Flexible Thai Red Curry
This recipe is aptly named Flexible Thai red curry, because other than the flavor base the vegetables and protein are quite flexible. I often make this with shrimp as featured here. It is just as good with tofu, chicken or even chickpeas. As for the vegetables, go find what you have on hand. Mushrooms, eggplants, peppers, broccoli are all good. But there are few things that are essential. Not a lot, but enough to make this Red Curry Worthy.
Essentials for this Thai Red Curry
So we start out with some red curry paste, your favorite variety or my easy recipe all sound good. And then there is coconut milk, ginger, garlic, lime and brown sugar and a little extra fish sauce if you must. And like I said the rest is up to you. Add loads of veggies, like I do. Skip them all together. And then add some basil and cilantro like I do, or just don’t. I think you get the idea.
Other flexible Thai recipes that are interesting are Thai Inspired Chicken Noodle Soup and Tomato Basil Fried Rice.
My Story of Flexible Thai Red Curry
Wow, fall has decided to land on us with a gusto. Erasing the memories of that strange and super-hot summer that was. A little cooler than expected, but I will take this over those well into ninety-degree temperatures that we had. After all, this feels like Autumn in New York. It is perfect curry season, fresh, crisp and vibrant. I guess the fact that the leaves are still green does not quite mesh with the weather we have been having. But like I said I will take.
Nothing says cozy and warm like some good well-seasoned curry. Red tends to the most popular of the essential Thai curries in our household. Usually because, I don’t even have to worry about looking for fresh chilies.
You can modify the heat balance in this curry by modifying the amount of curry paste that you are using. If you are using my red curry recipe, you can expect something on the medium level of heat.
How to Enjoy the Flexible Thai Red Curry
With all the veggies and proteins, it is a complete meal in itself. All it needs is some steamed rice if your heart so desires.
Ingredients
- 3 tablespoons vegetable oil such as grapeseed oil divided
- 1 cup vegetables cut into smaller pieces, such as broccoli, mushrooms and peppers
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 3/4 pound of shrimp shelled and deveined (can be substituted with a protein of your choice)
- 1 tablespoon fish sauce or soy sauce
- 1 and 1/2 tablespoons of Thai Red Curry Paste
- 1 tablespoon brown sugar
- 1/2 can of coconut milk
- 3 tablespoons fresh lime juice (about 1 lime)
- Optional chopped cilantro and basil.
Instructions
- Heat one tablespoon of the vegetable oil and add in the vegetables and sauté for 5 to 6 minutes until mostly cooked.
- Remove and set the vegetables aside.
- In the same pan heat the remaining oil and add the minced ginger and garlic. Stir in the shrimp and cook for 2 to 3 minutes until the shrimp is well coated with the ginger and garlic.
- Add in the fish or soy sauce and the red curry paste.
- Stir in the brown sugar and coconut milk and bring to a simmer. Allow this to simmer for 6 to 7 minutes. Add in the vegetables and simmer for another minute or two.
- Sprinkle with the lime juice.
- Finish with chopped cilantro and basil if desired.
Aditya Swarup
This recipe sounds like a culinary lifesaver! It’s fantastic to have a recipe that’s not only delicious but also adaptable to various tastes and dietary choices.