Everyday Thai (?) Curry

Written by on in Food

This curry is one of our favorite week-day dishes. I am pretty sure it’s not traditionally Thai but it is inspired by a dish we had at a great Thai restaurant in Duisburg (Germany). It’s super easy to do, tasty and very versatile. You can practically do it with any carb or veggies you still have left. Feel free to go crazy.

Serving Size:
4 portions
Time:
30-40 minutes
Difficulty:
low

Ingredients

  • Choice of carbs (e.g. tofu, chicken, pork) cut into cubes
  • Choice of vegetables (e.g. (sweet) potatoes, broccoli, carrot) cut into cubes
  • 2 tsp red curry paste
  • 1 (red) onion cut into cubes
  • 1-2 chilies cut into slices
  • 2 stalks lemongrass
  • 2 tbsp freshly grated ginger
  • 1 can coconut milk
  • 2 tbsp fish sauce
  • 1 broth cube (depending on carbs)
  • Juice of 1 lime
  • Basmati or jasmine rice
  • Cilantro and/or green onions chopped for topping
  • Sesame oil

Directions

  1. Cut carbs and vegetables into cubes.
  2. Remove seeds from chilies and chop them. Cut onions into small cubes. Remove outer leaf of lemongrass and cut into slices. Remove skin from ginger and grate it.
  3. Heat a bit of the sesame oil in a wok and fry the carbs together with the red curry paste until everything is golden brown and smells amazing (about 3-5 minutes). Take out of the wok and set aside.
  4. Lower the heat and add a bit more sesame oil, onions, chilies, lemongrass and ginger to the wok. Stir and cook until fragrant (about 2-3 minutes).
  5. Add coconut milk, broth cube and fish sauce. Fill half of the can the coconut milk came in with water and add this as well. Turn up the heat and wait until it starts boiling.
  6. Add vegetables and lower heat to a simmer. Depending on which vegetables you use you might need to stagger adding them. Simmer for about 15 minutes.
  7. In the meantime cook the rice. We typically take 1 cup of rice and add 2.5 cups of water.
  8. Add carbs back into the wok and stir. Add the lime juice and continue simmering until sauce has a slightly thick consistency. The easiest way to check is to push the mixture in the wok until the bottom is visible. If it doesn’t fill back immediately you are right on point.
  9. Put rice and curry on the plate and add chopped cilantro or green onions to taste.