Mark Esler

Thai Red Curry

Yield: 4 servings

Ingredients

• Red Curry Paste, 2 oz
• Substitutions: Green Curry Paste
• Vegetable Oil, 3 tbsp
• Onion, 1 chopped
• Garlic, 3 cloves chopped
• Ginger, 2 inches minced
• Thai Chili Pepper, 3 minced
• Chili Garlic Sauce, spoonful
• Vegan Oyster Sauce, 2 tbsp
• Ponzu, 1 tsp
• Substitutions: Tamari Sauce
• Coconut Milk, 19.5 oz

Steps

1. Heat wok then heat oil. Optionally, add a few drops of sesame oil and chil infused oil.
2. Add half a can of Maesri curry paste and blend well with oil. "Bhun" the oil-paste by stirring until oil re-separates from paste. Do not burn the paste.
3. Add onions and turn down heat. Stir for several minutes.
4. When onions are soft, add garlic, ginger, and peppers. Stir for several more minutes.
5. Add chili garlic sauce and oyster sauce. Turn up and heat until bubbling. Add tamari sauce.
6. Add coconut milk and whisk. Add lime juice. Bring to slow slimmer. Do not boil coconut milk.
7. Simmer curry for at least 10 minutes. Optionally, add chicken or fish to curry and poach appropriately.
8. Serve with cilantro.

Notes:

• Maesri curry paste and Mae Ploy coconut milk are good brands.
• If adding veggies, stir fry first.

References:

• Chowhoud: how to make restaurant style Thai Curry? by gordeaux