okay, okay you8217;re in for a real treat today! this curry is out of this world delicious and so easy (no joke!). the secret is in this curry paste which is a 100% must for this recipe. i started using this paste a couple of years ago but it wasn8217;t until my friend katherine made her curry that was 10x better than mine and shared the secret that she puts in an equal amount of fish sauce to paste. and that my friends is the key! for every one can of coconut milk you use you8217;re going to put two tablespoons each of the curry paste, fish sauce and coconut sugar. we made this with shredded beef but i8217;ve also made it which chicken thighs and it8217;s just as good! and bri just made it with ground pork and added pineapple which is really taking this to the next level! so many ways to make it, just do it and tell us you8217;re not obsessed! 8211; joanie
now, for what you8217;ll need. i split my shopping between my local thai market and trader joe8217;s. you can make this recipe fully vegetarian by upping the veggies and you also can sub in different ones that what i used, mushrooms, squash, carrots, onion, etc. i like to try and pack this with vegetables for the health kick and to help keep you full. i also like this with a big handful of kale if you feel so inclined.
• 1 can coconut cream
• 1 can coconut milk
• 1/2 cup 8211; 1 cup water
• 4 tablespoons fish sauce
• 4 tablespoons coconut sugar
• 4 tablespoons Mae Poly red curry paste
• 1.5 lbs shredded beef (can be more or less meat depending on your preference)
• lime kaffir leaves
• 2 cups chopped bell peppers
• 2 cups broccoli
• to garnish, limes, red onion, cilantro, bird8217;s eye chilis
• heat your pan until hot, once hot add a tiny bit of oil, just to coat the bottom. too much oil and your curry sauce will separate! add your meat, searing until brown, don8217;t over crowd the pan, you might have to do this in two batches. once cooked remove and set aside. keeping the heat at medium, add the fish sauce, curry paste and sugar mixture into the pan and mix with the meat juices for about 30 seconds. then add one can of coconut milk. stir, scraping up all the bits stuck to the bottom of the pan, and mix well. it should be smooth. no lumps! add the coconut cream and the water and mix again. add the meat back in, bring to a boil and reduce to a simmer.
• i like to blanch my broccoli in salted water, this is an optional step but somehow i think it makes a difference in flavor, up to you. so you can either put the veggies in raw or, heat a pan of salted water, bring to a boil, put broccoli in and cook until bright green around 1-2 minutes. drain, chop and put into the curry!
• add the peppers or any other veggie you want and then put in about 5 lime kaffir leaves. rip them slightly and mix them in. i think ripping them brings out some of the flavor, but up to you! i like to use the frozen peppers from trader joe8217;s they are already chopped so it cuts down on prep time.
• for the rice, follow the directions on the bag or do what we did, rinse two cups of jasmine rice. heat a small sauce pan on medium heat with 1 tablespoon coconut oil and a pinch of salt. once hot, add the rice, and let it toast, stirring constantly. once it8217;s slightly fragrant add 2 cups of water, bring to a boil, reduce to a very low simmer and cover. cook for 12 minutes. turn heat off and don8217;t uncover!! let it sit for 5ish minutes. remove lid, fluff and serve!
Original source: http://www.designlovefest.com/2019/01/red-curry/