i have all of these amazing things i plan to do with my life, and to be honest, i was really excited to find out i was going to be unemployed because i would finally be able to do them.
one of the things that i love to do is cook. a small change that i DID make is to start shopping on friday or something, then cooking over the weekend so i’d have homemade meals for the entire week. i must say that it has made me feel a lot better tummy-wise, and i do love all of the attention my food gets at the lunch table ;)
so this delicious dish isn’t one that i made for work, it’s one the boy and i made for ourselves, but i’m incredibly excited to make it again for this coming week. it comes from the BBC good food site, and came out just perfect. i’ve always been intimidated by thai recipes because they require so many exotic ingredients, but i discovered that things like red chili and lemongrass come in little tubes in the fresh veg section of the supermarket so i don’t have to drive all over creation to try to find them.
thai red curry
vegetable oil or sunflower oil (i used olive)
13.5-14oz can of coconut milk
chicken or beef, pork, fish, peeled shrimp and vegetables about 2 cups in total; cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly (i grilled chicken separately for satay, and used some of it in this recipe.)
curry paste
3 shallots, roughly chopped
3 garlic cloves
3 long red chillies, deseeded (leave some in if you like it hot) (we used the squirty kind, recommend 1.5 tbsp if you like it mild. we used 3 and it was a scorcher!!)
a walnut sized piece of ginger, peeled and chopped
1 lime, zested and juiced
1 tbsp fish sauce (this can be replaced with light soy sauce for vegetarians)
1 tsp ground cumin
2 tsp ground coriander
1 tsp freshly ground black pepper
lemon grass stalk, roughly chopped (we used 1 tbsp of the squirty kind)
take all of the paste ingredients and drop them in the food processor, processing until you have a really smooth paste. heat a tbsp of oil in a large pan or wok, and when it’s hot, fry the paste until it becomes wonderful and fragrant. add the coconut oil. bring to a boil and add the meat(s), then larger/thicker veg first. we only used sweet red and yellow peppers, because those were the only decent veg i had in the house, but next time i will make it more authentic and toss in some bamboo shoots, green beans, and fresh basil.
1 comment