Thai Red Curry

What’s not to love about Thai cuisine. I love the fragrance and spice that you don’t get from an Indian curry. I love Indian food too but their heat is completely different and I find it hard to replicate at home, unlike Thai I discovered recently.

Thai food has been a favourite of mine since I began cooking but I’d always cheated and used ready made pastes or curry powders. However, that all changed when my local supermarket started stocking lemon grass.

To make your curry you will need…

  • 2 cloves of garlic
  • 1/4 ginger
  • 1 stick of lemongrass
  • 1 whole red chilli
  • 1 tin of light coconut milk
  • soy sauce

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It’s a pretty simple recipe really.

To start, roughly chop your garlic, ginger, lemongrass and chilli and add to a blender or a pestle and mortar. If you don’t have either of these you can chop all of the ingredients finely instead to achieve a similar result. It doesn’t matter if the paste is rough, as long as it’s to a consistency that you are happy with and that the ingredients are somewhat mixed together. I chose to keep mine quite chunky as the below photo shows.

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Once you have achieved your desired consistency, heat your wok with coconut or sesame oil and add the paste. After a few minutes your mixture will begin to smell beautiful and that’s when you know it’s time to add your soy sauce and coconut milk.

Chop the veg of your choice and add to your wok, leaving to simmer for about 30 minutes in total. I chose to add white mushrooms, 1 red pepper, some spiralized sweet potato that I had in leftover in the freezer and some kale.

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If you want to add any meat to your curry such as chicken, I would recommend marinading the meat in advance with the above spices and cook in your wok for approx 10/15 minutes on a medium heat, adding at the same time as your veg.

Although, I’m a seafood lover so I chose to add some prawns to my dish and I think salmon would work pretty well too, either pan fried or again cooked in with the sauce.

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When plating up my dishes always look atrocious but, trust me this curry tasted really yummy. The portion is kind of big but it’s certainly a healthy dish in my opinion so who cares.

I was so proud that I had managed to recreate the flavours of many Thai curries I had tasted in the past all by myself. My boyfriend even said that it was the best curry he had ever tried! If that’s not a compliment I don’t know what is!

I paired my curry with a little bit of white rice and plenty of sweet chili sauce.

If you want to purchase a little blender like mine, it only cost £10 in Morrisons. It’s such a handy little gadget for all of your pastes and sauces.

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