Wednesday, 28 November 2012

Simply Delicious

Did you know that Thai curry paste is very different from Indian curry paste? Indian curry paste is made from mainly spices and Thai curry paste is made from many more fresh ingredients like shallots, chilies, and lemon grass. And chicken stock is only used in Indian curries, never in Thai curries; coconut milk is used in Thai curries instead. 

Most Thai curry recipes are traditionally made with raw chicken, but I like to use leftover turkey just as much. The flavour is equally as delicious and the recipe is made even easier with leftover turkey. 

I also like to switch the common side of rice with couscous for a more unique take on a traditional curry meal. I think couscous adds a new texture to the meal that is very unexpected, almost as unexpected as how easy and delicious the actual curry tastes.  

Read on for the recipe. And hungry people be comforted, this dish takes only 30 minutes to make!

Thai Turkey Curry - serves 4

1 stalk of lemon grass, minced
1 teaspoon fresh ginger, grated
2 cloves of fresh garlic, minced
1 onion, finely chopped
1 tablespoon oil
2 tablespoons Thai red curry paste
1 can of coconut milk
3 tablespoons fish sauce
3 cups precooked turkey, cut into bite sized pieces or 2 lbs of raw chicken, cut into bite sized pieces
3 cups of broccoli, cut into florets
1 tablespoon brown sugar
1 tablespoon lime juice
Hot couscous or rice
1/4 fresh cilantro, chopped for garnish

1. Combine garlic, ginger, and lemon grass in a small food processor, pulse until a paste forms. I have multiplied this portion of the recipe by 10 and frozen nine portions in an ice cube tray to really cut down on my time. It works great!

2. In a large frying pan, add the onion and oil and cook on medium heat until the onion is soft, about 5 minutes. Add the curry paste and lemon grass mixture and cook about 30 more seconds.

3. Add the can of coconut milk and stir to combine. Cook until you can see the curry paste oil separate and smell a fragrant curry smell, about 8 minutes. Stir in the broccoli, fish sauce, turkey or chicken and cook until the broccoli and meat are cooked, about another 8 minutes (if you're using raw chicken, you will want to ensure your meat is fully cooked).

4. Add in the sugar and lime juice and stir to combine. Taste and add more lime juice if you like.

5. Serve curry on top of couscous or rice and garnish with cilantro. Enjoy!

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