How to make it

  • Note: For those who like assertive flavors, the amount of red curry paste can be doubled; in this case, be conservative when seasoning with salt and pepper.
  • 1. Heat oil in medium saucepan over medium heat until shimmering but not smoking; off heat, add garlic, ginger, curry paste, and sugar and cook, stirring constantly, until fragrant, about 30 seconds. Add coconut milk, lime juice,
  • fish sauce, and water; increase heat to high and bring to boil; boil until sauce is reduced to about 1 cup, about 3 minutes. Off heat, stir in cilantro and season to taste with salt and pepper. Cover to keep warm and set aside; stir once after about 1 minute.
  • 2. To serve, stir sauce to recombine and spoon 1/2 cup over fish. Serve immediately with lime wedges, passing remaining sauce separately.
  • 1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. If using whole spice blend, add to oil and cook, stirring with wooden spoon until cinnamon stick unfurls and cloves pop, about 5 seconds. If omitting whole spice blend, simply add onion to skillet; sauté until softened, 3 to 4 minutes, or browned, 5 to 7 minutes.
  • 2. Stir in garlic, ginger, selected meat (except shrimp), ground spices, 1/2 teaspoon of salt, and tomatoes or yogurt; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.
  • 3. Stir in optional spinach and/or cilantro. Add the water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 20 to 30 minutes for chicken, 30 to 40 minutes for beef or lamb.
  • 4. Add selected vegetable (except green peas); cook until tender, about 15 minutes. Stir in cilantro. Add shrimp and/or peas if using. Simmer 3 minutes longer and serve.

Reviews & Comments 2

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  • melovechocolate 8 years ago
    Did I miss the note about the red curry paste?
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  • 22566 8 years ago


    Kind Regards

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