I made a video of me cooking this. Yeah.
That really happened.
Pardon the awkward pausing-stuttering bits. It was a mixture of stage-fright and brain farts. I used to be in TV production in High School, plus I took theatre classes, so usually I’m not shy. I’ll just blame my memory loss on rat poo.
Who doesn’t love a good red curry dish? (My sister, probably.) I think everyone should have a good curry recipe up their sleeve and this one happens to be mine.
Usually I throw in whatever leftovers I have in the fridge, along with my usual frozen veggies.
If you haven’t heard my spiel about frozen veggies/fruits then I don’t know where you’ve been. To reiterate: they’re fast, affordable, convenient, and they don’t spoil (I can’t tell you how many times I’ve had to throw away moldy veggies because I wasn’t able to cook them in time).
Obviously they can lack in certain areas (like texture), but even Mark Sisson advocates that they can be even more nutritious than raw veggies which have traveled from California to say, Miami. Instead these vegetables have been flash-frozen to maintain their nutrients then shipped across the country.
Speaking of which, I can eat bags of frozen raspberries. Perfectly tart with a sorbet-like consistency once defrosted slightly. Yum!
My mouth just watered.
A note on ingredients: Thai Kitchen is probably the most common red curry paste sold in American stores, but Mae Ploy is the best. Much cheaper than Thai Kitchen too if ordered online. Whole Foods usually sells Kaffir Leaves if your mainstream Supermarket doesn’t. I always order Ooobies because it is organic and they give you a pretty big bag of them for a lower price than Thai Kitchen charges for their tiny little jar. If you have a local Asian market, you might want to try there first.