Thai curry is a traditional Thai cuisine which is made by using different curry pastes such as yellow, green, panang, red, massaman and khing curry, coconut milk and vegetables. This curry is very easy to be prepared and is less time consuming. The texture of the curry is creamy, smooth and thick and the gravy is light brown in appearance. This dish is traditionally made in Thailand but it is also prepared in many places by bringing certain changes in the ingredients.
The dish Thai curry can be prepared by adding any vegetables or fruits according to people’s preference and is well known in Thailand restaurants. This delicacy can be healthier if it is prepared at home rather than consuming it in restaurants. The curry should be consumed hot and should be served in bowls with lemon grass rice. The curry tastes hot and spicy but is bit sweet and can be consumed with plain rice also. People who do not prefer spicy food should avoid consuming this curry as it is really very spicy.
Ingredients and Method of Preparing Thai Curry Recipe
The basic ingredients required for preparing Thai curry are vegetable oil, red onion, large mushrooms, chicken breasts, green curry paste, creamed coconut milk, fresh coriander leaves and lime juice. The initial step is to cut the red onions in strips and the large mushrooms in quarters. On the other side, oil is heated in a frying pan so that onion and mushroom are fried until they turn brown in color. Then the chicken breast is cut and fried in the same frying pan by removing the onion and mushrooms in a separate dish.
After the chicken breast is fried, the green curry paste is added and stirred until it bubbles. Then the creamy coconut milk is poured over the fried chicken and is mixed until it boils. The onion and the mushroom which were kept aside are to be added in the frying pan and are simmered until the chicken breast is cooked and becomes tender. After the curry is prepared, fresh coriander leaves are added with a dash of lime juice and is stirred thoroughly until the mixture is mixed uniformly.
Serving Suggestions for Thai Curries
Thai curry should be served hot with steaming rice, jasmine rice or lemon grass rice. It is served as a main course or as an appetizer and is served by garnishing with different herbs and lime juice. In Thailand, the curry is traditionally available in every restaurant, bars and is also prepared at local residence. The delicacy is usually served in a bowl or in a dish and can be prepared at festive time or in any occasions. This curry is best complemented with Singha beer and with different hard drinks such as wines, vodka and many more.
Varieties and Variations Associated with Thai Curry Recipe
Thai curry can be prepared in various ways in different countries as the curry is available in many forms such as chicken stir fried, beef, fish, coconut curry, and Thai green curry with tofu and shrimp. In different countries it is made according to their taste and it can be made by using the entire paste all together.
Variations in Thai Curry Recipe
Many variations can be brought about in the delicacy by using a variety of seafood such as shrimp, fish or meat instead of chicken pieces. For enhancing the flavor and taste, people can add cubed tofu and can add a number of vegetables such as carrot, cabbage, green beans but should be finely chopped. Thai curry can be vegetarian and can be non-vegetarian according to people’s choice. In this dish, if people do not prefer rich and creamy curry then they can replace coconut milk with water. A healthier version of the dish can be made by adding assorted vegetables. It can be served accordingly in a separate bowl or in a serving dish and can be garnished with various herbs.
Some Health Facts Related to Thai Curry Recipe
Thai curry as a whole is a healthy and rich curry which consists of many nutritional substances but it should be consumed in moderation as it consists of excess coconut milk which means it is high in calories. People suffering from obesity and people who are diet conscious can consume it but in small amounts. For healthier curry, coconut milk can be replaced with water and vegetable oil can be used in lesser amounts to fry chicken in non-stick pan. Thai curry consists of nutritional substances such as proteins, carbohydrates, fibers, fats and calories.