- Hey, guys, it's time for
another meatless Monday recipe,
and this month I wanted to
share with you my version
for a Thai red curry.
I love this idea, especially
this time of year,
because it is warm and satisfying
and will also feed a crowd.
It's a pretty simple
recipe to put together,
and it would be a great one
to serve for Thanksgiving
if you're looking for a
vegetarian or vegan option.
You can also make the
whole thing the day before,
making it even easier.
Let me show you how to put it together.
To begin, we are going to heat
some non-flavored cooking oil
in a large stock pot.
And then to that we're gonna add two cups
of thinly sliced white onion.
I just like to slice the
onions into half moons,
because I find that they're
easier to eat that way.
And you're gonna cook your onion
just until it's nice and
translucent and fragrant.
And at that point you're going
to add one clove of minced garlic
and two teaspoons of
freshly minced ginger.
And you can stir that
up for about a minute
until everything is nicely
fragrant and incorporating.
And then at this stage we are going
to add four tablespoons
of the red curry paste.
Now, you could also make this recipe
with the green curry paste too.
I like the red, because
it's a little bit more mild,
in my opinion, and I
also feel that it looks
a little bit more fall-like
because of its red color.
But it's up to you.
And then you're just gonna
stir in the curry paste
with the onions and the
ginger and the garlic,
making sure that everything
is nice and incorporated.
You wanna cook it for
about a minute or so.
And then at this stage we're
going to add three cans
of full-fat coconut milk.
Now, when you get to the store,
you're probably gonna
see three different types
of coconut products.
You've got the light coconut milk,
a can that's labeled just coconut milk,
and then you'll see a little can
usually labeled coconut cream.
So make sure you get the can
that just says coconut milk.
That will be your full-fat.
And I like it better for curries,
because you're gonna get a
more decadent, creamy texture.
Typically the light coconut milk is better
for soups and things, but it's up to you.
You really could use either.
Now, the thing to keep in mind
with the full-fat coconut milk
is that it does have a
tendency of separating,
so you'll see the coconut
water will separate
and that the coconut
cream will become solid
and rise to the top.
Don't worry, it hasn't gone bad.
That's just what it does.
And you can just stir it up with a fork,
or you can just pour the
whole thing in your pot
and stir it up once you get it in the pot.
It will completely dissolve.
And then we are gonna add
two teaspoons of brown sugar,
one teaspoon of salt.
So now our base for our
curry is ready to go
and we can start to add our vegetables.
So the first up is two
cups of sweet potatoes,
and you wanna put those in
the pot and get those going,
because those are gonna
take the longest to cook
and become tender,
so around eight minutes and
they should be fork tender.
And once the sweet
potatoes are done, then--
