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October 2017

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Thai Curry

A while ago I looked into making Thai Curry at home. It turns out that to make Thai Curry paste you have to take fresh Chilis, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Shallot, Spices, Kaffir Lime leaves and mash them all together. It's easier to just buy a jar of Thai Curry paste at Wegmans. I was worried it would be too spicy for me but it was barely warming. If you like heat add some more chilies. I added Rooster sauce

First, I tried the Red Thai Curry. Wegmans claims this is hot. I found it barely warming. The instructions on the jar said to simmer 1 (13.5 oz) can of coconut milk and add 2 Tbsp of curry paste, 2 Tbsp of brown sugar, 1 lb of shrimp and 1 cup of veggies.

I browned a couple of boneless skinless chicken breasts (cubed). Then added the coconut milk, curry paste, brown sugar, and let it simmer for a while. Then I added 1 lb of Yu Choy. I just chopped the thicker stems into bite sized pieces and sauteed them. Then added the leaves and and heated them till they wilted. A pound of leafy greens really cooks down a lot.

You know how sometimes in Chinese restaurants they just say "Chinese vegetable". I think Yu Choy is it. It is sort of like Broccoli Rabe but with smooth leaves and a mild broccoli stem sort of flavor.

It was good but I was thinking it would also taste good with pineapple and unsweetened coconut and red bell peppers.

Tonight I tried the Green Thai Curry. Since the only difference between the Green and Red chili pastes is the color of the chilies used I didn't expect much of a difference in flavor. I was worried that a green sauce on green veggies would not be as attractive as the red sauce on green veggies, but the sauce is a very pale green because of all the coconut milk.

I used Petite Shanghai instead of Yu Choy this time. Petite Shanghai is like baby Bok Choy but not as light at the base. And, I think, not as bitter as Bok Choy. I also threw in some Rooster chili garlic sauce, fresh onion, fresh garlic, and lime juice.

You are supposed to serve these curries over rice. But since I'm trying to be low carb I'm just sticking with piles of leafy greens.

I also bought some canned mushrooms and sliced water chestnuts because that is how I roll. But I didn't add them tonight. Maybe some other time.

These bottles of Thai Curry paste do make it easy to throw together a dinner. Fast and easy low carb, curry dinner.

I forgot to mention that I dusted the chicken with cornstarch the first time. I didn't do that the second time. The cornstarch was the difference between curry sauce and curry soup. If you don't simmer down the sauce you may need to add cornstarch to thicken it.

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