One of my favourite meals is a big bowl of basmati rice smothered in a creamy, spicy curry. That’s why I love doing Thai classes and teaching people how easy it is to whip up a hot tasty curry from scratch. This recipe was inspired by one of my favourite local Thai places, Little Asia in Dundas. My girlfriend and I would order their red curry so often I decided I needed my own mock version so I could make and eat vats of it!

As for the rice… I would almost always prefer coconut rice over normal basmati! I’m a huge coconut fan and the cooling aspect of the rice blends great with the curry. This curry recipe was the entrée of choice for our Thai curry class last week and if you weren’t able to attend we wanted to make sure you were still able to get your hands on it! So enjoy this taste of Thailand on us and stay tuned as we have lots planned for future classes.

Thanks again to everyone who was able to attend last week. We will see you again soon!

Thai Red Curry

**This recipe makes around 5 servings.**

INGREDIENTS:

1/2 cup red curry paste***
2 tbsp oil
1 medium onion, diced
1/2 tsp salt
4 cloves garlic, minced
1″ ginger, minced
1/2 head of cauliflower
5 carrots, peeled
1 red pepper, large dice
1 can coconut milk
1 cup stock or water
2 tbsp lime juice
2 tbsp vegan fish sauce

COOKING DIRECTIONS:

  1. Cut cauliflower into large florets, peel and chop carrots on a bias into 1″ pieces, dice pepper and onion and mince garlic and ginger.
  2. Cook onion with salt and oil until translucent. Add garlic and ginger and cook for another minute.
  3. Add carrots, cauliflower, pepper and curry paste (do not double curry paste when doing a 2x batch!!) and cook until vegetables start to soften.
  4. Next add in coconut milk, stock, lime juice, and fish sauce.
  5. Bring to a boil, the drop to a simmer and cook for 25-30 minutes.

Coconut Rice

INGREDIENTS:

1 400ml can coconut milk (full fat)
1 1/2 c basmati rice
1 1/4 c water
2 Tbsp sugar
1/2 tsp salt

COOKING DIRECTIONS:

  1. Combine all ingredients into the pot and mix together with a wooden spoon to break up the coconut fat.
  2. Place on a burner on high and bring to a boil. When the rice reaches a boil, drop it to a simmer (medium-low
    heat), cover with a lid and set a timer for 18 minutes. After 18 minutes, check to make sure all the liquid has
    been cooked off by sticking a spoon down the side of the pot into the rice and pushing it aside so you can
    see the bottom. If there is no liquid in the bottom of the pot, cover it with a lid, remove the pot from the
    heat and set it aside until you are ready to serve it. Fluff with a fork before serving.
    Best served fresh but will keep in the fridge for up to 5 days.