It’s been a really long time since I last made Thai red curry at home. I wanted something quick to reheat for lunch with less fuss. The seafood for this initial dish is quite fussy but mainly because my kitchen is so small. For lunch reheats, I’m just going to cook the number of shrimp I would like to eat in the portioned curry plus some vegetables.
[Makes 2 quarts]
For the Curry
- 2 garlic cloves, minced
- 2-inch ginger, sliced into thin planks
- 2 shallots, sliced thinly
- ½ cup red curry paste
- 1 TBS fish sauce
- 2 TBS brown sugar
- ½ cup dashi broth
- Three 14 oz. cans coconut milk
- 2 limes, juiced
- Olive oil
In a large pan, coat the bottom of it with olive oil on low-medium heat. Sweat the shallots. Then stir in the minced garlic and ginger, and cook for 30 seconds or until aromatic.
Add the curry paste, fish sauce, brown sugar, and mix well to coat completely. Shake the cans of coconut milk before opening and pour into the pan with the dashi broth and lime juice. Increase heat to medium, and bring the curry to a simmer and cook for 5 minutes. Adjust seasoning for taste. Pour through a mesh strainer and into a clean pot.
Arrange whatever seafood (or protein or tofu) you want into a bowl, add in vegetables (I used bok choy and cucumber), pour the curry into the bowl, garnish with sliced jalapeño, cilantro, and Thai basil. Serve with jasmine rice.