My girlfriend's pal forwarded us this thai curry recipe -- and, if I do say so myself, it came out totally authentic and excellent tasting!
We found most everything at the thai grocery next to Sripraphai in Woodside. Never thought I'd find myself cooking this type of stuff.
Thought I'd pass on the recipe:
easy thai curry recipe. it takes 1/2 an hour from start to finish, less if you omit the chicken:
Cooked jasmine rice- cook as much as you wanna eat or buy it from the local chinese takeout joint
Peanut or olive oil
1 medium onion, sliced
raw, cubed chicken from any part of the bird
2 cloves garlic, sliced
Thai (or jalapeno) chiles, seeded and sliced, to taste
2 tbs red or green curry paste, or to taste (i add LOTS!!)
1 13-oz can of unsweetened coconut milk (don't use coco lopez- save that for pina coladas)
Cubed, raw chicken
1/4 cup chicken broth
1 can straw mushrooms, drained and rinsed
*1 small can of sliced bamboo shoots, drained and rinsed
*Thai fish sauce, about 2 tbs.
*Lime leaves, about 6, rinsed and torn in half cross-wise (these are tough little suckers)
*1/2 cup thai basil leaves, rinsed well
any other veggies that tickle your pickle (snow pea pods, baby corn, red peppers, etc)
1 lime, quartered
Heat enough oil to coat the bottom of medium skillet. Add onion and cook, stirring until it's translucent. Add garlic and stir until garlic just starts to turn pale gold. throw in the curry paste and stir that around. Stir in a little of the coconut milk to get the curry paste lumps smoothed out, then pour in the rest. Dump in the chicken. Stir and let it simmer for about 5 minutes. Stir in the chicken broth. Toss in the rest of the ingredients, except for the quartered limes. Simmer for another 10 minutes or until the chicken is cooked through. If the sauce is too thin for your taste, let it continue to cook, uncovered, for a few minutes more to reduce. Serve over the rice with quartered lime and extra basil... and red pepper flakes, if you want. This recipe makes enough for 4 people.
*You can get this stuff from the chinese supermarkets in flushing (I recommend the Hong Kong Supermarket- it's huge and it's on 36th ave (?) on the east side of Main Street.) make sure the fish sauce you buy has the yellow, red and white label with hardly any english on it- the english that IS on it says "tiparos fish sauce, product of thailand". it's the one my ma (and now I) relies on- she doesn't use any other kind. lime leaves might be a little harder to come by, and if you can't find it, grate the zest (green part only) of a lime into the dish instead. Or, if you're lazy like me, throw a lime quarter into the pot as it's simmering (take it out before you store any leftovers or it'll get sour). substitute italian basil if you really truly can't find thai; thai basil has a stronger flavor that really complements the curry. (use leftover basil in sandwiches or have steve make pesto). oh yeah, don't eat the lime leaves- they're just there for flavor.
ok, cooking class dismissed. :) let me know how this one goes for you- i think it's a lot easier than the curry my ma makes. i've made it three times in as many weeks. yum!