Thai Red Curry
- Ingredients
- 2 tbsp cooking oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 500g of beef or boneless chicken, cut into bite-sized pieces
- 200ml coconut milk
- 3 tbsp thai red curry paste
- 1 cup of pineapple, cut into cubes (You can use eggplant or french beans too)
- 6 leaves kaffir lime
- 4 bird's eye chili, sliced (optional)
- 1 tsp coconut/brown sugar
- 2 lemongrass stalks bruised
- salt to taste
- A handful of cilantro, chopped
- Basil
- Heat the oil in a wok.
- Saute the onion and lemongrass for about 2 minutes.
- Add the garlic, ginger, lime leaves and bird's eye chili and fry for another 30 seconds until it gets aromatic.
- Mix in the curry paste and saute for a few minutes. If it is too dry, add about 2 tbsp of water to get it going.
- Add the beef/chicken pieces to the pot and season with some salt. Cook till the meat is tender.
- Stir in the coconut milk and sugar.
- Turn the heat down and simmer for a few minutes.
- Garnish with fresh cilantro and basil leaves
- Serve over cooked rice.
Recipe by Maya Kitchenette at https://mayakitchenette.com/thai-red-curry/
3.5.3217