Monday, April 16, 2012

Easy red curry

 Pin It




There was a time when I never made any kind of ethnic cuisine because it just didn't taste authentic. It was nowhere near as good! Why buy it when the original is so easy to come by?

I still feel that way to a degree, but in the interest of me being lazy, I figured I could make it at home instead of having to get dressed and leave the house at night to pick it up... and while it's never going to blow anybody's mind, it is a damn fine substitute and I have not heard any complaints. Yet!

It changes every time, depending on what veggies I have in my fridge, but the sauce is pretty much the same. I do try it a hundred and fifty times as I'm cooking, tweaking it to my liking on that day, so please use this as a rough guide, if that's your thang. It's certainly mine... I cook by instinct and it's terribly, terribly hard to write a food blog sometimes! I feel like it would be better if you just came over, poured a drink and sat at my bench with me while I showed you how to make it and dazzled you with my wit and general ability to spill everything I touch.

Moving on, let's give you a simple recipe for a simple curry.

Serves 4

Ingredients:
1 tablespoon oil
2-3 tablespoons red curry paste
1 onion, diced
2 cloves garlic
assorted diced vegetables - I used sweet potato, carrot, corn, peas, bok choy and capsicum.
1 cup stock
1 can coconut cream
2 tablespoons soy sauce
2 tablespoons brown sugar
juice of 1 lime
salt
cooked rice, to serve

Directions:

1. Heat oil in over medium heat in a medium saucepan. Saute onion and garlic gently until translucent. Add red curry paste and cook for 1 minute.

2. Add all veggies except ones that don't take long to cook (bok choy, snow peas, etc) and stir 1 minute. Add stock and bring to the boil.

3. Once boiled, turn heat down and add stock, soy sauce and brown sugar. Simmer gently until veggies are tender (you can do this with a lid if you like).

4. Add quick-cooking vegetables and the lime juice. Cook another couple of minutes until all is cooked. Test for seasoning and add a little of whatever you think it needs - salty, sweet, sour.

5. Serve with rice and some lovely coriander on top. Must be lovely coriander, not ... unlovely coriander? I like sliced red chilli too.

Linky bitz...


The linky will be up at 9am every Monday morning, and will stay up until the following Sunday. It doesn't matter if you eat your meal on a day other than Monday - it's just an easy day to create the link!
Grab the Meatless Monday button above and put it in your post, and even on your sidebar if you're feeling generous.
Visit at least one other blogger and leave some love. This is so much cooler if we're in it together!

Where it says "Name", you might like to add the name of your dish instead or as well.






14 comments:

  1. Oooh thanks for sharing this! My curry recipe is made up each time I make it and I do it quite differently to you, so I am keen to try out your technique now and see which I like better. I am always open to new cooking techniques, especially when they are adaptable and unique. 

    Also, we are not vegetarian, but we are wanting to start eating less meat, limiting our intake to about 50/50. So, I have decided I am going to start joining in on your Meatless Mondays, as a way to remind and encourage me to make a meatless meal at least on Mondays. Will post my dinner for tonight later on tonight or tomorrow and link up then. 

    By the way, I love your blog even though I don't comment often. I love reading every word you write and all your great pics too!

    ReplyDelete
  2. I am new to curry (after a bad experience I once had) but this recipe sounds delicious!  May I invite you to join our Meatless Monday?  We are a new fitness blog focused on healthier eating habits and have a new MM linky.  I think my healthy conscious readers would love this recipe!  Thanks for hosting!

    ReplyDelete
  3. flyingdrunkenmonkeyApril 16, 2012 at 3:44 PM

    We're not having a Meatless Monday but we're having a Meatless Tuesday, Thursday, Friday and Saturday! Was going to do a whole week just for the fun of it but this is close enough for now.

    That curry looks good. I normally don't go near curries as I don't like chilis but I think it's about time I got a bit more adventurous :)

    ReplyDelete
  4. Most certainly! Post away, I'd be glad to have you. I can't believe you had a bad curry! I've never heard of that happening to anyone before :)

    ReplyDelete
  5. Oh that's so interesting, I can't wait to see how you make yours! And I'd be glad to have you join Meatless Monday... I love when people make an effort xx

    ReplyDelete
  6. I do too! I've got to get better at it.

    ReplyDelete
  7. I was about to say "why no fish sauce" and then did a mental head slap.  Duh!  I have to admit even on a meat free meal I'd still do fish sauce but then I'm not veggie.  I cook green curries from scratch and it's surprisingly easy, have you ever tried ditching the paste?

    ReplyDelete
  8. yeah... no fish sauce. Of course I've tried ditching the paste, it's way more amazing. But a lot of the time I'm lazy and I don't have fresh lemongrass or whatnot lying around. Green curries are awesome.

    ReplyDelete
  9. Stacey Thanks so much for this gorgeous recipe. My family loved it! And I loved making it. So simple and so delicious.

    ReplyDelete
  10. Simple and delicious - they'd have to be two of my most favourite words! So pleased you liked it :)

    ReplyDelete

There was an error in this gadget