A good recipe for coconut curry if anyone cares:
INGREDIENTS (not very exact)
1 onion or 3 shallots
2 garlic cloves
Any other aromatic vegetables such as carrots and celery
1-2 tablespoons red curry paste (I'd recommend Thai Kitchen or Mae Ploy), depending on level of spice/flavor you want
1 can coconut milk
1/2-3/4 pound either beef, pork, chicken shrimp, firm fish fillet, or potatoes in bite-sized pieces.
A couple of handfuls of spinach
1 tablespoon fish sauce (if you have it)
1 lime
For garnish:
4 scallions, peeled and white ends chopped.
Bean sprouts
Herbs, either basil or cilantro are very good.
Some lime.
1) In a large skillet, saute pan, or wok, saute the onion and aromatics over medium-high heat. When softening or thereabouts, add the curry paste. It will smoke and smell, so turn on a fan! Fry 30-45 seconds, stirring constantly and mushing the paste into the veggies.
2) Open the can of coconut milk and spoon the thick cream which has gathered at the top into the pan. Stir. Let it simmer for a couple of minutes as the spices get integrated.
3) Add the meat, potatoes, or what-not. If doing shrimp or fish, after they cook, remove them to a bowl. Otherwise, cook for about 7 minutes, stirring occassionally.
4) Pour in the rest of the coconut milk. When it reaches a boil, reduce heat to medium. Add fish sauce and sugar. Stir and simmer for 15-20 minutes. It can be simmered for long if need be. If doing fish or shrimp, add to sauce with a few minutes to go so they warm up. Just before service, squeeze half a lime into the curry.
5) Serve with rice, or if you can get fresh rice noodles, dump them in with a few minutes to go, stir until they soften, and serve with garnish.
Also, I have used this same recipe with two cans of coconut milk (simmering for an extra 5-10 minutes) as a soup with egg noodles.
INGREDIENTS (not very exact)
1 onion or 3 shallots
2 garlic cloves
Any other aromatic vegetables such as carrots and celery
1-2 tablespoons red curry paste (I'd recommend Thai Kitchen or Mae Ploy), depending on level of spice/flavor you want
1 can coconut milk
1/2-3/4 pound either beef, pork, chicken shrimp, firm fish fillet, or potatoes in bite-sized pieces.
A couple of handfuls of spinach
1 tablespoon fish sauce (if you have it)
1 lime
For garnish:
4 scallions, peeled and white ends chopped.
Bean sprouts
Herbs, either basil or cilantro are very good.
Some lime.
1) In a large skillet, saute pan, or wok, saute the onion and aromatics over medium-high heat. When softening or thereabouts, add the curry paste. It will smoke and smell, so turn on a fan! Fry 30-45 seconds, stirring constantly and mushing the paste into the veggies.
2) Open the can of coconut milk and spoon the thick cream which has gathered at the top into the pan. Stir. Let it simmer for a couple of minutes as the spices get integrated.
3) Add the meat, potatoes, or what-not. If doing shrimp or fish, after they cook, remove them to a bowl. Otherwise, cook for about 7 minutes, stirring occassionally.
4) Pour in the rest of the coconut milk. When it reaches a boil, reduce heat to medium. Add fish sauce and sugar. Stir and simmer for 15-20 minutes. It can be simmered for long if need be. If doing fish or shrimp, add to sauce with a few minutes to go so they warm up. Just before service, squeeze half a lime into the curry.
5) Serve with rice, or if you can get fresh rice noodles, dump them in with a few minutes to go, stir until they soften, and serve with garnish.
Also, I have used this same recipe with two cans of coconut milk (simmering for an extra 5-10 minutes) as a soup with egg noodles.