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:
- Heat wok then heat oil. Optionally, add a few drops of sesame oil and chil infused oil.
- 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.
- Add onions and turn down heat. Stir for several minutes.
- When onions are soft, add garlic, ginger, and peppers. Stir for several more minutes.
- Add chili garlic sauce and oyster sauce. Turn up and heat until bubbling. Add tamari sauce.
- Add coconut milk and whisk. Add lime juice. Bring to slow slimmer. Do not boil coconut milk.
- Simmer curry for at least 10 minutes. Optionally, add chicken or fish to curry and poach appropriately.
- Serve with cilantro.
Notes:
- Maesri curry paste and Mae Ploy coconut milk are good brands.
- If adding veggies, stir fry first.
References:
