Top Rated Thai Curry Recipes

Thai-Inspired Corn Curry
As a fairly conscientious cook, I experience a wave of mild shame whenever I open a can or plastic sachet of ready-made Thai curry paste. This dissipates the moment I add it to the pan and inhale its alluring, complex aroma, which reminds me that these shortcut products yield an entirely delicious dinner – and that in this case I am not aiming for authenticity any more than I intend a dish like curry-spiced Coronation Chicken to be more than remotely Indian.Three or four times a year, Jackie and I eat variants of today’s recipe, most typically using cool-weather vegetables, most deliciously celery root or winter squash. There is usually leftover sauce, and this serves as an excellent ready-made “gravy” for fish or, better yet, lamb chops. The only necessary adjustment to the recipe relates to cooking time: hard root vegetables take longer to cook than late-summer corn and zucchini.Yes, that corn: By now, at least in the New York area, the farmers’-market corn isn’t what it was a few weeks ago. It is best cut off the cob and gussied up in some way, either with complementary vegetables (peppers, onions) or processed into corn pancakes or fritters. Facing a couple of slightly over-the-hill ears of corn, I thought of those and other dishes and how marvelous spicy corn preparations can be. Combining sweet corn – and in this case a gentle-flavored summer squash – and our usual faux-Thai curry sauce seemed to make very good sense.It did – and it made very good eating too.
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Chicken Skewers
Juicy, spiced chicken skewers are even tastier when dipped with a sweet, salty, curry sauce.This recipe is courtesy of Once Upon a Chef.
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Thai food is so flavorful and so full of healthful fresh vegetables--why don't I cook it at home more? Naomi Duguid's story "Thai Tonight" in the May/June 2013 issue of EatingWell Magazine helped me realize what I'm missing: a few easy-to-find Thai ingredients. Don't Miss: 10 Essential Ingredients of Thai Cooking I just need to slow down in the "Asian" aisle at the supermarket and add a jar of fish sauce and a jar of curry paste to my shopping cart along with a couple cans of "lite" coconut milk (so when I use one this week I still have one for the next time I need it). Don't Miss: Easy Thai Recipes to Make at Home With those ingredients in my pantry, the next time I run across a Thai recipe I want to make I won't have to regretfully turn the page--and I'll have what I need to make this amazing Vegetarian Thai Red Curry for dinner tonight! Vegetarian Thai Red Curry Print, save and share this recipe! Healthy Weight Makes: 4 servings, about 1 1/3 cups each Active time: 30 minutes | Total: 30 minutes This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you're using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout. 1 14-ounce can "lite" coconut milk, divided 2 tablespoons vegetarian Thai red curry paste (see Tip), or to taste 1 pound sweet potatoes, peeled and cut into 11/2-inch cubes 2 cups water 1 bunch asparagus, trimmed and cut into 2-inch lengths 2 fresh cayenne chiles or bird chiles (see Tip), cut into long strips (optional) 2 whole lime leaves (fresh or frozen; see Tip) or 2 teaspoons lime zest 2 cups coarsely chopped dandelion greens or arugula 1/2 cup fresh basil leaves, preferably Thai basil 1/4 teaspoon salt 1. Heat a wide heavy pot over medium-high heat. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Cook, stirring, until aromatic, 30 seconds to 1 minute. Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more. 2. Add water and bring to a boil. Cook until the sweet potatoes are almost cooked through, about 5 minutes. Add the remaining coconut milk, asparagus, chiles (if using) and lime leaves (or lime zest); cook for 1 minute. Stir in dandelion greens (or arugula), basil and salt until well combined. Continue cooking until the asparagus is just tender, 1 to 2 minutes more. Remove lime leaves, if necessary, before serving. Per serving: 175 calories; 7 g fat (5 g sat, 0 g mono); 0 mg cholesterol; 25 g carbohydrate; 0 g added sugars; 5 g protein; 4 g fiber; 354 mg sodium; 433 mg potassium. Nutrition bonus: Vitamin A (333% daily value), Vitamin C (52% dv), Folate (25% dv). Tips: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores. The heat and salt level can vary widely depending on brand. Be sure to taste as you go. If fresh cayenne chiles or Thai bird chile are not available at your market, serrano or jalapeño chiles can be used as a substitute. Lime leaves lend Thai cooking one of its signature flavors--lemony and floral. Look for them fresh (or frozen) in Asian markets and online. Fresh leaves may be frozen, airtight, for up to 3 months. If you can't find them, use freshly grated lime zest as a substitute: 1 teaspoon zest for each lime leaf. What Thai recipes do you make at home?  
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