Thai Style Curry

This recipe is always requested at least once when Lauren and Katie are home.  I have served this when I knew a group of hungry high-schoolers were coming over and needed food!   You can make it as spicy as you want - just experiment with different kids of curry paste.   Here is  a photo of some of my favorite curry eaters!  Miss you guys.

 

 

AUNTY CHERYL'S THAI STYLE CURRY

American restaurant style using everyday ingredients

 

1 onion chopped

 4 cloves garlic put through a press

1 (13.5 oz.) can unsweetened coconut milk

1 (13 oz) can chicken broth

5rounded tbsp. red curry paste

 

2 rounded tbsp. green curry paste

4 tbsp. fish sauce

1 tbsp. sugar

Generous sprinkle of chili flakes to taste.  I like about 1 tsp.

½ package bean sprouts

¼ cabbage, thinly sliced

1 lb. chicken, boiled and shredded (Cut up leftover chicken is fine. Also shredded pork, or thinly sliced beef, or raw shrimp, which will cook in the liquid when you add them.)

½ fresh green beans cut into 1 inch pieces (frozen are fine)

1/2 c. fresh sweet basil

 

Brown ½ onion (save rest of onion for later) and garlic in large deep sauté pan.  Put onion in first, then garlic. Do not burn garlic.  Remove from pan to separate bowl.  Pour half can of coconut milk into same pan.  Add curry paste; mash together well. Using high heat, bring to a boil. Keep watching to make sure it doesn’t burn. Lower heat to medium and continue cooking until coconut milk becomes oily, about 15 minutes. Do not rush this step or your curry will be weak.   

Add rest of coconut milk and continue to cook 10 minutes stirring frequently.  Add chicken broth and ½ raw onion. Continue cooking for 10 minutes.   Stir in fish sauce, sugar and chili flakes. You can add chili flakes at the end if you don't want it too spicy.  Add onions and garlic mixture.  Turn heat to high; add cabbage, bean sprouts. Cook 10 minutes or until they have released liquid and become part of the sauce.  Add chicken; stir until all the meat pieces are separate and saturated with the sauce.  Add green beans.  Continue cooking 10 to 15 minutes or until beans are cooked. Add basil and stir. Turn off heat. Serve with cooked rice. Can be made in advance and reheated. Serves 6 hungry people.