Our friend, who is a professional chef, made this curry. It is delicious and simple to make. It will absolutely be my go-to curry recipe in the years to come.
- Two small red curry jars – Maesri is the fave
- Palm Sugar – I used regular sugar, and it works just fine
- Fish Sauce
- Three cans of coconut milk
- Kaffir Lime leaf – I didn’t have any, so I zested a whole lime
- Big handful of chopped basil – Thai basil is better, but regular is fine
- Bunch of cilantro leaves
- Three limes for juice and presentation
- 1 cup EACH of diced red peppers, carrots, and shallots
In a good-sized deep pot, cover the bottom with canola oil. Add the pepper, carrots, and shallots, and saute for a few minutes until sweating. Add two cans of the curry paste and stir. It should be broken up. Add the Kaffir lime leaf or zest from a lime.
Add 1 tbsp palm sugar (or regular white sugar) and 2 tbsp fish sauce. Thirty seconds later, add three cans of coconut milk. Bring to a simmer. Taste. If too spicy, add more coconut milk. If not spicy enough. add more curry paste. add salt and more sugar as desired. I found the amounts above just perfect.
I let this sit turned off on the stove the rest of the day. I made some fish on the grill, warmed up the curry, and poured it over the fish—tossed basil and cilantro on top and a few limes after squeezing the juice over it.
Voila. I love this dish!!
I made a tomato salad on the side with a Thai dressing. About 1/4 cup of lime juice, 1 tbsp. Sesame oil, 1 tbsp. Honey, 1/2 tsp fish sauce, 1/2 tsp. Sea salt and 2 tbsp. Canola oil. I also zested some lime on top. Toss and serve.