- Hey, guys, it's time for another meatless Monday recipe,
and this month I wanted to share with you my version
for a Thai red curry.
I love this idea, especially this time of year,
because it is warm and satisfying
and will also feed a crowd.
It's a pretty simple recipe to put together,
and it would be a great one to serve for Thanksgiving
if you're looking for a vegetarian or vegan option.
You can also make the whole thing the day before,
making it even easier.
Let me show you how to put it together.
To begin, we are going to heat some non-flavored cooking oil
in a large stock pot.
And then to that we're gonna add two cups
of thinly sliced white onion.
I just like to slice the onions into half moons,
because I find that they're easier to eat that way.
And you're gonna cook your onion
just until it's nice and translucent and fragrant.
And at that point you're going
to add one clove of minced garlic
and two teaspoons of freshly minced ginger.
And you can stir that up for about a minute
until everything is nicely fragrant and incorporating.
And then at this stage we are going
to add four tablespoons of the red curry paste.
Now, you could also make this recipe
with the green curry paste too.
I like the red, because it's a little bit more mild,
in my opinion, and I also feel that it looks
a little bit more fall-like because of its red color.
But it's up to you.
And then you're just gonna stir in the curry paste
with the onions and the ginger and the garlic,
making sure that everything is nice and incorporated.
You wanna cook it for about a minute or so.
And then at this stage we're going to add three cans
of full-fat coconut milk.
Now, when you get to the store,
you're probably gonna see three different types
of coconut products.
You've got the light coconut milk,
a can that's labeled just coconut milk,
and then you'll see a little can
usually labeled coconut cream.
So make sure you get the can that just says coconut milk.
That will be your full-fat.
And I like it better for curries,
because you're gonna get a more decadent, creamy texture.
Typically the light coconut milk is better
for soups and things, but it's up to you.
You really could use either.
Now, the thing to keep in mind
with the full-fat coconut milk
is that it does have a tendency of separating,
so you'll see the coconut water will separate
and that the coconut cream will become solid
and rise to the top.
Don't worry, it hasn't gone bad.
That's just what it does.
And you can just stir it up with a fork,
or you can just pour the whole thing in your pot
and stir it up once you get it in the pot.
It will completely dissolve.
And then we are gonna add two teaspoons of brown sugar,
one teaspoon of salt.
So now our base for our curry is ready to go
and we can start to add our vegetables.
So the first up is two cups of sweet potatoes,
and you wanna put those in the pot and get those going,
because those are gonna take the longest to cook
and become tender,
so around eight minutes and they should be fork tender.
And once the sweet potatoes are done, then--