Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Researching Thai Curry Recipes

Chopstick Cinema

This Week's Film: Jan Dara
Cuisine: Thai

Nearly every Thai cookbook begins with basic recipes for three curry pastes: red, green, and yellow. These pungent and potent concoctions are featured in the ingredient list for all kinds of recipes. Regardless of the color, the basic ingredients of Thai curry pastes include garlic, ginger, shallots, lemongrass, coriander, cumin, and shrimp paste. Red curry paste is spiced with lots of dried red chiles. Green curry paste calls for green chiles and cilantro. And yellow curry paste gets its color from turmeric or curry powder. All are rich and spicy, and may be used in a wide variety of dishes.

For my Thai curry, I’ve chosen to prepare a yellow curry paste, and add it to coconut milk to make a sauce for a Thai Yellow Curry Chicken.

The recipe will be posted at the end of the week along with my Jan Dara film review.

For questions or comments send e-mail to cheiter at thingsasian dot com