curry – Author Mark W Sasse

I LOVE a flavorful curry. Thai curries are some of my favorite. When I’m out of Southeast Asia, I miss it tremendously and typically have to make my own if I am to be satisfied.

Here’s a recipe I whipped up today and it turned out fabulous, so I thought I’d share. It tastes remarkably similar to a curry my Thai lunch lady in Penang would serve me often. It’s incredibly easy, very fast to prepare, and super delicious. Try it out and let me know what you think!

First, create the spice paste:

1 inch ginger

1 inch galangal

large handful of thai basil leaves OR mint leaves

4 cloves garlic

1 red onion

1-2 stalks of lemon grass (white part) (NOTE: I didn’t have this today, but still awesome!)

1-3 red chili peppers (per preference)

Put ingredients, along with a little oil, into food processor and mix thoroughly until nearly a paste consistency.

Put paste in frying pan and let simmer until fragrant.

ADD:

1 tablespoon Tom Kha paste (THIS IS OPTIONAL. I HAPPENED TO HAVE IT SO I ADDED IT. CAN BE MADE WITHOUT IT)

3-4 kaffir lime leaves

1 can coconut cream or coconut milk

1 chicken bullion mixed in a cup of hot water

1 pound thinly sliced chicken breast

Simmer until chicken completely cooked.

Serve over white rice.

Enjoy!

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I’m in such a foodie mood lately. Yesterday’s post on the amazing Vietnamese dish “Bun Bo Nam Bo” got me thinking food, so here’s a short follow-up on an essential ingredient in many southeast-asian dishes – Thai Basil.

Thai basil makes itself known in a couple ways. First, its smell. Just bringing it into the house or fridge gets the minty-goodness of it fragrantly sharing itself with everyone. And if you start chopping it, get ready for comments like, “What’s that smell? It smells so good.” “Thai Basil” is the answer.

Thai basil is stronger. It doesn’t have the more delicate sweet flavor of sweet basil or Italian basil. Thai basil commands to be recognized, and when you try it for the first time, it may slightly overpower you. But the flavor becomes intoxicating and addicting.

The first time I ordered “padprik chicken” here in Malaysia, the flavor took me back a little because it was so flavorful. But oh my, it has become one of my favorite dishes in the world. Many westerners order the tried and true “cashew chicken” from my favorite Thai lady, but I keep insisting for them to upgrade to real Thai taste and try the padprik chicken with its delectable basil.

Ways to eat Thai basil:

Vietnamese soups and salads

Any Asian stir-fry – add it in right as you finish

Thai, Vietnamese, Chinese, and other noodle dishes

Salads – add some leaves to a regular tossed salad to add some zest and taste

Curries – wonderfully good in a variety of curries – yellow, red, and every color in between

Here it is in my favorite: Thai Padprik Chicken

If you don’t live in Asia, you might need to track it down at your local Asian mart. Enjoy!

Tag: curry

Another Recipe: My Take on Thai Curry

Another Food Blog Entry – Thai Basil