So another work week night and yet again I am in my kitchen wanting to make something non-Indian for dinner. For the most part I stick to vegetarian food cos that's what hubby dear prefers - so my kitchen is always stocked with a variety of veggies and fresh herbs. I found a can of coconut milk and inspiration hit and I decided to go with a red curry.
I had never made this before but have had it in a gazillion restaurants, so I am very familiar with the taste and smell that I am looking for. I built this recipe up as I was cooking adding ingredients that I thought would work up to making the dish as close to an original Thai red curry.
Needless to say I was very pleased with the results, else this recipe wouldn't have found its way up here. I would add a few more veggies or chicken the next time and maybe experiment a little with the spice levels and herbs.
Ingredients:
Olive oil - 2 tsp
Coconut milk - 1 can
Onion (small) - 1, sliced thin
Green onion - 1 cup, chopped
Cauliflower - 1 cup, florets
Bell Pepper - 1, chopped
Green chili -3, chopped
Dry red chili - 3
Ginger choppedcilantro - 1/2 cup
Garlic salt to taste
Cumin - 1/2 tsp
Red Chili powder - 1Tbs
Ketchup - 2 Tbs
Soy sauce - 1/2 tsp
Brown sugar - 1 Tbs
Chili sauce -1/4 tsp
Directions:
Heat the oil in a sauce pan or wok and saute the sliced onions for a minute or two. Add the chopped ginger, green chili, bell pepper and cook for a another 2 minutes. Add the cauliflower florets and green onions and mix well. Pour the coconut milk and stir. Add the spices, herbs, sugar, ketchup and the chili sauce one at a time stirring it into the coconut milk until its well incorporated.
Cook on medium heat until the cauliflower is cooked - Do not cook them till mushy, it needs to have a bite to it. Add the spices little at a time and check the spice level of the curry. Stick with what suits your taste and stomach. Also add some Thai basil to make it even better. Serve with rice and garnish with some green onion and cilantro.
bon appetit !!!
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