Quick red Thai curry
I’m by no means claiming this as an authentic recipe, but it was very very tasty, and was an easy dinner, rustled up in 15 minutes.
You can also prep this in big batches, and then serve with your protein of choice whenever you’re ready for it.
Recipe, makes 2-3 servings, which you could serve on its own, or with rice;
THE CURRY PASTE
10 rehydrated chillies
1 clove garlic
1.5cm^3 ginger, peeled and chopped
1.5cm^3 galangal, peeled and chopped
1 lemongrass stalk
5g fresh coriander
1/2 lime zest
Juice of 1 lime
2 tbsp oil
Black pepper
1/2 tsp ground coriander
Couple of splashes of neutral oil
1 tin coconut milk (400ml)
2 tbsp fish sauce (or more to taste)
1 tbsp syrup or palm sugar
1 tbsp tomato puree (I added for colour)
300ml hot water
1 tbsp vinegar or 1/2 lime juiced
THE VEGGIES (use what you want, but I used)
1 courgette, cut into chunks
1 red pepper, sliced
Baby tin of water chestnuts
A handful of…
Baby sweetcorn, cut into 3, or left whole
Tender stem broccoli, roughly chopped
Optional: cubed squash or chickpeas
Method
Soak your red chillis in hot water for 10-20 minutes until the skin is soft
Slice each chilli in half and scrape out the seeds. Discard the seeds, but reserve the water and add the chillis to a food processor, with the peeled garlic cloves, peeled ginger, chopped lemongrass, lime zest, and the rest of the ingredients.
Season until a paste forms, then add some oil bit by bit to slightly emulsify into the paste, and add some of the reserved chilli water too loosen the paste.
Season to taste.
Add 2-3 tbsp of the paste to a wok on medium heat. Leave to simmer for about 30 seconds, then add the coconut milk, and the rest of the curry ingredients.
Leave to simmer on medium - low heat whilst you chop your veg
Add the veggies to the wok, add the hot water and cover with a lid.
Leave for 5-10 minutes until the veg is cooked through.
Meanwhile, cook your protein of choice, and add to the curry when ready to serve - this recipe served 2-3 so use the appropriate amount.
Serve with a squeeze of lime juice and coriander
Notes + Variations:
Any veg at all will do. This could quite easily be your fridge raid dinner - just beware, that the cooking times will vary.
The likes of squash/ potato will take much longer than mange tout, unless you like everything overcooked.
