Quick and Easy Thai Curry
This is an easy go-to recipe if you're not sure what to cook and it always comes out delicious. The recipe is from Steamy Kitchen.
1 1/2 cups rice or for us going without rice, I substitute kelp noodles or cauliflower rice.
1 teaspoon cooking oil like coconut oil
4 ounce can of Thai curry paste (I like Thai Kitchen's red curry paste)
14 ounce can of coconut milk or cashew cream
1 tablespoon fish sauce
2 bell peppers, thinly sliced or any vegetables you have lying around. I have used carrots, tomatoes, onions, anything.
1 pound seafood: bay scallops, shrimp, fish, etc.
sprig of fresh basil, leaves torn
In a wok or saute pan, heat up the cooking oil over medium-low heat. When shimmering, carefully add in about half of the curry paste and stir for 15 seconds to release its flavors. Whisk in just 1/4 cup of the coconut milk until the curry paste is fully mixed in. Pour in the remaining coconut milk, turn the heat to medium-high and bring to a simmer.
Whisk in the fish sauce and taste. If you'd like it more spicy, add in more curry paste. If the curry needs more flavor (not necessarily spice), add in additional fish sauce.
Add in the bell peppers and the the scallops. Simmer for 4 minutes or until the scallops are just cooked through. Turn off the heat. Stir in the fresh basil. Serve over rice, kelp noodles, cauliflower, etc.
Sometimes I will sear the protein up first, and then start from the top of the recipe and add the protein back in at the end.