Thai Curry Recipe
Thai Curry Recipe
Preparation time : 30 mins | Serves : 4 persons
This is one of the methods used in making Thai curry. In this Thai curry recipe, only vegetables are used. You can add your favorite vegtables as you like. Usually this curry recipe contains either chicken or fish but here I have only used veggies which also give a very pleasant tase to this thai curry and also quite healthy for everyone. For people who dont like spices, it is advised to reduce the qauntity of red chili in this recipe.
Ingredients:
3 medium size onion (julienne)
3-4 garlic cloves (finely chopped)
1/2 cup capsicum (cut in small cubes)
1/4 cup peas
1/2 cup potato (cut in small cubes)
1/2 cup carrot (julienne)
1/4 cup cabbage (julienne)
1/2 cup thai curry paste
1 tspn crushed red chili powder
1 tspn crushed black pepper
Salt to taste
2 cup chicken stock
3 tbspn cornstarch
1/2 cup vegetable oil
Procedure:
1. In a large sauce pan, fry onions in the qiven quantity of oil on medium flame. Fry for at least 8 minutes until become light golden in color.
2. Now add garlic, curry paste and quarter cup water and let them cook for 4-5 minutes on low heat.
3. After that add veggies including capsicum, peas, potato, carrots and cabbage with black pepper, salt, stock and red pepper. Cook them together for at least 15 minutes so that they beocme tender.
4. In the end, add cornstarch to make gravy little denser. The quantity of cornstarch depends upon how much dense gravy you want. Cook veggies with corn strach for just 2 minutes.
5. Turn off the flame, and it is better to serve the delicious Thai curry in a sizzling dish.
Thai Curry : Thai Green Curry Beef
Ingredients A
* 500g beef, cut into pieces
* 375ml thick coconut milk
* 125ml water
* 1 shallot, chopped
* 100g green beans, sectioned
* 100g Thai mini eggplants
* 6 pieces kaffir lime leaves, shredded
* 1 teaspoon lemon rind
* 1tablespoon fish sauce
* 1 tablespoon lime juice
* 2 teaspoons brown sugar
* Some coriander
Ingredients B (Green Curry Paste)
* 20 green chili padi
* 5 green chilies
* 20g garlic, chopped
* 20g shallots, chopped
* 2 slices galangal
* 10g lemon grass, sectioned
* 20g coriander
* 2 tablespoons coriander powder
* 1 teaspoon cumin powder
* 2 teaspoons shrimp paste
Marinade
* Some pepper, fish sauce and sugar
Method for Cooking Thai Green Curry Beef:
1. To make Green Curry Paste : Place all the ingredients into a food processor and blend until a fine paste is formed.
2. Marinate beef with Marinade before cooking.
3. Pour coconut milk into a bowl. Pour in water and mix well. Set aside.
4. Heat wok with some oil, add shallot and 2 tablespoons of Green Curry Paste. Stir-fry for 1 minute. Pour in thin coconut milk. Bring to a boil.
5. Add green beans, eggplants and kaffir lime leaves. Mix well. switch to low heat and simmer for10 minutes.
6. Add beef, lemon rind, fish sauce, lime juice and brown sugar. Stir well and cook for 5 minutes or until the beef is tender. Remove and transfer to a bowl. Sprinkle with coriander before serving.
Preparation time : 30 mins | Serves : 4 persons
This is one of the methods used in making Thai curry. In this Thai curry recipe, only vegetables are used. You can add your favorite vegtables as you like. Usually this curry recipe contains either chicken or fish but here I have only used veggies which also give a very pleasant tase to this thai curry and also quite healthy for everyone. For people who dont like spices, it is advised to reduce the qauntity of red chili in this recipe.
Ingredients:
3 medium size onion (julienne)
3-4 garlic cloves (finely chopped)
1/2 cup capsicum (cut in small cubes)
1/4 cup peas
1/2 cup potato (cut in small cubes)
1/2 cup carrot (julienne)
1/4 cup cabbage (julienne)
1/2 cup thai curry paste
1 tspn crushed red chili powder
1 tspn crushed black pepper
Salt to taste
2 cup chicken stock
3 tbspn cornstarch
1/2 cup vegetable oil
Procedure:
1. In a large sauce pan, fry onions in the qiven quantity of oil on medium flame. Fry for at least 8 minutes until become light golden in color.
2. Now add garlic, curry paste and quarter cup water and let them cook for 4-5 minutes on low heat.
3. After that add veggies including capsicum, peas, potato, carrots and cabbage with black pepper, salt, stock and red pepper. Cook them together for at least 15 minutes so that they beocme tender.
4. In the end, add cornstarch to make gravy little denser. The quantity of cornstarch depends upon how much dense gravy you want. Cook veggies with corn strach for just 2 minutes.
5. Turn off the flame, and it is better to serve the delicious Thai curry in a sizzling dish.
Thai Curry : Thai Green Curry Beef
* 500g beef, cut into pieces
* 375ml thick coconut milk
* 125ml water
* 1 shallot, chopped
* 100g green beans, sectioned
* 100g Thai mini eggplants
* 6 pieces kaffir lime leaves, shredded
* 1 teaspoon lemon rind
* 1tablespoon fish sauce
* 1 tablespoon lime juice
* 2 teaspoons brown sugar
* Some coriander
Ingredients B (Green Curry Paste)
* 20 green chili padi
* 5 green chilies
* 20g garlic, chopped
* 20g shallots, chopped
* 2 slices galangal
* 10g lemon grass, sectioned
* 20g coriander
* 2 tablespoons coriander powder
* 1 teaspoon cumin powder
* 2 teaspoons shrimp paste
Marinade
* Some pepper, fish sauce and sugar
Method for Cooking Thai Green Curry Beef:
1. To make Green Curry Paste : Place all the ingredients into a food processor and blend until a fine paste is formed.
2. Marinate beef with Marinade before cooking.
3. Pour coconut milk into a bowl. Pour in water and mix well. Set aside.
4. Heat wok with some oil, add shallot and 2 tablespoons of Green Curry Paste. Stir-fry for 1 minute. Pour in thin coconut milk. Bring to a boil.
5. Add green beans, eggplants and kaffir lime leaves. Mix well. switch to low heat and simmer for10 minutes.
6. Add beef, lemon rind, fish sauce, lime juice and brown sugar. Stir well and cook for 5 minutes or until the beef is tender. Remove and transfer to a bowl. Sprinkle with coriander before serving.
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