Curry(Thai Style)

Based on a suggestion from a buddy of mine in college....I decided to cover this topic because I love making it at home. For those of you who are reading please be aware that this is Thai Curry....and not Japanese, Indian....etc.

The Recipe concept is based on the experience when I was working for a Thai kitchen up in WA. Here is a list of the general things you will need.

1. Mae Ploy Red Curry (Order on Amazon.com)
2. 6 Basil leaves - whole leaf, washed
3. Lemon Grass - one stalk smashed with back of pan or something heavy. Use a pan and hit it, like using a hammer. It brings out the smell and essence.
4. 1/4 ginger root Ginger - fresh and peeled cut into the same size as a quarter (25 cents US).
5. Coconut milk - one to two cans. Its always better to have a back up :)
6. 2 Carrots(peeled and trimmed) - cut into 1/2 inch thick about the size of quarters
7. 1 Onion - dice about size of quarters
8. 1 stalk Celery - dice about size of quarters
9. Fish Sauce - add sparingly, really salty, but absolutely necessary.
10. Chicken Stock - I like making my own but a good quality store bought one will do
11. Just a touch of sugar (if you like yours on the sweeter side).


Directions


1. Brown chicken thighs in pot with a little oil.
2. Add about 2 table spoons of curry paste. Be careful paste is spicy.
3. Deglaze with chicken stock (Deglazing means to add stock or liquid to the pot or pan, in order to get all the brown off the bottom of pan).  Reduce till liquid is mostly gone
4. Add coconut milk, carrots, onion, celery, ginger, crushed lemon grass stalk. Reduce until thickness is soup consistency.
5. Add splash of fish sauce and about 1 table spoon of sugar and reduce for about 5 minutes. Taste after five minutes to adjust seasoning.
6. Finish with basil leaves.
7. Enjoy with jasmine rice. :)

Here is a video to give the general idea...but this is not my method...enjoy :)