This is our classic Thai curry, based on a restaurant that closed many years ago.
Mechanic
The key step is heating the coconut cream alone until it splits (the fat separates from the liquid). Frying the curry paste in this split cream is what develops deep flavour; adding all the coconut milk at once and simmering is a shortcut that produces a flatter result.
Ingredients
- 400 ml tin coconut milk (use the cream + about ⅓ of the liquid in the first step; reserve the rest)
- 2–3 tablespoons Thai red curry paste
- 1 tablespoon tomato paste
- 1 onion or 2 shallots, diced
- 250 ml chicken or vegetable stock
- 2 tins mixed additions: water chestnuts, mini corn, bamboo shoots (drained)
- roasted veg (sweet potato, carrot, cauliflower, whatever you have)
- protein: tofu, cooked chicken, or shrimp added at the end
- fish sauce, sugar or maple syrup, soy sauce or MSG, lime juice (for balancing)
Method
Roast veg in advance at 200°C (400°F) until caramelized. Set aside.
Scoop the thick cream from the top of the coconut tin into a wide pan. Heat over medium until reduced and starting to separate (sizzling, oily at the edges), about 5 minutes.
Add curry paste and stir into the cream. Add tomato paste. Cook, stirring, until the paste darkens and sticks to the pan, about 3 minutes.
Add onion or shallot; cook until softening. Let the mixture stick slightly, then deglaze with a splash of water or stock, scraping up all the brown bits.
Pour in remaining coconut milk and stock. Stir to combine and bring to a simmer.
Add canned additions and roasted veg. Heat through, 5 minutes.
Add protein near the end; it only needs warming if already cooked.
Balance: taste and add fish sauce for salt/umami, sugar for sweetness, lime juice for brightness. Adjust gradually.
To serve
Over jasmine rice, topped with sliced chilies, fresh basil or cilantro, and a drizzle of coconut cream.
Notes
- Shrimp cooked separately with salt, pepper, and lime, then added, works very well.
- The split coconut cream step is the technique. Don’t rush it or skip it.