I’m not sure about you, but I love love love Thai food, especially red Thai curry and Pad Thai (of which I have yet to try making) For some reason I have always been under the assumption that it was difficult to make, but it is most definitely not! In fact, it’s pretty fool proof and a really yummy dinner for a night where you don’t really feel like making anything too time consuming. Also, the best part about making it at home is you get to customize it to you…for instance I’m not a huge fan of peppers in my food, but you could load me up on mushrooms, snow peas, and extra spice!
Ok, here is what you need: ( Sorry all the measurements are in Imperial, I’m still stuck on this system 😉 )
- 1 14oz can of unsweetened coconut milk
- 1 1/4 teaspoons red Thai curry paste (I used about 3)
- 1 tablespoon fish sauce (nam pla)
- 1 tablespoon brown sugar
- 1 clove fresh garlic, chopped fine
- Meat of your choice, cut into small pieces
- Veggies of your choice ( I used onions, snow peas, mushrooms, sprouts, tomatoes w/o seeds, zucchini, and crushed cashews)
In a large skillet, bring 1/4 cup coconut milk to a boil over med/high heat and whisk in curry paste stirring constantly. Then add garlic and your veggies that take a little longer (ex. onions, zucchini, mushrooms, ect.) Cook for about 5 minutes, then add the rest of your veggies, meat, fish sauce, remaining coconut milk, brown sugar and cook together over medium heat until meat is cooked through. Season with salt. Serve with rice or noodles.
That’s it! Super easy (especially if you have an awesome person to help chop everything) The whole thing takes about 20-25 minutes and is delicious! Also, make some extra so you have enough for lunch the next day…I think it gets even better.