Thai Red Curry….my Daughter’s new fav!
A delightful medley of vegetables in a curry that spells a wonderful balance between hot red chillies and rich nutty coconut milk.
Combine this with the bright fresh flavors of lemon grass, galangal/ginger and basil and you have yourself an absolute winner.
And to take it up another notch you can also add chicken, tofu or shrimp ( my Daughter’s fav) …as you please!
Method
Slice/dice boneless chicken into small pieces.
If using shrimp, Clean and devein.
If using tofu, dice into small pieces.
Heat a tsp of oil.
Sear on a hot wok for not more than 2-3 minutes…till the meat just becomes slightly opaque.
Add a heaped tsp of Thai red curry paste and a tsp of fish sauce (optional but recommended)and toss to mix.
Resist the temptation to cook for anymore time, as the chicken/shrimp will continue to cook in the residual heat. Place in a covered bowl and keep aside.
Clean out pan, add another tsp of oil, add 1 tsp minced garlic and 2 tsp freshly grated galangal/ginger and 6-7 pieces of roughly pounded lemon grass. Follow with thinly sliced onions. Stir fry for a minute.
Now add about 3 cups of mix vegetables of your choice, one by one, according to their cooking time…pacing them a minute apart.
Resist the temptation to overcook the vegetables, the intention is to just give them a really quick sear without cooking them through.
Now add a heaped tbsp of Thai red curry paste and a tbsp of fish sauce along with 400 ml of canned coconut milk (depending on ho thick n creamy you like your curry, I prefer to go a little on the less).
Also add about 1/2 cup of chicken/veg stock.
Bring to slow simmer, add the seared chicken/tofu/shrimp. Cook for 2-3 minutes. Add salt as needed and a tsp of brown sugar if you like.
Sprinkle liberally with basil.
Cover with lid and let rest for 15-20 minutes to let flavors infuse…..ready to enjoy!
Serve warm with steamed brown rice/white rice!
