Shrimp and Green Beans Curry Recipe

Shrimp and Green Beans Curry Recipe

Ingredients:

• 1/2 lb. shrimps
• 2 shallots (sliced)
• 4 tablespoons red curry paste
• 1 cup of water
• 1 small can of coconut milk (5.6 oz size)
• Salt to taste / fish sauce to taste
• 4 kaffir lime leaves (cut into tiny and thin strips)
• 8-10 green beans (cut into 3-inch strips)
• 3 bird’s eyes chilies (pounded)

Method:

Heat up your wok with some cooking oil. Stir-fry the sliced shallots until fragant; add in the red curry paste, shrimps and quickly stir before adding the coconut milk and water. Bring to boil and add in the green beans, kaffir lime leaves, bird’s eye chilies, and salt (or fish sauce) to taste. Cook for another 1 minute. Serve hot with steamed white rice.

Notes:

1. I like my shrimps with the shells on (but without the heads) when I cook curry. If you prefer your shrimps shelled and deveined, this recipe will work just fine.

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Posted in: Thai

Green Curry Recipe

I have many favorite Thai dishes that I like to cook regularly. For example, spicy basil chicken (gai pad gapao), stir fried ginger curry chicken (gai pad prik pao), sweet and sour soup (tom yum), green papaya salad (som tum) and of course curry. Today, I’d like to share the most popular curry in Thailand with you, green curry. Most people use Thai eggplant in green curry. However, gourd, pumpkin and bamboo shoot are commonly used in green curry, too. I don’t make my own green curry paste because I’m already satisfied with the brand I use. Mae Ploy is the brand I trust when It comes to high quality ingredients.

Recipe: Green Curry

  Ingredients:

• 1/2 lb. chicken breast tender, cut into bite-sized chunks
• 2 tbs. green curry paste, Mae Ploy brand
• 1 cup coconut milk, Mae Ploy brand
• 1 cup bamboo shoot, Buddha brand
• 3 kaffir lime leaves, split and thinly sliced
• 2 mini peppers, sliced
• 1/4 cup Thai basil leaves
• 1 ts. fish sauce
• 1 tbs. palm sugar
• 1 tbs. vegetable oil

Method:

1. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 cup of coconut milk and stir until the oil surfaces.
2. Add the chicken and kaffir lime leaves, continue cooking until the chicken is almost done.
3. Add the remaining coconut milk, palm sugar and fish sauce. Bring to a boil.
4. Add the bamboo shoots, cook for 5 minutes or until the bamboo shoots are softened.
5. Add the basil, stir and remove from the heat.

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Posted in: Thai

Thai Yellow Curry with Seafood Recipe

This dish is so simple to create and takes no more than 30 minutes, but it’s bursting with vivid and intense flavors. The zucchini is simply healthy and adds the much needed vitamins; plus this recipe just goes so well with steamed white rice. This is my absolute favorite Thai dish.

Thai Yellow Curry with Seafood Recipe

  Ingredients:

• 4 scallops
• 6 tiger prawns (peeled, deveined, but leave the tails on)
• 12-15 mussels and clams
• 1 small zucchini (cut into slices)
• 2 tablespoons of Thai yellow curry paste
• 1 small can of coconut milk (5.6 oz size)
• Fish sauce to taste
• Palm sugar to taste
• Curry leaves/basil leaves/kaffir lime leaves (optional but would be nice)

 Method:

Heat up some oil in the wok and add in the curry paste. Stir it until you smell the aroma. Add in all the shellfish and zucchini to give them a quick stir. Add in the coconut milk. Cover the wok and bring it to boil or until all shells are open. Add fish sauce and palm sugar to taste (this dish should taste creamy, salty, and sweet). Add some curry leaves/basil leaves/kaffir lime leaves if you have them handy. If the curry is too thick, add some water. Serve hot with plain white steamed rice.

Cook’s note:

1. For the yellow curry paste, Rasa Malaysia recommends Maesri brand.

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Posted in: Thai

Thai Red Curry

Recipe: Thai Red Curry

Ingredients:

• 4 oz. boneless and skinless chicken breast (cut into small cubes)
• 4 oz. big scallops
• 2 long beans (cut into 2-inch lengths)
• Some thickly sliced carrot
• 1 kaffir lime leave (cut into fine thin strips)
• 1 tablespoon oil
• 1 1/2 tablespoon red curry paste ( I used Mae Ploy red curry paste)
• 2 teaspoons palm sugar
• 1/4 teaspoon fish sauce
• 80 ml. coconut milk
• 1/4 cup water

Method:

Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediately with steamed jasmine rice.

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Posted in: Thai