thai red curry

Staple recipe. You can make substitutuins to almost anything, meat, vegetables, curry sauce, depending on what you have at hand.

1 tablespoon olive oil

1 small white onion, minced

2 cloves garlic, minced

1-inch nub of ginger, minced

sprinkle of salt

400g shrimp, raw or precooked, cleaned

3 small courgettes, cut into small cubes

1 medium aubergine, cut into small cubes

2 bell peppers (I like to use different colors if available), sliced into strips or cubes

3 carrots, cut into half then sliced

Thai red curry paste (4-5 tbsp, I used one sachet this time)

1-2 cans  of coconut milk

100g thinly sliced kale (tough ribs removed first)

3 teaspoons coconut sugar

4 teaspoons soy sauce (or tamari)

3 teaspoons rice vinegar

handful of chopped fresh basil or cilantro, to serve

1 cup cooked rice (brown basmati or jasmine), to serve

Cook the rice in boiling salty water according to packet instructions (brown rice cooks in 30-40 mins).

Mince the onions and ginger together with a food processor. Chop the vegetables. 

Once done, put a large skillet with deep sides over medium heat and add the olive oil. Fry the onion mix with a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often.

Add the curry paste, mix it together, then immediately add the shrimp and brown the sides a bit.

Put in the vegetables (except kale), cook together for a couple of minutes. When they are halfway cooked, add the coconut milk, sugar and kale, along with some water if needed. Reduce heat to a gentle simmer and cook until everything is fully cooked (10-15 mins).

Pull off the heat, add soy sauce, rice vinegar, maybe fish sauce and lime juice, and salt if needed.

This makes approx. 8 servings (I usually freeze half). If you are using half the amount of vegetables, be sure to use half of the spices as well.

I used the recipe below for a start:
http://cookieandkate.com/2015/thai-red-curry-recipe/