Official curry recipe thread

[MartyFunkhouser]

DDD suggested curry recipes and being his unofficial lackey, I am required to start this thread. It is either that or his admin and I am trying to prove my lackey abilities are that of his admin.

I cannot stress enough that you have to use good coconut milk. I prefer Mae Ploy brand coconut milk. I realize that many of us are fitdayers but do not use light coconut milk. You are better off eating less of the good stuff.

DDD I know that you hate fish sauce, but you need to add it to the recipe. It isn't right without it.

Anyway here is my masaman curry recipe:

2 tbsp vegetable oil
1 can coconut milk (mae ploy)
3 tbsp fish sauce
2 tbsp sugar (I'm considering using brown sugar next time)
1/2 cup cashew or peanuts
2 carrots
3 tbsp masaman curry paste (again I prefer the mae ploy brand)
1 pound chicken
2 tbsp tamarind liquid
2-3 medium sized potatoes

1) put vegetable oil in wok, then add masaman curry paste, stir-fry for 2-3 minutes
2) add 1/3 can of coconut milk, stir fry for 4-5 minutes
3) add chicken, stir fry 5-8 minutes
4) add rest of coconut milk and 3/4 can of water
5) add fish sauce, sugar, tamarind liquid, roasted peanut or cashew
6) simmer 30 minutes.

One thing about this curry is it is better the day after. I usually don't eat it the night that I make it. I prefer to make it the night before I plan on eating it, let it cool, and put it in the refrigerator. It is much better after a day.

[MartyFunkhouser]

I also have a red curry recipe that you make with Thai pumpkin. The Thai pumpkin is fantastic in the curry. It adds great texture and taste. I don't have the recipe on me, but will post it when I get home.

[TripletDaddy]

I am honored to call mpfunk my friend. This thread has some serious potential.

Now if we can get JeffLebowski to also chime in. Between mp and JL, we should be able to get a really nice stable of curry recipes fired up.

[Jeff Lebowski]

I have doing a lot of green curry lately. I love the flavor and it is very simple to make. Tough to mess this one up.

Thai Green Curry

2 cans coconut milk
2 T Green curry paste (Mae Ploy or the other brand that comes in tubs-can't remember the name - avoid Thai Kitchen brand)
3/4 lb chicken, beef, or pork (I generally use chicken thigh meat)
2 T Fish sauce
2-3 T Sugar (adjust to taste)

1-2 C chopped/sliced Eggplant (use the small Thai ones if you can get them)
1/2 Red or green bell pepper (cut into strips)

Fresh-squeezed lime juice
1/4 C Fresh Thai basil


Add coconut milk and curry to sauce pan and stir well. Add meat, fish sauce, and sugar. Simmer until meat is cooked. Add eggplant and peppers and cook until veggies are tender. Remove from heat and add lime juice and stir in basil. Serve over Jasmine rice.

[MartyFunkhouser]

I have doing a lot of green curry lately. I love the flavor and it is very simple to make. Tough to mess this one up.

Thai Green Curry

2 cans coconut milk
2 T Green curry paste (Mae Ploy or the other brand that comes in tubs-can't remember the name - avoid Thai Kitchen brand)
3/4 lb chicken, beef, or pork (I generally use chicken thigh meat)
2 T Fish sauce
2-3 T Sugar (adjust to taste)

1-2 C chopped/sliced Eggplant (use the small Thai ones if you can get them)
1/2 Red or green bell pepper (cut into strips)

Fresh-squeezed lime juice
1/4 C Fresh Thai basil


Add coconut milk and curry to sauce pan and stir well. Add meat, fish sauce, and sugar. Simmer until meat is cooked. Add eggplant and peppers and cook until veggies are tender. Remove from heat and add lime juice and stir in basil. Serve over Jasmine rice.

I haven't used eggplant in my own cooking but do love eggplant in curry. I agree with you stay away from the Thai Kitchen Curry Paste. The one in the tub is the Mae Ploy brand and have been happy with all the ones I have tried. So far I have used the green, red, and masaman and have a yellow and panang in my house waiting to be used. My curry cooking has been cut back drastically by the weight loss efforts of the funk family.

Do you have a preference on a brand of coconut milk, other than the obvious avoid Thai Kitchen brand?

[Jeff Lebowski]

I haven't used eggplant in my own cooking but do love eggplant in curry. I agree with you stay away from the Thai Kitchen Curry Paste. The one in the tub is the Mae Ploy brand and have been happy with all the ones I have tried. So far I have used the green, red, and masaman and have a yellow and panang in my house waiting to be used. My curry cooking has been cut back drastically by the weight loss efforts of the funk family.

Do you have a preference on a brand of coconut milk, other than the obvious avoid Thai Kitchen brand?

There is another brand of curry paste very similar to Mae Ploy that is sold in the same kind of tubs. The taste is nearly identical and it is priced about the same. Starts with an "A", I think.

Not too strong a preference on coconut milk. We buy it at the Asian food store and I generally get the higher quality brand. I always ask the owners what brand they prefer. Still cheaper than what you get in the supermarket.

[Jeff Lebowski]

My curry cooking has been cut back drastically by the weight loss efforts of the funk family.

Yes, I see you have switched to steaks.

[MartyFunkhouser]

Yes, I see you have switched to steaks.

In our defense it was a 6 ounce steak that we shared and it was one of the few non-bison red meat indulgences.