|Curry in a hurry...|
This easy recipe uses pantry staples and demystifies Thai curry. It's so much easier than you think!
1. Buy your favorite curry paste. I purchased mine at my friendly Asian supermarket, but these days, you can find curry paste at ethnic markets, gourmet shops and just about everyplace in between. Don't forget to read the ingredients, because some pastes contain shrimp paste.
2. Heat some oil in a casserole over medium-low. When it's warm, add curry paste to taste [A few tablespoons to start], then toss in chopped onions, garlic, and ginger, if you like [Although some curry pastes already contain more than enough ginger]. Saute until the veggies are transparent and the paste is well integrated into the oil.
3. Whisk in a can of coconut milk. [Light is fine if you're fat-conscious]. Stir well to blend in the paste. My Penang curry paste tinted the broth a glowy ochre.