Curry comes in many different types and flavors and comes mainly from Asian cuisine. For example, you have Tandoori from Indian cuisine and Laksa from Singapore. But this time I’m going to talk about the different Thai curries and I’ll show you how you can easily make a nice meal with them, also in the Dutch kitchen.
Thai cuisine is characterized by the use of fresh ingredients and spices. Especially coriander, ginger, lime, rice, peppers and coconut milk are widely used. When you think of Thai curries , you might think of spicy. But this is not necessary. There are also curries that are a bit milder. I have made a handy list of 5 different Thai curries and their flavors and ingredients.
Green curry: quite spicy and sharp, but also fresh in taste. Ingredients include lime leaf, chili pepper and ginger. Delicious with chicken, fish, pak choi and/or beef.
Red curry: spicy and spicy in taste but also creamy. Ingredients include red pepper and lemongrass. Delicious with chicken, pork and/or eggplant.
Yellow curry: sharp with a curry flavour. Ingredients include turmeric (for the yellow color), coriander, curry and peppers. Delicious with chicken, fish, shrimp and/or snow peas.
Massaman curry: Often somewhat milder in taste with Middle Eastern influences. Ingredients include coriander seed, cumin, cinnamon and lemongrass. Delicious with lamb, beef, carrot and/or potatoes.
Penang: Quite sharp and nutty and a little sweet because of the peanuts. Ingredients include chili pepper, cumin, peanuts or peanut butter and galangal. Delicious with steak, chicken and pork.
Of course you don’t have to stick to this and you can vary and experiment with ingredients and flavors yourself.
To make your own curry you often need many different and unknown products from the Toko. I once made curry myself, but usually I use a curry paste like Conimex ‘s . These have a nice taste like they also taste in Asia and easy to use. Why make it difficult when you can make it easy :). They have a Thai red curry, green curry and the massaman curry in their range as well as a Laksa curry and Vegetable curry. The red curry I used in this recipe has a spicy taste but I don’t think it is too spicy, just right. And the sweetness of the mango and the freshness of lime combine perfectly with this.
As you can see, the Thai curries can almost always be combined with chicken. Now you can do that with pieces of chicken, but I thought I’d come up with something fun and that became chicken balls. These small minced chicken meatballs are first baked until brown on all sides and then you stew them in the red curry until done. Super tasty and something different. And of course beef or pork meatballs are also possible. But I often find chicken slightly lighter and tastier, especially in Asian cuisine.
Recipe Thai Red Curry with chicken balls
2 A 3 PERSONS
1 x Conimex Thai Red Curry paste
200 ml coconut milk
300 gr minced chicken
40 gr breadcrumbs
1 pak choi
Handful of cashew nuts
150 gr rice
Cook the rice according to the package. Meanwhile, mix the minced chicken with the breadcrumbs and egg and a pinch of salt and pepper. Make balls of it. Heat a little oil in a pan. Brown the balls in a pan with a little oil on all sides.
Cut the pak choi into strips. Add these to the balls and let most of them shrink. Add the curry paste, coconut milk and 50 ml water and stir to combine. Let it simmer gently for a few minutes. Peel the mango and cut into pieces and warm in the sauce for a while. Serve the red curry with rice, cashew nuts, coriander and sprinkle with some lime juice.
- Replace the pak choi with green beans or snow peas.
- If you want to make a vegetarian variant, you can also try these carrot balls or pieces of tofu.
- Replace the coriander with parsley or omit it if you don’t like coriander.
This article was created in collaboration with Conimex.
Source: Leukerecepten by leukerecepten-nl.
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