Easy Red Thai Curry & Steamed Rice

When you crave something out of the ordinary and yet something easy to put together, this Red Thai Curry recipe is what you need.

This is the kind of hearty, happy dinner that will just bring your day to a nice, fulfilling end! To me, this is a comfort food that just changes my mood completely. The recipe is very easy to follow, has lots of vegetables and you can add chicken or shrimp to suit your food preferences.

As soon as you have the ingredients at home, this one can easily become a great midweek meal. The aroma of coconut milk combined with the spices from the curry paste fills up the home with anticipation.

TIP: Prepare your vegetables in advance to make sure you put together this meal in just about 15 minutes.

PREPARE THE VEGETABLES

This is probably the only time-consuming aspect of this meal prep - but something that you can prepare ahead of time and keep. Cut your choice of vegetables - broccoli, bell peppers, mushrooms, baby corn and spring onion greens. Add them to a pan of boiling water and continue to cook for about 10 minutes, till they are tender enough. Drain the vegetables and retain the broth to be used later in the curry.

I prefer this versus cooking the vegetables in the pressure cooker as it retains some of the crisp texture for the vegetables.

INGREDIENTS

• 3-4 cups of vegetables, chopped and boiled till tender.  

• 1 tbsp olive oil or cooking oil

• 1 red onion or 3-4 spring onions

• 2 inch piece of ginger, grated

• 4 pods of garlic, finely chopped

• 400 ml of coconut milk - that is 1 can

• 2 tbsp of red Thai curry paste

• 1 tbsp of soy sauce

• 1 tbsp of sweet chilli sauce (optional)

• 2 tbsp honey or sugar

• Juice of 1 lemon

• 1 tbsp corn flour

• Red chilli powder to taste

• Salt and pepper to taste

• Fresh coriander / basil leaves to garnish

METHOD

1. Add the oil to a pan and once warm, add the onions and red Thai curry paste.

2. Cook till the onions are tender.

3. Add ginger and garlic, sauté.

4. Add all other vegetables and sauté for a minute.

5. Add half the coconut milk and stir.

6. Mix the corn flour with the remaining coconut milk and add that as well. Continue to stir.

7. Add all other ingredients and let the curry simmer for 5 minutes.

8. If the gravy feels too thick, add the vegetable broth for your preferred consistency.

9. Once the curry begins to bubble, turn off the heat.

10. Garnish with fresh coriander leaves.

11. Serve warm with rice.

I hope you enjoyed this recipe.

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Everything you see here has been consumed by my family and friends, and hence, is tried and tested on a bunch of loyal guinea pigs.

HAPPY COOKING!

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