Thai curry basic recipe

Ingredients for 4 servings:

• some coconut oil for frying
• 1 large onion(s)
• 1 clove(s) garlic
• 5 tbsp curry paste, amount depending on paste and desired spiciness
• 400 g chicken breast, fish, meat
• 1 liter coconut milk, fresh or from the can
• 200 ml chicken stock or milk
• 3 tbsp fish sauce
• 3 kaffir lime leaves, frozen or fresh
• 2 tsp palm sugar, alternatively use honey
• 300 g vegetables, varieties of your choice, also mixed
• 1 bunch Thai basil, optional
• 400 g rice
• 2 tbsp peanut butter (only for Panang Curry)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

variable for meat, fish and various vegetables

A wok or deep frying pan is ideal for preparation. Dice the onion and garlic, chop the vegetables and meat into small pieces, and set aside. Heat the broth; alternatively, cold milk can be used. If you omit this ingredient, the curry will be very creamy and thick. The broth or MSG gives the curry a certain kick, but it’s a matter of taste. Sauté the onion and garlic until translucent. Add the Thai curry paste—use it sparingly at first because of its spiciness (very carefully with green and red curries; you can also add more seasoning towards the end)—and brown everything over high heat in a little oil. Mix in a little coconut milk and bring to a boil briefly until a film of oil forms on top (about 2 minutes). Add the chicken broth or milk and stir. Now slowly stir in the remaining coconut milk. Reduce the heat to a simmer. Add the kaffir lime leaves, either whole or thinly sliced ​​to eat. Season with fish sauce, palm sugar, or honey. Now you can adjust the seasoning to taste. If it’s too low, simply add 1-2 tablespoons of curry paste and stir while simmering. Add fish or meat, in small pieces. Fish can also be added as a small fillet or whole. With meat, there are two options: either sear it quickly beforehand and let it rest during the first steps, then cook for another 10 minutes. Or cut it into small pieces and just cook it, which works particularly well with chicken. Both ways will achieve good results. Add vegetables, such as 1 bell pepper, a handful of frozen peas and beans, or mushrooms, shortly before the end. Simmer for a maximum of 10-15 minutes to keep it firm to the bite. For a delicious Panang peanut curry, simply stir the peanut butter (crunchy or creamy) into the curry, optionally adding a few peanuts. To round off the curry, I use fish sauce as a salt substitute. If it’s still not spicy enough for you, you can add a little more paste. Or try a different one next time. The spiciness can also vary greatly between manufacturers. Put the rice on the stovetop while it’s cooking; I use Basmati or Thai rice. Serve the rice with the curry and sprinkle with some Thai basil. Tip: Add the milk or broth listed in the ingredients immediately after pouring in the curry paste and coconut milk, and mix well. This is particularly helpful for larger portions as it provides more liquid and is cheaper than using just coconut milk, and is done by many Asians. Unlike milk, which neutralizes the flavor (helpful for spiciness), the broth adds extra flavor. Of course, you can also use just coconut milk, but you should check the package beforehand to see how concentrated it is. If you want a very creamy curry, there is a special creamy coconut milk for that purpose.