Thai Red Curry

Curry is one of those things that can be really good or really crappy. At least for me. Red curry seems to be my favorite, and the others I could take or leave. One of my favorite Thai restaurants has a lunch buffet and they often serve red curry and it is always one of my favorite trips. I even talked my mom into it on my last birthday and she liked it, which is saying a lot because my family does not eat very adventurously.

I have had a little bottle of red curry paste in my pantry for a few months now and I finally got around to breaking it out.

These were all my ingredients, aside from the meat. I used this handy recipe from the Thai Kitchen brand since that is the curry paste I had. Basically it just says chop up whatever vegetables you want and some meat. I used chicken and shrimp, but the shrimp wasn't so great it in, so I would stick with chicken in the future.

I pretty much followed the recipe exactly, heating the paste, adding the stock and coconut milk, then adding the fish sauce and brown sugar. Simmer for a bit, then add the meat & veg and simmer some more. So simple!

I think I simmered mine a little too long while I was cooking my rice, because it began to separate a bit. So don't over cook it!

Still tasted good anyway! I finished my bowl and thought about having another! The mushrooms tasted particularly good in there, and the asparagus worked too, even though I was a bit skeptical. I might even go heavier on the curry next time because I think it could have been a bit spicier than the recipe suggests and I already added a bit more than a tbsp.