An easy one-pot meal that can feed a crowd or small family depending on whether you choose to double or triple the recipe. Make this flavorful Thai meal with any meat or fish you'd like or just eat it as a vegetarian dish. Serve over basmati or jasmine rice. I find I can make this right out of the pantry if I have fresh cilantro on hand or in the garden.
As always, experiment with the amounts and flavors below. This recipe does not have to be made with precise amounts of the following ingredients. And you can leave many of the ingredients out if you'd like. The more you experiment, the better cook you'll become!
In a large pot, heat:
2 tablespoons of olive or avocado oil
Add to the pot:
1 onion, diced
1 cup potatoes, diced
1 cup carrots, diced
Cook until softened, about 5 minutes. Add:
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ginger
5 tablespoons of red curry paste
Cook for one minute, then add:
2 - 14oz cans of unsweetened coconut milk
1 & 1/2 cups of water
1 dash of cinnamon
1 pinch of nutmeg
1 pinch of cardamom
3 tablespoons soy sauce
2 tablespoons brown sugar
3 tablespoons peanut butter
3 tablespoons fish sauce
1 tablespoon Worcestershire sauce
Bring to a simmer and add the meat or tofu of your choice:
1 lb shrimp
OR
1 lb chicken cut into bite size pieces
OR
1 package tofu, cut into bite size pieces
Simmer till meats, potatoes, and carrots are cooked through. If a thicker stew is desired, in a small cup add:
4 tablespoons of corn starch
enough cold water to make a thick paste
Slowly drizzle the cornstarch paste into the simmering curry and bring to a boil to thicken slightly. Remove from heat and add:
Juice from 1/4 lime (use the remaining lime to garnish)
1/4 cup cilantro, chopped
Serve the hot curry over basmati or jasmine rice and consider passing around the following toppings: Sriracha sauce
Red pepper flakes
Chopped peanuts
Chopped cilantro
Sliced scallions