Sunday, July 21, 2013
Recipe: Try a vibrant curry from Bambu in Richardson
The Richardson restaurant's Thai Green Curry is an introduction to Esan-regional cooking.
RICHARDSON Bounmee Nanthapak’s hands work quickly, evidence that she’s done this many, many times before.
She smiles as her daughter, Shelly Nan – owner of Richardson’s Bambu Thai and Asian Cuisine – describes step by step what she’s doing. The coconut milk, Nan explains, is particularly light thanks to the an equal measure of cow’s milk. The Thai Green Curry that they’re walking through is a favorite at Bambu, and is a vibrant introduction into the world of Thai Curries.
“Thai curries are a more focused on the hotness – the peppers – than Indian curries, which have a lot of spices like cumin, a lot of tumeric and coriander. So the Thai curry is a little more subtle with the spices, but it’s got more of the peppers’ heat,” says Nan. And Thai curries have a different texture, as well – they’re more liquid, whereas Indian curries are often very thick.”
The Thai Green Curry at Bambu does have curry paste incorporated, and Nan recommends buying the paste pre-made at an Asian grocery store – either Mae Sri or Mae Ploy brand – as fresh kaffir limes are extremely difficult to find (Nanthapak has a kaffir lime tree in her backyard that she uses). With the curry premade, the dish is in fact quite easy to make, and eating it a rewarding venture into Bambu’s Esan-regional Thai cuisine.
Thai Green Curry
Nan suggests adding seafood, meat, or tofu of your choice, sliced and allowed to simmer until cooked through.
- 455 g (2 Cups) chicken or vegetable stock
- 140 g (1/2 Cup) coconut milk
- 135 g (1/2 Cup) 2 percent milk*
- 12 g (2 tsp) green curry paste
- 10 g (2 tsp) fish sauce
- 4 g (1 tsp) sugar
- 55 g (2 oz) sliced bamboo shoot
- 55 g (2 oz) bell pepper, cut into ½-inch pieces
- 55 g (2 oz) green beans
- 2 Thai eggplants, cut into ½-inch pieces
- Five leaves Thai basil
- In a pot large enough to hold all ingredients, bring milk to a simmer.
- Add chicken stock and stir briefly.
- Add curry paste and stir until incorporated.
- Add fish sauce and sugar, stirring until sugar has dissolved.
- Add eggplants, bamboo shoots, green beans, and bell peppers.
- Add meat or seafood of choice.
- Add basil, and simmer until meat is cooked through.
- Serve with jasmine rice.
- *Milk is for a thinner sauce, which is what Nan prefers, though she adds that it can be omitted for those who prefer it thicker.
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