Kelli, aka Captain Momma, asked me for the curry recipe from this post and I typed it up for her in less than ten minutes. Since I plan to be in bed before midnight for once, I figured it would substitute for a post.
We’ve only ever tried this with chicken, and we cheat because we use Indian curry paste (which is easy to find) rather than Thai, so I guess we’ve never had the “authentic” stuff. I don’t think Michael ever follows the recipe exactly anymore, but it’s always danged good!
Thai Red Curry with Beef or Chicken from The New Canadian Basics Cookbook (Carol Ferguson)
If you’re not familiar with Thai cooking, this easy recipe is a pleasant introduction to typical flavours. Adjust the curry paste to taste (Thai curry pase is very hot).
1 tbsp vegetable oil
1 tbsp (or to taste) red curry paste
1/2 cup chopped onion
3/4 lb beef stir-fry strips or boneless, skinless chicken breasts, cut into thin strips
1 sweet red pepper, cut into thin strips
3/4 cup coconut milk (Michael always uses to whole can and gets extra sauce, so he probably also uses extra curry paste to compensate)
1 tbsp fish sauce
1 tbsp lime or lemon juice (we always use lime)
3 cups cooked jasmine rice
In large skillet over medium-high heat, heat oil. Add curry paste and cook, stirring, for 30 seconds. Add onion; cook, stirring, for 1 minute. Add beef or chicken strips; cook, stirring, for 2 minutes or until almost cooked through. Add red pepper; cook, stirring, for 1 minute. Stir in coconut milk, fish sauce, and lime juice. Bring to simmer; cook, stirring often, for about 3 minutes. Add more fish sauce (for saltiness) if needed. Serve over jasmine rices. Makes 2 to 3 servings.