Thai red curry
I love Thai food! I actually lived in Thailand 5 years ago, but that wasn’t where my love for Thai cuisine started, nor was it where it grew stronger. The food I ate there mostly consisted of fried rice with as many ants as there were rice grains for dinner. Then sometimes, when I was particularily unlucky, my workplace served what I still think is the most disgusting dish in the world: blood soup with gelatinized blood cubes, pork belly, hard boiled quails eggs and cilantro sprinkled on top. It was pretty horrific, but luckily that didn’t kill my faith in Thai cuisine.
I didn’t understand though; where were all the creamy curries I had dreamt about? I actually still don’t quite understand that, but enough about my past food troubles. I have to say that I loved living in Thailand though, despite the food.
Red curry is one of my favorite Thai dishes, but for some reason I have never cooked two curries that tasted the same. I will try to give you the recipe though, but be aware that this is a dish that varies a ton according to the ingredients you use.
350 g/12 oz beef
2 cans coconut milk
3 cloves garlic
1 stalk lemon grass
1 chili pepper
3 tablespoons red curry paste
Sweet chili sauce
How to put it together:
Chop up the onion and garlic and sauté in a pan until they have softened. Add the curry paste and the chopped up chili pepper, and let it fry for a few minutes to release the aromas and flavor. Add the coconut milk, and the beaten up lemon grass and bring to a boil. All the while cut up your beef into thin strips, and add them when the coconut milk is pretty much boiling. When the meat is just about done (taste it), add your veggies of choice. Add some fish sauce for saltiness, sweet chili sauce for sweetness and some lime for tartness. Taste it, and adjust with fish sauce, sweet chili sauce and lime juice.
Serve with jasmin rice, and enjoy!