Curry recipes are a common dish to prepare in the Thai cuisine. So many cultures either use the same ingredients, like curry for example. Curry is a blend of spices it's not actually a name of a spice. Each curry tastes a little different than the other because it is not one spice, but like I said a blend of so many. These are a few typical spices used to make a curry blend are: turmeric, cardamom, pepper, coriander, cumin, mustard seeds....
The similarity of the use of curry is also do to the influence and blending of cultures. Food is one of the ways blending of cultures is demonstrated. Thai curry dishes are typically made with either meat, chicken, or seafood, unlike the Indian curry dishes which are mostly vegetable based. Much of the gastronomy in Thailand does not abstain from consuming animals. This touches on the topic of food and religion, which I find fascinating. Most religions either abstain from certain foods completely, sometimes only during certain holidays, or during certain times in ones life. It is interesting to see how religion plays such a critical part in what we eat.
Yields 4 servings
Time: 30 minutes
2 Boneless skinless chicken breast - diced
2-3 boneless skinless chicken thighs - diced
1 medium egg plant - diced
2 zucchini - quartered
1/2 cup yellow onion- small dice
2 garlic cloves- minced
3 tablespoons red curry paste
2 tablespoons tomato paste
2 teaspoons curry powder
1/2 teaspoon cayenne pepper (less if you like)
1/4 cup olive oil
Salt + Pepper
2 cups basmati rice - rinsed
3 cups water
A pinches of salt
1 teaspoon butter
1. Prep the vegetables and set aside. Dice the chicken on a separate cutting board. Season the chicken with salt and pepper, leave that until later.
2. In a large skillet heat half the olive oil over medium heat. Add the onions and 1 tablespoon of the red curry paste. Let this cook for 1-2 minutes. Then add the garlic, eggplant, and zucchini. Season with salt, pepper, and 1 teaspoon of curry powder. Let this cook for 5 minutes.
3. Add the remaining olive oil, red curry and tomato paste and the curry powder. Stir, then add the season chicken and cayenne pepper if you are using it. Let this cook for 10-15 minutes. Stir occasionally so the vegetables don't stick to the bottom of the pan. You want to be cooking this over medium/low or low. Half way through I topped the pan, half on half off so not all the moisture would be released.
4. Meanwhile cook the rice. Rinse the rice under cool water and drain it well. Add this to a sauce pan with the salt, water and butter. Bring this to a boil over high heat. Once it is at a boil, cover the pan and lower the heat to low. Let this cook for 18 minutes. Once the rice is cooked fluff it with a fork.
5. Once the rice and chicken are cooked, serve and garnish with scallions.