Several have asked for the basic recipe, so here it is. I don't follow this precisely any more, but if you do you should have good results. The key is the slow adding of coconut milk, and the gradual richening (if that is a word) of the flavors.
Stew Style Thai Curry
(Serves 6)
Ingredients:
- (Optional) Fresh or dried Kaffir lime leaves: 2 or 3 [Finely minced]
- Yellow, Matsaman, or Panang curry paste (Mah Ploy brand preferred): 1 TBS.
- Nam Blah (Thai fish sauce): 2 to 4 TBS.
- Sugar: 1 TBS.
- Water: ¼ to ½ cup
- Peanut butter: ⅛ to ¼ cup
- Coconut cream: 2 cans (Approx. 3 cups)
- Chicken or beef: 1 lb. [Cubed]
- Potatoes: 2 or 3 medium size [Cubed]
- Unsalted roasted peanuts: Garnish to taste
Preparation:
- (With dried Kaffir lime leaves, reconstitute in warm water until soft, approx. 1 hour).
Remove stems from Kaffir lime leaves and finely mince. - Dissolve curry paste in Nam Blah. Add minced lime leaves, sugar, water and peanut butter, and mix until smooth. Add additional water as needed to thin the mixture. Set aside.
- Pre-heat ½ cup of coconut cream in saucepan. Add meat and boil until the meat is cooked through. If the mixture becomes too dry, add water. Set aside.
- In large saucepan of water, boil cubed potatoes until fully cooked, drain water and set aside.
- Heat 2½ cups of coconut cream in a saucepan until it reaches boiling point and set aside.
- Heat a large wok or stockpot, add ½ cup pre-heatened coconut cream. Stir constantly over moderate high heat until it thickens, forms large bubbles, and begins to spatter.
- Add liquid curry paste mixture and heat until mixture is fragrant and thick. Add pre-heatened coconut cream ¼ cup at a time, waiting each time until the mixture thickens and begins to bubble. Take your time on this step.
- When all the coconut cream has been added, add meat and potatoes, combine thoroughly and simmer for 5 minutes.
- Serve with Thai Jasmine rice, and garnish with peanuts to taste.
Updated: 9-23-00
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