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. 

Thai Peanut Satay, Multi Purpose Peanut Buster

Interested in a time saver? Who isn't - this will help make a least a couple of meals quick and easy. Here's the list so far
1. Coconut Curry             2. Chicken Satay
3. Curry Soup                  4. Peanut Satay Dip
5. Spicy Rice

Thai Peanut Satay (TPS)
1 cup smooth peanut butter
Cilantro - chopped stems and leaves, about a cup, eyeball it.
1 lime rind and juice
1 large clove of garlic
1 thumb size piece of peeled ginger
3 bird's eye chiles - or less depending on your heat tolerance
3 TBSP Honey or similar sweet flavouring (teriyaki, brown rice     syrup)
1/2 tsp fish sauce

how to make this delicious:
1. place all the ingredients in a food process
2. blend until smooth

how to use:
Coconut Curry
 add 2 TBSP of TPS with a can of coconut milk
 + veggies & meat or tofu + rice

Chicken Satay
skewer boneless chicken and coat with peanut satay
broil, bake or bar-b-que the chicken satay and service with steamed veggies and extra peanut sauce dip

Coconut Soup
3 TBSP TSP + 1/2 can coconut + 500 mils water or veggie stock and tamarind sauce if you got it.
add extra fish sauce and sugar. add fresh veggies and fish or tofu, boil until just barely cooked. Finish with lime juice & rind.

Peanut Sauce Dip
4 TBSP TPS + splash of fish sauce + lime juice + honey + water to thin to a reasonable dip. Serve with raw veggies, grilled meat or spring rolls.

Spicy Rice
Fry onions, ginger, garlic. Stir fry eggs. Toss in frozen peas left over jasmine rice and 2 TBSP TPS. stir well and top with fresh cilantro and lime.

I stored this in the fridge for a week and we ate like kings.  Pictures to come