Thai Red Curry with Shrimp: 30 Minute Meal

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My blog seems to be forming a pattern ,or so I think.

I tend to write-up a post that takes you on a food journey of sorts,perhaps a culinary trail,a visit to an exotic land coupled with a food demo and a recipe.These posts are then followed by a tried and tested recipe that I  have experimented with in my kitchen.Well I quite like this format as it gives the reader a variety and my aim of course is to take you down some parts unknown with a guide to some unique culinary attractions.

Now there is a section that I had been meaning to start off for sometime now and well here it is.I want to add-on some fuss free,easy to cook up,ready in 30 minute meals that have less prep time and aim at making weeknight less stressful for all of us.So here we go with the first of the recipes.This is my to go Curry in a hurry for times where the family is craving a good quick fix Asian delight.It is a meal by itself as I serve this up with some sticky Jasmine rice and if time permits a quick raw papaya salad to go along with it.

I’ve chosen to use a ready Red Thai Curry paste for this recipe.There are various brands available,all though I do make up a mean curry paste from scratch,which stays well once refrigerated. This curry has an assortment of fresh vegetables and do feel free to add some of your own choice.The baby aubergines are optional,all though they do add a great texture and bite to this Thai curry.The use of fresh Thai basil is quite important here as it highlights the flavour very well.Another key ingredient that balance’s out this dish really well is the Thai Fish sauce.Take care to measure the sauce out before adding it into the curry as it is quite strong. Last but not the least is a squeeze of lemon juice that adds some zing to the curry.You may even use chicken for this recipe. Continue reading