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Thai red curry? Check!
A piece of advice for anyone out there who enjoys thai curries and cooks - find yourself a thai restaurant or store with minimal english. Look for curry pastes with the same minimal or no english. Buy and enjoy.
When I was in Chelsea Market a few weeks ago, I stumbled upon Chelsea Thai Wholesale. While it may not have been the least-English speaking Thai takeout and store, the items they had looked pretty authentic. And for 85 cents for a small (tuna fish size) can of curry paste, it was a win-win situation. I picked up red and green curry pastes along with a delicious plate of Pad Thai.
Using a can of coconut milk (light is preferred but I had a brain fart and got the full-fat stuff), the red curry paste, a container of fresh asian stir-fry vegetables from Trader Joe's (so yummy! onions, peas, broccoli, bell peppers, water chestnuts, fresh, chopped up and ready to go), chicken and some fish sauce and brown sugar, I whipped up a delicious curry.
Chicken? Cut up thighs marinated in a puree of ginger, garlic, cilantro, onion, a seeded jalapeno, soy sauce, ketchup and brown sugar. Sauted it pretty fully cooked after it marinated for a few hours, diced it up some more and then threw it in the curry mixture.
If you like curry and don't always have the time, money, or patience for fully authentic curry, get thyself to a good thai market and "invest" in curry pastes!
Sunday, April 26, 2009
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5 comments:
Yuuuuuuuuuuum.
get thaiself to a thai place, you say?
ba dum chink!
you're the master of puns, so yes, get thaiself to a thai place. :)
yum yum yum. and i still want to attempt replacing coconut milk with regular milk (1%?) and coconut extract to see if we can replicate the flavor with less fat.
Thank you for the idea for replacing the coconut milk. The only time I've ever tried cooking with that stuff was postop and I dumped from it. Waaaa! So instead of being creative, I just wrote the ingredient off my list. You are brilliant!
Yeah, I've never done it before or read about it, but I figure it's worth a shot? The creaminess and hint of coconut are like essentials in my book to a good curry, but I feel like it's replicable. Plus, there'a chance I will have milk and a bottle of coconut extract around often when I forget the coconut milk. If you try it, let me know how it turns out!
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