Matsaman Curry ( Gang Garee Gai )
Ingredient For 6 People ( Medium Spicy )
2 Tablespoons Yellow Curry Paste
500 gms Chicken Legs
300 ml Coconut Milk
400 ml Water
250 gms Potato
5 Tablespoons Fish Sauce
1 Tablespoon Salt
100 gms Sugar
10 gms Coriander Leaves for Garnish
Preparation
1. Put the coconut milk into the pan and bring to the boil.
2. When the coconut milk is boiling add the curry paste and mix it into the coconut milk.
3. Clean the chicken legs and score with a knife, then put into pan.
4. When the curry is boilng again add the water into pan.
5. Add the fish sauce, sugar, and salt and cook for 30 minutes.
6. Chop the potatoes into 5 cm cubes and put into the curry pan.
7. Cook for 30 minutes.
8. Serve it when it warm, garnish with a little chopped coriander leaf.For THAI people... Do you have 'real' Thai Curry recipe??
That's not Thai curry tough.
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For THAI people... Do you have 'real' Thai Curry recipe??Thai Green Curry with Chicken
Rating:
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
1 Tbsp. plus 1 tsp. oil
1 lb. boneless chicken breasts or thighs, cubed
2 Tbsps. plus 2 tsps. green curry paste
2 cups coconut cream
1 Tbsp. plus 1 tsp. Thai fish sauce
1 tsp. brown sugar
1 Tbsp. plus 1 tsp. basil
Instructions
Heat oil and brown chicken until all the juices have evaporated. Add curry paste and cook, stirring, for 2 minutes longer. Add coconut cream, fish sauce and brown sugar. Bring to the boil and simmer gently for 10 minutes. Stir in basil before serving with rice.
Thai Green Curry Paste
From Darlene Schmidt,
Your Guide to Thai Food.
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Thai green curry paste is surprisingly easy to make. Added to meat dishes as well as seafood or noodles, this paste will create a wide range of Thai dishes that are certain to please. Use right away or store in the refrigerator for up to 2 weeks (or longer).
INGREDIENTS:
1 stalk lemongrass, yellow section sliced finely (tough outer leaves and bulb removed)
2 Tbsp. corriander seeds, pounded with pestle %26amp; mortar (or ground in a coffee grinder)
2 Tbsp. fish sauce (available at Asian grocers), or vegetarian fish sauce (or soy sauce if unavailable)
1 tsp. shrimp paste
1 tsp. sugar
1-2 green chillies, de-seeded (or seeds left in if you like it very hot)
2 cloves garlic
1 thumb-size piece of galangal (or ginger), peeled and sliced
3-4 kaffir lime leaves, frozen (look for these in the freezer at your Asian grocer)
1/2 to 1 cup fresh coriander, including the stems
1 tsp. dark soy sauce
1/3 cup coconut milk (or enough to keep the blades turning)
1 cup Thai holy basil or sweet basil
PREPARATION:
Place all ingredients in a food processor or blender. Process well.
To use the paste immediately, first fry it in a little oil until fragrant. Then add coconut milk plus your meat, seafood, or pasta and/or vegetables.
When cooked, always do a taste taste for salt and spice (adding more fish or soy sauce if not salty enough, or more chillies if not hot enough. If too spicy, add more coconut milk). When serving, top your green curry recipe with another generous helping of fresh basil.
You can store your green curry paste in an airtight container in the refrigerator for use later. Paste will last 2 weeks (or longer), as the
You can buy "canned curry pastes" from your local "ethnic" food store for about $1 each. These are the pastes 90% of Thai cooks use to prepare food. Put the whole tin of paste in a saucepan with a can of coconut milk, boil for a few minutes, then add meats, veggies and water (check can for how much water, each one is different), and simmer for the prescribed amount of time. Serve over plain boiled rice.
Massaman curry is probably the easiest to make, and appeals to the widest range of pallets.
Don't forget the ??????????? , (Singha beer!)
Bon appetit!
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