Part of the Filipino feast we had the other night (that included those scrumptious cakes) was a delicious, homemade red curry.
If you’ve been following us for any length of time, you know how much I love a good curry. I am especially keen on green curry. That recipe is coming soon, I hope. I really want to try making my own. At any rate, I love curry, but I had never made it from scratch prior to this last Sunday. It was absolutely divine.
My SO likes curry ok, but he’s not the biggest fan. I have made a lot of curry at home, but I had always used the Kikkoman simmer sauce, which is good. We both enjoy it. He loved this homemade curry though. He, who isn’t the greatest with flavors, mentioned a “depth,” which is new for him, haha. I’m glad he liked it so much. I’m glad I liked it so much! I’m also ecstatic about how easy and quick it was to make!
Visit the link below to view the recipe 🙂
Visit the link below for the recipe.
As usual, I did change the recipe a bit. My SO doesn’t like sweet potatoes or yams so I used yellow potatoes instead. I don’t like bell peppers so I put in broccoli instead, and I added mushrooms. I also couldn’t find red curry powder so I used curry paste. WOW! That was a goooooood choice. It was so flavorful, and I think that’s where the depth my SO mentioned came from.
Thank to Abby at Manila Spoon for this DELICIOUS base recipe!
- 2 Tablespoons Coconut Oil
- 6 Garlic cloves, peeled and crushed
- 1 medium Onion, chopped
- 2-inch long fresh Ginger root, peeled and sliced
- 2 Tablespoons Red Curry powder (or half a can of red curry paste)
- 1 teaspoon ground Turmeric
- 1 Sweet Potato (Yam), peeled and chopped into cubes (or yellow potatoes)
- 3-4 cups left-over Chicken or 1 ( 3-lb) Rotisserie Chicken, chopped or cubed
- 1 1/2 cans Coconut Milk plus 1/2 can water (use 14 oz can for measurement)
- 2 Tablespoons paleo-friendly Fish Sauce
- 1 large red Bell pepper, chopped (or broccoli)
- 5 mushrooms, sliced.
- 1 Tablespoon brown Sugar (or Honey for paleo), to taste
- Salt and Pepper, to taste
- Cilantro for garnish (optional)
- Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir.
- Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
- Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!
Check out more delicious recipes at the original source: Manila Spoon
Photo Source: Me