Thai Red Curry

I try to build dishes from scratch most of the time but Thai curry is one time when a pre-made paste probably can’t be beat. The trick is finding the right one.

I was shopping at Bangkok Center Grocery on Mosco Street in Chinatown and the proprietor helped steer me in the right direction as I asked about different kinds of tamarind and palm sugars. Then we got to talking curry and he introduced me to this curry paste from Nittaya.

He also strongly recommended I use frozen coconut milk (not canned). Wow. Frozen coconut milk that is 100% coconut milk is the way to go. No additives or strange stabilizers. Each frozen coconut pack is eight ounces which is enough for about two to three servings.

Warm coconut milk and mix in desired amount of curry paste to taste. I ended up using the whole packet. Then, all you need to do is cook up desired veggies (for me, this was eggplant, onion and tofu) and add to the curry.

This meal took about ten minutes to make, which is pretty amazing.

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