This Thai curry is sooooo quick and easy, it’s faster to make than it is to order take out. A bonus is that it’s free from dairy, soy, wheat, gluten, eggs, nuts and tomato.
Serves 5, probably with leftovers.
Ingredients
Packet of Thai red (or green) curry paste (become a label reading detective – I’ve found the very best ones with no vegetable oils (often means soy) come from Asian grocers or fruit and vege shops.
500g chicken or fish
2 cans coconut cream + 1 extra can if you have kids who don’t like spicy food (yep, Ashton, I’m looking at you)
500 – 700 g of frozen veggies of your choice, Or chopped fresh veggies like carrot, capsicum, zucchini, broccoli, cauliflower and pumpkin
Splash of oil
What to do
Put your splash of oil in a large wok or pot / pan that’s going to be roomy enough for a great big curry.
Follow the instructions on the packet of curry paste as to how much to use. Sometimes the super authentic ones don’t have instructions – in which case I use two scant tablespoons, but could start with one and add more later. It’s easier to add spice than to take it away!
Heat your oil and curry paste over a low – med heat until fragrant. Chop the meat into thin slices. Add the meat*, veggies and one can coconut cream to the paste. Simmer gently for ten mins until everything is cooked through. Add the other can coconut cream and heat through.
*If using fresh veggies, add these first, after the paste, cook gently with the lid on for 10 minutes before adding the coconut cream, and then the meat.
Wallah, done!
Serve with rice and garnish with coriander if your feelin fancy.
For the boys, who don’t like a really spicy curry, I laddle out a couple spoons of chicken and veggies and mix with half a tin of coconut cream for them in a separate bowl. So they have meat, veggies and coconut cream with a hint of red curry.
If you find you’d like more spice or flavour in a small pan you can sauté more curry paste with oil, then add it to the main curry. It’s important to cook it first to help release the flavours.
Some curry paste instructions recommend you add some sugar and soy sauce or fish sauce to your curry near the end. I usually use 2 t coconut sugar and either 1 T fish sauce or coconut aminos for soy free.
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