One of the things that really makes Thai food stand apart is its vibrant flavors. Bursting with spicy, sweet, and tart flavors, this red Thai curry and is loaded with fresh vegetables and herbs, keeping it fresh and light.
Thai cooking doesn’t to take a lot of effort and time. It’s actually pretty simple. Really, you don’t need to be feel pressured into making an authentic Thai curry paste. Packages of prepared red and green curries are readily available at Asian shops and are pretty darn tasty. There may be what looks like a long list of ingredients, but trust me this is easy. And relatively quick. You can have this on the table in less than 45 minutes.
This dish can be served as a meal on its own with a little steamed rice (or even cauliflower ‘rice’). Rather than traditional jasmine rice, I like to use wholegrain basmati rice since it’s remarkably simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Voila! Couldn’t be easier!
1 tablespoon coconut or vegetable oil
2 stalks lemongrass, tough outer layer removed, bruised and cut into 4 pieces
1 tablespoon freshly grated ginger
4 garlic cloves, minced
sea salt, to taste
4 tablespoons red curry paste (50 g)
1 tablespoon tomato paste
1 x 400 g can organic crushed (or diced) tomatoes
1 x 400 ml can unsweetened coconut milk
1 medium sweet potato, peeled and cubed
2 medium carrots, peeled, halved lengthwise, cut into diagonal slices
1 ripe but still firm mango, peeled, pitted, and diced
2 cups trimmed green beans, sliced in half
1 fresh red chile, seeds removed and thinly sliced
1 tablespoon fresh lime juice
2-3 green onions, trimmed and thinly sliced
bunch of fresh coriander, chopped
20 Thai basil leaves, chopped (optional)
steamed jasmine rice (for serving) (I prefer whole grain basmati rice)
lime wedges (for serving)
1. Heat oil in a large wok or heavy pot over medium heat. Add lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt.
2. Add curry paste and tomato paste and cook, stirring for about 2-3 minutes. Add crushed tomatoes and cook, until slightly thickened, about 5 minutes. Stir in coconut milk and bring to a boil. Reduce heat, add the sweet potato. Simmer on medium-low, covered, until the sweet potato slightly tender but still firm, about 10 minutes.
3. Add the carrot and simmer, uncovered, for 5 minutes. Stir in green beans and mango, cover, and cook for 2 minutes, stirring occasionally.
4. Remove from the heat, add the fresh chili and lime juice. Spoon over rice and top with green onions, cilantro and basil; serve with lime wedges. Enjoy!