Recipezaar: Curries,Thai recipes

Ww Coconut Lamb Curry

Thu, 15 Dec 2005 15:14:14 -0500

Only 7 points, this recipe quantity is for 1 person. Taken from WW magazine Jul/Aug 2002. Cooking time for the rice is not included. -- posted by jackandfiona

Thai Casserole Chicken With Peas and Browned Potatoes

Mon, 02 Jan 2006 16:59:31 -0500

Make this ahead of time and refrigerate before you need to serve it - the flavour will only improve! FAT REDUCING TIP: Mix together one 400ml can lite coconut milk and one 400ml regular fat coconut milk. This will greatly reduce the fat content without sacrificing the rich coconut flavour. Use one canful of this mixture for this recipe and freeze the rest for later use. Caramelizing the chicken, potatoes and onions gives a wonderful flavour to this curry so don't be tempted to skip these steps! -- posted by Emjay99

Shrimp in Yellow Curry (Gang Lueng Goong)

Thu, 02 Feb 2006 23:19:22 -0500

My husband loves this dish, and it's such a snap to make that he can make it himself. I have only lately become fond of Thai food, and yellow curry is my favorite, but I couldn't find many recipes for the same here. I found this on a Thai recipe site. It has a bright, sunny color and a lovely flavor...though I keep it a bit timid, but you can add some more chilies for more heat. -- posted by eatrealfood

Thai Cashew Chicken Curry

Wed, 15 Feb 2006 12:09:57 -0500

My Thai (Chicken)

Mon, 20 Feb 2006 13:45:10 -0500

I spent several meals researching this fantastic recipe. This of course is my own. I always try to use quality ingredients. Organic when possible. I almost always invest a great deal of time and love in my recipes. This one is made with lots! -- posted by traciejo

Satay Chicken Curry

Mon, 27 Feb 2006 15:20:08 -0500

Orinally a chicken "satay on a stick" recipe, adapted to a curry - fantastic! -- posted by Baz

Thai Yellow Pork Curry

Sat, 04 Mar 2006 20:04:41 -0500

From Ainsley Harriott's Gourmet Express. Enjoy! -- posted by Terese

Thai Chicken Curry

Fri, 24 Mar 2006 15:29:08 -0500

A spicy melange of chicken, tomato, onion, sweet potato, firey hot peppers, mango and raisins, in a spicy red curry sauce flavored with cayenne pepper, ginger and garlic, served over rice. -- posted by ctc315

Thai Coconut Curry Noodles

Thu, 27 Apr 2006 10:44:19 -0400

I found this recipe on the back of a noodle pack while wandering in the grocery store one day. We really enjoyed it, but added more veggies to make it a little healthier. It's a great weeknight meal, as quite quick to prepare. -- posted by Heydarl

Todd's Thai-Style Chicken Curry

Wed, 07 Jun 2006 11:08:40 -0400

I adapted this from Food Network's Microwave Chicken Curry. After much trial-and-error, I think I have improved their recipe significantly. -- posted by D. Todd Miller

Curried Chicken Siam

Sat, 17 Jun 2006 20:34:57 -0400

Unsweetened coconut milk stars in the sauce of this traditional Thai dish. It is available in large supermarkets and Asian food stores. If you are unable to find cans of unsweetened coconut milk, use 1-1/4 cups milk mixed with 1/2 teaspoon coconut extract. From BHG. -- posted by Baker*Chick

Pork and Eggplant (Aubergine) Curry

Thu, 22 Jun 2006 23:18:23 -0400

From Delicious magazine! Serve on jasmine rice. -- posted by Jewelies

Quick and Cheap Curry Fix

Mon, 03 Jul 2006 22:41:58 -0400

This is straight out of my college cooking regimen, featuring, of course, Ramen noodles! This is great hot or cold, especially when you're dying for a thai curry fix. Add your favorite veggies! -- posted by Vegan Courtney

Thai Chicken Mussuman Curry

Wed, 26 Jul 2006 11:51:22 -0400

Can use beef instead -- posted by Chef #337015

Spicy Thai Peanut Chicken Curry

Thu, 03 Aug 2006 22:56:59 -0400

This is a spicy dish, but the heat can be adjusted by reducing the curry and sambal oelek. It is quick and easy and it is so good. Time to cook rice is not included in prep time or cook time. Also...I often use lite coconut milk, it reduces the fat content and is still wonderful, just a little less rich. -- posted by HeidiSue

Thai Beef Massaman Curry

Mon, 18 Sep 2006 21:52:25 -0400

This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in). -- posted by Chickee

Thai Eggplant & Kumara Curry With Barley (Low Gi)

Tue, 26 Sep 2006 16:44:34 -0400

This is a spicy Thai style curry that makes a filling vegetarian meal. For me, the lime juice and zest really make this curry. Served with boiled pearl barley, instead of rice, it makes a low GI meal. Around 260 cals & 8gms fat per serve. Australian measurements used. -- posted by Mischka

Thai Shrimp in Curried Coconut Sauce

Sun, 08 Oct 2006 19:46:32 -0400

The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni. -- posted by evelyn/athens

Squash and Pineapple Curry

Sun, 08 Oct 2006 21:30:19 -0400

I was making another dish similar to this and I discovered I had no sweet potatoes. I subbed squash and played around a bit and came up with this. -- posted by PinkCherryBlossom

Crock Pot Thai Beef

Sat, 28 Oct 2006 09:52:34 -0400

Spectacular Thai Curry Beef for the Crock pot! You MUST try this recipe! Great served over rice. Enjoy! -- posted by KPD

Chiang Mai Curry Noodles (Kao Soi)

Mon, 30 Oct 2006 17:24:26 -0500

In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the nest to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott. -- posted by Sandi (From CA)

Mussels in Fragrant Thai Broth

Tue, 14 Nov 2006 17:00:55 -0500

Great summer seafood dish. -- posted by jana_kloots

Masaman Curry

Sat, 18 Nov 2006 22:49:04 -0500

An Indian influenced Thai curry with very complex flavors. -- posted by xenon

Massaman Potato Curry

Sun, 24 Dec 2006 07:56:25 -0500

Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks -- posted by PinkCherryBlossom

Thai Chicken Curry

Wed, 17 Jan 2007 14:27:39 -0500

This is not authentic, but I used some traditional elements to capture some Thai flavor to satisfy a craving. -- posted by fruitcake3g

Cheesecake Factory Bang Bang Chicken and Shrimp

Fri, 19 Jan 2007 12:47:37 -0500

This is a replica of the Bang Bang Chicken and Shrimp I found online. I enjoyed the meal at Cheesecake, and I think this is very close to it. -- posted by Chef #372178

Scrumptious Thai Coconut Red Curry

Thu, 01 Mar 2007 17:13:38 -0500

This is probably my favorite dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. -- posted by surfin' chef

Green Curried Rice With Shrimp

Tue, 20 Mar 2007 13:10:16 -0400

The anise in this recipe mimics the flavor of Thai holy basil, and tastefully compliments the spicy heat of green curry. recipe came from "A Taste of Thai" mailing. -- posted by Queenkungfu

Evil Jungle Prince With Tofu

Thu, 10 May 2007 21:31:48 -0400

Evil Jungle Prince was the first Thai dish I ever made, and was so good that we went into the kitchen and made another batch to eat right then and there! These days I make it with tofu, but chicken tastes better. -- posted by fluffernutter

Thai Prawn Satay

Mon, 14 May 2007 14:34:22 -0400

Tasty, the peanut sauce makes this a lip smacking dish, it goes with almost any Thai meal. I sometimes change the prawns for chicken or even pork, it's that good. -- posted by Brian H

Coconut Dhal

Sat, 09 Jun 2007 23:10:55 -0400

Red lentils get a big boost in flavour with this Thai-influenced dhal recipe from the BBC -- posted by PinkCherryBlossom

Hot Thai Shrimp and Green Tomato Curry

Tue, 12 Jun 2007 00:20:47 -0400

From "Tomatoes" by Manisha Gambhir Harkins. Posted for ZWT III. This is really really good. -- posted by I Cook Therefore I Am

Green Curry Fish With Thai Eggplants

Mon, 25 Jun 2007 23:04:36 -0400

Gkaeng Kiew Wahn Moo An authentic Thai recipe from a Thai cooking instructer, Kasma Loha-unicht Clark. www.thaifoodandtravel.com -- posted by Mrs. Grosh

Thai Green Curry

Thu, 28 Jun 2007 22:27:32 -0400

From Foodtv Canada Show: Crash My Kitchen Episode: Stir Fry Crazy http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7386 -- posted by friedymeister

Thai Red Curry Shrimp and Calamari

Tue, 03 Jul 2007 23:44:38 -0400

A very easy to make dish, serve with steamed brown rice. -- posted by Todd@weekofdinners.com

Green Curry With Chicken and Eggplant

Mon, 09 Jul 2007 23:24:17 -0400

An authentic Thai dish. A light and fragrant curry enjoyed by many fans of Thai cuisine. -- posted by sarah85

Thai Red Chicken Curry With Coconut

Tue, 17 Jul 2007 09:52:04 -0400

A super easy, super tasty curry without the need for lots of spices. Prepared and cooked in 30 mins. This makes a good party dish. We serve this with pomegranate rice (pomegranate not in season when I took the photo). A few fried pineapple slices and sliced banana turn this into a real tropical taste sensation. -- posted by Brian H

Thai Green Curry

Thu, 26 Jul 2007 18:39:06 -0400

This is a tasty basic Thai green curry recipe. Feel free to add your choice of vegetables such as canned bamboo shoots, green beans, tofu, potatoes, etc. -- posted by Live to bake

Slow Cooker/Crock Pot Massaman Curry

Fri, 27 Jul 2007 20:14:50 -0400

This is just outstanding, and easy. Your house will smell amazing. It's an adaption of my other recipe, which is Brigitte Hafner's. -- posted by Chickee

Easy Thai Coconut Shrimp and Rice

Wed, 01 Aug 2007 19:11:11 -0400

Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad. -- posted by gourmetmomma

Yellow Curry Shrimp

Fri, 03 Aug 2007 13:17:15 -0400

You can keep this simple by just cooking the curry paste and shrimp or green beans paired with the shrimp work nice as well. -- posted by Tiny_Toodles

Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice

Thu, 09 Aug 2007 15:59:55 -0400

I got this from a friend who adapted it from Vegetarian Planet cookbook. The rice is especially good the next day. -- posted by Chandra M

Authentic Thai Green Curry

Thu, 09 Aug 2007 22:54:50 -0400

My boyfriend and I made this for his parents and couldn't believe how much it tasted like the authentic version at our favorite Thai restaurant. Don't be discouraged by the long list of ingredients, it's actually extremely easy to put together. Beware, the green curry paste is HOT. We used just 2 tablespoons and it was very spicy. Enjoy! -- posted by VeggieFace

Thai Seafood Curry over Coconut Jasmine Rice

Mon, 13 Aug 2007 16:52:37 -0400

This is a simple and fairly authentic tasting curry. If you aren't able to get grouper or prefer a less expensive alternative, you may substitute halibut, haddock, tilapia, or other firm white fish. -- posted by Chandra M

Massaman Curry

Tue, 11 Sep 2007 21:07:13 -0400

From food and Wine 1997 So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best. -- posted by Chef #573036

Thai Red Pumpkin Curry

Wed, 19 Sep 2007 16:42:01 -0400

Adapted from Donna Hay -- posted by Chef #573036

Amazing Green Chicken Curry

Tue, 25 Sep 2007 22:45:50 -0400

Best chicken curry I've had! Also good done with chicken drum sticks--just cook for longer. I usually double the sauce--trust me it will all get mopped up with the rice. -- posted by squeak-a-latto

Thai Green Curry Salmon

Wed, 26 Sep 2007 17:16:00 -0400

From Food Network Canada - Caroline McCann Bizjak: Curry -- posted by Chef #573036

Chicken Curry With Green Peppercorns and Pumpkin

Wed, 28 Nov 2007 02:12:51 -0500

A curry with green peppercorns. -- posted by Jewelies

Peanut Curry With Tofu, Potatoes and Roasted Shallots

Wed, 28 Nov 2007 02:13:37 -0500

A vegetable curry. -- posted by Jewelies

Malay Braised Duck Curry

Wed, 28 Nov 2007 16:12:42 -0500

Please see my recipe for Recipe #268623. -- posted by Jewelies

Chickpea Curry

Thu, 13 Dec 2007 13:05:54 -0500

My sister got this recipe in Chiang Mai, Thailand when she was staying with some locals during her travels. It's one of my favorites. Thai basil tastes best in the recipe but fresh sweet basil is good too. And if you like your curry hot, use 1 TBSP of curry paste. -- posted by Janice Y

Red Snapper With Mango Chipotle Curry

Thu, 20 Dec 2007 01:32:36 -0500

Delicate fish in a sweet, spicy curry, with a rich coconut base. -- posted by xenon

Sweet Potato Curry

Sat, 29 Dec 2007 18:31:35 -0500

I made this after Christmas out of my left over tofurky and it was good. I got this recipe off Epicurious and modified it quite a bit. Here is a link to the original: http://www.epicurious.com/recipes/food/views/233843 -- posted by Lbryda

Easy Coconut Curried Shrimp

Tue, 01 Jan 2008 23:26:07 -0500

This wonderful curry is so decadent it tastes as if you spent hours on it! -- posted by Canadian in Minnesota

Sweet Pumpkin and Peanut Curry

Wed, 02 Jan 2008 23:54:34 -0500

Hearty vegetarian curry. -- posted by Chef #573036

Dry Beef Curry With Peanut and Lime (Nua Pad Prik)

Thu, 03 Jan 2008 00:33:07 -0500

Dry curries originated from the mountainous northern regions of Thailand but are popular throughout the country. This dry beef curry is usually served with a moist dish such as Ragout of Shellfish with Sweet Scented Basil, or Thai Chicken and Shrimp Soup. The curry is equally delicious made with a lean leg or shoulder of lamb. -- posted by Chef #573036

Thai Masaman Chicken, "gaeng Masaman Gai"

Tue, 29 Jan 2008 17:49:33 -0500

This is an ImportFood.com online Thai recipe. I have had this several times at a couple of Thai restaurants and I must say I'm pretty impressed. Very tasty. -- posted by Diego G.

Thai Vegetable Curry

Tue, 29 Jan 2008 19:28:30 -0500

This has an amazing aroma and a really large depth of flavour. If you're vegetarian or vegan just check your red curry paste as many are made with shrimp paste and/or fish sauce, but you can get some without these ingredients. -- posted by Hayley_11

Thai Red Curry Vegetables

Fri, 08 Feb 2008 14:02:14 -0500

You could use regular coconut milk instead of lite for a richer flavor, but using the light saves a lot of fat and calories. You can use any vegetables in this that you like, and some lemongrass would be good in here too. -- posted by Chef #461400

Chicken Satay Noodle Soup

Tue, 11 Mar 2008 00:03:26 -0400

Found this recipe in EveryDay with Rachael Ray April/2008. Posted for safe keeping :) -- posted by katie in the UP

Mixed Seafood Curry With Bamboo Shoots

Tue, 25 Mar 2008 00:17:55 -0400

My boyfriend and I frequent this thai restaurant in Aurora Ontario. I once ordered their Bamboo Squid, and when I got home, I made some revisions and came up with my own version. I am not so good at cooking with measurements, The way I cook is by tasting, adding a lil here and there ;-) Enjoy! -- posted by alenaellen

Thai Shrimp and Vegetable Curry

Wed, 14 May 2008 18:21:58 -0400

I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like. -- posted by Sue L

Thai Yellow Chicken Curry With Potatoes and Tomatoes

Tue, 20 May 2008 17:55:28 -0400

Lovely vibrant fresh flavoured curry with a stunning yellow colour. Very fast and easy! -- posted by Tasberry

Red Curry Coconut Rice With Pork

Wed, 21 May 2008 16:46:50 -0400

I really enjoy spicy foods, especially Thai so whenever I come across a recipe (especially one that's easy to prepare!), I give it a whirl. I'm a big fan of Basmati and Jasmine rice so I tend to use them in most of my Asian cooking. I found this little gem in our local newspaper which gives the recipe source as www.riceinfo.com. -- posted by Minxy24/7

Thai "orange" Curry Chicken

Tue, 27 May 2008 23:56:06 -0400

This is by no means a Thai authentic dish. I had a bunch of Thai ingredients in my fridge, and just threw a concoction together and came up with this. It has a LOT of flavor, its spicy, and relatively easy to make.. I hope you enjoy it! :) -- posted by ssumthing

Thai Style Curry

Wed, 28 May 2008 00:53:45 -0400

This is a healthy and delicious Thai inspired recipe. We made this last week and loved it! Recipe by Neva & Jim Brackett in their 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. -- posted by Enjolinfam

Red Thai Curry Chicken Stir-Fry

Thu, 29 May 2008 01:47:15 -0400

Not your typical soupy Thai curry. I "ad-libbed" this, just adding some red Thai curry paste to an otherwise typical stir-fry. It was hot, spicy and, for us, very yummy. I always use Mae Ploy brand curry paste - I find it the most authentic and flavoursome. -- posted by Tracy Lee

Green Curry With Chicken and Peanuts

Sun, 08 Jun 2008 02:36:10 -0400

Adapted from a few different recipes, my third and first successful attempt at Thai food. This dish combines some of my favorite flavors- peanuts, limes, and cilantro. -- posted by Chris Beckstrom

Vegan Pad Thai

Fri, 01 Aug 2008 14:31:35 -0400

A vegan version of a popular dish from Thailand. -- posted by Vegan Dave

Red Curry Chicken With Cashews, Pineapple, & Tomatoes

Tue, 12 Aug 2008 14:37:25 -0400

The title pretty much says it all! It's a lovely curry with just the right burst of sweetness from the pineapple. Obviously not a traditional/authentic curry, but fast and delicious none the less. -- posted by Sophie P. Stillwell

Thai-Style Tofu Ww in Microwave

Sun, 17 Aug 2008 23:56:35 -0400

Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, 2 "thingies" per 1 cup serving. Serve with "Quick Green Rice WW". This also works well with red or green Thai chili paste. If all else fails, use an equal amount of hot pepper sauce. -- posted by KateL

Thai Red Coconut Curry

Thu, 04 Sep 2008 21:27:43 -0400

My husband loves, loves, LOVES curry - be it Indian, Thai, or anything else. Well, a sushi restaurant near his job serves this delicious, spicy, and sweet red curry. I have been trying to figure out how to do it. And now I have. This recipe tastes exactly how the restaurant stuff does, and it comes together in close to 20 minutes. -- posted by flirtyfunchick

Thai Chicken Saute

Sun, 07 Sep 2008 23:25:10 -0400

I got this recipe from Cooking Light, March 2007. I haven't tried it but wanted to save it here. -- posted by Krista Roes

Thai Spicy Beef (Nuer Phad Phed)

Thu, 16 Oct 2008 23:45:48 -0400

This is from my favorite cookbook, given to me by my sister in law for my birthday in honor of our trip to Thailand in the new year. Enjoy. -- posted by ms.jen

Tofu Curry

Mon, 15 Dec 2008 00:15:11 -0500

Simple sweet tofu curry made with coconut milk. -- posted by Chef #1053997

Shanan's Curry

Tue, 30 Dec 2008 01:23:46 -0500

This is my version of curry. I don't usually measure when I cook my own recipes so please keep that in mind with regards to measurements. -- posted by mariahswind

Thai Basil and Eggplant Curry

Wed, 07 Jan 2009 01:47:08 -0500

A warm and spicy curry from the crockpot, serve alone or over rice. -- posted by Anne-o-gram

Chiang Mai (Khao Soi) Noodles

Tue, 17 Feb 2009 08:07:42 -0500

Lara & Kas' recipe -- SOOOO delicious! -- posted by jordanpoling

Easy Thai Shrimp Curry

Thu, 05 Mar 2009 16:17:57 -0500

Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes. -- posted by English_Rose

Thai Green Chicken Curry

Tue, 17 Mar 2009 19:20:59 -0400

I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs. -- posted by PaulaG

Slow Cooker Curry Chicken

Mon, 23 Mar 2009 17:36:29 -0400

I couldn't find a satisfying slow cooker recipe for curry chicken, so I decided to create my own, combining the best parts of several recipes. The ingredients noted as optional can be added if you like an extra kick. I used a 6.5-quart Crock Pot for this meal, but it should fit in a 5-quart just fine. -- posted by Matt & Mollee

Curried Beef Short Ribs (Slow Cooker)

Tue, 24 Mar 2009 18:10:09 -0400

Now you can have an intensely-flavored exotic meal on the table with very little effort! The lime zest and lime juices brighten the rich flavors, too. -- posted by JackieOhNo!

Thai Fish Curry - Kaeng Ped Pla / or Tofu

Sat, 18 Apr 2009 16:49:52 -0400

I have tried many thai curries over the years, and they have all been 'OK', but never quite got that authentic flavour or feel. And then other recipes have just scared me away with incredibly long lists of ingredients. I think this is a nice compromise. It is well worth marinating, it only takes a minute to throw the marinade together, then putting it all together later does not take long at all. I have made it with fish and followed the recipe to a T, with beautiful results. I have also subbed tofu and had good results. This recipe does not traditionally call for any veg to be included, it's meant to be simple. I often do add one vegetable such as red bell pepper or bok choi though, otherwise I serve with a salad. If you do add a veg, be careful not to add too much or you take away from the sauce and lose some of that soupy consistency. Keep it simple If you really wanted to add more veg I would double up on the sauce ingredients. Most of the ingredients are pretty main stream these days, my local grocery store carries it all, and certainly any Asian grocery store would. Hope you enjoy, this recipe came from a Thai food and lifestyle cookbook that was given to me as a gift. -- posted by magpie diner

Thai Green Curry Chicken

Mon, 04 May 2009 19:41:56 -0400

A delicious "mild" curry that everyone will love! -- posted by Chef #1256999

Panaeng Nua - Panaeng Thai Beef Curry

Thu, 28 May 2009 15:36:46 -0400

This is a fantastic beef curry recipe from the book 'Cooking the Thai Way' by Supenn Harrison & Judy Monroe. -- posted by Um Safia

(Best Ever) Thai Chicken Curry

Wed, 10 Jun 2009 15:29:58 -0400

WOW! My Mum made this tonight out of a recipe book she owns and it is THE BEST meal I have ever had! It tastes so authentic! Please dont discount it cos its not yet rated....try it and then rate it, can guarantee this one is over 5 stars. -- posted by aussieqzine

Thai Fish Fillets and Shrimp in Coconut Milk

Thu, 18 Jun 2009 14:11:09 -0400

I've been making this for DH for years, I don't always follow the recipe exactly, more in theory. So you can play with it a bit. The original recipe doesn't have shrimps, but I like them, and I don't eat fish, so it works quite well. I'm guessing at the amount of shrimp/prawns, use what looks good to you. If I don't have coriander roots, I use fresh chopped leaves. From Step-By-Step Thai Cooking -- posted by Karen Elizabeth

Green Curry With Chicken and Baby Eggplants

Sun, 28 Jun 2009 17:35:42 -0400

Recipe by Chef Arun at Arun's Thai Restaurant in Chicago, IL. One of my favorite Indian dishes! (I often modify it to be vegetarian) -- posted by hannahactually

Thai Vegetable Curry

Sun, 19 Jul 2009 15:58:08 -0400

This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet. -- posted by Shuzbud

Thai Vegetarian Green Curry

Fri, 24 Jul 2009 14:06:01 -0400

I adapted this delicious green curry from a recipe I found online. When I have vegetarian guests, I often make this along side recipe #19012 Thai Zucchini for a complete meal. Feel free to add the more traditional keffir lime leaves as a replacement for the lime juice if you're able to find them. Note: cooking time will be longer if your cooking real chicken. -- posted by OwlMonkey

Vegetable Green Curry

Thu, 06 Aug 2009 11:33:53 -0400

Make your own or use store-bought Thai green curry paste. Adapted from "Everyday with Rachael Ray," Summer 2009. Serve over basmati rice. -- posted by Ice Cool Kitty

Thai Country-Style Curry With Ground Beef and Green Beans

Fri, 07 Aug 2009 02:28:29 -0400

From Quick&Easy Thai by Nancie McDermott. Use fresh everything (basil, etc.) for best results. -- posted by hannahactually

Thai Chili Paste

Wed, 12 Aug 2009 10:20:46 -0400

This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum. -- posted by Rhiannon&Matt.gauci

Thai Curry Chicken Breast Saute

Wed, 19 Aug 2009 14:16:51 -0400

I created this as a side dish for Thai Style Fried Rice, recipe #281522 (by SquadLeader). The rice calls for meat and seafood, but I made it vegetarian style with broccoli. That main dish was my inspiration for this side dish. I made this dish mild but anyone can adjust the heat by adding more peppers or curry. This dish can also be served with plain Jasmine rice. -- posted by chargirl

Spicy Thai Chicken Curry

Sun, 06 Sep 2009 09:21:00 -0400

A really tangy, pick-you-up and high speed meal. -- posted by English_Rose

Thai Pineapple Curry or Gang Kua Recipe

Mon, 28 Sep 2009 16:38:29 -0400

I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. -- posted by Jencathen

Vegetable Coconut and Peanut Curry

Wed, 30 Sep 2009 12:36:37 -0400

This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course. -- posted by English_Rose

Thai Inspired Butternut Squash Curry

Wed, 28 Oct 2009 12:32:32 -0400

This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed. -- posted by Jencathen

Fragrant Thai Beef Curry

Wed, 28 Oct 2009 17:27:16 -0400

Cocunut milk and sweet potatoes give this curry a delicious lift. -- posted by English_Rose