Saturday, February 27, 2010

Thai Red Curry

Making Thai red curry feels like cheating. Well, if you use red curry paste it does. You hardly do anything, and you get a rich and complex flavor. No herbs and spices needed (well, except for the ones in the red curry paste) - I'm not used to that!

I basically followed this recipe, adding whatever vegetables I had on hand: broccoli, carrots, water chestnuts, and - of course - delicious sugar snap pea from our garden.

I started by mixing 3 T of red curry paste I got from Lee Lee's (the one doesn't contain any animal ingredients) with some basil and 2 cans of coconut milks. This made it very soupy, as evident in the pictures. Once the mixture was gently boiling I added the veggies and tofu, and simmered till the broccoli stalks were soft enough for me. Can't get much simpler than that, and still qualify as making dinner from scratch, can it?

Served it on long grain brown rice.


5x5 said...

I wonder if this could be converted into a vegetable pie of sorts, leaving out the rice of course. It looks delicious.

Dorit said...

Eating it without the rice would make it a soup. This is actually an accepted way of eating it. It's very liquidy.