Easy red curry

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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.

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