Thai Curry Model

This basic model can be used for seafood, poultry, red meat, or vegetables. Meats, poultry, and seafood can be browned first or simply simmered directly with the stew’s liquid ingredients. Poultry, seafood, and tender cuts of meat can be quickly stir-fried or sautéed before they are simmered in the curry, but tough cuts of meat should be gently braised in stock or water in the same way as for a European-style stew. The stewing liquid is then used as the liquid component in the curry.