May 28, 2011

Coconut Red Curry Broth

thaiblogphoto_300_196There is no better reason to travel than for food. Discovering new flavors, ingredients, and culinary inspiration are well worth taking a couple of weeks unpaid vacation. So when I went to Thailand a few years ago, I was prepared to search for the magical, mysterious curries that I had read so much about. Traveling on a very thin shoe string, I took the advice of my guide book and visited all of the affordable restaurants that it suggested.

Perhaps it was bad luck or falling for tourist traps, but I found many of their suggestions to be quite disappointing. Where were the flavors that popped out of nowhere and transformed my world? Where was the overwhelming spice and layers of tangy brilliance? Finally shunning the recommendations of my travel book, I obsessively scoured each town for its diamond in the rough. After finding the nooks where locals dined on their truly authentic food, I discovered the addictive red curry that I had heard so much about. Rich and soothing, its broth awakened my taste buds.

After returning to Boulder, I craved this dish and dreamed of devouring spoonfuls of it whenever I wished. Only recently have I discovered where to find it. There is a little secret that Boulder has been hiding from all of you, and it is called Suki Thai. Don’t be mislead by its simple modern flare or strange placement between a Dairy Queen and a liquor store. Just walk up to the pleasant folks at the counter and order a bowl of Coconut and Red Curry with Marinated Chicken. Honestly, it is so good that I refuse to try anything else. I guarantee you will close your eyes in bliss upon your first bite, and silently thank me.

Once you order your bowl, observe as they assemble and simmer it before you. In less than five minutes you will be dining on a ginormous dish of fresh broth abundant with rice noodles, protein and at least five varieties of vegetables. You can even order your bowl to be gluten-free! With one of Suki Thai’s owners originating from Thailand, I am confident that you will find your dining experience to be authentic. With bursting flavors, your meal will leave you truly satisfied. Thank you Suki Thai for being Boulder’s wonderful little gem.

Auguste Escoffier School of Culinary Arts is offering a Thai cooking workshop on August 16th. For more information on our Home Cooks Classes, click here.

If you are looking for a speedy weeknight dinner, throw together this wonderful broth. You can add some leftover veggies or grains to the soup to make a nutritious meal for your family in a flash.

Coconut Red Curry Broth, adapted from Food.com http://www.food.com/recipe/thai-red-coconut-curry-323302

Ingredients

  • 2 Tablespoons Thai Red Curry Paste
  • 1 14 Ounce Can of Coconut Milk
  • ½ Cup Chicken Broth
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Brown Sugar
  • 1-2 Tablespoons Lime Juice
  • 1 Stalk Fresh Lemongrass, Optional
  • Salt To Taste

Directions

Place all ingredients except for the coconut milk into a small pot. Heat until steaming, but not boiling. Reduce heat and slowly stir in your coconut milk. Heat on low for about 10 minutes. If the temperature gets to high, your coconut milk may separate a bit. Sip and add more lime juice or fish sauce if you wish.

For an extra kick add a fresh stalk of lemongrass. Break it a bit by bending it. If possible, tie the stalk into a knot. This will allow more flavor to seep into your broth. Add your lemongrass to your broth from the very first stage.