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Curry Recipe Thai Style!

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A Great Tasting, Easy Thai Curry Recipe

Thai Currys have to be one of my favourite, whether green or red. While travelling Thailand I was shown this curry recipe Thai by a restaurant owner and have used it many a time since.

The curry recipe is the same whether you are making a red or green Thai curry, you just change the type of chilli from, you guessed it, red or green.

I hope you enjoy this curry recipe Thai style as much as I do, this recipe is nowhere else as I was told by word of mouth. Enjoy.

What you'll need for the super curry recipe Thai style...

Basic Ingredients

2 Chicken breasts OR Two servings of Raw King Prawns OR Tofu, cubed

1 can coconut milk, or low fat coconut milk

1 Onion

1 Aubergine

1 Chopped green/red chilli

1 tbsp soft dark brown sugar

shake of Thai fish sauce or light soy sauce

Kaffir lime leaf (optional)

Thai Green/Red Curry Paste (Shop bought, or home made - recipe below)

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Curry Recipe Thai Style: Red/Green Paste

How to make your own Thai curry paste

Here is a great picture of all the ingredients needed!

14 fresh chilli's either red or green
5 cloves of garlic
150 g chopped shallot/onion
1 finely chopped lemongrass stalk/ground lemon grass
3 slices of galangal/ground ginger
1 lime peel and juice
bunch of cilantro/coriander
a few peppercorns
1 t ground cumin seeds
1 t ground coriander seeds and a dash of turmeric

Put everything in a blender and blend until it's a paste or alternatively mash in a pestle and mortar. Add a few tablespoons of water if needed.This makes quite a lot but you can keep refrigerated for a few weeks!

Curry Recipe Thai Style: Equipment

The tools you need...

Curry Recipe Thai Style: How to Cook

Once youv'e got your ingredients and tools, here how to assemble!

The Thai Curry is a really simple dish that can be cooked in less than 20 minutes, and I have tried to make these instructions as simple as possible.

Cook the paste in a large non-stick wok or large frying pan over a low heat with a bit of oil, for 3 minutes. Cut the chicken into strips (or prawns/tofu) and add to the pan with the chopped onion and kaffir lime leaves. Cook for 5-8 minutes or until no longer pink and raw. Add the aubergine chopped.

Stir in the coconut milk and simmer for about 10 minutes or until the chicken is cooked through, during this process, taste and add sugar and any extra paste if needed. Remove from heat and leave for a couple of minutes to thicken slightly.

Scatter over the chilli, coriander and serve!

Thai Curry Photos

Tasty photos from YouTube

Curry Recipe Thai Tips!

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Apr 22, 2010 @ 2:48 pm | delete

This lens is awesome. I love it. I am going to tell my editors on my Thai News website to write something about this lens and probably feature it.

I will comment here again once we do.

Great Work