Thai Veggie Coconut Red Curry With Or Without Duck

Curries are generally a great way to cook for vegetarians AND carnivores at the same time. How is it possible? Well, all you need to do is prepare the veggie curry and the meat separately. You might think, oh that’s too complicated, but it isn’t and it’s a lot easier than cooking two completely different meals from scratch. I call these kind of meals semi-vegetarian. Great thing about this recipe, that you can substitute almost everything: use beef, chicken or prawns instead of duck and add any vegetables you have at home. If you don’t happen to have bell peppers at home, it’s not the end of the world. Very quick, very easy, quite spicy. Serves 4, ready in 60 minutes including chopping and preparation. I kept it uncomplicated, as usual.

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Ingredients:

1 tbsp of peanut oil (use olive oil if you don’t have any)

1 medium onion finely chopped

1 garlic clove minced

1 heaped tsp ginger (fresh if you have)

3 heaped tsp red thai curry paste

1/2 teaspoon of chopped chilli

1 can of coconut milk

2 medium/large potatoes peeled and diced

200g duck breast sliced thinly into 2 cm wide, long pieces (optional)

As many vegetables as you like. I used:

Some shredded red and green cabbage

Half a bell pepper sliced

Half a small red onion sliced

5 baby corns chopped

2 handfuls of Edamame beans

1 carrot shredded

 

Directions:

Heat the oil in a wok dish over medium heat, and add the ginger, chili, garlic and the onions and fry them for 2-3 minutes. Mix in the curry paste, keep stirring for a 2 more minutes.
Pour in the coconut milk and stir well for a minute, then add the potatoes and all the other veggies. Cover it and simmer it on low heat. Add some water if necessary. Cook it for 15 minutes until the potatoes are just tender. Add the lime juice, sugar and salt, taste it. Simmer for 2-3 minutes more. If you want to keep the meat separated, fry them in a regular frying pan on low-medium heat now, adding a little oil, salt and pepper, until they are rose, about 5 minutes. If cooking everything together, add them when the potatoes are nearly ready.
Ready! Serve it with white or brown basmati rice.

 

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