I love me a good curry. I want my curry to be so hot and spicy that I break out into an awkward forehead sweat – sexy, I know.
There are so many varieties of curry that I am not being very descriptive. The truth is I really do love them all, except when the curry is so full with cinnamon sticks, star anise, curry leaves, cloves, cardamom and other bits and pieces, that eating it becomes more of a chore than it is worth.
If you are still getting used to eating curry (I don’t know how this is possible in South Africa) a really good place to start is with one of the Thai variety. Thai curries are made with coconut milk which adds a delicious rich creaminess. It is also very easy to regulate the heat in a Thai curry, because you choose how much chilli to put in it and if somehow you still make a mistake, just add more coconut milk and you are good to go.
Thai curries all start with curry paste, be it Green, Red or Golden. Depending how proactive you are, you can make this paste yourself or you can buy it from your local supermarket (haha I have always wanted to say that).
I have done both and to be honest, as lovely as a homemade curry paste really is, the quality of the bought variety is perfect so if you aren’t in the mood to make your own, it really is ok. I won’t tell.
If you decide to make your own paste, here is the recipe:
- 2 spring onions, chopped
- 1 stalk fresh lemongrass, minced
- 1-2 red chilies
- 1 thumb-size piece ginger, sliced
- 1 tbsp tomato puree
- 1 tsp. ground cumin
- 3/4 tsp. ground coriander
- 1/4 tsp. ground white pepper
- 2 Tbsp. fish sauce
- 1 tsp paprika
- 1 tsp chili powder
- 2 Tbsp. fresh-squeezed lime juice
- 1 tsp. shrimp paste (optional)
- 1 cup uncooked rice, cooked. (ie. Take a cup of rice and cook it. You can follow the instructions on the pack. Duh)
Place all these ingredients into a blender and blend till a smooth paste. If the mixture is to dry to blend down, you can add a spoon of coconut milk to soften it.
Thai Red Curry:
- 4 chicken breasts, skinned and cut into chunks
- 1 onion, diced into 1x1cm squares
- 2 carrots, peeled and sliced on the angle
- 125g broccoli, cut into florets
- 125g cauliflower, cut into florets
- 125g green beans, cut on the angle
- 1 can coconut milk
- Coriander for garnish
- 3 large tomatoes, chopped
- 1 small onion, chopped
- 15cm cucumber, chopped
- Handful coriander, chopped
- 1 red chilli, fined sliced (optional)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt to taste
- Add oil to a pan, brown off your chunks of chicken and set aside.
- Add onions to the pan and fry for 30 seconds before adding a tablespoon of curry paste (homemade or store-bought) and fry for a minute whilst stirring continuously.
- Add the can of coconut milk and stir to mix through.
- Add your chicken and allow to simmer for 20 minutes.
- (At this point you would make the salsa by preparing the ingredients as mentioned and adding them to a bowl.)
- Add your veg to the pot and cook for another 10 minutes.
- Serve on a bed of Basmati or Jasmine rice and top with coriander and the refreshing salsa.