I am sure most of you guys have heard of Thai Green Curry right? What about its fella sister aka the Thai Red Curry? If you have never heard of it, you are in for a treat! If you already know what it is and loved it too, please welcome me to your team. ♡
Who loves leftovers when the food is yummy? *raises 2 hands up in the air*
You know dinner was good when you look forward to the remaining leftovers in the fridge.
So, we are already more than a week into 2018 huh? For now, I have not started working on my new year resolutions as yet. Which resolutions you might be asking. Well, this ONE.
I am kind of under the weather. Running nose, pain in the throat and coughing every now and then. Oh well, you know the kind of illness associated with changes in weather. It has been raining for quite a bit. Yesterday, it was flooding in certain parts of Singapore due to a heavy downpour during the day. So many people were sharing pictures and videos of the flood on social media. I am glad that when the flood happened, I was safely tucked in my bed, under my comforters. I mean look at this poor woman, pushing her car.
This could have been me. IF I had a car, of course.
So, I was raving about this Thai Red Curry. It was delicious and better than the restaurant versions I have had.
Curries in Thailand differ from the curries in Indian cuisine. Indian curry generally uses a lot of onion and spices like coriander, chili powder, turmeric and cumin where else Thai curry usually include ingredients like galangal, ginger, lemongrass and they often use nam pla (fish sauce) lime/tamarind juice and palm sugar to season their food. The Thais enjoy spicy food, so bird eye chili is a common ingredient in their curries. Indian curries are big on curry leaves, mint and cilantro where else Thais love their basil, kaffir lime leaves and cilantro.
This Thai Red Curry made a fantastic dinner for us a few days back and it was equally awesome when I had it for lunch the next day. It’s warm and comforting, just perfect for cool days. We had it with rice but it would be good with crusty bread or flat-breads too. I actually think these would be good over a bed of mashed potatoes. Fusion cuisine at it’s best!!
Although I used chunks of golden pineapple in my curry, you can choose to use eggplant or snap peas instead, if you prefer. I used store-bought red curry paste. You can also attempt to be a superhero and make your paste from scratch but I personally feel that despite using store-bought paste, it still tasted really delicious because I added a whole lot of fresh ingredients. The addition of lemongrass, onion, garlic and fresh herbs definitely brought up the level of the curry from a 7.5 to a 10.
Do give this super flexible recipe a try. You can use beef, mutton, chicken, prawns or go crazy with all kinds of vegetables that you might have in your fridge. Baby corn, peppers, aubergine or even french beans. The world is your oyster my friends. ♡
- 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
- 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.