I’ve always loved Thai food and I have my favs like Pineapple fried-rice, Chicken Satay, Drunken Noodles & above all – the red/yellow/green curries & this peanut-based red curry with coconut milk – SO smooth ‘n creamy!
Prep Time: 10 minutes, Cook Time: 25-45 minutes, SERVES 3-4 (with rice)
- 1lb chicken pieces OR cubed beef (vegetarians can use paneer/cottage-cheese cubes or fried tofu cubes) or shrimps
- 1-2 potatoes, chopped into bite-size chunks
- 1/2 green capsicum – cut into bite-size pieces
- 1 can (around 450ml) coconut milk
- 1/2 cup chicken stock
- 1 large carrot, sliced
- optional: 6 okras – chopped in half OR 1/2 cup green beans chopped into 1″ pieces.
- 3 bay leaves
- 1/2 tsp. cumin seeds
- for the garnish: fresh coriander and peanuts
For the Spice Paste:
- 1/4 cup roasted unsalted peanuts
- 1 shallot OR 1/4 cup purple onion, chopped
- 1 fresh red chili OR 3/4 tsp. dried crushed chili, to taste
- 2 bbsp. minced lemongrass
- 1 thumb-size piece galangal OR ginger, thinly sliced
- 1 tsp. tamarind paste, OR substitue 1.5 Tbsp. lime juice
- 3 cloves garlic
- 1/2 tsp. turmeric
- 1/2 tsp. ground coriander
- 1/4 tsp. cardamom (or cinnamon)
- 1 tbsp. palm sugar OR brown sugar
- 3/4 tsp. shrimp paste
- 1 tbsp. fish sauce
- Grind all the ‘Spice Paste’ ingredients with 2-3 tbsp coconut milk, to a fine paste.
- Heat some oil in a large wok & fry the paste for 1 minute.
- Add coconut milk, stir & bring to a boil.
- Add chicken/beef and the potatoes, carrots & other veggies.
- Add the stock and bay leaves.
- If you used fresh lemongrass for the paste, add the leftover stalks to this gravy- stir well & bring to a boil.
- Reduce heat, cover & simmer for 45 mins or until the meat is cooked, stirring occassionally. (Alternatively, you can transfer everything to a covered casserole dish and bake for 1 hour at 350 degrees OR cook it in just 25mins in a pressure cooker – my FAV!!!! Shrimps will take just 5 mins in your wok.)
- When the meat is done, add the whole cumin seeds and stir.
- Bring to room-temp & then add some fish sauce (for more flavor), coconut milk (to cut the spice level, if you need to) &/or 3/4 tsp. tamarind paste and 3/4 tbsp brown sugar (to make it more sweet-sour).
- Top with coriander & peanuts & serve with plain steamed rice or Thai coconut or Jasmine rice!