Turn up the heat and blow your head off with a good old Thai Red Curry made at home.
Revenge is a dish which is best served cold. Curry, on the other hand, is a dish which is best served knock your socks off hot with lots of chilies. A perfect curry should combine the fiery heat of the chili with a burst of flavour coming from herbs and spices. It’s such a versatile style of cooking that you can make an almost unlimited number of dishes, each completely unique and different from each other, but still called curry.
Let’s take a couple of examples…..
Take the two different dishes we have made this week, they are both called ‘curry’ but they are a world apart from each other. I sometimes think we need a whole new set of words to describe all the different dishes we just lump under that label. We kicked off the week with a vegetarian Thai Red Curry made with tofu (that stuff really isn’t as bad a it always sounds) and followed it up later in teh week with an old favourite, Clintons chicken curry.
I have made lots of different curry recipes over the last few years of writing this blog, but looking outside at the April showers which seem to have arrived a day or two late this year, I thought I’d share just one more curry recipe with you. Okay, we both know it won’t be the last curry recipe – but it’s just what you need on a damp and miserable day like this.
Russell’s Red Curry recipe
Prep time 15 minutes
Cooking time 30 minutes
I made this as a vegetarian curry but there is no reason you can’t take out the tofu and use chicken, prawns, beef or even a meaty fish like cod. Just remember if you are using meat you’ll need to add it earlier it browns properly and cooks thoroughly.
What you’ll need (ingredients)
3 shallots – roughly chopped
2 stalks lemon grass bashed and chopped
3 red chillie, chopped
2 tsp sweet chilli sauce
4 cloves of garlic, chopped
1tsp ground ginger
3 kaffir lime leafs
Dash of Worcestershire sauce
Dash of mirin
Black pepper to taste
10 cherry tomatoes
1 red pepper
1 green pepper
half a pack baby corn
5 large mushrooms
1 can coconut milk
1 pack tofu, drained and dried *or substitute with meat of your choice
Jasmine rice and a handful of fresh coriander to serve it with.
How do I make a Red Curry?
Prepare the rice according to the pack and get it cooking.
Take all the ingredients for the curry paste and prepare them as directed then pop in a bowl and whiz with a hand blender will fully mixed. Whilst still blending start adding the coconut milk a little at a time till it’s all been added and it it fully mixed together. Don’t worry that it looks liquidy at the moment.
Set aside and prepare the rest of the ingredients and get them close to your pan or wok. Heat some vegetable oil and when hot add the aubergine, peppers, tomatoes, corn and mushrooms. Stir to coat in the oil and fry for about 10 minutes or till softened.
Meanwhile drain the tofu and pat dry with kitchen paper to remove as much moisture as you can. Dice it up ready to go.
When the vegetables are softened add the paste and coconut milk mix along with the tofu. Once it boils turn it down to a simmer. Let the sauce reduce down whilst you cook it for around 15 minutes.
When the vegetables are cooked through and the sauce has thickened a bit remove from the heat and sprinkle on some of the coriander, reserving more to decorate the finished plates. Serve with a generous bed of jasmine rice and finish with more fresh coriander.
There we go, it may look fiddly with lots of ingredients but it really is an easy dinner to make and it will brighten up the wettest day.