Wednesday, September 7, 2016

Thai Red Curry - Recipe

Another recipe I learned during a cooking class at Thai Fresh!

Sassy Wine Belly - Thai Red Curry

Serves 6 to 8

  • 2 cans coconut milk, unshaken (13.5 oz)
  • 8 T red curry paste made in Thailand (or 4 oz can of Mae Sri if possible)
  • 1/2 cup water, stock, or almond milk
  • 1 lb protein (meat or tofu), diced
  • 2 organic Yukon Gold potatoes, diced into 1" pieces
  • 2 organic sweet potatoes, diced into 1" pieces
  • 3 organic carrots, diced into 1" pieces
  • 1 head and stalk of broccoli, sliced into 2" pieces
  • Asian fish sauce to taste (optional - if red curry paste already contains fish or shrimp, you may not need to add this ingredient)
  • 1 T organic brown sugar
  • 1 to 2 C almond milk
  • 1 cup basil, stems removed (Thai basil if possible)
  • juice from 1/2 a lime, with extra lime wedges for serving (or 4 kaffir lime leaves if possible)

  1. Heat the coconut cream (on top of an unshaken can of coconut milk) over medium in a large pan.
  2. Stir in the curry paste and turn down the heat.
  3. Simmer until fragrant and the coconut cream starts to "crack some oil" (you see oil emerging from the cream).
  4. Add the rest of the coconut milk and water/stock/almond milk and bring back to a boil.
  5. Add protein.
  6. When your protein is cooked, add all veggies.
  7. Simmer until potatoes are fork-tender.
  8. If your red curry doesn't already contain fish sauce, add fish sauce slowly 1 T at a time.
  9. Add sugar and taste.
  10. Add almond milk until the curry is of your preferred consistency and spiciness.
  11. Add basil and lime (or lime leaves) and turn off the heat after 10 seconds.
  12. Serve over organic brown rice.

No comments: