Thai Chicken Curry

charley2011, Feb 20, 10:43pm
when you make yours do you use coconut milk or just cream?

susieq9, Feb 20, 10:48pm
I use coconut cream. Haven't made it in ages. Maybe on the weekend.

jessie981, Feb 21, 4:16am
Either Coconut Cream or Cocnut Milk.

davidt4, Feb 21, 5:12am
Coconut cream usually.Dairy cream is never used in Thai curries.

ant_sonja, Feb 21, 5:20am
Must be coconut cream - otherwise it's not Thai curry :-)

ams7, Feb 25, 9:14am
I use light evaporated milk with 1 tsp cornflour and then add coconut essence, no one has noticed that it's not the realy thing yet.Do this as it is healthier than coconut cream..

wooky, Mar 31, 5:28am
Any chance please of a full recipie plz.

obsidianwings, Mar 31, 5:45am
I use the coconut flavoured evaporated milk made by carnation.

davidt4, Mar 31, 5:51am
Here's a delicious version of a Green Curry, based on a recipe by Neil Perry.

Green Fish Curry (Neil Perry)

(or use chicken breast or pork fillet)

350 g fish in 2cm cubes, 130g green curry paste, 250 ml coconut cream, 3 tab peanut oil, 6 kaffir lime leaves, 4 tab fish sauce, 1 tab crush palm sugar, 500 ml coconut milk, 4 hot green chillies lightly crushed, 3 long red chillies split and deseeded, 10 pea eggplants, 5 apple eggplants quartered, 12 Thai basil leaves.In a heavy based frying pan over high heat cook the coconut cream and and oil, stirring, until it splits.Add curry paste and crushed lime leaves and stir 10 - 15 minutes until it is very fragrant and sizzling fiercely.Add fish sauce, cook 1 min.Add sugar and coconut milk and bring to a boil.Add fish, eggplants and chillies and simmer 3 - 4 minutes until fish is cooked and eggplants barely tender.Add basil.Serve with lots of steamed Jasmine rice.

Green Curry Paste

5 coriander seeds, 5 cumin seeds, 5 white peppercorns, 6 small hot green chillies, chopped, 3 long green chillies, deseeded and chopped, 2 stalks lemongrass, trimmed and chopped, 2 tab chopped galangal, 10 red shallots chopped, 5 cloves garlic chopped, 3 coriander roots scraped and chopped,1 tab fresh tumeric chopped, zest of 1 kaffir lime finely grated, 1 tsp Thai shrimp paste, roasted.Lightly roast coriander, cumin and peppercorns in a dry pan, grind to a powder. Wrap shrimp paste in foil and roast until fragrant.Pound all ingredients in a mortar (or in a small food processor) until very finely ground.

allurs, Mar 31, 6:50am
davidt4 please explain more about the pea and apple eggplants haven't heard of thanks

davidt4, Mar 31, 8:46am
Pea eggplants are the size of a large pea and add a crunch and bitterness to the curry.They are quite hard to find in NZ unless you grow them, so just leave them out.Apple eggplants are the size and shape of a large apple with pale green or mauve skin - use any small eggplant but preferably not a big black one.