This spicy meal is great when you’re in a hurry, It can be made with chicken, shrimp, scallops or tofu. Can be made as spicy or mild.
Total Time: 30min
Serving: 4-6 people and can be easily doubled
2 Can of Coconut Milk (high quality)
Red Curry Paste
Fish Sauce, Approx 2 tsp
Sweet Chili Sauce, Approx 1 tbsp
3-4 Keffir Lime Leaves, centre stem removed and the leaves sliced thinly
1-2 Lemon Grass shoot, ends removed, layers separated and cut in half
1 Fresh Red Chili Pepper, seeds and membrane removed pepper sliced thinly
1 small can bamboo shots, drained
1 small can sliced water chestnuts, drained
1 can of baby corn, drained
Chicken, Prawns, Scallops, Tofu or Cooked Shrimp (I like to use cooked shrimp it is fast, easy and tasty)*
2 Red Bell Pepper sliced in thin long slices
* I don’t have amounts for the ‘meat’ portion of the dinner as when I use chicken I usually use one small breast per person cut into small cubes, cooked shrimp a pound or so, it depends how much you want)
In a large thick bottomed sauce pan, pour coconut milk. Squeeze about 4-5 inches of red curry paste (1/2 inch diameter) into the pan and whisk until it is smooth and orangy. Now here is the tricky part, Add the fish sauce and sweet chili sauce.
Add Keffir Lime leaves, chili pepper and lemon grass, taste it now to ensure you have a good taste, you may need to add fish sauce or sweet chili, this is why I always do the seasoning before adding the meat so that I can taste it to make sure it is right,
Turn on heat to low, we never want the curry to boil we want it to be at a simmer at most. add the water chestnuts and bamboo shoots. If cooking with chicken add it now, if cooking with prawns or scallops add them in 10 min if cooking with cooked shrimp add them in 15 min. Simmer on low until the meat is cooked, then add the red peppers simmer for 10 min.
Remove the lemon grass, and spoon the curry onto a bed of thai basmati rice