Thai Curry
The Thai Curry I make tastes just like
the "Yellow Curry" served at Thai
Orchid, a local restaurant.
The sauce is simple. In a 2-cup measuring cup I mix*:
1 can coconut milk (reduced fat tastes just as good)
1 TBS curry powder
1/4 tsp chili powder
Garlic salt to taste
1/8 cup sugar (this recipe is supposed to be sweet)
Soy sauce - not sure how much, I never measure. Maybe 1/8 cup? Add to
taste.
Optional: If you like it spicy, ground cayenne
pepper to taste
Once this is mixed, taste it and make sure you like the flavor. Once
you have it where you want it, add 1 heaping teaspoon of corn starch to a
small bowl, then add about a tablespoon of cold milk and mix until
there are no lumps (should be smooth - if not, add a touch more milk).
Add to curry mixture and stir well.
Here you have two choices. Either stir fry some veggies and add the
uncooked sauce towards the end of the cooking cycle, or just add the
curry mixture to a saucepan and cook over low heat until it gets bubbly
and thickens.
What I normally do at this point is cook the veggies.
Here's what I like in my curry:
Potatoes
Carrots
Onion
Broccoli crowns
Zucchini and/or yellow squash
Green peppers
Cabbage
First I cube some potatoes and cut carrots into chunks, then put them in
a microwave-safe bowl with about a teaspoon of water. Cook, covered,
until carrots are soft. Drain off any excess fluid.
Whilst those are steaming in the microwave, I saute the onions (just
enough butter or margarine to cover the bottom of the frying pan - I use
the biggest frying pan known to man! lol~!) and add the broccoli and
zucchini/squash as I finish cutting them up, let cook a bit, then add
the green peppers. You'll want to cook these over medium-high heat, but
don't let them caramelize! If it's getting that hot, turn down the
heat a bit.
Once the veggies are almost the consistency you like (I prefer the
broccoli and squash to be slightly al dente - just a bit crisp), add the
cooked potatoes and carrots, then add in cubed cabbage.
Stir to mix, then add the uncooked sauce. Turn heat up to high and
simmer until the sauce thickens. Take off heat and serve over rice (if
you've made the sauce strong) or just eat it as-is.
Yummy!
*Disclaimer: I can't say that the amounts are
exact since I just throw the sauce together without measuring, so I've
put in these amounts as "guesstimates".
The Thai Curry I make tastes just like
the "Yellow Curry" served at Thai
Orchid, a local restaurant.
The sauce is simple. In a 2-cup measuring cup I mix*:
1 can coconut milk (reduced fat tastes just as good)
1 TBS curry powder
1/4 tsp chili powder
Garlic salt to taste
1/8 cup sugar (this recipe is supposed to be sweet)
Soy sauce - not sure how much, I never measure. Maybe 1/8 cup? Add to
taste.
Optional: If you like it spicy, ground cayenne
pepper to taste
Once this is mixed, taste it and make sure you like the flavor. Once
you have it where you want it, add 1 heaping teaspoon of corn starch to a
small bowl, then add about a tablespoon of cold milk and mix until
there are no lumps (should be smooth - if not, add a touch more milk).
Add to curry mixture and stir well.
Here you have two choices. Either stir fry some veggies and add the
uncooked sauce towards the end of the cooking cycle, or just add the
curry mixture to a saucepan and cook over low heat until it gets bubbly
and thickens.
What I normally do at this point is cook the veggies.
Here's what I like in my curry:
Potatoes
Carrots
Onion
Broccoli crowns
Zucchini and/or yellow squash
Green peppers
Cabbage
First I cube some potatoes and cut carrots into chunks, then put them in
a microwave-safe bowl with about a teaspoon of water. Cook, covered,
until carrots are soft. Drain off any excess fluid.
Whilst those are steaming in the microwave, I saute the onions (just
enough butter or margarine to cover the bottom of the frying pan - I use
the biggest frying pan known to man! lol~!) and add the broccoli and
zucchini/squash as I finish cutting them up, let cook a bit, then add
the green peppers. You'll want to cook these over medium-high heat, but
don't let them caramelize! If it's getting that hot, turn down the
heat a bit.
Once the veggies are almost the consistency you like (I prefer the
broccoli and squash to be slightly al dente - just a bit crisp), add the
cooked potatoes and carrots, then add in cubed cabbage.
Stir to mix, then add the uncooked sauce. Turn heat up to high and
simmer until the sauce thickens. Take off heat and serve over rice (if
you've made the sauce strong) or just eat it as-is.
Yummy!
*Disclaimer: I can't say that the amounts are
exact since I just throw the sauce together without measuring, so I've
put in these amounts as "guesstimates".
