Thai curry the way it's made in Thailand
A creamy Thai curry is one of Thailand's best-loved dishes. With fresh coconut milk, aromatic herbs and a good curry paste you can cook the real thing at home – the way my family makes it.
- 30 min
- medium hot
- medium
- Serves 2–3
Ingredients
- 2 tbsp red curry paste
- 2 tbsp green curry paste
- 500 ml coconut milk
- 250 g protein of your choice (chicken, beef, pork, tofu, prawns)
- 150–200 g vegetables of your choice (e.g. aubergine, broccoli, beans or peppers)
- 2 tbsp fish sauce
- 2 tbsp coconut sugar
- A handful of Thai basil
- 2–3 kaffir lime leaves
Method
Reduce the coconut milk: put half of the coconut milk in a wok or deep pan over medium heat. Let it simmer for a few minutes until a little coconut oil forms on the surface. This step gives a real Thai curry its especially aromatic flavour.
Fry the curry paste: add the curry paste to the coconut milk. In Thailand, red and green curry paste are often combined – it makes the curry especially bold and balanced. Fry for 1–2 minutes, stirring well, until the kitchen smells of fresh herbs and spices.
Add the protein: put it in the pan and fry briefly until evenly coated in curry paste.
Add the remaining coconut milk and bring everything to a simmer. Let the curry cook gently for about 5 minutes.
Add the vegetables and simmer for another 5–7 minutes until cooked but still slightly crisp.
Season: taste with fish sauce and coconut sugar. A good Thai curry balances salty, sweet, spicy and aromatic – add a little more fish sauce or coconut sugar to taste.
Finally stir in the Thai basil and kaffir lime leaves, let it sit for about 30 seconds and serve with jasmine rice.
