John Torode’s Quick Thai Red Curry


John is in the kitchen with the perfect Monday night meal. His super quick Thai red curry is fresh, flavorful and guaranteed to become a new family favorite.

Quick Thai Red Curry

For: 4

Ingredients:

400ml coconut milk

2 tablespoons red curry paste

1 tablespoon palm sugar

2 lemongrass sticks, crushed

4-6 lime leaves, dried or fresh

2.4 cm crushed ginger

1 tbsp fish sauce (maybe more)

1 small butternut squash, peeled, seeded; Cut in pieces

100g coconut cream

300-400ml of water

165g frozen prawns

To serve:

Rice, 100g bean sprouts, a handful of coriander leaves, a handful of Thai basil leaves – if you can getand sliced ​​red pepper, to serve.

Method

1. Pour half the coconut milk into a large sauté pan and add the red curry paste. Stir over low heat for a few minutes then add the palm sugar, crushed lemongrass, lime leaves, crushed ginger and fish sauce.

2. Heat for a few minutes until aromatic and fragrant, then stir in the butternut squash cubes. Coat with batter and add the creamed coconut. Pour the rest of the coconut milk, as well as 300 to 400 ml of hot water. Bring to a boil, then reduce the heat.

3. Add the shrimp and heat gently for about 10 minutes, until the squash is tender. Check the seasoning, adding a little extra fish sauce if needed. The curry should be mild and creamy.

4. To serve, top with bean sprouts and mung bean sprouts and sprinkle with picked cilantro and Thai basil leaves. Garnish with sliced ​​red pepper to serve.

5. For the rice, take a large coffee mug or similar and fill it with rice, place it in a saucepan with a tight-fitting lid.

6. Now wash the rice three times, this will keep it from getting sticky. Place the pot under running water and fill the pot with water and stir, drain and repeat two more times. Drain well.

7. Now add to the rice 2 and a half amounts of your cup of water, pour a cup of pitcher over the washed rice, add a pinch of salt and stir, shake the pan so that the rice is even

8. Place the lid on the pan and bring to a boil, reduce the heat to low and cook for 5 minutes, now turn off the heat and do not touch it. don’t lift the lid or anything, just leave it where it is with the heat off for another 20 minutes.

9. Take a fork, lift the lid and run the fork through the rice so that it flows freely. Perfect rice every time.

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