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Restaurant Style Thai Curry

Restaurant Style Thai Curry

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If you’ve ever made a Thai curry that wasn’t quite as good as your favorite restaurants, the details on how to perfect it are here.

 

When I was in college, I lived next to a Thai restaurant that I frequented at a rate that can only be described as “alarming”. As such things will go, I left college and ended up moving far far away from my beloved restaurant; but not without asking the owners to teach me their secrets before I left. This recipe is the result of what they tried to teach me through a series of broken words, diagrams, and descriptions; as well as several successful (and less successful) attempts and diligent note taking.

Curry-making technique is largely all the same; the true thing that makes the difference is the quality of the ingredients you choose to use. For this specific recipe, unlike most of the ones coming up in the future, I really do recommend using the brands that I have listed. You can find their pictures and further descriptions here. These ingredients can be an adventure to find if you don’t live in an area with a well-stocked Asian market. That said, you can also find most of them on the internet fairly easily. But if you are totally unable to procure these items, here are two suggestions I can make for you to up your Thai curry game:

  • Use coconut cream, not coconut milk. Coconut cream may be a little harder to find than milk, but I promise it will make all the difference. You can find it canned next to the coconut milk at some major grocers, health food stores, international markets, and other specialty shops as well as online.
  • Treat yourself to a better curry paste than your grocery stores name brand, or the ever ubiquitous Thai Kitchen brand. This is the main flavor of your curry; don’t skimp. There are also tons of recipes online to make your own- although I haven’t tried any of these as I really like the Maesri brand that I use in this recipe.

With that in mind, let’s begin!

Ingredients:

  • 1 Medium zucchini
  • 1/4 lb snow peas
  • 1 bell pepper of choice
  • 1 lb thin-sliced chicken
  • 1 4-oz can Maesri green or red curry paste
  • 1 14-oz can Savoy coconut cream
  • Slightly less than 1/2 cup peanut oil
  • 2 kaffir lime leaves
  • 1-3 thai chilis (I used 1) (optional)
  • 1 tsp chicken bouillon
  • 2 wedges of lime (about 1/4 of a a whole one)
  • 3 oz palm sugar
  • 1 tsp Red Boat 40° N Fish Sauce

Directions:

  1. Cut all vegetables according to your preference. Slice chicken into 3/4 inch strips.
  2. In a wok or other large heavy-bottomed pan, heat peanut oil until just before smoking.
  3. Add thai chiles (if using) and curry paste to peanut oil and cook for about a minute, or until fragrant, stirring constantly.
  4. Stir coconut cream until no longer separated and add as much as you would like to the wok. I use 2/3 of a can for a spicier, “curry-er” curry, but a whole can will work too for a result that is creamier and less spicy.
  5. Bring to a boil and add chicken, stirring to combine. Cook for about 10 minutes, monitoring the heat to confirm that it doesn’t boil over.
  6. Add vegetables, lime leaves, and bouillon. Reduce heat to a simmer and cook for another 10 minutes.
  7. While the vegetables are cooking, place palm sugar in a microwave safe dish and add 1/4 cup water. Microwave at 5-10 second intervals until the sugar dissolves entirely, occasionally stopping to stir and break up the lumps. It took me about 1.5 minutes.
  8. After your vegetables have cooked for about 10 minutes, remove the curry from heat and stir in the fish sauce, dissolved sugar, and lime juice from the wedges
  9. Serve over rice.

 

 

Restaurant-Style Thai Curry

The key to making the best Thai Curry is to pick these above average quality ingredients

Course Main Course
Keyword authentic, curry, green curry, how to make, recipes, red curry, restaurant style, thai, thai food
Servings 4

Ingredients

  • 1 Medium zucchini
  • 1/4 lb snow peas
  • 1 bell pepper of choice
  • 1 lb thin-sliced chicken
  • 1 4- oz can Maesri green or red curry paste
  • 1 14- oz can Savoy coconut cream
  • Slightly less than 1/2 cup peanut oil
  • 2 kaffir lime leaves
  • 1-3 thai chilis (optional)
  • 1 tsp chicken bouillon
  • 2 wedges of lime (about 1/4 of a whole one)
  • 3 oz palm sugar
  • 1 tsp Red Boat 40° N Fish Sauce

Instructions

  1. Cut all vegetables according to your preference. Slice chicken into 3/4 inch strips.
  2. In a wok or other large heavy-bottomed pan, heat peanut oil until just before smoking.
  3. Add thai chiles (if using) and curry paste to peanut oil and cook for about a minute, or until fragrant, stirring constantly.
  4. Stir coconut cream until no longer separated and add as much as you would like to the wok. I use 2/3 of a can for a spicier, "curry-er" curry, but a whole can will work too for a result that is creamier and less spicy.
  5. Bring to a boil and add chicken, stirring to combine. Cook for about 10 minutes, monitoring the heat to confirm that it doesn't boil over.
  6. Add vegetables, lime leaves, and bouillon. Reduce heat to a simmer and cook for another 10 minutes.
  7. While the vegetables are cooking, place palm sugar in a microwave safe dish and add 1/4 cup water. Microwave at 5-10 second intervals until the sugar dissolves entirely, occasionally stopping to stir and break up the lumps. It took me about 1.5 minutes.
  8. After your vegetables have cooked for about 10 minutes, remove the curry from heat and stir in the fish sauce, dissolved sugar, and lime juice from the wedges
  9. Serve over rice.

 

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