Thai Red Curry
By Michelle Trantina • March 28th, 2006 • 3998 Views
This excellent recipe that comes straight from a Thai woman named Pot who lives in Pai, Thailand.
Using a mortar and pestle takes longer but it is the key to garnering the robust flavor and drawing the oils out of the spices and ingredients.
Preparation time: 2 hours
Cooking time: 15 - 20 minutes
Use organic ingredients whenever possible.
(The below recipe makes enough to serve one person. Increase recipe according to how many servings you wish to create. The paste can be frozen for use later.)
1 stalk lemongrass (1 TBSP from the lower, thick portion of the stalk)
4 small garlic cloves
2 large dried red chilies (for color) remove seeds,soak in water for at least 15 min.
2 small red chilies (more if spicier is desired)
Small piece kaffir lime rind
1 piece galenga
1 tsp roasted cumin (roast briefly on hot skillet)
1/2 tsp shrimp paste
Place ingredients in a large mortar bowl and grind until a well-mixed paste (takes approx. 45 mins.)
Bring to a boil:
1 cup coconut milk
Mix in curry paste
Add tofu and cook for one minute
Add 1 cup coconut milk
Stir in veggies - peas, carrots, cauliflower work well
Bring to a boil.
Add 1 cup water and keep boiling until water has evaporated and veggies are done
1 TBP soy sauce
1 tsp sugar
1 tsp sea salt
1 tsp fish sauce
2 kaffir lime leaves
Simmer for 2 minutes then add a few leaves of fresh thai basil, torn into smaller pieces - to the mixture.
Stir three times and remove from heat.
Serve over rice.
Kreg Weiss is a co-founder of My Yoga Online and certified Hatha Yoga Teacher. Several years ago, Kreg discovered yoga while teaching health and fitness. Yoga dramatically transformed Kreg's approach to teaching health and wellness as well as changed his personal life bringing new direction in finding physical, mental, and spiritual growth.