Thai Curry from Scratch Recipe
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Category: |
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Ingredients: |
Ingredients: Ingredients for the curry stock:
6 pounds cut up chicken pieces, bone-in and skinless. You may substitute lots of
vegetables for a vegetarian version.
1 ½ cans coconut milk, about 19 ounces (I use Chef’s Choice brand)
2 cups home made chicken stock or use water as a substitute. Do not use canned chicken
stock.
For the curry paste:
7 large dried whole red chili peppers. I use the kind I find in Asian grocery stores. They
come in a big bag and are each about 3-4 inches long and ½ to ¾ inches wide.
12 shallots or 1 medium to large yellow onion, peeled and diced
10 garlic cloves, peeled and chopped fine
1 teaspoon ground cinnamon
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons turmeric for color
1 teaspoon shrimp paste, found in a small jar in Asian grocery store. You may omit this if
you cannot find it. Or try adding just 1 or 2 small peeled and deveined shrimp,
chopped fine.
For the seasoning when cooking is done:
2 tablespoons tamarind pulp, soaked for 30-45 minutes in 1 cup water to make tamarind
juice (see instructions.) You can find tamarind pulp in Asian grocery stores. Try
omitting this if you cannot find it.
4 tablespoons Asian fish sauce (I use Three Crabs brand)
3 tablespoons palm sugar, may use brown sugar, molasses, or white refined sugar as a
last resort
1 teaspoon salt
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Directions: |
Directions:In a low oven of 200 degrees F, toast the coriander and cumin seeds for 5-10 minutes until
they start to sizzle and pop, or their aroma develops. They are easy to burn so monitor them
closely. If you have trouble getting this right, you may substitute dried ground coriander and
cumin.
Soak the dried red chili peppers in water until they soften and start to turn color. For me
this takes a couple of hours.
Combine all of the ingredients for the curry paste along with ½ cup of water and use a
blender to make a smooth paste.
Heat the coconut milk and the chicken stock in a heavy curry pot until it just boils. Like
cow's milk it is easy to scald coconut milk so be careful to add other ingredients as soon as the
coconut milk boils. Add the curry paste and stir. Add the chicken or vegetables and simmer on
low heat until cooked through. This can take about an hour for bone-in chicken or as little as 10-
20 minutes if you are using boneless breast chicken or vegetables.
When you are ready to serve, take the soaked tamarind pulp and squeeze and reserve
the water to make fresh tamarind juice. Add 5 tablespoons of the reserved tamarind juice to the
curry pot and discard the pulp. Add the fish sauce, palm sugar and salt and stir to combine, then
serve. |
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