In continuation of my Thai and Vietnamese food cravings, we’re talking curry today! I love all things curry – Thai Curry, Japanese Curry, Indian Curry – you name it, I love it.
One of my all time favorites is Thai Red Curry. The base of this curry is garlic, ginger, Thai pepper and shallot. Next comes red curry paste, turmeric and lemon juice for that intense flavor and color.
For added creamy texture, coconut milk and coconut sugar naturally sweetens and brings a lucsious note to the curry dish. Red and green bell pepper, green peas and almonds adds vibrancy and texture to this beautiful plate.
- 2 tablespoon coconut oil
- 1 shallot, minced
- 2 tablespoon ginger, minced
- 2-3 Thai red chili, stem removed and thinly sliced with seeds
- 3 tablespoon red curry paste
- 2 14-ounce cans light coconut milk
- 3 tablespoon coconut or brown sugar
- 1/4 teaspoon sea salt, plus more to taste
- 2-3 teaspoon soy sauce
- 2 teaspoon ground tumeric
- 1 red and green bell pepper, seeds and stem removed, cut into bite-size pieces
- 1 cup broccoli, cut into bite-size pieces
- 1/2 cup green peas (frozen or fresh)
- 1/4 cup roasted almonds (halved)
- 1 lemon or lime, juiced
- Heat a large skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic and pepper. Sauté for 2-3 minutes.
- Add red curry paste and stir, and cook for 1-2 minutes more.
- Add coconut milk, coconut sugar, sea salt, soy sauce, turmeric and stir. Bring to a simmer over medium heat.
- Once simmering, add red and green pepper, broccoli and peas and slightly reduce heat. You want a simmer, not a boil.
- Cook for 5-10 minutes, stirring occasionally, to soften the pepper and peas.
- At this time, taste and adjust the flavor of the curry as needed. I added sea salt and turmeric.
- Once the curry is well seasoned and the peppers are softened, add roasted almonds and lemon or lime juice, and simmer for 3-4 minutes more over low to medium-low heat.
- Serve over basmati rice. This dish gets elevated with the addition of more lemon juice to balance the heat of the spices.