Thai-Inspired Red Curry

Got a whole load of random vegetables left from various cooking experiments and no idea how to make them into something tasty? A Thai-inspired red curry may be your answer. Creamy, yet containing a little spicy kick, it’s perfect for using up whatever is left in your fridge after a long week full of cooking. And the best thing about it: you can cook it in the time it takes to boil a pot of rice.

Serves 4-6:

  • 2 tbsp vegetable oil
  • 400g meat – I prefer chicken, but it also works well with pork or prawns
  • 2 tbsp soy sauce, plus some for the rice
  • 1 tbsp ground ginger (dried)
  • 1/2 tsp pepper
  • 1 large onion, cut into large chunks
  • 2 cloves of garlic
  • any vegetables you have at home: in the picture, I used carrot, leek, baby sweetcorn, pepper, mange tout, spring onion and water chestnut
  • 1 red chilli
  • 2 tbsp medium curry powder
  • 1 heaped tsp brown sugar
  • 2 tbsp tomato purree
  • 1 can coconut milk
  • 1 1/2 cups rice
  • 2 eggs

Boil the rice. In the meantime, sear the meat in the vegetable oil and soy sauce, then add the onion, garlic, pepper and ginger and fry on medium heat until cooked through. Finely chop the chilli and add to the mix. Add the vegetables and stir fry until done – start with the ones, which need the most cooking time (in my case carrots and leeks) and finish with any pre-cooked or tinned vetegables. Stir in the curry powder, coconut milk and tomato purree and mix well, then stir in the sugar until it has dissolved. Simmer for 2-3min.

When the rice is fully cooked, stir in some soy sauce and eggs and cook over high heat until the eggs are done.

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