Seattle’s weather is pretty interesting. You can get sunshine, wind, hail and snow all in one day. I like to joke how Mother Nature is PMSing, and when she’s in shitty mood like this, I’d love a bowl of comfort, please. What can you make from 2 baking potatoes, and half of chicken breast? Well, if your pantry is like mine, you can make Thai curry! While I can’t say it is authentic, but it’s better than most Thai places we’ve been to. Spicier and has more flavors than the bland-ish curry they serve.
Usually when our fridge is fully stocked, we’ll put kabocha and bamboo shoots into the curry too. But because I wasn’t well prepared this time, it was just potato and chicken breast. But what important is the curry paste. As long as you have good curry paste, you’re good to go.
This is my trusted red curry paste recipe. It has never fail me. Ever.
- 6 red chilies, remove the stems, chopped (I use 10, because I’m nuts)
- 2 shallots, minced
- 1 tsp black peppercorns
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 2 tsp paprika
- 1 tsp salt
- 1 tsp lemongrass powder
- 1 tsp minced galangal
- 1 tbsp minced garlic
- 2 tsp dried shrimp paste
- 1 tbsp oil
It’s up to you to either keep the chilies seeds or discard them. I keep them because I like spicy stuff. Put everything in a blender (or in my case, magic bullet), then process them until it turns into smooth paste.
For one recipe, I use 5 tablespoons of red curry paste to 3 1/2 cups coconut milk and 2 tablespoons of fish sauce. But I usually eyeball it depends on my mood that day. Some days I like my curry a bit less spicy but when I need the extra heat, I go crazy. It was good for cold weather, gives you warmth and save your electricity (hey, who needs heater if you’re eating curry?) My son could have 2 bowls of rice with it if I allow him.