This is one of my favorite "quick" dinners. It throws together so fast and is just delish! Like Kimke, I also use just one can of coconut milk. I also like to add a handful of fresh basil, the zest and juice of one lime, and a touch of garlic chili paste. Instead of adding veggies I usually throw in a bit of stir fried beef or chicken. A bit of info: this dish in Thailand (kaeng phed kai kap normai on)is often left as a "food gift" to the Buddhist monks during late summer (the time of Buddhist Lent). At that time the monks focus not on earthly things, but rather on meditation and teaching. Supporting the monks with food during this time is known as "making merit." This dish is a favorite offering as bamboo is in season and the orange of the curry is similiar in color to the monks robes. End of lesson. ;) Serve over jasmine rice with lime wedges. Very tastey stuff!!!
My husband loved this recipe and so did my 17 month old daughter! I couldn't believe she was eating all of her vegetables! I used light coconut milk and added a tbsp of corn starch b/c it comes out a little thinner without it! I will definitely make this again!!
I make this all the time and have finally perfected it to my family's taste. Here goes: 1 can of coconut mik, 2 Tblsp of red curry paste, 2Tblsp of fish sauce, 2 1/2 Tblsp of brown sugar and 4 1/2 cups of assorted vegetables(cauliflower, red bell, onion, potato, zucchini). Sometimes I throw in one juilenned chicken breast that I quickly stirfry in the pan for 5 minutes before going on with the recipe. It will cook further as you boil the vegetables in the coconut milk. This recipe makes a nice lunch every so often. ** Also I say 4 1/2 cups of vegetables but even more is good (1 more cup) because as they cook down alot of the water comes out of the veggies so you have alot of curry and also veggies are good for you!
You'll get even better results if you simmer the curry with crushed but in tact lemongrass and ginger. Remove the peices when done. And taste before serving! I usually add more sugar and fish sauce. I usually use acorn squash, red pepper, beef, and bamboo.
Very yummy! I only added 1/4 tsp of red curry paste [I love the flavor but can't take too much heat] and sprinkled some lemongrass for flavor as someone else suggested. Thank you for sharing this great recipe!
This was delicious! I used mild curry paste, will use medium next time. I will also add a lot more veggies and try the cashews and cilantro as well. Thank you for posting this keeper!
Perfect! I added cashews and cilantro and it was wonderful. Thank you :)
To start out with, I added half the coconut milk and the curry paste (I used 3 tbs) in a wok over medium heat. Once, the a red oily look appeared in this mixture I added 1 lb of thinly sliced chicken breast. Once the chicken was almost cooked, I added the rest of the coconut milk, only 1 tbsp of fish sauce, and the vegetables ( I used brocolii, a mixture of bell peppers, a small onion sliced, snow peas, and baby carrots (slightly steamed in the microwave). I also substituted Splenda for the brown sugar. I cooked the mixture on medium for 15min. after that I stirred in basmati rice (two cups uncooked raw rice cooked). I also added approximately 2 tbsp Thai basil at the end off cooking. This dish was delicious!!!
Used one heaping tablespoon of red curry paste and the heat was more than enough! Added 2 tablespoons fish sauce and a bag (750 grams, would be about 1 1/2 pounds)of (what the supermarket calls....) Thai vegetables. Next time I'll use more different coloured veggies, more red, it now looked a little too grey. But that did not cut down on the taste! Very easy to make, yes, we liked it a lot. Thanks for posting.
So tasty and delicious, Ive made it once and since then we are addicted. No need for meat, its such a delight as it is!