Full disclaimer - This stuff is 1) not authentic, and 2) highly addictive.
It is so simple that you won't need to look at the recipe twice. It really boils down to a 2-ingredient sauce, plus whatever fillings you like. You'll have a satisfying meal in half an hour that takes far less effort than it looks. It makes otherwise unexciting vegetables something you can't stop eating. Make it for date night. Your date will ask you what did you do to those celery and carrots. I like making this with red curry paste for the vibrant color, but feel free to substitute for green or yellow curry paste, they all come out equally delicious.
I make everything in one pot and poach everything in the sauce. Normally cooking common sense would suggest searing the meat and vegetables first. But this particular dish is so packed with heat you won't really miss the caramelization. Feel free to substitute with your preferred vegetables and/or meat.
Here are all the ingredients you need:
Sauce:
1/2 can of Thai curry paste
1 can of coconut cream
1 can of water
Veggies & Protein:
2 medium potatoes
2 medium carrots
2 medium celery stalks
2 chicken thigh (or tofu, shrimp, etc)
Serve with:
Serve with:
2 cups jasmine rice
Start your rice cooker.
In a large sauce pan, add coconut cream and curry paste. Fill up the coconut can with water and add it to the sauce pan as well. Stir to mix completely and bring to a boil.
Chop up the veggies & protein into medium-large chunks. Poach carrots and potatoes in sauce for 15~20 minutes, then add chicken and celery. Simmer until chicken is cooked through, about another 5~10 minutes.
Serve curry with rice.
Note:
- Red curry paste is very spicy. If you don't handle heat very well, start with half the curry paste & add more to taste.
- Steeping ingredients directly in sauce helps vegetables picking up flavor, and mellows out the spiciness of the sauce a bit too with sweetness of carrots and starchiness of potatoes. If substituting, try pick something that would serve similar purposes, like another starchy root (e.g. acorn or butternut squash)
Shop online if you don't live near an Asian grocery:
Red, Green, & Yellow Curry Paste: https://amzn.to/2yinxTX
Coconut Milk: https://amzn.to/2BYDhPp
Chop up the veggies & protein into medium-large chunks. Poach carrots and potatoes in sauce for 15~20 minutes, then add chicken and celery. Simmer until chicken is cooked through, about another 5~10 minutes.
Serve curry with rice.
Note:
- Red curry paste is very spicy. If you don't handle heat very well, start with half the curry paste & add more to taste.
- Steeping ingredients directly in sauce helps vegetables picking up flavor, and mellows out the spiciness of the sauce a bit too with sweetness of carrots and starchiness of potatoes. If substituting, try pick something that would serve similar purposes, like another starchy root (e.g. acorn or butternut squash)
Shop online if you don't live near an Asian grocery:
Red, Green, & Yellow Curry Paste: https://amzn.to/2yinxTX
Coconut Milk: https://amzn.to/2BYDhPp
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