Using Hand Thai Curry Pastes

RED:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 200 mL of coconut milk until oil has surfaced.
Add 250 grams of meat and 200 mL of water, and boil until meat is cooked.
Add vegetables and taste. Season to taste with palm sugar.
Garnish with kaffir lime leaf, sliced red chili, and sweet basil.

GREEN:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 250 mL of coconut milk until oil has surfaced.
Add 250 grams of meat, kaffir leaves, and 200 mL of water, and boil until meat is cooked.
Add vegetables and taste. Season to taste with palm sugar and fish sauce.
Garnish with kaffir lime leaf, sliced red chili, and sweet basil.

YELLOW:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 250 mL of coconut milk until oil has surfaced.
Add 250 grams of meat, curry leaves and 100 mL of water, and boil until meat is cooked.
Add vegetables, including wax gourd or potato, and taste. Season to taste with palm sugar and fish sauce.

MUSSAMAN:
Stir fry 50 grams of curry paste with 2 tablespoons of oil until aromatic.
Boil 200 mL of coconut milk until oil has surfaced.
Add 250 grams of meat and 50 mL of water, and boil until meat is cooked.
Add onion, potatoes, tomatoes, and roasted peanuts. Season to taste with tamarind paste and palm sugar.

PANANG:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 150 mL of coconut milk until oil has surfaced.
Add 300 grams of meat, add pea eggplants, and boil until meat is cooked.
Add vegetables and taste. Season to taste with palm sugar and fish sauce.
Garnish with kaffir lime leaf, sliced red chili, and sweet basil.

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