Thai Curries

READY IN: 40mins
SERVES: 4
YIELD: 4-6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large sauté pan or wok. Add the chicken or beef and cook until brown on the outside. Remove from heat and place on paper towel.
  • Open can of coconut milk without shaking it. Put curry paste, onion, and chilies if using in the wok on medium heat, and add the thick cream from the top 1/3 of the coconut can. Let milk, onion, chilies and paste simmer until the paste releases its oil and the oil appears on top of the coconut milk.
  • Add meat and bring to a boil adding the remaining coconut milk. Then lower heat, add cinnamon sticks, cover, and let simmer until the meat is tender.
  • Add fish sauce, sugar, onions, potatoes, peanut butter, and limejuice.
  • Cover and cook on low heat for 15 to 20 minutes. Add peanuts.
  • Taste/add additional, fish sauce, sugar, or limejuice as needed. Remove from heat and sprinkle with fried sliced shallots. Serve with or over Jasmine Rice.
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