Thai curry recipe

3,183 Views | 21 Replies | Last: 4 yr ago by austinag1997
zooguy96
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5:05p, 11/18/21
AG
Looking for an authentic Thai curry recipe. I make one - but not as good as the restaurant. Give me ideas.
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hbc07
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7:04p, 11/18/21
AG
What kind of Thai curry are you looking to make? Yellow, green, red, jungle, Penang?
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zooguy96
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In reply to hbc07 • 7:08p, 11/18/21
AG
hbc07 said:
What kind of Thai curry are you looking to make? Yellow, green, red, jungle, Penang?


Any of the above!
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FIDO*98*
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8:00p, 11/18/21
AG
Here's some thoughts that should help you out. You need several things that you will see in the video below.

-High heat - this may be the hardest depending on your home cooking range situation. All of my Asian dishes got much better once I had a stove that could properly run a wok. A propane burner outside would work equally well.

Also you need Palm oil, Thai soy sauce, Kaffir lime leaves, Thai chilies, and Thai basil. It's worth finding a International or Asian market so you can get these exact ingredients. Realistically there aren't very good substitutions. Also, notice how much palm oil she puts in the wok. Your favorite Thai place ain't holding back either. If you want authentic, you're not getting low cal curry.

Panang Curry is one of my absolute favorites and I've made this many times and can say that it's consistently better than many restaurants I've had it. Good luck

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zooguy96
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In reply to FIDO*98* • 8:13p, 11/18/21
AG
Thanks!

Now I know what I've been doing wrong. I have a grill with an open flame and I already have a wok - I'll use that to make the curry. I also have lots of different curry pastes already, and grow my own Thai chilies in my garden every year (among lots of other things I plant each year).
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hbc07
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8:20p, 11/18/21
AG
I'll post a recipe or two from one of my favorite cookbooks in a bit, but you should really experiment with making your own curry pastes instead of using cans.
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zooguy96
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In reply to hbc07 • 8:25p, 11/18/21
AG
hbc07 said:
I'll post a recipe or two from one of my favorite cookbooks in a bit, but you should really experiment with making your own curry pastes instead of using cans.


I'd be cool with that. I usually just use whatever the Asian store has.
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hbc07
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8:55p, 11/18/21
AG
Yellow curry of roast pumpkin with grilled tofu and cherry tomatoes
[url]http://hasthelargehadroncolliderdestroyedtheworldyet.com[/url]
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hbc07
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8:57p, 11/18/21
AG
Southern-style yellow curry of pepper-cured mackerel and pineapple
[url]http://hasthelargehadroncolliderdestroyedtheworldyet.com[/url]
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hbc07
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9:00p, 11/18/21
AG
Various curry paste recipes

[url]http://hasthelargehadroncolliderdestroyedtheworldyet.com[/url]
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zooguy96
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9:18p, 11/18/21
AG
Thx!
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Gilligan
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8:24a, 11/23/21
AG
need page 243 posted for red curry paste.

Also, what is the best method for slicing the chicken for red curry chicken?
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'03ag
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In reply to FIDO*98* • 9:12a, 11/23/21
FIDO*98* said:
-High heat - this may be the hardest depending on your home cooking range situation. All of my Asian dishes got much better once I had a stove that could properly run a wok. A propane burner outside would work equally well.
Considering getting my outdoor kitchen rolling in the next year. I already have a natural gas line outside which I'm going to repurpose for a blackstone, how many BTUs do you think I'd need to have a decent wok setup as well?
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FIDO*98*
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9:58a, 11/23/21
AG
My stove is a 22K BTU burner. It's solid for indoors, but if you're going outside 50K plus wouldn't suck by any means
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'03ag
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In reply to FIDO*98* • 10:45a, 11/23/21
Oh see I was thinking something like this. my home burner is 18k max

https://www.amazon.com/Kitma-Gas-Wok-Range-Performance/dp/B07MCNP54L/ref=sr_1_4?keywords=natural+gas+wok+burner&qid=1637685917&qsid=130-9989112-2294328&sr=8-4&sres=B008HTCMSY%2CB07MCNP54L%2CB008HT9YHQ%2CB0992KH8QV%2CB016NA3XCM%2CB00IMUY0JW%2CB07QCDB5JK%2CB0071WRKO4%2CB07MQJ6ZR2%2CB07D1FCYZF%2CB007KPU242%2CB071ZM8YVC%2CB098NLPCXY%2CB003GISCDK%2CB08R9YQL5F%2CB01MZ565DM
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FIDO*98*
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In reply to '03ag • 11:02a, 11/23/21
AG
That would be really awesome. I love wok cooking so i don't really have a level I'd consider overkill plus you can cook on a bigger wok. If I'm cooking for more than our family, I'll usually do it in 2 cooks with my size wok and 22k
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TikiBarrel
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In reply to FIDO*98* • 12:11p, 11/23/21
AG
FIDO*98* said:
Here's some thoughts that should help you out. You need several things that you will see in the video below.

-High heat - this may be the hardest depending on your home cooking range situation. All of my Asian dishes got much better once I had a stove that could properly run a wok. A propane burner outside would work equally well.

Also you need Palm oil, Thai soy sauce, Kaffir lime leaves, Thai chilies, and Thai basil. It's worth finding a International or Asian market so you can get these exact ingredients. Realistically there aren't very good substitutions. Also, notice how much palm oil she puts in the wok. Your favorite Thai place ain't holding back either. If you want authentic, you're not getting low cal curry.

Panang Curry is one of my absolute favorites and I've made this many times and can say that it's consistently better than many restaurants I've had it. Good luck


Panang Curry is my go-to and how I judge Thai restaurants.
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Gilligan
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In reply to '03ag • 3:18p, 11/23/21
AG
'03ag said:
Oh see I was thinking something like this. my home burner is 18k max

https://www.amazon.com/Kitma-Gas-Wok-Range-Performance/dp/B07MCNP54L/ref=sr_1_4?keywords=natural+gas+wok+burner&qid=1637685917&qsid=130-9989112-2294328&sr=8-4&sres=B008HTCMSY%2CB07MCNP54L%2CB008HT9YHQ%2CB0992KH8QV%2CB016NA3XCM%2CB00IMUY0JW%2CB07QCDB5JK%2CB0071WRKO4%2CB07MQJ6ZR2%2CB07D1FCYZF%2CB007KPU242%2CB071ZM8YVC%2CB098NLPCXY%2CB003GISCDK%2CB08R9YQL5F%2CB01MZ565DM


I could blacken some fish on that mofo!

Burn the patina right off my cast iron.
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Gilligan
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3:19p, 11/23/21
AG
Fido,

How do you slice / cut your chicken for panang or red curry chicken?
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FIDO*98*
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In reply to Gilligan • 6:14p, 11/23/21
AG
I just slice around 1/2" thick against the grain. If the breasts are fresh, it helps to freeze them for 20mins first. I typically buy bone in from HEB and clean them myself. I'll freeze the bones for stock and the size is much better than the boneless chicken they sell
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hbc07
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In reply to Gilligan • 9:16p, 11/23/21
AG
Gilligan said:
need page 243 posted for red curry paste.

Also, what is the best method for slicing the chicken for red curry chicken?
Page 243:

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Tailgate88
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In reply to hbc07 • 9:43a, 11/24/21
AG
Can you post the previous page too? I think the red chili paste directions are in the upper left but the ingredients are probably on the previous page?

Thanks!
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austinag1997
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5:10a, 11/27/21
AG
This one got a little too hot!
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