Hey Jess! Spice up your menu with these!
 - Rhojo Maaje

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Old fashioned Curry

There are green, red and yellow curries. Preparation for all the curries 
are pretty much the same the ingredients differ slightly. Ingredients can 
be found at you local oriental grocer, they carry canned curry sauce and 
dried curry mixes, or the individual ingredients. You might even find 
powdered or prepared mixes at your regular grocery store in the imported 
section. 

I would make the sauce first, adjust the taste to suit then add the meat 
and adjust again after it has cooked a while. 



Ingredients * 

1 tbsp vegetable oil 
1 clove of garlic finely chopped 
1 level tbsp red curry paste (either gang musman, panang or gang ped from 
Thai Taste - according to taste) 
20 prawns or 2 diced chicken breasts 
200ml (1/2 tin) of Thai Taste coconut milk regular or light 
2 tbsp Thai Taste fish sauce 
4 tbsp fresh limejuice 
1 tbsp cane or palm sugar 
Fresh coriander leaves 

Method 
1 Heat oil in a wok or sauce pan. 

2 When the oil is very hot add the garlic and fry until it begins to turn brown. 

3 Add the red curry paste and briskly stir for about 10 - 20 seconds ensuring 
the paste is cooked through but not burnt. 

4 Add half the coconut milk stirring it in as you do so and then add the 
prawn or diced chicken. 

5 Stir in the fish sauce, limejuice and sugar. 

6 Once the prawns or chicken are cooked, add the remainder of the coconut 
milk. 

7 Heat through then serve in an ovenproof dish 

8 Garnish with fresh coriander 



Another curry recipe for red or green 

You can add other things (holy basil, fish sauce, 
chopped hot Thai chilies, lemon grass, galangal, shrimp paste, etc.). 

2 T red or green curry paste (use more for hotter curry; Mae Ploy brand 
is excellent 
3 T vegetable oil 
3/4 lb boneless chicken meat, cut into 3/4-inch pieces 
2 cans (unsweetened) coconut milk (approx. 3 c in all) 
1 c water or chicken broth 
1/2 c baby corns 
1/2 c straw mushrooms (or substitute other mushroom of your choice) 
1/2 c sliced bamboo shoots 
5 kaffir lime leaves (dried are fine; these are available in packages 
on the bottom -- usually dusty -- shelf of the Asian market; they 
look like dried, curled-up leaves) 
1/2 t salt (more or less to taste) 
if green curry, 10 fresh basil leaves 
if red curry, 1/2 red bell pepper, cut into matchstick-size strips 

Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and 
sauté for about 1 minute over medium high heat. Add remaining ingredients 
except basil leaves or red bell pepper. Bring just barely to a boil; reduce 
heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or 
red bell pepper. Serve with cooked Thai Jasmine rice.