Peek is about to buy red curry paste for the first time. I know she is still suffering from excess maple syrup because of me so am helping her out with a way to use up the extra curry paste. I make this when I need a really fast and easy food. This is my comfort food too!
1/2 lb. protein (fish, boneless chicken pieces, beef, pork, shrimp, etc.)
1 tbsp. canola oil
1 1/2 tbsp. curry paste (green, yellow or red - different heats and flavours - I make them all depending on my mood)
1 can lower fat coconut milk
2 tbsp. fish sauce (Thai Kitchen also has a brand - keeps in your pantry for ages)
1 tsp. white or brown sugar
6 kaffir lime leaves (I buy these from an Asian food mart and keep in the freezer - you can also buy dried, but if you can't get then substitue in 1 tbsp. lime juice)
1 to 1 1/2 cups vegetables (I often use frozen Asian veggie mix and one chunked onion, but throw in whatever you have. Broccoli, cauliflower, peppers, bamboo shoots, eggplant, squash, peas, potatoes, etc. If I am making a red curry I also include a couple of cut up tomatoes)
Optional - 1/2 tsp. paprika if making red curry
In a wok or large frying pan stir fry the oil, curry paste and 4 tbsp. of the coconut milk until fragrant. If using meat or onions add now and saute for 2 minutes (if using fish or shrimp add near end and just cook for 2-3 minutes until cooked through). Add the rest of can of coconut and remaining ingredients. Bring to a boil. Reduce heat to medium and cook 10 minutes. Remove lime leaves. Serve with jasmine or basmati rice or thai rice noodles.