The Best Red Curry

Kaffir limes are a staple in Thai cooking. I was fortunate to find a couple of them and I knew I had to use them in red curry. I have tried making red curry several times in the past, but this time it was just right. I incorporated lime juice, zest, and leaves into my curry and finally found that perfect balance between the strong flavors.

Adapted from Minimalist Baker.

Red Curry Paste

• 1/2 red bell pepper

• 1 1/2 cloves garlic, minced (1 big + 1 small)

• 1 t ginger, grated

• 3 very small chilies about 3/4 inch long (sub 2 small chilies about 1 1/2 inch long)

• 1 small kaffir lime, zested and juiced (sub regular lime and use 1 T of juice)

• 1 T lemon juice

• 1 t sesame oil

• 1 1/2 t agave

• 1 1/2 T water

• 1/4 t coriander powder

• 1/2 t cumin powder

• 1/4 t ground black pepper

• 1/4 t salt

• 1/2 t turmeric (optional, not tested)

• 1/2 stalk lemongrass (optional, not tested)

• 3 stalks green onions (optional, not tested)

Vegetables

• 15 green beans

• 1 large carrot

• 1/2 red bell pepper

• 1/2 green bell pepper

• 1 small head broccoli

• 1/4 t salt

• Oil

Curry

Makes 4 servings

• 3 cloves garlic, minced

• 1 t ginger, grated

• 2/3 of paste (about 6 T)

• 14 oz coconut milk

• 1/2 c water

• 1 1/2 T soy sauce

• 1 1/2 T agave

• 1/4 t turmeric

• 1/4 t salt

• 1 kaffir lime leaf

• 2 eggs

• Tofu (optional)

Directions

Takes 60-90 minutes

1. Chop vegetables. Cook green beans, carrot, bell peppers, and broccoli adding them to a large frying pan with a bit of oil in that order with about 2-4 minutes in between. Set aside while cooked.

2. Make the paste. Blend all paste ingredients together. Set aside.

3. Prepare the curry. Sauté ginger and garlic in a bit of oil in a large pan until golden. Add paste and let it simmer. Add coconut milk. Use the water to rinse the can of coconut milk and add back to the curry. Add soy sauce, agave, turmeric, and salt and let the curry cook for a few minutes on medium heat. Taste and adjust ingredients as needed. Coarsely chop the kaffir lime leaf and add to the curry to infuse flavor.

4. Lightly scramble egg. Try to create larger pieces.

5. Add vegetables and scrambled egg to curry. Let it cook on medium heat for a few minutes.