Curries in Thai food are different in color and ingredients. Green Curry in Thailand is sweeter and mild than the red one. Today, you can buy Thai curry pastes from any Asian store. Some brands that you can find here will produce a little of more salty flavor because they need to preserve the curry paste for a long period of time. Using these curry pastes, you need to taste the curry before seasoning because it might already be salty enough, and you might not need to add anymore fish sauce. The brand that I like is Mae Ploy.
Ingredients :
1 can of coconut milk ( I like Mae Ploy or Chao Koa brand. Great quality coconut milk )
1 tbs green curry paste
1/3 cup pork, sliced
2-3 lime leaves
Thai basil leaves ( as much as you like)
fresh chili
1 1/2 cup zucchini, cut ( you may use any kind of vegetables)
palm sugar and fish sauce for seasoning.
Let-s make it :
1. Heat a pot( or pan) for a minute, add coconut cream into the pot, wait until it separates. Stir occasionally to prevent it from burning. ( first picture )
2. Add curry paste and stir well, then add pork. The curry paste, when mixed with coconut milk, should look like in the second picture. Mix the remain coconut milk with water 1:1 and gradually add to the pot. When the pork is cooked, add zucchini and gradually add the mixed coconut milk until the liquid cover up the mixer. Add lime leaves.
3. When the zucchini is cooked, taste the curry and season with palm sugar and fish sauce as you like. Add Thai basil leaves, mix well and then serve with jasmine rice.
Tips : You have to gradually add the mixed coconut milk into the pot to retain the color and the oil layer that produced when cooking the curry paste. The curry should not be watery. It should look like the picture above.
For meat that you cut in chunks, you can cook in a separate pot with coconut milk to tenderize it before mixing together with other ingredients if you wish.
Tips for curry making, check this : How to make authentic Thai curries.
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