Panang Curry - Serves 3- 4

INGREDIENTS:

• 1 lb. chicken pieces, breast, thigh or drumsticks - sliced
• 3 tomatoes, cut into wedges
• 1 red bell pepper or sweet red pepper, cut into wedges
• 2 kaffir lime leaves
• 1/2 loose cup fresh Thai basil leaves (roughly chopped)

CURRY SAUCE:

• 4 Tbsp tomato paste
• 1 small onion, wedges
• 1 thumb-size piece galangal, diced
• 3 cloves garlic
• 1 Tbsp soy sauce
• 1/2 Tsp dark soy sauce
• 2 Tbsp fish sauce
• 1 Tsp shrimp paste
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1/2 Tsp ground coriander
• 1/2 Tsp cumin
• 1-2 red chili (or jalapeno), minced, OR 1/2 to 1 tsp. cayenne pepper or chili flakes to taste
• 1/2 Tsp turmeric
• 1/2 Tsp cinnamon
• 1/8 Tsp nutmeg
• 1/8 Tsp ground cloves
• 1 - 15oz coconut milk
• Juice of 1/2 lime

Steps:

1. Prepare the curry sauce by placing all sauce ingredients in a food processor. Process well.
2. Pour sauce into a wok/deep pan and heat it up to a slow boil.
3. Add the chicken plus lime leaves. Mix well and cook the meat until about 75% cooked.
4. Add the tomatoes and peppers. Continue to cook for 5 – 10 minutes.
5. Serve Hot! Over jasmine rice and top with a sprinkle of fresh Thai basil leaves.

Massaman Curry (w/cucumber in vinegar) - Serves 2

Adapted from: ThaiTable.com

Ingredients (Curry):

• 1/2 - 1 lb Meat (Chicken or Beef)
• 1 cup Potatoes
• 1 cup Onion (Pearl Onions work best)
• 1/4 cup Cashew
• 1 can (15oz) Coconut milk
• 2 tbsp Massaman Curry Paste
• 2 leaves Bay Leaf
• 1 Cinnamon Stick
• 2 pinches Cardamom
• 1/2 tbsp Salt
• 3 tbsp Sugar
• 2 tbsp Tamarind Paste

Ingredients (Cucumber in Vinegar):

• 1 cucumber (quartered and thinly sliced)
• 1 jalapeno (halved and thinly sliced)
• 2 shallots (thinly sliced)
• 1/4 cup Sugar
• 1/3 cup White Vinegar
• 1/3 cup H₂O

Directions:

1. Mix all "Cucumber in Vinegar" ingredients into sealed serving container and refrigerate for at least one (1) hour prior to serving
2. Prepare mise en place for the curry
• 1" cubes or chunks are ideal for the following ingredients:
• potato
• onion
• meat
3. Heat coconut milk and massaman curry paste in a pot over medium/low heat.
• Break up the paste and mix well into the coconut milk. 
• Stir constantly to keep mixture from sticking. 
4. Once you see the red oil bubbling, add the meat and stir.
5. Add 1/2 cup water and stir to thoroughly cover the meat.
6. Add the rest of the ingredients (e.g., bay leaf, cinnamon stick, cardamom, salt, sugar, tamarind), except for potatoes, onions, and cashew. Stew for 1/2 hour or until meat is tender.
7. Add potatoes, onion, and cashew. Stew for at least 1/2 to 1 full hour.
8. Serve with the chilled cucumber in vinegar.

Mango Chicken Curry - Serves 6

From: Simply Recipes

Difficult: 3 (medium)


INGREDIENTS

• 2 Tbsp vegetable oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
• 2 Tbsp cider vinegar or white vinegar
• 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)
• 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins (optional)
• Salt and pepper
• Cilantro for garnish

DIRECTIONS:

1. Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
2. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan. 
3. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4. Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
5. Serve over rice. Garnish with cilantro.

Tom Kha Gai (Coconut Soup with Chicken) - Serves 4

Tom Kha Gai

Cooking with Poo (Bangkok, Thailand)

Ingredients:

• 14 oz (400 grams) Chicken, sliced into bite sized pieces
• 7 oz (200 grams) Mushrooms (quartered - no stem)
• 2 cups of Thai coconut milk
• 1 cup water
• 4 tbsp chicken stock
• 2 tbsp fish sauce (or 2 more tbsp chicken stock)
• 2 tbsp Coriander or cilantro (stem and leaves)
• 5 slices of Galangal (or ginger)
• 2 Lemongrass (sliced)
• 6 Kaffir lime leaves (torn)
• 3 tbsp Lime juice
• 2 bunches of fresh coriander/cilantro for garnish

Directions:

1. Heat water, coconut milk, fish sauce, kaffir leaves, mushrooms, lemongrass, galangal and bring to a boil.
2. Add chicken and heat until cooked
3. Turn off heat (remove soup from heat source)
4. Add coriander and lime juice
5. Add fresh chili to taste
6. Serve with rice

Tips:

1. Use fresh small finger length Red Chilli - to taste only
• Consider adding Thai Chili paste to soup for extra kick (note: will turn soup pinkish)
2. Rice is optional but Jasmine or similar is best
3. Substitute Cilantro for Coriander
4. Substitute Ginger for Galangal

Thai Chicken Curry - Serves 4

From: MensHealth (March 2013)

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Large Pan

Ingredients:

• 1 tbsp peanut or canola oil
• 2 garlic cloves, minced
• 2 tsp fresh ginger
• 1 large onion
• 1 tbsp red Thai curry paste
• 1 cup chicken stock
• 1 can light coconut milk
• 1 large sweet potato, peeled and cut into 1/4" cubes
• 1/2 lb green beans, trimmed
• 1 lb boneless skinless chicken breast, sliced
• Juice of one (1) lime
• 1 tbsp fish sauce (optional)
• Fresh Cilantro or basil for garnish
• Brown rice or other as base of meal

Directions:

• In a large saucepan, heat the oil on medium. add the garlic, ginger, and onion and saute until soft, about 5 minutes. Add the curry paste and cook, stirring, for 1 minutes. Stir in the chicken stock and coconut milk.
• Bring the mixture to a simmer, add the sweet potato, and cook for 10 minutes. Stir in the green beans and chicken. Cook the mixture until the vegetables and the chicken is cooked through, about 5 minutes more.
• Add the lime juice and fish sauce. Serve the curry over steamed brown rice and garnish with cilantro or basil.