My Thai hubby doesn’t like Thai curry. Isn’t he weird?
He says it’s because many Thai desserts have rich coconut milk as their base, so he grew up believing that coconut milk, which many Thai curries are laden with (which is why I like them), is meant to be eaten for dessert. I suppose it’s like how Thais eat corn for dessert, which I thought was weird at first since I’m used to savory grilled corn on the cob, but I grew to like corn mixed with coconut pieces and sugar. But alas, Dom never has liked coconut based Thai curries, which is why we hardly ever eat Thai curries at our home.
But the other day we went to our first ever Thai buffet at Thai House in Austin. We felt like we were at a lunch market in Thailand, but instead of ordering two dishes with rice, we got to choose any dish we wanted and eat as much as we wanted of them. It was heavenly.
It was at this restaurant that we got Pad Ped Tua Fak Yao, which translated into American lingo is, Thai Red Curry with Long Green Beans. I barely remembered the dish from Thailand, but Dom told me that it was because it’s usually a banok dish, aka, a “redneck dish” because it’s eaten in the countryside more than in Bangkok. It’s made with a red curry paste, with no coconut milk, and stir-fried with chicken and a long green bean, and so spicy, and flavorful.
Dom requested if pretty please I could figure out how to make it. Of course! I couldn’t wait to make a Thai curry that my hubby would actually enjoy!
So I did, and it’s sooooo easy. All you do is pop open a container of Thai Red Curry Paste or Nam Phrik Kaeng Ped Curry Paste, which is what I used, mix it with some oil, get it hot, add your meat and green beans, fish sauce and oyster sauce if you want, and you are good to go!
You could make your own curry paste of course, but that takes quite some time, having a nice mortar a pestle and having all the fresh ingredients. Many Thai chefs say pre-made curry pastes made by Mae Ploy or Mae Anong brands are the best.
Try some tonight, and let me know what you think!