Thursday, April 10, 2014
Red Thai Curry
I really love the complex flavours of Thai food, so I don't know why I don't make it more often. It's actually quite simple. If you have the time, you can add your meat raw and simmer in the sauce, or you can just use leftover meat or tofu and throw it in later, whatever. As long as you don't overcook the meat or seafood, it's really quite hard to screw this up.
This could even be a Passover dish if you serve it over cauliflower rice! If you want to thicken up the sauce a bit (which you definitely would want to do if using cauliflower rice), add a tablespoon or two of coconut flour.
Red Thai Curry (Vegan Option)
1 lb boneless cooked chicken, pork, beef, seafood or tofu
2 cloves garlic, minced
2 inch chunk of fresh ginger, minced
2-4 tbls red curry paste*
2 tbls fish sauce (or Ume plum vinegar for vegan)
1 can light coconut milk
1 broccoli, cut into florets
4 cups mushrooms, cut in half
2 red or yellow bell peppers, cut into strips
3 Japanese eggplants, cubed
2 cups diced fresh pineapple
1 bunch green onions, sliced
1 handful fresh cilantro, roughly chopped
Salt and/or crushed red chili flakes, to taste (optional)
In a large skillet or pot over medium heat, whisk together ginger, garlic, curry paste, fish sauce, and coconut milk. Toss in broccoli and simmer for about 5 minutes. Add mushrooms, peppers, and eggplant and simmer until vegetables reach desired doneness. Add meat or tofu and remaining ingredients, season to taste and serve over brown jasmine rice. Keep leftovers refrigerated for up to 3 days or freeze.