Tuesday, September 22, 2009

Recipes: Thai Red Curry

Get out of your meat and potatoes rut with this delicious Thai stew. Despite the name, this does not contain curry - Thai curries are actually based around a chili spice paste. It is not too hot, about equivalent to mild chicken wings at Kelsey's. It is also bursting with sweet, sour, and salty flavours! What's not to love?

Thai Red Curry

1/2 pkg Asian Home Gourmet "Thai Red Curry" spice paste
5 tbsp sunflower oil
1/2 can coconut milk
4 medium raw potatoes, diced
1 medium yellow or red bell pepper, diced
1 1/2 cups zucchini, diced
1 pkg button mushrooms, coarsely chopped
1/2 can diced tomatoes
3/4 cup pineapple tidbits, with juice
4 tbsp fish sauce
1 1/2 cups baby spinach, washed
a handful of chopped cilantro

Heat oil to medium-high in a large and deep skillet. Add spice paste and stir well. Add half of the coconut milk, followed by potatoes, bell pepper, zucchini and mushrooms, and stir well. Let cook for 5 minutes, stirring occasionally. Add tomatoes, pineapple and juice, and fish sauce, and stir to combine. Let cook 2 more minutes. Add spinach, stir well, and cook for 5 more minutes. Finally add cilantro and stir briefly before serving. Garnish with slices of lime if desired.

Serves 4 - 6.

1 comment:

  1. Mmmm...That looks so tasty!! I think I may have to try this recipe :)


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