Living in Asia for almost three years now, Matt and I have had our fair share of Asian food. Peking duck in Hong Kong, sushi at the fish market in Tokyo, pad Thai in Bangkok, and soon bahn mi in Vietnam. There is one dish however, that I think it is most critical for a home cook to know to cook Asian. And that’s because it’s so stinking easy. That is how to make a Thai curry. Twenty minutes to heaven.
Really there are only two very essential ingredients in Thai curries. Thai curry paste and coconut milk. All the stuff you add in, it’s all bonus. Red curry is the spiciest, green is medium, and yellow most mild. Being the Goldilocks that I am, I think green curry is just right. Of course, I wanted to give you an amazing recipe for Thai curry so I added a few extra ingredients to jazz it up a bit. But it’s still incredibly easy.
A word on fish sauce. Underrated. Yes that was a word. I’ve heard fish sauce compared to the bass in music, you don’t really think about it but it makes the dish. I have to agree. Yes, it smells, but it is so divine in curry, you won’t regret it for a second. The salty umami flavor is incredible in any number of dishes, as always with cooking, just use your imagination.
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon peeled and finely minced ginger
- 2 cloves minced garlic
- 1 14-ounce can cups coconut milk
- 3-4 Tablespoons green curry paste
- 1 lb shrimp, thawed and detailed
- 1 cup sweet peas (frozen or fresh)
- 1 medium onion, chopped finely
- 1 Tablespoon fish sauce
- 2 teaspoons sugar
- squeeze lime juice
- finely chopped cilantro
- jasmine rice
- In a wok or large skilled over medium high heat add extra virgin olive oil, onion, ginger and garlic. Cook for 4-5 minutes, stirring to soften slightly.
- Add in 3 T curry paste, cook for a few minutes and add coconut milk, shrimp, and peas. Taste and add additional curry paste if desired.
- Reduce heat to medium low and simmer for 15-20 minutes to reduce slightly.
- Add fish sauce, sugar, and a squeeze of lime juice.
- Serve over rice, garnish with cilantro and lime wedges.