Curry is cooked in many different ways in Southeast Asia. Ratios and quantities of ingredients may vary according to personal or ethnic preferences in different regions. We recommend tasting the curry paste alone before cooking, and at each cooking stage to understand the role that each ingredient plays in the composition of the taste of your dish. There will always be time to adjust the dosage of the ingredients with an asterisk (*) by adding small quantities at a time to balance the flavors.
RECOMMENDED RATIOS SUGGÉRÉS (2-4 Servings)
|
Mild |
Bold |
Ingredients |
|
300 ml |
250 ml |
of coconut milk* |
|
2 tbsp. |
3 tbsp. |
of curry paste |
|
1 tbsp. |
2 tbsp. |
of fish sauce (or salt)* |
|
1 tbsp. |
2 tsbp. |
of palm sugar (or white sugar)* |
|
250-300g |
of sliced or cubed protein (choose 1: chicken, beef, pork or tofu) |
|
|
3-4 cups |
of cut vegetables (2-3 choices: onion, carrot, zucchini, eggplant, green beans, bamboo shoots, bell pepper, tomato, others.) |
|
|
To taste |
fresh chopped coriander or Thai basil leaves |
|
EASY 3-STEP TECHNIQUES:
1. In a large pan, heat the coconut milk over medium-high heat. Add the curry paste and stir to dissolve. Bring the mixture to a boil, then reduce the heat to medium.
2. Add the protein. Stir regularly until fully cooked. Add the vegetables in an order that will achieve even cooking.
3. Taste and adjust the seasoning with fish sauce and sugar.
4. Garnish with fresh herbs and serve with jasmine rice.
TIP: Don't have coconut milk? Try making the red curry stir-fry with the same ingredients as above. Replace the coconut milk with 3 tablespoons of vegetable oil.
