Delicious curry. Also, that table is from South Africa, which does not pertain to the Thai food. I just like the table.
Even before my GF-DF days, I
really loved Thai food. I love that distinct flavor-profile of
ginger, basil, lemon-grass and coconut; the mixture of savory and
sweet. I have enjoyed Pad Thai and curries for a long time, perhaps
influenced by the fact that my family lived in Bangkok for a while,
(before I was born) and my parents used to take us out to Thai food.
Now, though, I like this cuisine even better, because Thai-food
places are generally already gluten and dairy-free. At the restaurant
I go to, they even make my iced tea without the condensed milk in it.
I don't always feel like
going out to eat in order to get my fix, though, so sometimes I make
curries at home. They never seem to be as good as what you get at a
restaurant, though, and I decided that maybe this was partially
because I never actually follow a recipe with this kind of thing. So
here is what I made for dinner recently (I can't only post recipes
for baked goods, can I?) adapted from this recipe by Thai Kitchen. I
tend to use a lot of their products anyway, because they are clearly
labeled gluten-free. Disclaimer: Thai Kitchen doesn't know who I am,
I just like their stuff.
Red Curry
1 Tbs vegetable oil
1 Tbs of GF red curry paste
1 can of coconut milk
1/2 cup chicken or beef
broth
1 tsp brown sugar
1 ½ tsp GF soy sauce or
fish sauce
½ tsp sirracha sauce
(optional, adds some heat)
½ pound of chicken or beef,
cut into ~1/2 inch pieces
½ large or 1 small red
pepper, chopped into ~1/2 inch pieces
2 carrots, cut into diagonal
slices
1 cup snow peas, cut in half
1 small bunch of bok choy or
napa cabbage, cut into ~1 inch squares
other options: onion, Thai
or regular eggplant, bamboo shoots, baby corn, whatever vegetables
you like!
Cut the meat and vegetables into the sizes indicated above, and set aside.
A whole pile of vegetables. You can make substitutions using vegetables that you like and have on hand.
This was probably more like 1/3 pound of chicken.
Heat the oil over medium in
a medium-sized stock pot. Stir the curry paste into the pan and heat
for about a minute. Add the broth and coconut milk, then bring to a
simmer, increasing heat to medium-high. Add the sugar and soy sauce,
and stir well.
Stirring the curry paste into the hot oil. It splatters a little bit.
Coconut milk is amazing. If you want this to be lower calorie, you can use the lite milk, or even the coconut milk that comes in a carton. It will not be as rich, though.
Add the milk and broth. It looks a bit low here because at first I had only half of the can in the pot. Later I added the other half.
Add the meat and vegetables
to the sauce, and stir periodically. The curry is done when the meat
is cooked through, about 7-8 minutes of simmering.
The pot was a little crowded.
The vegetables cook down after a few minutes.
Finished curry! Put it over rice and you have a good dinner.
Next time I will probably add in some basil leaves, but otherwise I really liked this!
