Spicy Thai Red Coconut Curry

Fall is always a little chillier, the colours are inspiring though and there something about food that is spicy and whose colours match the fiery reds, oranges and yellows of Fall that I love. So it was time to mix it up with some Thai Red Coconut Curry.

After making this it dawned on me that some shallots, mushrooms or some shredded carrot would be phenomenal additions to this dish.

Ingredients

1 tablespoon of oil (I like coconut or olive oil)
1/2 small white onion, diced
2 cloves of garlic minced
2 inch nub of fresh ginger, grated
1/4 teaspoon of red chili flakes
1/4 teaspoon of salt
1 of each, red and yellow bell pepper thinly sliced
1-2 tablespoons of Thai red curry paste ( I say 1-2 so you can adjust the heat as necessary as it can be spicy but since I love spice I always add 2, should you dislike spice, omit the red pepper flakes)
1 can of coconut milk (I prefer the full fat kind but low-fat would work too I am sure)
2 teaspoons soy sauce (ensure the kind you are using is gluten-free) this adds some seasoning and brings out the flavours in the dish quite nicely.
1 pound of thinly sliced chicken or shrimp
Basmati rice or rice noodles (rice noodles are my personal favorite, follow package directions to cook both rice or rice noodles)

**Basil, bean sprouts, crushed cashews or peanuts, and sriracha make for fabulous garnish and condiments.

Make it:

1. heat a large skillet or wok pan at medium-high heat and add in 1 tablespoon of oil and swirl to coat the pan.
**if using chicken or shrimp cook these in the pan first prior to adding in onions etc, and cook chicken until browned on the outside or for shrimp until opaque and pink on the outside, remove from pan before cooking the curry you will add these back in add the end).

2. add onion to the pan, decreasing the heat to medium and saute until the onion begins to soften and cook (4-5 minutes)

3. Add in minced garlic and ginger to pan and stirring, fry until fragrant (about 2 minutes), once fragrant add in the sliced red and yellow bell peppers (also to fry for 3 minutes)

4. To the pan add the Thai red curry paste and mix in with the peppers and onions and allow that to fry with the paste for about 2-3 minutes (frying the paste is something I learned from my mom watching her make curry with pastes my whole life, it allows the spices and flavours in the paste to be deepened and brightened.)

5. Add in 1 can of coconut milk to the pan, along with 1/2 cup of water and 1 teaspoon of sugar (I prefer a non-refined sugar such as coconut sugar, but white or brown sugar would also suffice).

6. Stir to combine and allow to simmer for 10 minutes (if using shrimp or another protein, this is when you would add it back to the pan to continue cooking and absorb some of the flavour)

7. serve over basmati rice, or my personal favorite rice noodles.

 

 

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