#Thai Red Curry
This recipe has been a staple in our household for many years. It’s really simple to adapt it for keto, exchange the sugar to a sweetener of your choice, and is very authentic.
##Ingredients
- 1 Stick of lemongrass (just the white part in the middle) finely chopped.
- 3-4 kaffir lime leaves.
- 20 Thai basil leaves (Really important to get Thai basil otherwise it won’t have the aniseed flavour.) https://en.wikipedia.org/wiki/Thai_basil
- 6 or more spring onions cut in 2” pieces, I like a few more than six.
- 2 tablespoons of red curry paste, now you are going to have to experiment here on what works for you and brands are different in their level of hotness.
- 1 tin (250ml I think) of real coconut cream.
- 1 tin (250ml) of real coconut milk
- 1 tin of sliced bamboo shoots
- 1 red capsicum chopped (Bell pepper you those on the other side of the pond)
- 6 or more cherry tomatoes
- 1 kg of boneless chicken thighs cut in thirds. You could use pork as well.
- 2 tablespoons of fish sauce (will need to taste this when cooking, more maybe needed)
- 2 teaspoons of your favourite sweetener that is good for cooking. I used natvia.
##Method
Put half/ most of the coconut cream in a pan and cook it on high. What you need to try and do is to get the oil to separate from the solids. If that won’t work, most ketoers have a stock of coconut oil, so put a tablespoon or two in.
Add the lemongrass, kaffir leaves and curry paste. Fry it for a minute then add the meat. Cook the meat for a few minutes with just the spices then add the rest of the coconut cream, the coconut milk and the bamboo shoots.
Allow to simmer for 20 to 30 minutes. (You could at this stage turn off the heat until you are ready to serve, even refrigerate for another day).
Add the capsicum and cook for 4 minutes then add the cherry tomatoes and cook for a further 2 minutes.
Add the fish sauce and sweetener. Taste. What you are trying to aim for is spicy, salty and sweet. If too salty add more sweetener and vice versa.
Next add the spring onions and Thai basil. Stir through, remove the kaffir leaves (I don’t bother) and serve. Garnish with a few sprigs of Thai basil and extra coconut cream if you like.
##Variations
Often I will make this with whatever vegetables are available, I have used cabbage, carrots in the past. I really like the red capsicum for the colour.
