Accompany your curry with Thai jasmine-scented rice, Thai brown rice (if unavailable, try whole grain basmati), or your choice of noodles. For an extra special treat, serve this dish with my Easy Thai Coconut Rice. ENJOY!





http://thaifood.about.com/od/vegetariant…Authentic Thai Curry Recipe?
THAI CHICKEN CURRY



1 c. sliced chicken breast

2 c. coconut milk

2 tbsp. green curry paste

1 c. sweet peas

2 green chilies, cut lengthwise

2 tbsp. fish sauce

2 tbsp. vegetable oil



Heat the oil in a saucepan. Stir-fry green curry paste for one minute. Add chicken and fish sauce. Stir fry until chicken is done. Add coconut milk and bring to boil. Add sweet peas and green chilies. Cook for 3 to 5 minutes. Remove from heat. Serve with rice. Coconut milk, green curry paste, green chilies, and fish sauce may be purchased at an Oriental Market.
Thai Cashew Chicken



INGREDIENTS :



1/4 cup soy sauce

1/4 cup fish sauce

1 1/2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon minced fresh ginger root

4 skinless, boneless chicken breast halves - cut into thin strips

1 cup dry jasmine rice

2 cups water

1 tablespoon sesame oil

3 tablespoons brown sugar

1 small onion, quartered then sliced

3/4 cup water

3 tablespoons creamy peanut butter

1 cup unsalted cashew nuts



DIRECTIONS :



1) In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.



2) In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.

Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.



3) Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.