I love Thai food! And as much as I enjoy eating out, I would have never thought to attempt making any Thai food at home. But the other day, I was craving Thai curry… The spicy red one to be exact.
As much as I would like to make it from scratch, let’s be realistic, I’m no Martha Stewart! The long list of ingredients scares me – like, what’s galangal?
So off I went to the ethnic aisle of my favourite grocery store, only to be overwhelmed by the choices! Do I buy the paste or sauce? Which brand is better? In the end, I bought two. I made both a couple of weeks apart and here’s what I thought:
Thai Kitchen Red Curry Paste
– needs to be used with coconut milk
– tastes more spicy, but less salty
VH Red Curry Sauce
– doesn’t need coconut milk (but I still added a quarter can)
– tastes a bit sweeter
– is more creamier in texture
Here’s my quick and easy (fool-proof) recipe for Thai curry.
You will need:
- 2 tablespoons of oil
- A curry paste/sauce (either VH or Thai Kitchen…or another good brand if you have one)
- One can of coconut milk
- 2 cups of frozen Asian vegetables
- Protein (1 pack of firm tofu or 2 chicken breasts)
Directions:
- Start by dicing your protein. I prefer to cut them into one-inch cubes.
- Heat oil in a wok, or a deep skillet, on medium-high heat. Add the tofu and fry until it’s a bit golden. Similarly, cook the chicken until it is no longer pink.
- Add in about 2 tablespoons (I use about 3 tablespoons since I like it intense!) of the curry paste and entire can of coconut milk (or entire jar of VH sauce, no need for coconut milk). Stir until it’s all mixed.
- Bring to a boil.
- Add in the veggies (don’t overcook; you want the veggies to still be crunchy).
- After about 5 minutes, turn off the heat.
- Serve with a bowl of steamed white rice.
This recipe makes enough for 4-5 people.
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