Looking for a Thai curry recipe?

I'm looking for a great Thai curry (or any dish) recipe that contains coconut milk and lime juice! I've got a lonely can of light coconut milk, two limes, and some chicken breasts. I can go shopping for the other ingredients, but I NEED it to contain coconut and lime! Many thanks!Looking for a Thai curry recipe?
I think there is a thai chicken curry on this site





http://www.best-curry-recipes.com

http://www.currysecret.co.uk

http://www.indian-recipes.co.uk
Red Thai Curry - Kaeng Phed



Ingredients :



1 package red curry paste

or about 50 g homemade red curry paste

250 ml coconut milk

250 g meat (pork, beef, chicken鈥? in stripes or cubes

3-4 Makeur (Thai aubergine), quartered

1-2 Kaffir lime leaves

6-8 small Thai aubergines (Makeur puang)

Salt or fish sauce

Sugar or palm sugar

1-2 stems Horapa Thai Basil

1 red chili

2-3 TS thick coconut cream to garnish



Preparation:



Heat the coconut milk in a pot, if it麓s simmering

add the red curry paste and stir well.

Add the Kaffir lime leaves and the meat

and let it cook slowly until it麓s done,

then add the Makeur and let it cook another 5 minutes.

Season the red curry with salt and sugar or fish sauce and palm sugar.

Garnish with whole or roughly chopped Horapa Thai basil leaves,

stripes of a red chili and a few tabespoons of thick coconut cream.

Serve the red coconut milk curry with steamed jasmin rice (fragrant Thai rice).Looking for a Thai curry recipe?
It with translated from thai language. Let find out more.
You can make Green Coconut Chicken. Check out this video. This man makes it real good:

http://www.youtube.com/watch?v=fhkaw2QMZ鈥?/a>Looking for a Thai curry recipe?
This Thai spin on classic green curry recipe is exquisitely Thai in taste, flavor, and texture. Made with lime leaf as well as lime juice, the curry paste is extremely aromatic and dark green in color. It is similar to classic Thai green curry, but also slightly different owing to the prominant flavor of the lime leaves. Kaffir lime leaves can be purchased at any Asian store (if not fresh, check the freezer section), and you'll be needing lots of them for this wonderful recipe. ENJOY!

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutesIngredients:

鈥ERVES 2-3

鈥? to 1.5 lbs. chicken thighs or breast, chopped into small pieces

鈥? red bell pepper, chopped into bite-size pieces

鈥? green or yellow bell pepper, chopped into bite-size pieces

鈥? shallots OR 1/4 cup purple onion, finely chopped

鈥?/2 can good-quality coconut milk

鈥?/2 cup fresh basil

鈥il, + a little sherry (or cooking sherry) for stir-frying

鈥URRY PASTE:

鈥?0 to 12 kaffir lime leaves (purchased fresh or frozen at an Asian store)

鈥? cloves garlic

鈥? green (spring) onions, sliced

鈥? Tbsp. fish sauce (available in tall bottles at Asian stores)

鈥? Tbsp. freshly-squeezed lime juice

鈥? Tbsp. soy sauce

鈥? tsp. dark soy sauce

鈥? tsp. brown sugar

鈥? Tbsp. coconut milk

鈥?/2 cup fresh basil

鈥? fresh red chili, OR 1/2 to 1 tsp. cayenne pepper (to taste)

鈥?/2 tsp. shrimp paste (available by the jar at Asian stores)

Preparation:

1.Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins. (Note that there are no substitutions for lime leaves in this recipe). Place these strips plus all paste ingredients together in a mini food chopper (or a food processor which can mince finely). Process very well to create an aromatic dark green Thai curry paste.

2.Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil plus the shallots and stir-fry 1 minute.

3.Add the chicken, plus 2-3 Tbsp. sherry. Stir-fry 2-3 minutes, or until chicken is nearly cooked.

4.Add the peppers plus 3 Tbsp. of the curry paste. Stir-fry 2-3 more minutes, or until peppers have softened (but are still crisp).

5.Reduce heat to medium. Add all the remaining paste plus 1/3 can coconut milk, stirring well to mix.

6.Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting OR if you'd prefer more sauce, add another few Tbsp. coconut milk (or up to 1/4 can more). If it's too salty, add more fresh lime juice. If too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.

7.Scoop the curry into a serving bowl, or portion out onto individual plates. Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with Thai jasmine-scented rice, and ENJOY!