Curry is prepared in numerous ways across Southeast Asia. Ingredient ratios and quantities may vary based on personal or ethnic regional preferences. We suggest sampling the curry paste on its own before cooking and then at each stage of the cooking process to comprehend the role each ingredient plays in shaping the taste of your dish. There is always an opportunity to fine-tune the ingredient proportions with an asterisk (*) by gradually adding small quantities to achieve a balanced flavor.
SUGGESTED RATIOS (2-4 servings)
|
Soft |
Tasty |
Ingredients |
|
300 |
250 |
ml of coconut milk * |
|
2 |
3 |
vs. curry paste |
|
1 |
2 |
vs. fish sauce (or salt) * |
|
1 |
2 |
vs. tbsp palm sugar (or white sugar) * |
|
250-300 gr |
protein in strips or cubes (1 choice: chicken, beef, pork, tofu) |
|
|
3-4 cups |
cut vegetables (2-3 choices: onion, carrot, zucchini, eggplant, green beans, bamboo shoot, pepper, tomato, others.) |
|
|
To taste |
chopped fresh cilantro or Thai basil leaves |
|
TECHNIQUES IN THESE EASY STEPS:
- In a large skillet, heat the coconut milk over medium-high heat.
- Use small quantity of curry paste and add it to the skillet.
- Bring the mixture to a boil, then reduce the heat to medium.
- Add the proteins and mix regularly until they are cooked.
- Next, add the vegetables in a specific order to ensure even cooking.
- Taste the curry and adjust the seasoning with fish sauce and sugar as needed.
- Finally, garnish with fresh herbs and serve with jasmine rice.
