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Looking for an easy Thai style stir fry....

with chicken,vegetables, coconut milk and curry. Does anyone have an easy recipe? Thanks, Richie

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  1. I haven't made either of these, but they have been in my Epicurious recipe box for ages and they get favcrable reviews. They both call for shrimp, but obviously you can use chicken.



    1. Easy? If you have a Trader Joe's near you , get a bottle of the red curry sauce. Sir fry up some broccoli, snow peas, red bell pepper, sliced water chestnuts and/or other favorite veggies. Stir in sauce, add cooked shredded chicken or shrimp. Top w chopped peanuts and cilantro. A weekly staple at my house.

      1. jnj -
        This is right up my alley. What kind of curry do you plan on using?

        1. ...not necessarily a "stirfry," but with the ingredients listed: slice chicken(I'm assuming breast) on the bias and further chop to uniform size, chop vegetables to uniform size(parboil potatoes if using and set aside), fry curry paste in coconut cream(scooped from top of coconut milk can) until broken(this is only good for some curries), add coconut milk and water to desired consistency, add vegetables and chicken, cook through, season with nam pla, salt, fresh lime juice etc. An even better bet is to "adulterate" the canned curry paste mirroring it with the *fresh* aromatics already included in the paste(kaffir lime leaves, lemongrass, galangal...)

          I think TJ's simmer sauces are total crap, btw. You are better going with Maesri, Mae Ploy, or Taste of Thai curry pastes in that order.

          4 Replies
          1. re: aelph

            Aelph, we must be twins, even down to the brand of pastes.
            Except, I do my veggies totally sep. I stir fry them and add them in at the very end, and then turn off the heat. Still like them crispy. Normally, I just do shrooms, zucc, and onion. (asparagus when it's in season.)

            In my bhun, I'll add the curry paste (I think I might like the maesri red the best)chopped chile, chile garlic sauce, fresh chopped ginger, ground galangal, sesame oil, chile sesame oil, oyster sauce, and a little bit of ponzu towards the end when the oil starts to separate. After I add the coconut milk,mix, and bring it back up to temp, I'll slide in my chicken parts, and sprinkle the top of the mixture with lime juice, and some chopped up keffir leaf. If using breast, you gotta pay attention closely, and not let it boil, just a VERY slow sim (like stock.) When this chicken is done, I'll add the veggies back in, and toss in some chopped cilantro, mix, and serve it on basmati. I'm starting to become a snob about rice. I used to think sushi rice was the best stuff ever. Basmati has quickly become my favorite.

            Man, I am so happy I learned how to do coconut milk curries. I can put a lot of Thai restos to shame for a fraction of their price. The pastes in cans are really not that bad either, when you dr. them up.

            1. re: gordeaux


              Since "discovering" curry pastes lo' these many years ago I came to the conclusion that many mediocre Thai restaurants do exactly that; pop open a tub of Mae Ploy(etc) and there you have it...

              Well, I can open a can with the best of them...

              for a quick curry I do pretty much as I've posted above excepting certain Thai curries that are either coconut milk-less or the ones where you don't break the cream

              I like my veggies crunchy, too...so put the fragile ones in right near the end

              my biggest hurdle was getting the taters(and meat) just right(if using) and...duh...I struck upon parboiling the spuds

              you are correct...in that you don't want to boil a Thai curry anyway...that goes doubly for white meat chicken...

              1. re: aelph

                >>Since "discovering" curry pastes lo' these many years ago I came to the conclusion that many mediocre Thai restaurants do exactly that; pop open a tub of Mae Ploy(etc) and there you have it...<<

                A resounding agreement from me on this. I started cooking Indian foods a little over a year ago, and I'm coming to the conclusion that some of the mediocre Indian joints use "Shan" brand masalas. Not that there's anything really wrong with that, it's just I can put some Ind joints to shame now as well, by doctoring up the store bought spice mixes, just like with the canned Thai curries. On the plus side, when I go to my favorite Thai or Indian places, I know I'm in for good food, since I go to the ones who make their stuff from scratch. The bad thing is, when I try a new place and they can't make things as good as I can, I get pretty ticked off. You can just TELL when they are just slopping out garbage to the masses. Some don't even add anything to make it fresh.. curry can, coconut milk, chicken, heat, serve.

          2. I'm certainly a fan of some of the curry pastes but be forewarned that some can be very salty, so don't go crazy with the nam pla or anything else that has salt in it till you taste it. Certainly resist grabbing the salt shaker, at first.
            I like eggplant in mine. Japanese is probably the most common. You probably won't find Thai green. Kaffir lime leaves, lemongrass, galangal, etc. may also be hard to come by fresh. Lemongrass can usually be found. Substitute lime skin (I just use a peeler) for kaffir leaves and ginger and garlic is probably a substitute for galangal (I buy it in a jar). I like the cilantro on top for a garnish and flavor. All this assuming that you haven't been to the Asian grocer prior to doing this. They will have 90% of what you need. Some will even have the leaves!
            There are already plenty of good suggestions here. Heat the curry (or curry components) first, then start adding ingredients by which need to cook the most and what texture you want. It really doesn't need to cook along time. Save a little chicken stock in case you want to adjust the consistency. I like jalapenos, too.

            1. I use the Thai Kitchen red curry paste with great success-you just cook the paste with some coconut milk, fish sauce, and brown sugar then throw in whatever meat and veggies you want (instructions are on the jar). Curious what brands of thai or Indian simnmer sauces and pastes others use and like?

              2 Replies
              1. re: Ima Foodie

                I've tried the Thai Kitchen, Spice House (dried - add water to reconstitute,) and a different brand that comes in a little 6 oz can, that is always shelved next to the Maesri brands, and has just about the same selection.

                I buy only Maesri brand after trying all of these. My favorite is red. 2nd favorite is green. Then panang. I have a yellow which I've never tried, and also a leong (sp? - sour) which I've yet to try. The red one, though has a really nice, balanced flavor after you bhun it, and add a few little extras.

                For Indian mixes, I'm pretty familiar with the Shan dry blends. They run a little salty, so I use about half the recipe amount, and then fortify with my own spices. I REALLY recommend their Chana Masala, Chicken Handi, and Butter Chicken blends. I haven't really found any good Indian curry pastes, but I haven't tried many at all - maybe a few of the Patak brand which I thought were pretty awful. I do remember the Patak "Vindaloo" paste which I bought a few years ago, used once, and it's still sitting in the fridge.

                1. re: gordeaux

                  LOL -I tried the Patak vindaloo paste just last night and thought it was pretty good!

              2. If you guys haven't tried yet, you must try Nittaya curry paste -- it's far superior to Mae Ploy, Mae Siri and Taste of Thai. It's the best substitute for homemade. I don't like the other brands because I find them unidimensional and a bit salty (at least for Mae Ploy). And because it's too salty, I can't add as much fish sauce which adds depth to the dish. I buy them in the freezer section of a Thai grocery in NYC, but they also sell them online. It costs a bit more but it's so worth it.