food:lemonless_thai_curry

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food:lemonless_thai_curry [2025/09/28 11:49] – created loginerrorfood:lemonless_thai_curry [2025/09/28 12:06] (current) – loginerror
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 ==== Lemonless Thai Curry ==== ==== Lemonless Thai Curry ====
-{{:food:lemonless_thai_curry.jpg?direct&400|}} +{{:food:lemonless-thai-curry.jpg?direct&400|}} 
-{{tag> recipe }} +{{tag> recipe main}} 
-~~PAGEIMAGE:<:food:lemonless_thai_curry.jpg>~~+~~PAGEIMAGE:<:food:lemonless-thai-curry.jpg>~~
  
 Thai food generally features lemongrass, citrus and cilantro, and Ruby strongly dislikes all three. So I set out to make a Thai adjacent curry that has similar flavour profiles. The result is a tangy creamy coconut curry that makes great leftovers. This recipe makes about 6-8 servings. Thai food generally features lemongrass, citrus and cilantro, and Ruby strongly dislikes all three. So I set out to make a Thai adjacent curry that has similar flavour profiles. The result is a tangy creamy coconut curry that makes great leftovers. This recipe makes about 6-8 servings.
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   * 1 can of coconut cream   * 1 can of coconut cream
   * 1 cup of chicken or vegetable broth   * 1 cup of chicken or vegetable broth
-  * 2-3 teaspoons Thai or Vietnamese fish sauce+  * 2-3 teaspoons Thai or Vietnamese fish sauce   
 +  * Salt and pepper to taste.
  
   * 3-4 cups of white jasmine rice.   * 3-4 cups of white jasmine rice.
-  * Salt and pepper to taste. 
   * A handful of fresh Thai basil leaves.   * A handful of fresh Thai basil leaves.
-  * +
 === Instructions === === Instructions ===
   - Prepare the vegetables:   - Prepare the vegetables:
-    - Split the leek down the center, peel it apart into layers and wash thoroughly. Dice the white and green parts. +    * Split the leek down the center, peel it apart into layers and wash thoroughly. Dice the white and green parts. 
-    - Wash, peel and cut the carrot and butternut squash into bite size chunks. +    * Wash, peel and cut the carrot and butternut squash into bite size chunks. 
-    - Wash the beans, remove stem and cut into bite sized pieces. +    * Wash the beans, remove stem and cut into bite sized pieces. 
-    - Wash the broccoli and separate it into florets +    * Wash the broccoli and separate it into florets 
-    - Drain the can of baby corn+    * Drain the can of baby corn
   - Cut the chicken thighs into strips, slightly larger than bite sized.   - Cut the chicken thighs into strips, slightly larger than bite sized.
   - Cover the bottom of the pot with olive oil and fry the thighs until seared on two sides. The trick is to let them sit for a minute or two before stirring. Season them with salt and pepper before flipping them over.   - Cover the bottom of the pot with olive oil and fry the thighs until seared on two sides. The trick is to let them sit for a minute or two before stirring. Season them with salt and pepper before flipping them over.
-  - Set the chicken thighs aside and add the leeks, garlic and ginger. Adding a bit more oil if necessary. Sautee over medium high heat.+  - Set the chicken thighs aside and add the leeks, garlic and ginger. Adding a bit more oil if necessary. Saute over medium high heat.
   - Add the curry paste, turn the heat to high and stir constantly. We want the curry paste and veggies to dry out a bit, so don't worry about it sticking to the bottom of the pan.   - Add the curry paste, turn the heat to high and stir constantly. We want the curry paste and veggies to dry out a bit, so don't worry about it sticking to the bottom of the pan.
   - Deglaze the pan with the chicken broth, scraping the bottom of the pan to get any crispy bits.   - Deglaze the pan with the chicken broth, scraping the bottom of the pan to get any crispy bits.
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   - Add the carrots, squash, green beans, broccoli, and baby corn.    - Add the carrots, squash, green beans, broccoli, and baby corn. 
   - Simmer and stir the curry until the veggies are tender. I had to add about 1/2 cup of additional water at this step.   - Simmer and stir the curry until the veggies are tender. I had to add about 1/2 cup of additional water at this step.
 +  - Turn off the heat and stir through a handful of Thai basil leaves.
  
 +=== Finishing ===
 +  * Serve over rice, with your favorite toppings.
 +  * I topped mine with a basil leaves, hot sauce and a splash of lime juice.
  
 === Variants === === Variants ===
-  -  +  * This can of course be made with a Thai curry paste containing lemongrass, and topped with cilantro. 
-=== Finishing === +  * This flavour can work with many other kinds of veggies: bell peppers, bamboo shoots, water chestnuts, zucchini,eggplant. Use what you have and what you like. 
-  - +  * Potatoes cut into bite sized pieces and added to the sauce with the liquids. 
 +  * Peanut butter/powder and roasted peanuts can be added to make a Masamaan style curry.
  
-=== Sources === 
-[[ | ]] 
  
 +=== Sources ===
 +[[ https://www.wellplated.com/thai-chicken-curry/ | Well Plated ]]
 +[[ https://www.recipetineats.com/thai-red-curry-with-chicken/ | RecipeTin Eats ]]
  • Last modified: 2025/09/28 11:49
  • by loginerror