I’ve been wanting to finally launch my own food blog for quite a while now; however, with moving to New Zealand, and packing and getting settled here, I was going to wait until we had an apartment, and were at a more stable point. But, I decided I just can’t wait any longer!
So here it is, my first post, thai red curry. Ta dah! I love all kinds of thai curries, red, yellow, green, massaman, all delicious. But red curry has always been my favorite: spicy, sweet, creamy, and bursting with flavor!
I’ve been doing all my cooking at whatever airbnb place we happen to be staying at and considering some of them are apartments no one actually lives in, suffice it to say the kitchens are rather ill-equipped. So I’ve had to choose simple recipes that don’t require anything more than a cutting board and couple pots. This recipe requires just two pots (one if you have a rice cooker) and just a few ingredients.
The vegetables are very versatile. I used carrots, red bell pepper, mushrooms and kale, but feel free to use your favorites, broccoli, cauliflower, zucchini, sweet potatoes, whatever you have! Just make sure to cut them to roughly the same size. (I added some frozen peas in at the last minute which is why you see peas in the final product but not on the ingredient list!)
This Thai red curry is super easy to make, bursting with flavor and much healthier than the take-out version!
- 1 cup of brown basmati rice (or your favorite kind of rice)
- 1 T olive oil
- 1 medium yellow onion
- 2 inches of ginger, grated
- 3 cloves of garlic, minced
- 1 red bell pepper, cut into 1″ pieces
- 2 carrots, sliced 1/4″ thick
- 8 oz of white mushrooms, quartered
- 3 T of Thai red curry paste*
- 1/4 t of cayenne pepper (optional)
- 1 can (14.5 oz) of full fat coconut milk
- 2 T of soy sauce (use tamari for gf)
- 1 lime (juice and zest)
- 1-2 cups of chopped lacinato kale
- cilantro for garnish (optional)
- 1. Start the rice first. Put 1 cup of brown basmati rice with 2 cups of water in a pot and bring to a boil. Reduce heat to low, and simmer, covered, for about 45 minutes. Remove from heat, keep covered and let stand for at least 5 minutes before fluffing with a fork.
- 2. Set a large skillet over medium heat and add olive oil. When hot, add the onion and sauté until translucent, about 5 minutes. Add the ginger and garlic and cook for 1-2 minutes, stirring often.
- 3. Add the carrots and bell pepper, and cook until tender, about 5 minutes. Add the mushrooms, curry paste and cayenne pepper, and stir until curry paste has coated the veggies and cook for 2 more minutes.
- 4. Finally add the coconut milk, soy sauce, lime juice, lime zest, kale and 1/2 cup of water. Stir and bring to a simmer over medium heat. Let simmer, uncovered, for 10-15 minutes until sauce thickens and vegetables are cooked through.
- 5. Remove curry from heat and add 1/4 t of salt. Taste and add more salt if needed. If you would like it spicier, add another pinch of cayenne. Garnish with cilantro and serve with rice!
*You can find Thai red curry paste in the Asian section of most grocery stores. I use the Thai Kitchen brand.
Recipe adapted from oneingredientchef.com