Flexible Weeknight Vegetable Red Curry
This red curry is like a template: The base doesn't change (red curry paste, fish sauce, honey, etc.), but tou can really customize it depending on what protein and veggies you want to add. The biggest key is cooking time, so see my notes above for help on that!
Ingredients
- 2 16-oz cans coconut milk, 4 cups total (full fat recommended)
- 4 tablespoons red curry paste
- 3 teaspoons fish sauce
- 1 teaspoon honey or white sugar
- 1/2 tablespoon grated ginger
- 1/2 tablespoon grated garlic, (about 1 clove garlic)
- 1/2 teaspoon kosher salt, , or to taste
- juice of 1 lime
- 1 pound protein of your choice
assortment of vegetables depending on what's in season and looks best **see notes above - usually about 3 cups total
- 2 small fairytale eggplant or other small variety, see note above, cut into quarters
- 2 small sweet red peppers, cut into a larger 1’’ dice
- 1 small bunch bok choy
Instructions
- Place a large sauce pot over medium heat.
- Add in coconut milk and red curry paste. Let come to a a soft boil. Whisk until combined. Add in fish sauce, honey, garlic, ginger. Season with a bit of salt.
- Bring to a boil, and then lower to a simmer.
- At this point, you can add in veggies and protein depending on cooking time. Here are two examples:
Chicken, Eggplant, Red Peppers & Bok Choy
- Add in chicken and eggplant. After about 8 minutes, the chicken should be mostly white, about 70% of the way cooked, and the eggplant should be getting quite tender. Add in peppers. Cook at a simmer for another 3 or so minutes, until the chicken is done, eggplant is tender, and peppers are slightly soft as well. Add in bok choy at the very end- it needs 30 to 60 seconds to just wilt.
Shrimp, Eggplant, Red Peppers & Bok Choy
- Add in eggplant. After about 8 minutes, the eggplant should be getting quite tender. Add in peppers and shrimp. Cook at a simmer for another 3 or so minutes, until the shrimp is opaque and pink, eggplant is tender, and peppers are slightly soft as well. Add in bok choy at the very end-it needs 30 to 60 seconds to just wilt.
The Final Touch: For Both Curries
- Top with juice of lime (start with 1/2 lime and taste the broth and adjust as desired). Serve with rice.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!