Cooking with Mikaila - Thai Curry
Notes on making Thai curry with a commercial paste for first timers. It is REALLY EASY!!!Once you’ve made it once, you’ll have a quick mid week recipe at the ready
Although there are extras you can include, like kaffir lime leaves, lime juice, fish sauce and (sustainable) palm sugar, you can definitely get away without these. Really, what you need is the paste, a little oil, a can of coconut milk and veggies/protein to go with it.
How much heat do you like? When you go shopping, have a look at the ingredients of the red and green pastes. The most common ingredients are listed first, so if you want less heat, choose a paste where chili isn’t first on the list. If that’s not an option, just use less when you get home. You can buy small glass jars of paste mix, single serve packs and larger packs. Popular brands are Mae Ploy , Ayam and Five Tastes. We’ll be making a Green curry with chicken with a Mae Ploy mix. Some tell you to use a different amount for a can of coconut milk, so follow the amount there.
Choose your protein based on what you like. Chicken is a popular option, but tofu, beef, pork and prawns are good too. Get cuts that are quick to cook, no bone or skin. See what veggies you have in the fridge/freezer and stick to 1-2 (3 at most). Only have one carby or sweet vegetable (e.g. pumpkin or sweet potato), and the rest lighter options.
Here is an image of ingredients I’ve used, with two options for curry pastes – a jar and a single serve pack.
For the curry sauce
50gm Commercial Thai curry paste (Green or Red)
1 tablespoon neutral flavoured oil
1 can of good quality coconut milk
½ cup of water
1 ½ tsp sugar (to taste)
½ teaspoon salt (to taste)
Protein and veggies
400gm of protein e.g. firm tofu / chicken thigh fillets / beef (Sirloin /Round /Flank Steak
400gm of vegetables (1-2 types) e.g. carrots/ zucchini/ pumpkin/ beans/ broccoli/eggplant/peas
2 cups of long grain rice
3 cups of cold water
(or cauliflower rice/konjac rice if you’re eating low carb)
Herbs: half a bunch of coriander or Thai basil
2 fresh Kaffir lime leaves
Fish sauce and palm sugar (or, use the regular salt and sugar you see in the curry section)