THAI CURRY
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.
- Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
- Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels.
- Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve.
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Komane Masemola
[email protected]This curry is the best I've ever had! I can't wait to make it again.
Muhamed Yiberi
[email protected]This curry is too expensive to make on a regular basis. I'll probably only make it for special occasions.
prosef kheder
[email protected]I followed the recipe exactly, but my curry turned out too watery. I'm not sure what I did wrong.
Dilip Bista
[email protected]This curry is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and authentic Thai dish.
Rebecca Moyo
[email protected]I'm not a big fan of Thai food, but this curry was surprisingly good. The flavors were well-balanced and the chicken was cooked perfectly.
padam yadav
[email protected]This curry is a great way to use up leftover chicken. It's also a healthy and affordable meal.
Tyon Cornwall
[email protected]I made this curry in my slow cooker, and it turned out great! The chicken was fall-off-the-bone tender.
wihara methendi
[email protected]I'm allergic to peanuts, so I substituted peanut butter with almond butter. The curry was still delicious!
Javad Hazara
[email protected]This curry is the perfect comfort food. It's warm, flavorful, and satisfying.
Maran Viji
[email protected]The curry was bland and lacked flavor. I won't be making this recipe again.
ElijahEmmanuel Willie
[email protected]The curry was good, but it was a bit too spicy for my taste. Next time, I'll use less chili pepper.
JAMES 2001
[email protected]This was my first time making Thai curry, and it was surprisingly easy! The recipe was clear and concise, and the curry turned out delicious.
Mustafa Anwari
[email protected]I've made this Thai curry several times now, and it's always a crowd-pleaser. The sauce is creamy and flavorful, and the vegetables are perfectly cooked.
Niyaz Adonis
[email protected]This Thai curry was a hit with my family! The flavors were rich and complex, and the chicken was tender and juicy. I followed the recipe exactly, and it turned out perfectly.