Fusion Thai Curry

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A work in progress with limitless permutations. Combines elements of all types of Thai curries and some ingredients foreign to Thai cuisine...my apologies to the purists.


Curry Paste

  • 1 tbsp cooking oil
  • ~10 small Thai chiles (more or less depending on spiciness preferences), seeded and minced
  • 1 tbsp shrimp paste
  • 1 tbsp galanga powder
  • 1 tbsp lemongrass powder
  • 5+ cloves of garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1/4 cup fried shallot
  • shredded peel of ½ orange and/or lemon

In the Pot

  • 1.5-2 lbs chicken (or other meat/seafood)
  • 1.5-3 tsp salt, to taste
  • 2 525mL cans coconut milk (as rich as possible)
  • 500 mL water
  • juice of ½ orange or lemon or lime
  • ½ cup chopped Thai basil
  • 4+ cups chopped vegetables: carrots, bell peppers, (Chinese) eggplant, (red) cabbage, (sweet) potatoes
  • 1 tsp sugar
  • 1 tsp ground cumin
  • 1 tbsp turmeric


If possible, grind curry paste ingredients (sans oil) in food processor to make a smooth paste. Otherwise, heat oil in a pan or in "stovetop" mode in a slow-cooker and add ingredients. Cook until fragrant. Add chicken and brown on all sides. Add remaining ingredients and cook until vegetables are tender (stovetop for 30-60 minutes or slow-cook for 4 hours on high or 8 hours on low).