make Vet Answers my homepage

The Best EVER Slow Cooked Thai Curry

Posted in Food! It's all about food.. @ Oct 29th 2015 - By Judy Gillespie, Vetanswers
The Best Ever Slow Cooked Thai Curry

Quick, healthy & TASTY recipes for busy veterinary professionals

I made this again for our dinner last night and couldn't believe I hadn't already added it to our recipe file.

Apart from the fact that it's easy to make and tastes sensational, it also doesn't need to be slow-cooked but is also fantastic made with chicken and cooks in about 30 minutes. It also goes without saying that leftovers make fantastic, quick lunches!

There are also lots of variations to this recipe so check out the list below.

So here it is...the recipe for...

 The Best EVER Slow Cooked Thai Curry!

From Kira Westwick's Blog & Recipe Website

How I do it....

  • I use at least 750g of casserole steak and so usually double the amounts required to make the paste (e.g. lemongrass, lime leaves, shallot, coriander roots, coriander seeds, cumin seeds)
  • I use Ayam brand coconut cream and milk as it doesn't have any additives and you can buy it at Woolworths and Coles
  • When doubling the amount I use one can of coconut cream and one can of coconut milk as I find two cans of cream to be a little too rich for me
  • Fast Cook: you'll need good cuts of meat e.g. chicken thighs cut into pieces, fry off paste until fragrant, add the coconut sugar, and cook for another minute then add the rest of the cream/milk.  Add chicken and left over lemongrass trimmings, bring to a gentle simmer and cook until chicken is cooked through (cooking time depends on size of chicken pieces). Add peppercorns, season with fish sauce and lime juice to taste.
  • I always add heaps of veggies e.g. cubes of sweet potato (takes about 20 minutes to cook depending on size); brocolli, cauliflower; asparagus; snow peas; beans or bok choy (cooks very quickly so add in for last 5 minutes )
  • You can also use seafood or just vegetables if the fridge is really looking empty
  • Picked Shallots: very nice addition to curry and definitely worth the effort if you're making this for a dinner with friends - I use apple cider vinegar in place of coconut vinegar

If you have any questions about this recipe, just ask them in the comments section below.


There are currently no comments.

Add Your Comments

All comments will be submitted to the administrator for approval.

To prevent spam, please type in the code found in the red box to verify you are a real person.
  Required fields

Blog Categories


Recent Blog Entries


Tag Cloud

follow us on twitter