Red Curry with Vegetables
I've been making Red Curry for a few months now, and I got to a point where I felt comfortable enough to come up with my own "recipe." Honestly, this is so simple I shouldn't call it my own recipe. So I won't.
Here's how I make Thai-inspired Red Curry! Definitely try this one out. It makes a fantastic lunch, and I think this recipe is a perfect springboard to throw in your own fixings.
- 1 - 2 tbsp each of minced Garlic/Ginger
- 1 can of Coconut Milk
- 1 - 2 tbsp of Thai Red Curry paste
- Red Pepper
- Summer Squash
- Sweet Potato
- A bunch of Basil Leaves
- A few halved Cherry Tomatoes
- 1 tsp Fish Sauce
- 1 tbsp Lime Juice
Start off by frying the ginger, garlic, and red curry paste in coconut cream. To get coconut cream, simply open your can of coconut milk and skim off the top layer.
The top layer of a can of coconut milk is the coconut cream, the bottom is coconut water. Mix them together and you get coconut milk. (Thanks Jet Tila!)
Fry the curry paste and aromatics in the cream until everything starts to darken in color, and the cream starts to come away from the pan like a paste. Add in the rest of the can of coconut milk and stir to combine.
At this point, you can add whatever you want. I stuck with vegetables in this video, but I hear talk that chicken will also go real well with this. Reduce the heat to a simmer and cook for 5 minutes or so, until the vegetables soften a bit. Remove from the heat and add fresh tomatoes, basil, fish sauce, and lime juice. Stir to combine and serve over rice.
A FEW NOTES
- I realize that when you cook with a wok you're supposed to use the highest heat possible. Honestly, I found that to be a pretty big challenge with curry, so I just use about a medium heat. I save the high heat for stir fry.
- I already mentioned the bit about coconut milk and how a can of coconut milk can be used as three different ingredients. I got that information from Chef Jet Tila, who just released a new book "101 Asian Dishes You Need to Cook Before You Die." It's a fantastic book, and I highly recommend it. So, thanks again, Jet Tila!
- There is probably loads of room for improvement in my method of making a Thai-inspired curry. I know I didn't used Lime Leaves or Tamarind. Let me know what you think I could do better in the comments!