Durian Treats & Recipes

How to Make Thai Durian Curry: A Culinary Adventure

Lucy

Thai cuisine is renowned for its bold flavors, vibrant colors, and aromatic ingredients. Among the many delightful dishes, Thai curry stands out as a favorite for its rich, complex, and satisfying taste. But have you ever heard of Thai Durian Curry? This unique twist on the traditional curry brings together the exotic flavor of durian, known as the “king of fruits,” with the aromatic spices of Thai cuisine. In this blog post, we’ll explore how to make this intriguing dish that promises to tantalize your taste buds and offer a culinary adventure like no other.

What is Durian?

Before diving into the recipe, let’s understand what durian is. Durian is a tropical fruit native to Southeast Asia, famous (or infamous) for its strong smell and distinctive taste. Its spiky exterior and custard-like interior make it an unusual fruit that many people either love or hate. In Thailand, durian is revered and is often incorporated into desserts, snacks, and even savory dishes like curries.

Why Durian Curry?

Durian curry might sound unconventional, but it is a testament to Thai cuisine’s creativity and versatility. The creamy texture of durian pairs beautifully with the rich coconut milk and spices used in Thai curry, creating a harmonious blend of sweet, savory, and spicy flavors. It’s a dish that challenges your palate and expands your culinary horizons.

Ingredients

To make Thai Durian Curry, you’ll need the following ingredients:

For the Curry Paste:

  • 5-6 dried red chilies, soaked in warm water
  • 2-3 shallots, peeled
  • 3-4 cloves of garlic, peeled
  • 1-inch piece of galangal, peeled and sliced
  • 1 stalk of lemongrass, chopped
  • 1 teaspoon shrimp paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon black pepper

For the Curry:

  • 2 cups coconut milk
  • 1 cup chicken or vegetable broth
  • 1 medium-sized durian, peeled and cut into chunks
  • 1-2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 1-2 tablespoons palm sugar or brown sugar
  • 1 cup Thai eggplants or other vegetables (optional)
  • Fresh Thai basil leaves, for garnish
  • Red chili slices, for garnish

Preparation

Step 1: Making the Curry Paste

The heart of any good Thai curry is its paste. Here’s how to make it:

  1. Soak the Chilies: Soak the dried red chilies in warm water for about 10-15 minutes until they soften.
  2. Blend the Ingredients: Drain the chilies and place them in a blender or mortar and pestle along with shallots, garlic, galangal, lemongrass, shrimp paste, ground coriander, ground cumin, ground turmeric, and black pepper.
  3. Grind to a Paste: Blend or pound the ingredients until you achieve a smooth paste. This may take some time, but the effort is worth it for the rich flavor it imparts to the curry.

Step 2: Cooking the Curry

Now that you have your curry paste ready, let’s move on to making the curry itself:

  1. Heat the Coconut Milk: In a large pot, heat half of the coconut milk over medium heat until it starts to separate, and you see the oil rising to the top. This process, known as “cracking” the coconut milk, is essential for developing a rich flavor.
  2. Add the Curry Paste: Add the prepared curry paste to the pot and stir well. Cook for about 2-3 minutes until fragrant, making sure the paste doesn’t burn.
  3. Combine Liquids: Pour in the remaining coconut milk and chicken or vegetable broth. Stir well to combine.
  4. Add the Durian: Gently add the durian chunks to the pot. The durian will start to melt slightly, adding a unique creaminess to the curry.
  5. Season the Curry: Add fish sauce (or soy sauce) and palm sugar to the pot. Taste and adjust the seasoning as needed. The curry should have a balance of sweet, salty, and spicy flavors.
  6. Add Vegetables (Optional): If you’re using Thai eggplants or other vegetables, add them to the pot and cook until they are tender.
  7. Simmer: Allow the curry to simmer for about 10-15 minutes, letting the flavors meld together.

Step 3: Serving the Curry

Thai Durian Curry is best enjoyed with steamed jasmine rice. Here’s how to serve it:

  1. Garnish: Ladle the curry into bowls and garnish with fresh Thai basil leaves and slices of red chili.
  2. Accompaniments: Serve the curry with steamed jasmine rice on the side. You can also add a side of fresh cucumber slices or a simple salad to balance the rich flavors of the curry.

Tips and Variations

  • Choosing Durian: When selecting durian, opt for a ripe but firm fruit. It should have a strong aroma and give slightly when pressed.
  • Spice Level: Adjust the number of chilies in the curry paste to control the spice level. If you prefer a milder curry, reduce the number of chilies or remove the seeds.
  • Vegetarian Option: For a vegetarian version, use soy sauce instead of fish sauce and vegetable broth instead of chicken broth.
  • Storage: Thai Durian Curry can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Final Thoughts …

Thai Durian Curry is a dish that pushes the boundaries of traditional Thai cuisine, offering a delightful blend of sweet, savory, and spicy flavors. It’s a perfect example of how Thai cuisine can transform unusual ingredients into culinary masterpieces. Whether you’re a durian enthusiast or trying it for the first time, this curry promises a unique and unforgettable dining experience.

So why not take a culinary adventure and try making Thai Durian Curry at home? With its rich, complex flavors and creamy texture, it’s sure to become a favorite in your kitchen. Happy cooking!