Thai Red Coconut Curry
I no longer confine myself to a recipe when making coconut curries. The ingredients are few, and I trust my taster to find the flavor balance.
a glug of canola oil
a few cloves of garlic, minced
a few Tablespoons of Thai Red Curry Paste or Panang Curry Paste
about a Tablespoon of grated fresh ginger root
2 cans of unsweetened full fat coconut milk
brown sugar (¼ cup more or less, depending on your sweet tooth)
a Tablespoon or two of fish sauce
meat (shrimp, chicken, pork, fish,beef, lamb or duck….raw or cooked, your choice)
veggies (can of straw mushrooms, snap peas, broccoli, cubed sweet potatoes, red pepper strips, or anything else rolling around in your crisper.)
juice from half a lime
toppers: chopped cilantro, scallions, mung sprouts, Thai basil, shredded daikon…)
optional: more coconut milk if you’ve added too much meat and veggies. Or chicken stock.
Heat oil in a wok or large skillet. add garlic, curry paste and ginger and stir quickly. After about a minute add the coconut milk, brown sugar and fish sauce. Bring to a simmer. If using raw meat, cut it into bite-size pieces, and toss into the simmering broth. Cook until done, but not overdone. (If using cooked meat or shrimp, add the vegetables first). Add the veggies and simmer until just done. (Now you can add your cooked meat or shrimp).
Here’s the balance you want to strike...is it creamy? sweet? salty? spicy? crunchy? hearty? fresh? if yes, then well done. Serve over rice and top with toppers.