Saturday, 9 March 2013

Thai Red Curry

Spicy goodness
Sweet, salty and savory, fresh and creamy, Thai curry uses some sort of magic of "opposites attract" that no one here in this house can explain with science, mystisicism or religion - so we duduce this must be black magic. I'm certain everyone has a recipe of their own they prefer, so take this with a grain of salt, it's a guideline to dinner and represents what happens in my cauldron. Find your personal sweet spot, add your own ideas and your own favourites, Thai curry is a forgiving god, Thai chilis are not - watch out for those guys!

What you will need:
  • 2 TBSP red curry paste
  • 1 can coconut milk or cream
  • 1/2 cup chicken or veggie stock
  • 1 TBSP fish sauce
  • 1 TBSP brown sugar
  • 1 stem lemon grass, optional
  • thai chilis if you want to breath fire
  • 1-2 medium onions (diced)
  • 1 knob of ginger (ground)
  • 3-6 lime leaves (to taste)
  • 1 carrot (diced)
  • 1 bunch broccoli (chopped)
  • 1 bell pepper (chopped)
  • 1/2 cup frozen peas
  • 1/2 cup fresh pineapple
  • 1 package firm tofu or meat, chicken or shrimp
In a large heavy pan heat the curry paste for 2-4 minutes until the oils are released. Add the coconut milk, stock, brown sugar and fish sauce. Bring to a simmer and add the onions, lemon grass, lime leaves and ginger for 5 minutes to allow the flavour to infuse. Lastly, add the remaining ingredients and simmer for 10 minutes. Check the seasoning and add more sugar/fish sauce/curry as needed and top with cilantro and extra limes. 

Serve with jasmine rice and thank your gods if you managed to avoid the stinging burn of the deliciously evil Thai chills. 

Thai Red Curry Beer Pairing: IPA's and Thai are a match in heaven in my humble opinion. My go to's are Central City's Red Racer or Driftwood's Fat Tug

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