Thai curry recipes
Our top 3 of 11 Thai curry recipes
- Easy Thai Shrimp and Potato Curry
- Fantastic Thai Green Curry with Coconut Milk
- THAI CURRY (Vegan)
- Recent recipes
- View all 11 variations
1 CommentsAdd comment
- Handful of coriander (cilantro) chopped
- 1 lb raw shrimp
- 2 medium onions
- 3 medium potatoes boiled and cubed
- 1 tin 14oz coconut milk
- 1 cup water
- 3 tbsp oil
- 1 tbsp ginger grated
- 2 garlic cloves crushed
- 1 small green chilli de-seeded and finely chopped
- 1 tbsp ground coriander
- Pinch of ground turmeric
- Squeeze of lemon
- Peel the shrimps and finely chop the onions. Heat the oil, at a low temperature, in a wok and add the onions. Cook for 10 minutes or until translucent, then add the ginger, garlic, green chilli, coriander and turmeric. Cook for another minute, then stir in the coconut milk and water and bring to a boil. Now add the potatoes and simmer for 10 minutes until slightly thickened. Add the shrimp, cooking until they are pink. Season with salt and lemon, serving over plain boiled rice garnished with coriander.
Fantastic Thai Green Curry with Coconut Milk
by Emma Disney-Cook
Views 439, Added Fri Mar 23 2012
TIP: If using sticky thai rice, swill a small round bowl with cold water, then pour the water out. Add the sticky rice to the bowl and pat it down. Turn out the rice onto the plate and carefully remove the bowl - the rice should stay in the same shape as the bowl. Repeat for each plate.
Be the first to commentAdd comment
- 4 chicken breasts
- 10 salad onions trimmed and thinly sliced
- large bunch coriander. roughly chopped
- 100g Cooks Ingredients Thai Green Curry Paste Waitrose (Waitrose)
- 200g Thai Taste Green Curry Paste (Waitrose)
- tbsp nut oil
- Thai rice to serve
- tsp salt
- 800 ml coconut milk
- Wash and roughly chop the coriander. Wash and chop the end of the salad onions. Cut the chicken into 1 inch pieces.
- Put the oil in the pan/wok and heat. Add the salad onions and cook for approx 30 seconds. Add the chicken and cook on medium heat until starting to brown.
- Add the coconut milk (or coconut cream if you prefer a thicker sauce), stir in both Thai Green Curry pastes (I use the Cooks Ingredients curry paste from Waitrose, which isn't very spicy, then add the Thai Taste Green Curry Paste, which makes the curry much more spicy - add as little or as much as you like to taste). Add the teaspoon of salt and bring slowly to simmer. Once simmering add HALF of the coriander (keep remainder to add later).
- Simmer for 10 minutes. In the meantime, prepare the rice.
- After 10 minutes once cooked take off the boil and add the remaining coriander. Serve over the rice (see tip)
Use an extra can of COCONUT MILK for a creamier sauce. Replace paprika with 1 TSP CHILLI POWDER for a bit more heat! Add LIME LEAVES and fresh THAI BASIL. Using just 2 PEPPERS is fine, red and green. Tomato kechup, soy sauce, miso, or molasses can be added to enhance curry flavour. Add PLAIN TOFU cubes to curry while cooking. Serve next day with BAKED POTATOES. FREEZES WELL.
Be the first to commentAdd comment
- 1 CUP Organic Soya Beans (soaked overnight)
- 3 Onions
- 6 - 8 CLOVES Garlic
- 3 Mixed colour Peppers
- 4 Courgettes
- ½ LB Mushrooms
- 4 TABLESPOONS Frozen Peas
- 2 TSP Dried Basil
- 1 DSP Paprika
- 1 CAN Coconut Milk
- 2 Vegetable Stock Cubes
- 2 - 3 DSPS Curry Paste (Thai Curry Paste by LOTUS is Vegan)
- 4 TBSP Olive Oil
- 1. Measure and soak SOYA BEANS in plenty of cold water overnight. Rinse and check to remove any discoloured or stone beans - they look shrivelled and small. Cover with WATER, add a drop of OIL and bring to the boil. Let simmer until tender 1 - 2 hours.
- 2. Peel and chop ONIONS, longways or squares.
- 3. Peel cloves of GARLIC. Chop into small pieces or use almost whole, squashing by thumping with side of knife, to release juices.
- 4. Soak the PEPPERS and COURGETTES in salty water for 5 minutes if not organic, then rinse. Wash MUSHROOMS.
- 5. Half PEPPERS and remove seeds. Cut into rectangles or strips.
- 6. Cut COURGETTES into rings if small, or if large, cut into half longways and then into semi-circles or quarters.
- 7. Slice MUSHROOMS into quarters or thick slices, small ones can be left whole.
- 8. Open can of COCONUT MILK.
- 9. Heat OIL in large pot and add ONIONS, saute for a couple of minutes then add GARLIC and mix in.
- 10. Stir in the PAPRIKA, BASIL and CURRY PASTE (RED for a Thai red curry, GREEN for a Thai green curry or try a MIX!).
- 11. Add the COCONUT MILK and half a can of WATER (more water can be added later). Stir in the STOCK CUBES.
- 12. When simmering add COURGETTES. Put lid on and let cook for 5 minutes.
- 13. Add PEPPERS and cook for 7 -10 minutes.
- 14. Add MUSHROOMS and PEAS. Cook for a further 5 minutes.
- 15. Check that vegetables are tender but avoid over-cooking. Stir in the cooked SOYA BEANS.
- 16. Take off heat and season with 2 teaspoons of SEA SALT. Check the seasoning and curry flavour.
- Serve with THAI FRAGRANT RICE and seasonal green vegetable.