Thai Coconut Red Curry
All curries (except Japanese curry) are like magic to me. And by that I mean “curry”, to me, was something I could not fathom making. What I ordered and ate at Indian/Thai restaurants or took home was birthed from a secret process that I could only imagine must be magic. Stay with me on this one because if you think of any other dish - like a hamburger or spaghetti or even a pot roast - you can imagine the general ingredients that go into making it and assembling it. How curry is made was beyond me completely. What do you need to put into water to make such a delicate balance of flavor and spices and aroma? If I told you to go make me a curry (vs. mac and cheese), do you even know what ingredients you would buy? And so all I could do is order it and enjoy it, while aimlessly pondering how it’s made. It’s magic.
But just like magic in our world, it’s not real. Curry actually isn’t hard to make at all. Once I figured out what was behind the curtain, it all made sense. So if you were like me, thinking the delicious curries you eat were a trade secret, let me show you how it’s done.
And yeah, I guess I could have just google’d how curry is made whenever I wanted to, but that’s not the point!
This is the secret ingredient!!
Found in some stores
Ingredients
2-4 thai chilis
4-5 garlic cloves
2 tablespoons of ginger
1 lb of your meat of choice
1 onion
2 green onions
1 whatever other vegetable you want (I put in broccoli, carrot, zucchini, bell pepper. and a potato because fiber is important)
1 can of cream of coconut
1 can of coconut milk
Red curry paste (or your choice of curry paste)
salt
pepper
sugar (palm sugar is best - but any sugar is fine)
oil (idk I use avocado - use any you want)
Directions
Start by chopping up your meat and vegetables and set aside
Mince your garlic and ginger and thai chilis
Heat up a large pan or wok and add some oil
Add your garlic, ginger, and thai chilis and then your meat and cook for 2-3 minutes until the meat starts to not be raw
Add in your onions and the white part of the green onion you chopped up and stir for another 2-3 minutes
Once the onion starts to become translucent, add in the rest of your vegetables and give it a 1-2 minute stir
Then add in 1-2 large spoonfuls of your curry paste and let that cover and cook with all your ingredients for another minute
Open your can of coconut milk and cream of coconut and add it into the same pan
Bring the pan to a boil
Once boiling, turn the heat down to low to allow it to simmer
Add in salt, pepper, sugar and stir
Taste the curry and add more paste/sugar/salt based on your preferences
Cover and stir occasionally. I usually wait until the carrots and potatoes all get soft before I serve, but just make sure everything is properly cooked.
Done
