As I’ve mentioned on here before, we usually buy our weekly supply of local produce without recipes in mind. We let our ingredients guide our cooking.
Sometimes we do end up with a bunch of random stuff and no idea what to do with it. One of our favorite solutions to this problem is to make Thai-style curry. With a few base herbs and spices it is very easy to make.
I think that we may now have perfected it, especially now that we have a reliable source for lemongrass and basil, and in this post I will explain how to make it.
- 2 tablespoons garlic, chopped finely
- 2 tablespoons ginger, chopped finely
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 tablespoon turmeric
- 2 tablespoons chilies of your choice, chopped finely
- 3 tablespoons basil, chopped finely
- 3 tablespoons cilantro, chopped finely
- 2 stalks lemongrass
- juice of one small lime
- 2 tablespoons tamarind pulp
- 1/2 tablespoon fish sauce (or worcestershire)
- 1 can coconut milk
- 1-2 pounds of vegetables, fish, tofu or meat of your choice
- oil for frying
The key to thai curry is the sauce. Or more specifically, the curry paste that turns into the sauce. This is where most of the curry’s flavor resides.
Depending on the kind of curry you make the ingredients will vary, but I like to use a combination of garlic, ginger (these two are absolutely crucial), turmeric, cilantro (dried cumin will work in place of cilantro – or better yet, use both), cinnamon, black pepper, lemongrass, and basil.
Ideally you want to make a paste out of these using a mortar and pestle, but I just chop them finely and it seems to work pretty well.
Once you have your mix ready, you want to fry it in a good amount of oil – this will bring the flavors out so it is a crucial step.
Now that your whole house smells like curry (a minute or two of frying) you can add in the wet ingredients that complete the sauce. My recipe includes coconut milk, lime juice, tamarind pulp, and Worcestershire sauce. Ideally I would use fish sauce in place of the Worcestershire, but it is a little too fishy for Karyn’s tastes.
Your sauce is now ready!
All that is left to do is add vegetables, fish, tofu, meat, etc. you can use anything you like. We used green beans and kabocha pumpkin for ours. The best way to do it is to cook the vegetables and add them into the premade sauce. And voila! Delicious Thai curry!