Fusion Thai Curry
From Nerdhaus
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.
Ingredients
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
Preparation
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).