Quote:
Originally Posted by meyekel
for a quick and easy curry recipe I buy the Thai Kitchen curry bottles at the supermarket. They have a red and a green ( I mainly use the green). on the back label they have a recipe that basically calls for 2 tablespoons paste, 1 can of coconut milk, fish sauce, veggies and a meat or tofu. it takes all of about 20 minutes to prep and cook (except if you use tofu, then the prep time goes up a little)
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Thai curry really is quick and easy, huge flavor bang for the buck!
I buy the Mae Ploy brand paste in plastic tubs at the Asian supermarket. I like the Panang Curry the best. My girlfiend preferred the red curry. Stir fry a mix of meat & veggies you like, then add the paste/coconut milk mix and simmer a few minutes till you get a sauce and serve. Add the paste slowly until you get a feel for the heat.
You can use frozen stir fry veggie mix if you're really pressed for time.
I really like the little round green Thai eggplants in mine when I can find them. When I was a broke college student I made a lot of red curry with venison ground meat, was really popular on camping trips warmed you from the inside.
If you can find Kaffir lime leaves in the freezer at your local Asian market, just a few will add a nice flavor to the curry.
Indian style curry is doable and not difficult but you end up buying a lot of different spices just to get started.
Hope this gets you going the right direction