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.

1 tablespoon + 2 teaspoon vegetable oil, divided
2 pounds beef or chicken strips
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:

Blogger said...

3 Studies SHOW How Coconut Oil Kills Waist Fat.

The meaning of this is that you literally burn fat by consuming Coconut Fats (including coconut milk, coconut cream and coconut oil).

These 3 researches from big medical journals are sure to turn the conventional nutrition world upside down!