Saturday, November 8, 2008

Thai Curry

After we saw a chef make a Thai curry at Coast Day, Brian and I decided to make our own variation. Brian doesn't like shrimp, so we tried this with both chicken and beef. It is a good spicy meal to make, but does require a few harder-to-find ingredients. I ordered these from a quick online market when I couldn't find them at my local store. Brian recommends that you not lick your fingers after touching the curry paste.







Ingredients:
1 tablespoon + 2 teaspoon vegetable oil, divided
2 pounds beef or chicken strips
salt
1 pinch sugar
1 pinch crushed red pepper flakes
1 cup sliced onion
1 tablespoon Thai greet curry paste
1 (14-oz) can coconut milk
1 cup chicken broth
3 tablespoons Thai fish sauce
2 teaspoons brown sugar
1 cup petite-cut diced tomatoes
6 cups hot, cooked jasmine rice
Combine 2 teaspoons oils with beef/chicken and season lightly with salt, sugar, and red pepper flakes.
Heat a skillet over medium-high heat. Cook meat in skillet until browned, in two batches if necessary.
Heat remaining tablespoon of oil in now empty skillet over medium-high heat. Add onion; stir fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add curry paste, stir about 1 minute. Add coconut milk, broth, fish sauce, and sugar; bring to a simmer. Add tomatoes and simmer 2 minutes. Add meat and cook another minute. Serve over hot, cooked jasmine rice.

1 comment:

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