This great recipe is one of those that you eyeball instead of measure. I made it many times with different proportions of different ingredients and I haven’t broken it yet! Consider the ingredients and directions below as general guidelines and go find your own perfect balance of flavors.
Ingredients:
Olive or coconut oil
Red Thai Curry Paste (1tbs per can of coconut milk – the more veggies and meat you use, the more coconut milk and curry paste you need)
coconut milk
Onion, chopped
Garlic, minced
Fresh Ginger, minced (optional)
Lemon grass (crumble with your hands before adding, remove before serving)
Kaffir lime leaves (optional, leave while and remove before serving)
Meat: anything! Chicken, fish, and shrimp are great for quick dishes. Chicken and beef must be cut into thin strips for cooking cooking.
Veggies: anything, but any combination of the following work depending on preference: carrot, zucchini, peas, snow peas, bell pepper, tomatoes (peeled and cut in big wedges), baby corn, water chestnut, mushroom. Cut/slice into small, thin pieces for fast cooking.
Rice vinegar, fish sauce, honey (1tbs each for every 1tbs of curry paste and 1 can of coconut milk, or to taste)
Directions:
Sauté the onion in oil until translucent, then add garlic and ginger in oil until fragrant.
Add the meat and the curry paste. Stir the meat until seasoned with the curry paste. If using beef or chicken, let cook for a few minutes.
Add the coconut milk, lemongrass, and kaffir lime leaves. Stir.
Add the rice vinegar, fish sauce, and honey, stir.
Bring to a gentle boil on medium heat then simmer until meat and veggies are cooked.
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