HalfSquat Posted October 5, 2009 Share Posted October 5, 2009 In the UK most Thai places I went to served the red, yellow or green coconut curries. These were quite creamy and coconut-milky. In Thailand I have seen curries that are not milky and are more thick, usually just the meat/veg and a bit of sauce. The menus normally list these as 'fried chicken red curry' or just 'red chicken curry'. Has anyone got any recipes for this kind of curry? When I do a Google search I seem to only get the first coconutty/milky ones. I'm not sure if the second type use coconut or not but even if they do they are still more pasty rather than milky. Thanks. Link to comment Share on other sites More sharing options...
ChangMaiSausage Posted October 5, 2009 Share Posted October 5, 2009 Laab - not so much a curry but still one of my favorites Penang Beef Rengdang - not Thia but my Thai missus makes it and it's excellent Too many to mention check out the web Curries Link to comment Share on other sites More sharing options...
HalfSquat Posted October 5, 2009 Author Share Posted October 5, 2009 Thanks, looks like it was the panang curry I was refering to http://www.templeofthai.com/recipes/panang-curry.php Link to comment Share on other sites More sharing options...
sbk Posted October 12, 2009 Share Posted October 12, 2009 Fried curry is something else, not Panaeng. A bit of oil, add meat to the wok. A spoonful of curry paste (red) and cook it up, adding quick cooking vegetables later. A dash of soy sauce for taste. You can add some milk or water to it as it cooks but let it cook down a bit. The photo below is Fried curry pork with green beans (pat pet moo) Link to comment Share on other sites More sharing options...
ChangMaiSausage Posted October 12, 2009 Share Posted October 12, 2009 Sbk I'll take the pork skip the fish..... mmm aloy Link to comment Share on other sites More sharing options...
bkkjames Posted October 12, 2009 Share Posted October 12, 2009 Fried curry is something else, not Panaeng. A bit of oil, add meat to the wok. A spoonful of curry paste (red) and cook it up, adding quick cooking vegetables later. A dash of soy sauce for taste. You can add some milk or water to it as it cooks but let it cook down a bit. The photo below is Fried curry pork with green beans (pat pet moo) didn't know you were a chef, perhaps moving the ashtray out the photo next time may make it more appetizing jk Link to comment Share on other sites More sharing options...
sbk Posted October 12, 2009 Share Posted October 12, 2009 Wasn't taking the photo to get punters jamie Link to comment Share on other sites More sharing options...
kitiya1980 Posted October 12, 2009 Share Posted October 12, 2009 (edited) Ah ok i think i know wot u meant its called "moo pad prick keang" without coconut milk Ingredients 1. red curry 2. oil 3. pork/chicken/beef 4. long bean or baby corn 5. sugar 6. fish sauce or soy sauce 7. red chilli 8. oyster sauce 9. fresh garlic When the pan is extremely hot pour in the oil and follow with fresh garlic, red curry and meat When the meat is cooked then Add all vegetables Add the fish sauce, sugar, oyster sauce and soy sauce and stir for 3 more minutes. Some people like to add a fried egg on top of rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy Serve hot with jasmine rice. Tips : Careful dont put too much fish sauce or it will be salty or if u guys dont like fish sauce can put soy sauce instead. Edited October 12, 2009 by kitiya1980 Link to comment Share on other sites More sharing options...
HalfSquat Posted October 13, 2009 Author Share Posted October 13, 2009 That looks lush! So is the paneng (red curry) with coconut? Link to comment Share on other sites More sharing options...
kitiya1980 Posted October 13, 2009 Share Posted October 13, 2009 That looks lush!So is the paneng (red curry) with coconut? No, without coconut. Link to comment Share on other sites More sharing options...
HalfSquat Posted October 14, 2009 Author Share Posted October 14, 2009 Thanks. Link to comment Share on other sites More sharing options...
Samuian Posted October 14, 2009 Share Posted October 14, 2009 (edited) That looks lush!So is the paneng (red curry) with coconut? No, without coconut. Depends on the chef and the region! there are "Paneng" with Coconut"Milk" and there are the dry ones "Gaeng Pat Ped" for about 2 servings: 2 tablespoons sugar (PREFAREABLE Palm sugar!!!!) 4 kaffir lime leaves, thinly sliced 2 tablespoons fish sauce 1 1/2 tablespoon red curry paste (or to liking) 1 cup coconut milk 1 lb beef, sliced Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the beef and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat. Add water if your beef is still tough and let the liquid reduce. Sprinkle the sliced kaffir lime leaves on top. Serve hot and thinly sliced Garden Chili - Pik suan (the about finger or larger then finger sized red ones)! Same with the Massaman Curry here on Samui, Surat, Nakorn Si one will encounter a Massman Curry which doesn't resemble anything close to a "massaman"in Bkk! "lellow, Led and green Curry" are Farang terms - Thai do NOT refer to "red curry" or "yellow", nor "green"! For those interested try: "Kaeng Khua Subparod Sai Hoi" (Bangkok Chonburi, Pak Nam Area) Edited October 14, 2009 by Samuian Link to comment Share on other sites More sharing options...
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