Quick and Easy Thai Red Curry
A fabulously flavorful Asian curry, once you've made it you'll never have take-out again!
Servings 4
Calories 30
Ingredients
- 2 teaspoons lemongrass paste
- 5-10 Peppadew Piquante Peppers mild or hot depending on taste
- 4 cloves of garlic peeled
- 3 green onions/spring onions
- 2 tablespoons lime juice
- a big bunch of fresh coriander/cilantro
- 3 Peppadew jarred roasted red peppers
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 inch piece of fresh ginger. peeled
- olive oil
- 1 14-ounce can coconut milk
- cooked meat, vegetables or fish of your choice
Instructions
To make the paste:
- Place the lemongrass paste, Peppers, garlic, green onions, lime juice, cilantro, roasted red peppers tomato paste, fish sauce, soy sauce, and ginger into a food processor and blitz on high until smooth (stopping to scrape the edges from time to time).
- Heat a tablespoon of olive oil in a pan on medium-high heat.
- Add the curry paste and cook for about 3 minutes.
- Add the coconut milk, stir, and lower the heat to medium-low. Simmer the sauce for 10 minutes.
- Add cooked meat, vegetables or fish of your choice and serve on rice.
- NOTE: I cooked a pound of raw, cleaned shrimp in the sauce for about 4-5 minutes from frozen.
Notes
- Use fresh aromatics - fresh ginger, garlic, and green onions make all the difference in the world when it comes to a flavorful sauce.
- Don't use bottled lime juice. The bottled stuff tastes completely different. You'll love the boost you'll get from the fresh lime.
- Use Fresh Herbs not dried - The fresh herbs release that beautiful, vibrant flavor.
- To add an extra kick of heat - Add your favorite hot peppers before pureeing in the food processor.
Nutrition
Calories: 30 | Carbohydrates: 5g | Protein: 2g | Sodium: 1301mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 19.6mg | Calcium: 26mg | Iron: 0.9mg