Thai Curry – Red
mmm… I have a chili plant in my garden and they are starting to turn red, so I thought that I should do something with them – and test how hot they are! So what better than a Thai red curry to do the trick.
No need to buy paste or much fancy stuff – here is a great and simple recipe that I cooked this evening.
To make the paste I took 3 fresh red chilis and took out the seeds. It does not need to be THAT hot. Chuck it in the blender. I have a little blender which is perfect for this. Throw in 3 cloves of garlic. It sounds a lot, but really it is not overpowering. Then add a sizeable amount of ginger – something the size of a walnut. Make sure its peeled. If you don’t have fresh ginger, use the grated stuff you get in the supermarket – less hassle. Throw in the juice of 1 lime and the zest of it as well. If no limes (SA somehow is always in short supply of these) use half a lemon + zest. Add 1 stalk of lemon grass (I have the jar of lemon grass and I throw in what would have been a stalk) 1 teaspoon of cumin, 2 teaspoons of coriander, 1 teaspoon of paprika, 1 teaspoon of black pepper and a tablespoon of fish sauce or light soy sauce. Blitz until smooth.
OK that was the hard part. Now in a wok / pan heat a little oil. I like sesame oil, but any is fine. Throw in the paste – all of it and let if fry little for 10-15 seconds or so. Just until it gives off a nice smell. Then throw in a can of coconut milk and turn down the heat as soon as it starts to boil. In my case, I used large chunks of chicken breast, but at this point you can throw in anything you like – fish / vegetables. I threw in some cherry tomatoes, chopped red pepper, mini corn, mange tout about 10 minutes after putting the chicken in. While that is all simmering away, you can cook your rice.
Tinkle about with the curry – add things you think is missing. Seasoning, a little sugar, cream, cashews all those things work well. But here is the most important ingredient – FRESH CORIANDER – do not leave out! Get a good,generous handful and chop roughly. Throw it into the curry a few minutes before serving.
It is fantastically simple. Everything is in one pot and it tastes fantastic. Try it.