So, I want to make this “easy & cheap Thai curry” recipe I found on Reddit and I’m going to store the recipe here until then. If I ever get around to it, I’ll update this post on how it turned out.
Makes 8-10 servings:
- 2 cans coconut milk (not reduced fat) – you can add more coconut milk and use reduced fat if you want to serve as straight soup.
- Fish sauce, 1-2 tbsp (some people are freaked out by/are allergic to fish sauce, so you can substitute with soy sauce. Soy sauce will discolor the curry though).
- Salt to taste
- Pepper to taste
- Soy sauce 3 tbsp
- Sugar (white or brown both work) 1-2 tbsp
- Garlic (6 cloves) chopped
- 1 Onion chopped
- Lime juice 2 tbsp (or a lime chopped, Kaffir if you want to splurge)
- Curry paste (I prefer Mae Ploy green curry paste) 1-3 tbsp depending on how hot you want it. I do 2-3. You can start with one and add in more later with the vegetables if you don’t know your spice level.
- Basil (handful or 1 tsp dried)
- Ginger (a piece about 2 inches long, can use powdered 1 tbsp to sub)
- finely chopped Cilantro (garnish)
- Vegetable oil – 1 tbsp for veggies, 1-2 for protein
- A protein 1-2 lbs (I prefer to get the fattier dark meat (legs or thighs and skin them, but really any protein works. Pork and chicken will be cheapest.)
- Vegetables/fruit/fungus you like (I cook with some combination of 3-4 of these… basically everything tastes better in curry): bell pepper (1), potatoes (4-6), bamboo shoots (1 small can), mushrooms (1/3 lb), Chinese/Japanese eggplant (1), carrots (2-3), baby corn (1 small can), 1 zucchini, 3 tomatoes – chopped
- 1 Jalapeno/3 Thai chili peppers sliced – (optional, for more heat)
- Chop protein into bite size pieces. Season with salt, pepper, and soy sauce.
- Cook on stove in pan on medium with 1-2 tbsp of oil until cooked through (no pink/red) and set aside.
- Heat 1 tbsp oil in ideally a deep stock/soup pot on medium heat. Add garlic, onions, ginger and carrots if you are using those. Cook until onions become transparent.
- Add curry paste, cook 1 minute while stirring.
- Add in coconut milk.
- Add in fish sauce, sugar, lime juice/lime, basil, all other vegetables, your protein, and pepper(s).
- Bring to boil, then reduce to simmer (rolling boil, usually around 2-3/10) and cover. Cook for 25-45 minutes until protein and any hard vegetables are tender. Potatoes may take longer. I don’t normally need to, but go ahead and salt and pepper to taste if you need it.
- Garnish w/cilantro.
I like to serve this with Jasmine rice cooked at a 2:3 rice to water ratio in a rice cooker or covered pot. However, use one half water and one half coconut milk for restaurant-style jasmine rice.