Monday, June 25, 2012

Hurry!  Hurry!  Let's Make Curry!

I apologize for my corniness... of Matt and mines favorite restaurants here in Wilmington is called Indochine.  It is an amazing Thai restaurant with a delicious menu which includes a wide variety of curry dishes!  We are big fans of going out to Indochine, but going out is expensive and making our own versions of food we love to order when we go out is one of our favorite things to do!  Luckily for us, we live less than five minutes away from an Asian market who has a wide variety of Thai ingredients, including many great choices of curry paste!  Matts favorite curry dish at Indochine is Jungle Curry, while mine is Panang Curry...and we happened to find Panang Curry paste at the Asian market!  So, we decided to make our own curry at home and invite a few friends over to join us!

So to make curry, you need a few basics.  From there, you can add pretty much any ingredients you think would be tasty.  To me, there's really no rhyme or reason to it.  It really depends on personal preference and what you thinks would go well with the particular curry paste you are using.  Curry ranges from bold, spicy red to grassy green to mild, mellow yellow.  There are also other varieties that have slightly different flavors such as Massaman and Panang, which is what we made.

The basics you need for curry are usually some type of stock (chicken, vegetable, etc.), coconut milk, and of course the curry paste.

For our curry we decided to do a hybrid of what is found in the Panang Curry at Indochine and some of our favorite Asian vegetables found in many dishes.  We went with chicken, sweet potatoes, green beans, baby corn, and bean sprouts.

First, Matt cooked the chicken in a skillet with a little salt and pepper.

Meanwhile, I combined the two boxes of chicken stock, three cans of coconut milk, a few small spoonfuls of curry paste and the cubed sweet potatoes.

We brought this to a boil and let it simmer until the sweet potatoes could be poked through with a fork.  Next, we added the cooked chicken, green beans, baby corn, and bean sprouts.

In order to thicken the curry, we allowed it to simmer and reduce...meanwhile, we added a little cornstarch (about 2 TBS total) here and there to achieve a thicker consistency.

Curry is definitely best when served over top of rice (in our opinion).

Everyone seemed to enjoy it!  We all went back for seconds and in some cases, thirds!  It was a great dinner.  I hope you will try your hand at curry sometime.  It was fun and simple and DELICIOUS.


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