Tangled Branches: Satiated

riveting tales of how we sustain ourselves

Saturday, July 16, 2005

Super Simple Thai Curry

Last night I made a very simple Thai red curry. This is how I did it. (Disclaimer: I've never used any of the online vendors I've linked to here; they're just for illustration purposes, but the products are the same brands I used.)

  1. Simmer 1 cup of coconut milk with approximately 2 tablespoons Maesri Red Curry Paste for 2 minutes.
  2. Add about 3/4 lb. frozen (and partially defrosted) shelled shrimp. Simmer another 2 minutes.
  3. Add julienned bamboo shoots (amount about equal in volume to the shrimp), fish sauce and sugar to taste (say, 2 tbsp each of fish sauce and sugar).
  4. Add another cup of coconut milk, and some kaffir lime leaves (3 double leaves) cut into chiffonade.
  5. Bring just to boiling after the last addition of ingredients, and serve over jasmine rice.
This curry was adapted from a recipe for chicken in red curry in Thailand, the Beautiful Cookbook. It was very quick to prepare and we really liked it.

I also improvised a salad of cherry tomatoes, a small amount of chopped mint (couple of leaves), and pinches of sugar, salt, and white pepper to taste. The cherry tomatoes are ripening fast now.

posted by Entangled at 3:09 PM 0 comments