What’s the Idea?
Make an authentic Thai red curry in your own home. I will show you how easy it is to prepare a yummy curry in less than 30 minutes.
What’s the story
I have been cooking for over 30 years for myself and friends and think I’m pretty good at cooking now.
Thai food is one of my favourite cuisines and I have travelled around South East Asia in search of great recipes.
I also have an interest in healthy eating as I am a qualified nutritional therapist.
My kitchen is small but you could certainly do this with others helping you prep the vegetables.
People should do this because…?
Firstly, it’s a great feeling to be able to cook quick and tasty meals for yourself and others. Secondly, it can save you money on takeaways and eating out. And finally, you will be learning a new skill.
In addition, cooking it’s a lot of fun. It’s also an easy way to introduce a wide variety of vegetables into your diet in one dish.
How do you do it?
Ingredients: serves 4
- Boil in the bag rice – 4 bags (or you can use microwaveable rice or jasmine rice)
- 1 tablespoon of coconut oil
- 2 dessertspoons of authentic Thai red curry paste (see link below)
- 1 can of coconut milk
- 1/3 cup of water
- 1,500 g bag of king prawns (raw or cooked)
- 1 medium red onion
- 1 large carrot sliced lengthways and halved (julienne)
- Half a red pepper sliced and halved
- 1 head of pak choy – halved then quartered
- 5 baby corn quartered
- 5 larger broccoli florets quartered
- A handful of sugar snap peas
- Sugar to taste
- Bunch of coriander roughly chopped
- Boil a large pan of water and place your boil in the bag rice in according to packet instructions. Place the lid on and leave to cook.
- Add the coconut oil to a heated frying pan and melt on a medium heat
- Mix in the Thai red curry paste and fry for a few minutes stirring constantly
- Add the onion, carrots and peppers and continue to stir
- (If using raw prawns or other meats add these now and ensure they are cooked through)
- Stir in half the can of coconut milk and continue to cook
- When the vegetables start to look cooked through add the broccoli, peas and baby corn and continue to stir
- Add the rest of the can of coconut milk, pak choy and the cooked prawns
- Make sure everything is covered in sauce and simmer for a few minutes
- Turn off the heat and add the chopped coriander to the curry – stir in
- Take the rice out when ready and add to plates
- Serve immediately
Tips: you can mix and match your vegetables depending on what’s available. Other good additions to this curry include sliced or baby aubergines, mangetout, sliced Chinese leaf, green or yellow peppers, small cauliflower florets.
- Large Frying pan
- Sharp knife and vegetable peeler
- Wooden spoon
- Large saucepan for the rice
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