27 Mar 2010

Red Thai Curry

Andy and I have been living the life on the road, eating in Izakaya and convenience stores as we complete the 88 temple pilgrimage here on Shikoku island.   Moving from hostel to hostel, temple to temple and izakaya to izakaya my body is craving fresh foooood or anything that's not convini onigiri. 
We have finally finished the pilgrimage, which has taken a year on an off to complete.  It has been a wonderful and memorable journey,  but happy to have finished.  
We are now relaxing at home filling our vacation with Japanese study, yoga, painting, cooking and eating of course.  
I wanted a wee break from Japanese food for a night so decided to throw together a yummy red Thai curry. 

This dish never fails to please and  extremely easy to make.  All I need now is a decent camera to do the dish justice.  Thankfully I have an excuse to splash out for the camera of my dreams in a month, however a little unfortunate that it has to be because I turn th***y.
Until then here is an idea of what it looked like: 

I usually serve this curry with soba noodles or brown rice and barley, however anything works. 

Ingredients (sauce): (serves 2)

tbls Olive Oil
1 red pepper
1 green pepper
1/2 onion (red is best)
1 inch fresh ginger
2 cloves garlic
1 desert spoon of brown or palm sugar
1/2 can coconut milk
1/4 cup water
1 dessert spoon fish sauce.
2 white fish stakes (chopped into bite size chunks)
1 desert spoon red Thai paste (reduce or increase to your desired spiciness)
a handful of chopped fresh coriander 
1 chopped scallion(thin green onion) to garnish


1. sweat the onion in a wok or deep pan in the olive oil
2. add the pepper, ginger and garlic then the fish sauce
3. Shake the jar of coconut milk before opening then add half to the wok
4. add the water then the Thai paste and the sugar bring to the boil then reduce the heat
5. Add the fish and cook for 1 to 2 mins
6. Finally add the coriander then serve with noodles or rice and garnish with the scallion. 

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