Thai Coconut Curry Master Recipe

A Light, Flavorful Broth Infused with Global Seasonings - Thai and Indian

Vegetarian with Silken Tofu and Mixed Vegetables

Adding Poached Fresh Shrimp to the Master Recipe

Here is my Master recipe for Thai Coconut Curry rich in Umami (our fifth primary sense) with flavors from the Pacific Rim. This comprehensive cuisine translates well to todays lifestyle: the reliance of vegetables and focus on healthy foods. I equally enjoy the vegetarian version, and would urge you to try, if you are curious ~ poaching fresh shrimp (shells intact) in the seasoned broth. The most tender shrimp you can eat.

NOT difficult to prepare, no pounding spices on a stone, all aromatic ingredients and spices are readily available in grocery stores and specialty markets.

My daughter is spending a college semester abroad, and has just visited Chennai, India. I was listening to her describe the bright sights and culinary smells of the country. What a better way to honor her global experience than to offer these favorite recipes of hers.

Don't love curry? This recipe has only a touch. It can be omitted (peanut butter is an interesting substitute), I will guide you in the recipe. Coconut Milk pairs with broth, vegetable or chicken for the base of the sauce. The principal ingredients in the sauce are : Ginger, Lemongrass, Garlic , Spicy Sriracha Sauce, Curry Powder, Cumin, Fresh Mint or Thai Basil.

One Master recipe with a healthy array of vegetables and silken tofu which absorbs the aromatic sauce it sits in.

Learning to poach Fresh Head on Shrimp is a technique I know you will love. The moist texture of the shrimp ~ as you suck them out of the shells is a culinary delight! The shells protect the sweet meat.

Curry powder, with its vast array of savory ingredients, has a prolific and established history. In addition to enhancing the cuisines of many cultures worldwide, the ingredients in curry powder offers an abundance of health benefits that have been known and enjoyed for years. No two blends are alike, so check labels for ingredients.

Curry can therefore be called a pan-Asian or a global phenomenon with immense popularity in Thai, British, Japanese and Jamaican cuisines.

See recipes below.