Restaurant Style Thai Curry
If you've ever felt a twinge of disappointment at making a curry that wasn't quite as good as the one at your favorite restaurant, here are the secrets to making the best Restaurant Style Thai Curry!
Ingredients
- 1 medium zucchini
- 1/4 lb snow peas
- 1/2 bell pepper, color of choice
- 1 lb thin-sliced chicken
- 1/2 cup peanut oil, slightly underfilled
- 1-3 Thai chilis (red or green)
- 1 4 oz can Maesri red or green curry paste
- 1 14 oz can Savoy coconut cream
- 2 kaffir lime leaves
- 1 tsp chicken bouillon
- 3 oz palm sugar "round" (see note above)
- 2 wedges lime (about 1/4 lime)
- 1 tsp Red Boat 40°N fish sauce
- white rice, for serving
Instructions
- Slice the zucchini into half-medallions. Trim the ends and the string off the snow peas. Cut the bell pepper into slices.
- Slice chicken into 3/4 inch strips.
- In a wok or heavy-bottomed pan, heat peanut oil until just before smoking.
- Add Thai chilis and curry paste to the pan. Cook for about a minute, stirring constantly, until fragrant.
- Add 14-oz coconut cream to the pot. Bring to a boil and add chicken, stirring to combine. Cook for 10 minutes, monitoring the heat to make sure it doesn't boil over.
- Add vegetables, kaffir lime leaves and bouillon, reducing heat as necessary. Cook for another 10 minutes.
- Place palm sugar in a microwave safe dish and add 1/4 cup water. Microwave at 5-10 second intervals until the sugar dissolves entirely, about 1.5 minutes. Stir occasionally to break up the lumps.
- After 10 minutes are up, remove curry from heat. Stir in dissolved sugar, juice from the lime wedges and fish sauce. Serve over rice. (Protip: add a little coconut oil to your rice as it cooks!)