“Easy Red Thai Curry & Steamed Rice” is the kind of hearty, happy dinner that will just bring your day to a nice, fulfilling end! To me, it is the kind of comfort food that just changes my mood completely. This one has lots of vegetables and you can add chicken or shrimp to suit your food preferences. The recipe is very easy and as soon as you have the ingredients at home, this one can easily become a great midweek meal. So here goes:
PREPARE THE VEGETABLES:
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, retain the broth. Set aside. I prefer this versus the pressure cooker as it retains some of the crisp texture for the vegetables.
THE CURRY: You need
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
You need 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 (add gradually while tasting the acidity of the gravy)
1 tbsp corn flour
Red chilli powder to taste
Salt and pepper to taste
Fresh coriander leaves to garnish (+basil leaves if available)
Add the oil to a pan and once warm, add the onions and red thai curry paste. Cook till onions are tender.
Add ginger and garlic, saute. Add all other vegetables and saute for a minute.
Add half the cononut milk and stir.
Mix the corn flour with the reamining coocnut milk and add that as well. Continue to stir.
Add all other ingredients and let simmer for 5 minutes.
If too thick, add vegetable broth as required.
Once the curry bubbles, turn off the heat.
Garnish with fresh coriander leaves. Serve warm with rice.
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