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Thai-style Red Curry


With Simon Holst

Thai-style Red Curry

Time: 30 mins
Serves: 4
Cost per serve: $3.50

This recipe has evolved considerably over the years we have been making it. Originally we used to use whole roasted peanuts, which we ground to a paste ourselves as per authentic Thai recipes, but now it seems simpler to use peanut butter instead.

Ingredients
2 Tbsp canola oil
1 medium onion, quartered and sliced
2 cloves garlic, crushed, peeled and chopped
2-3 Tbsp Thai red curry paste*
2-3 kaffir lime leaves, (soaked, if dried) chopped, optional
500g minced beef or chicken
1 cup coconut cream
1 cup chicken stock
1/4 cup crunchy peanut butter
2 Tbsp fish sauce
1/2 -1 tsp each salt and sugar
2-3 Tbsp chopped coriander
1-2 cups sliced or diced vegetables (e.g. zucchini, cauliflower or broccoli florets, carrots, beans, peas etc.)
Coriander, spring onions and/or roasted peanuts to garnish

* The strength and 'hotness' of red curry paste varies from brand to brand, if you are new to Thai cooking, or using a different paste to usual it pays to err on the side of caution with the quantity you use!

Method
Heat the oil in a large pan, add the onion and garlic and cook, stirring frequently until the onion is soft.
Stir in the red curry paste and lime leaves (if using) and cook for about 1 minute longer, then add the minced chicken.
Continue to cook, stirring frequently and breaking up any lumps until the mince has lost its pink colour.
Add the coconut cream (or coconut cream-stock mixture) and stir in the peanut butter.
Reduce the heat to a gentle simmer and cook for 6-8 minutes, stirring occasionally.
If the mixture looks too dry during this time, add the extra water.
Add the remaining seasonings and the prepared vegetables.
Stir to combine then cook until the vegetables are just tender.

(Broadcast: 14 May 2012)


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