Thai Curry Sauce

This is the basic Coconut Curry Sauce.  Add stock to thin out for a soup base, or chicken or shrimp or veg with Jasmine Rice for a classic Curry. 

1 onion, thinly sliced

2 inch piece of ginger, peeled and finely chopped

1 large clove garlic, chopped

2 tbsp. frozen chopped lemongrass

1 tsp red curry paste

2 small pucks palm sugar rounds

2 tsp fish sauce

6-10 kaffir lime leaves, torn

1 lb boneless skinless chicken thighs

1 large carrot, peeled and cut on a bias

1 cup green beans cut on a bias

2 cups eggplant, cubed

1 small zucchini, cubed

1 small can baby corn

1 lime, quartered

cilantro, for garnish

1. Heat a large pot over medium high heat.  Add enough oil to cover bottom of pot.  Add onions, season with salt and stir until lightly browned

2. Stir in ginger and garlic, sauté for 1 minute

3. Stir in curry paste and lemongrass.  Sauté for one minute

4. Stir in palm sugar and break down with your wooden spoon until sugar is dissolved and mixture is nice and caramelized

5. Add coconut milk, chicken, veggies and kaffir lime leaves

6. Simmer 20-30 minutes, then stir in fish sauce

7. Serve with rice, lime wedges and cilantro

Jasmine Rice

2 cups Jasmine Rice

2 cups water

1. Using a fine sieve, rinse rice until water becomes clear

2. Let rice soak in water for 15 minutes

3. Drain water and then add 2 cups fresh water. 

4. Heat rice over high heat.  When it comes to a boil, cover and turn heat to lowest setting. Steam for 10 minutes

5. Turn off heat and let stand for 10 minutes, up to 30 minutes.