During 20015, I visited a Thai restaurant in Darling Harbour, Sydney.
I ordered the Thai Curry Shrimp and it absolutely blew me away!
Had to be the best I have ever had still to this day. Luscious silky sauce made with fresh herbs and fragrant spices to create strong complex flavors that really stuck with you.
While in Shanghai I used to eat Thai curry all the time, it just came naturally!
However, one year we ate at a Thai restaurant on the west side of Sydney and the curry was very sub-par. We were very disappointed to say the least.
The chef’s skill level and origin are conducive to the curries they make, so each restaurant will tend to be much different. But the secret ingredient to Thai curry is Love, and lots of it!
Curry or Kari, refers to the local Indian-style cuisine of the Thai food culture. The Thai curries known to foreigners are Kaeng or Gaeng.
These dishes use a strict regiment of particular herbs and spices matched to specific dishes. Thai curry paste is used every time in Thai Curry without a doubt.
Most curry pastes include shrimp paste, lemongrass, chili, shallot, garlic, galangal and coriander root. But as I said before, without a clear and concise understanding of Thai food, then the outcome will not be as good as it could have been. Fortunately, canned curry manufactured in Thailand are readily available worldwide in most Supermarkets. Although these curries do not have that love factor, they do the job very well.
Today I will demonstrate to you how to make a lovely, Thai Red Curry Shrimp which utilizes canned curry paste.
- One stalk of Lemongrass
- 1 bunch of basil
- 250g Shrimp, cleaned, peeled and deveined
- 250g Eggplant
- 4 mushroom caps
- 1 TBL. Thai Curry Paste
- 1 tsp Fish Sauce
- 1/2 Lemon or Lime
- 500ml Coconut Milk
Check out my other shrimp recipes
The production method is also not complicated:
Peel and large dice the eggplant into 1/2 inch cubes.
Cut the mushrooms into sixths.
Make sure the shrimp has been washed and drained. If you use frozen shrimp, thaw at room temperature.
The second step is to deal with lemongrass. This spice has a strong lemon aroma, which is also the source of its English name Lemongrass. The flavors commonly used in citronella Thai dishes are as follows:
Cut the stalk of the Lemongrass into thirds. Then with a mallet, break or crush the lemongrass to release its natural aroma, making your dish much more fragrant. Be sure not to crush too much as you will have to pick out the lemongrass later.
Using a non-stick deep skillet, add a little vegetable oil and turn to medium heat. Then add your curry paste to the pot.
While stirring add the eggplant and mushrooms to the pot.
Then pour in coconut milk.
Add the lemongrass and stir well. At this point you may be thinking there will not be enough liquid in the pot to sustain. Don’t worry, the natural juices from the veggies will render out, so do not add any water.
Cook the eggplant till it becomes soft and tender. Taste the sauce and if it is not spicy enough for you add more curry paste.
Add the shrimp and stir lightly.
Cook over medium heat till shrimp has cooked and become firm, then add fish sauce.
Squeeze the juice of 1/2 lemon (want to use a tool to do this? Check out this guide), make sure not to get any seeds in.
Finally, pick out the lemongrass inside the pot and discard it.
The best partner of Thai curry is, of course, is Thai rice. Remember to boil more when cooking. This is because the fresh Thai curry shrimp is very spicy and you may need something to cool you down. Enjoy!