J has always disliked curry, until now. I had to search high and low for curry paste for some reason (pics below) but did prevail and this could have very well been some of the best curry I’ve ever tasted, and I made it! This recipe is easy and flexible (once you find some paste) using any meat or veggies you wish. You can’t go wrong, unless you don’t like curry, but then again you might just change your mind. The whole house smelled like a restaurant and J even commented on how good it smelled. A small caveat, it seemed the curry tasted a little different the second time I made it so add the paste, taste and repeat, until you get the desired flavor. I will be using tofu next time for sure as it would go perfect in my opinion. I also want to try making curry paste myself, fun fun fun!
Hmmmm, curry paste, curry paste, curry paste….
This is what I found and used. It was perfect.
Curry
Makes 4 small 2 large portions.
- Ingredients
- brown rice
- 2 T. canola oil
- 1 large red bell pepper
- 4 cloves of garlic
- 2 cans of coconut milk
- 4 T. red curry paste
- 1 or 2 t. fish sauce
- 1 can of corn or peas
- 10-16 oz. shrimp, tofu or chicken
- 1/2 handful of fresh basil
- 1/2 handful of fresh mint
- 1/2 lime, juice
- sea salt and fresh cracked black pepper to taste
- Preparation
Start making rice per instructions.
Cook meat of choice and set aside. I used precooked frozen shrimp so iI just ran them under cold water to thaw. At the end we will add to curry and warm up.
Heat oil in large sauce pan. Slice red bell pepper into thin vertical strips and mince garlic. Cook pepper strips in oil till softened, about 3-5 min. Toss in garlic and immediately take off burner stirring constantly till garlic is just starting to brown and the aroma is large, about 30 seconds. Pour in the two cans of coconut milk and fish sauce, stir. Now add in the 4 T. curry paste and stir. Taste and add until desired strength of taste is perfect for you. Simmer for about 5 minutes to reduce and thicken a bit. Turn off heat. Add corn or peas or basically whatever veggie you want/need to use up. This is great for using ingredients that need to be used before they go bad. Squeeze in lime juice, add a pinch of salt and pepper to taste, ripped basil and mint and stir. Add in cooked meat of choice/tofu or keep it veggie. Eat with brown rice.