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1
Read the method from start to finish and then choose and prep your ingredients.
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2
Curry Base: Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top). In a 3-4 qt saucepan or wok over medium heat, simmer 1/2 cup of coconut milk, stirring occasionally until reduced by half (3-5 minutes). It will get very thick and shiny and may or may not separate-either is fine.
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3
Add your choice of curry paste, whisk well and cook, continuing to whisk, for 1 minute. Whisk in the broth and the remaining coconut milk. Bring to a simmer over medium-high heat.
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4
Aromatics/Simmer: Add your choice of aromatics, proteins, vegetables and fruits as well as the brown sugar and fish sauces to the simmering sauce. Be aware that some ingredients take longer than others to cook. Add the ingredients in stages, as listed in the next step.
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5
When the aromatics are added, also add your choices of chicken, pork, carrots, onions, eggplant, green beans, Chinese long beans and Kabocha squash.
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6
Two minutes later, add your choices of beef, large shrimp, tofu, asparagus, mushrooms, baby corn, green papaya, cabbage, bell peppers, and sugar snap peas.
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7
One minute later, add your choices of scallops and firm white fish.
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8
One minute later, add your choice of squid, cherry tomatoes, bamboo shoots, snow peas, pineapple and bok choy.
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9
Cook for one to two minutes more and check for doneness. The meat, chicken or seafood should be cooked through and the vegetables should be tender-crisp.
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10
Remove the curry from the heat and season to taste with the brown sugar and fish sauce. Add a stir-in of your choice. Transfer to a serving bowl or serve right from the pot.
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11
Remove the aromatics before serving or tell the guests to eat around them. Serve with your choice of garnishes. The curry can be eaten as is or served with hot cooked rice.
