Thai Red Curry
Wednesday, February 29, 2012. My sister brought leftover thai curry from a restaurant. It made me inspired to make my own since I already had red curry paste.
Apparently the expiration date on the curry paste was last year, but I’ve used it plenty of times already and no harm that I could see was done. It tasted fine anyways. I just did some research by looking through different thai curry recipes and pretty much just sorted with the ingredients that I already had.
I narrowed the main ingredients down to curry paste, fish sauce, brown sugar, coconut milk, and peanut butter. Then with that I also added shredded chicken, herbs, onions, carrots, and tomatoes. Peanut butter seemed like a strange ingredient, but it made sense because of peanut sauces used for spring roll and other asian food I’ve eaten. According to the comment, they said adding peanut butter gave the dish a type of satay flavor.
I also added a bay leaf. Basically just tried to pack the curry with a bunch of flavor!
It tasted, smelled, and looked delicious!
Ate it with rice noodles and a squeeze of lime juice.
Yummy in my tummy!
Here’s the basic recipe I went with:
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Thai Red Curry
- 1 (14oz) can coconut milk
- 1 1/2 tsp red curry paste
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 2 tsp peanut butter
- Heat a pot and blend together the curry paste and about 1/4 cup of the coconut milk.
- Add brown sugar, fish sauce, and peanut butter to the pot and stir together.
- This is when I would add my precooked meat, vegetables, and herbs.
- Pour in the rest of the coconut milk and continue to stir.
*Other side notes: You can add the peanut butter and continue to taste test until you find the perfect amount of peanut flavor.