Thai curry

File: 20170703_140806.jpg (656KB, 2048x1152px) Image search: [Google]

656KB, 2048x1152px

I ground everything for @ 20 minutes then added this salted shrimp.

File: 20170703_171026.jpg (803KB, 2048x1152px) Image search: [Google]

803KB, 2048x1152px

>>9125506
Next I'm going to brown the chicken in butter and oil. Then I'll add the chicken broth.

File: 20170703_172025.jpg (958KB, 2048x1152px) Image search: [Google]

958KB, 2048x1152px

I lied. First I added the mushrooms and curry slurry. Sauteed for a bit.

File: 20170703_172856.jpg (609KB, 2048x1152px) Image search: [Google]

609KB, 2048x1152px

Then I added the cocunut milk and chicken broth.

File: 20170703_175353.jpg (616KB, 2048x1152px) Image search: [Google]

616KB, 2048x1152px

Now I've added the lime juice and fish sauce and letting it simmer a bit more. Christ it tastes good. I had to add some more fish sauce to up the salt.

File: 20170703_184808.jpg (862KB, 2048x1152px) Image search: [Google]

862KB, 2048x1152px

Here it is served with brown rice. A really complex flavor.

And /ck/ talks about curry all the time, yet they can't fucking critique an OC of curry. Fucking pathetic.

Good work anon, sucks no one commented on your post. I did a cooking class in Thailand and it's my favorite style of curry. I would recommend adding a little palm sugar and keffir lime leaves if you can find them. Also some of the curry pastes are really good and are easy. I recommend either Mae ploy or Maesri.

>>9125506
Needs shallots, not onions. Needs lemongrass, kaffir lime leaf, and fresh cilantro.

>>9126166
This anon knows. If you don't have palm sugar brown sugar is a decent sub.

File: anewyorker.jpg (16KB, 480x296px) Image search: [Google]

16KB, 480x296px

good stuff though, you build good flavor by doing the steps in the order you did

i'm a fan of green curry

i'm a spice freak though so it peeves me out there aren't any fresh peppers in there, but i'm still giving this one an A for effort, thanks for quality /ck/ content

>>9126166
I add keffir lime every time i make curry but i sub palm sugar for brown sugar

OP here. Thanks for the comments. Since I'd never made a curry from scratch I decided to start with this which while not the full blown curry it used similar techniques. I thought it would be good to start with. It was called, "Southern Thai Braised Chicken (Kai Kolae)" in my cookbook. I didn't have palm sugar so I used honey, but next time I'll try to find some or sub brown sugar.

I'll probably try a true red curry paste (nam phrik kaeng daeng) which uses the lemongrass, coriander root and kaffir lime rind for my next one.

>>9126166
>Mae ploy or Maesri.

Mae ploy is SHIT, literally. Maesri is god tier.

I don't cook cure without canned curry paste. Only way to get authentic taste in burgerland. Using your own dry spices or spice mix is a gigantic fail, imo. Fresh Kaffir lime leaves add nothing to the dish and are still a bitch to find in the US due to an import ban 10 years ago. Thry are added for religious reasons in thailand, not taste. Not worth it.

>>9127705
>Using your own dry spices is a gigantic fail

I grow coriander, lemongrass, garlic, thai peppers, turmeric, galangal and ginger so that won't be true for me. In this dish I made the thread with the coriander seed, garlic, ginger and dried peppers came from my garden. The onion too.

>>9125847
>yet they can't fucking critique an OC of curry

It looks like shit

>>9127705
>Mae ploy is SHIT

2nding this. That brand of curry paste is indeed awful. And it's incredibly salty. Though their coconut milk is excellent.

>>9127816
>coriander, lemongrass, garlic, thai peppers, turmeric, galangal and ginger so that won't be true for me

No you aren't and even if you were, Its still true for you. Buy some maesri, or continue to miss out on flavortown, baby!

>>9125506
thai curry > jap curry > pajeet curry

File: 20170704_090148.jpg (1MB, 2048x1152px) Image search: [Google]

1MB, 2048x1152px

>>9127826
Turmeric

File: 20170704_090206.jpg (1MB, 2048x1152px) Image search: [Google]

1MB, 2048x1152px

>>9127826
Galangal and ginger

File: 20170704_090421.jpg (1MB, 2048x1152px) Image search: [Google]

1MB, 2048x1152px

>>9127826
Lemongrass

>>9127826
HAHAHA BTFO

>>9127945
>>9127950
>>9127955

Fucking nice garden anon.

>>9127979
Thanks. We're lucky to have a couple of acres in an area with 3 growing seasons and try to grow a lot of our own vegetables.

How should I prepare curry with Maesri? All it says is to add meat and coconut milk, and that just doesn't sound like enough flavor.

>>9128036
My current method is to prepare some chopped garlic and chillies. Stir-fry the curry paste on medium heat with oil and add garlic+chillies.

Once it's aromatic then you can add a dash of coconut milk, mixing it well. The seasoning is usually just fish sauce, salt and sugar. Then you can taste test and see if you want to add anything else.

Add meat, wait for it to cook then add more coconut milk and vegs. Wa la, Thai curry.

>>9128036
The typical Thai method would be:

-put coconut cream in your pan. Heat it until it cracks. That means the emulsion breaks and the fat separates from the solids.

-Use the resulting fat to fry the curry paste until it turns aromatic

-Add your coconut milk and other ingredients in order of cooking time (longest cooking goes in first). Simmer.

Season to taste using tamarind juice, chili, palm sugar, and fish sauce.

Serve.

>>9125506
Why rehydrated Thai peppers, why not fresh ones? Do you live in a shitty country where you can't either grow or buy them? The dried stuff is shit, fresh adds a much better flavour.

>>9128064
>sugar
Spotted the non American, we use only the finest government subsidized high fructose corn syrup here. Sugar is for europoors

>>9128087
I had some we dried from last year. This years peppers haven't started producing yet. The recipe called for dried peppers. But yeah I'll be using fresh when they come in or at least a combination.

>>9128087
>>why not fresh ones

Depends on what kind of curry you're making. Most green curries use fresh green chilies. However traditional red curry paste is made with dried red chilies. In the northern areas of Thailand the red paste is made by roasting the dried chilies over a fire before they are pounded to make the paste. It would be incorrect to use fresh chilies for red curry paste.

>>9128106
That's what my book indicates in their curry paste recipes, too. What do you think are the best websites for authentic thai food?

>>9128214
Amateur Thai youtube cooking tutorial would be a good source to for authenticity. Although you may have troubles withingredients.

>>9128214
Thai food is really fucking easy to cook OP. The hard parts are:
>finding an "authentic" recipe (i.e. that will result in something similar to what you'd get ion a restaurant, not some hipster faggot's take on Thai food)
>finding all the ingredients

I too am making Thai curry for a potluck today. I'm using shrimp but any meat also works. I also use the thai curry paste you buy at the asian markets. It's like $3 for a pint and it'll last you forever. Also, when buying coconut milk, look at the labels for the brand with the highest fat content. Shake the can, it should sound THICC, not watery. I use oil to fry the curry paste instead of coconut milk fat because it's just easier and doesn't affect the outcome at all. Also, I can NOT find fresh fucking kaffir lime leaves anywhere. Luckily the paste I use has enough to let me skip that.

>use vegetable oil to fry curry paste till aromatic (about 2-3 tbsp)
>add a little coconut milk and mix it in (probably like 1/4 cup)
>add your meat and toss in the paste/coconut milk mixture
>I like to add some chopped up bell pepper, so I add that as well at this point. Also tear up some basil and toss it in there.
>add more coconut milk
>sprinkle some sugar (palm/brown/regular, it's all fine)
>a little fish sauce (add a little at a time, it's really east yo add too much)
>cover and simmer until the meat is cooked and the veggies are becoming soft
>uncover, turn up the heat, and cook until you get the consistency you want. I like it THICC

That there will get you some delicious restaurant-style Thai curry.

If you want to know where this recipe came from, here you go.

https://youtu.be/Q1-GiGhDf28