Thai Red Curry

This is fairly similar to the yellow curry recipe, only less sweet and a lot hotter. Like the previous recipes, the hardest part may be finding a good curry paste. If you can find one, it definitely makes things easier.

Prep. Time: 10 mins.

Cooking Time: 20 mins.

Ingredients:

1 Tbsp Fresh chopped Ginger

1 Tbsp Fresh chopped Lemon Grass

1 Tbsp Vegetable Oil

15 oz can of coconut cream

15 oz can of coconut milk

4 cups of chicken or vegetable stock

2 tsp fish sauce

5 Tbsp red curry paste

2 tsp brown sugar

2 tsp Paprika

1 Chopped Red Bell Pepper

1 Chopped Green Bell Pepper

4 large Carrots

2 Tbsp Lime Juice

2-3 Chicken Breasts (optional)

Directions:

Bring water to a boil in a vegetable steamer.

Dice carrots in 1/2" pieces and chop the bell peppers.

Steam the carrots and bell peppers for 5 mins. and set aside.

Saute the Ginger and Lemongrass for 3-5 mins. in the vegetable oil.

Put the coconut cream in the pot and fry for 3-5 mins. stirring continuously, until the oil begins to separate out.

Add the stock, red curry paste, fish sauce and paprika and stir fry for another 1-2 mins.

Add the peppers, carrots and coconut milk and bring to a boil.

Add the sugar and lime juice and simmer for about 5 mins.

Serve over rice.

Cooking the Chicken:

If you're adding chicken, simply cut the chicken breasts into thin slices and cook in a frying pan with a little olive oil. The chicken can then be added in to the curry with the individual servings.