Made it as written and family liked it! I feel like I had more veggies so I had to add a ton more stock which diluted the flavors a bit. We added sriracha and more lime which thankfully brought it back to life!
Hi! Any chance you would recommend a particular brand of red curry paste to use? I just made this with Mae Ploy red curry paste and — WHOA FIVE ALARM FIRE — it is SO spicy. I siphoned off as much sauce as I could and then dumped another entire can of coconut milk in, and more peanut butter and soy sauce, and it’s… still so spicy. And we like spicy! I will investigate and hunt for “mild” red curry paste moving forward… but would love to know which brand you use / recommend! Thank you!
oh no I'm so sorry. Mae ploy is the BEST but when I wrote this, I had never been able to find it in the US so I didn't even consider that someone would use it. it's WAY SPICIER than all the US brands. I still suggest using it, just use way less. I'm going to edit the recipe to reflect that. "house of Thai" is the brand I develop my recipes with as it's the most commercially avail in the US
Made this last night. My husband was in near tears eating it. He was like “CLARE I NEEDED TO EAT A VEGETABLE SOOO BAD TONIGHT AND THIS IS SO FCKING GOOD AND REALLY HITTING THE SPOT AND ITS THE BEST CURRY YOU’VE EVER MADE.” Sorry for the all caps but I wanted his eagerness to come through. He loved it and so did my sister. My kids enjoyed the plain white rice and didn’t touch the curry but you win some you lose some. Seriously best curry recipe I’ve tried and I have made dozens! Will be in our rotation now
two ideas: 1) throw em in with the broth and coconut milk for 15 minutes, then add the vegetables and cook for 15 more minutes. Pull the skin off and discard it, then shred the meat and stir it into the pot! 2) roast them separately for 35 minutes at 425, with oil salt and pepper. serve them alongside the rice and curry.
I did a combination of these two (on accident) but it turned out great! added the shredded cooked chicken back in at the end. also added baby spinach. so good!
I’m so glad you loved it!!!!! More soy sauce! We basically just need more salty umami flavor. And remember there are always subs for EVERY ingredient in the notes section!! Xoxoxo
I'm very late to this party - made it this evening for dinner, and omg. The fam is in love, even the veg-averse. My cauliflower turned out to be rotten in the middle, so I used a ball of celeriac instead. Added pressed tofu. Doubled the peanut butter. 10/10 will definitely make again. Thank you, Caroline!
So good! I subbed anchovy paste for the fish sauce (milder) and Golden Curry cubes for the curry paste. Put some spinach and basil leaves at the end. It was delicious. Next time I’m going to put frozen peas in.
The link to Thai Curry Turkey Meatballs above is broken, I can't find it in your cookbook or on the index, and I'm convinced it's what I want to make for dinner! Where did it go?
How strong would you say the peanut flavor is in this dish? I love it but my family doesn’t (they disliked the peanut noods for this reason)
It's not that strong but you can absolutely just omit it!
Made it as written and family liked it! I feel like I had more veggies so I had to add a ton more stock which diluted the flavors a bit. We added sriracha and more lime which thankfully brought it back to life!
Hi! Any chance you would recommend a particular brand of red curry paste to use? I just made this with Mae Ploy red curry paste and — WHOA FIVE ALARM FIRE — it is SO spicy. I siphoned off as much sauce as I could and then dumped another entire can of coconut milk in, and more peanut butter and soy sauce, and it’s… still so spicy. And we like spicy! I will investigate and hunt for “mild” red curry paste moving forward… but would love to know which brand you use / recommend! Thank you!
oh no I'm so sorry. Mae ploy is the BEST but when I wrote this, I had never been able to find it in the US so I didn't even consider that someone would use it. it's WAY SPICIER than all the US brands. I still suggest using it, just use way less. I'm going to edit the recipe to reflect that. "house of Thai" is the brand I develop my recipes with as it's the most commercially avail in the US
Made this last night. My husband was in near tears eating it. He was like “CLARE I NEEDED TO EAT A VEGETABLE SOOO BAD TONIGHT AND THIS IS SO FCKING GOOD AND REALLY HITTING THE SPOT AND ITS THE BEST CURRY YOU’VE EVER MADE.” Sorry for the all caps but I wanted his eagerness to come through. He loved it and so did my sister. My kids enjoyed the plain white rice and didn’t touch the curry but you win some you lose some. Seriously best curry recipe I’ve tried and I have made dozens! Will be in our rotation now
hahaha this absolutely made my day
making this tonight! thoughts on how to incorporate bone-in, skin-on thighs into this?
two ideas: 1) throw em in with the broth and coconut milk for 15 minutes, then add the vegetables and cook for 15 more minutes. Pull the skin off and discard it, then shred the meat and stir it into the pot! 2) roast them separately for 35 minutes at 425, with oil salt and pepper. serve them alongside the rice and curry.
I did a combination of these two (on accident) but it turned out great! added the shredded cooked chicken back in at the end. also added baby spinach. so good!
Would this work in a slow cooker or instapot?
InstantPot would be better so that you can saute the ingredients first! Probably 10 minutes on high.
Oh this was VERY good. We were happy kiddos. Question - I'd love to add this to my vegetarian rotation - what should I sub for the fish sauce?
I’m so glad you loved it!!!!! More soy sauce! We basically just need more salty umami flavor. And remember there are always subs for EVERY ingredient in the notes section!! Xoxoxo
Thank you! (And whoops on the subs...for some reason I only saw the first few on my tiny phone and didn't think DUH SCROLL DOWN MORE)
I'm very late to this party - made it this evening for dinner, and omg. The fam is in love, even the veg-averse. My cauliflower turned out to be rotten in the middle, so I used a ball of celeriac instead. Added pressed tofu. Doubled the peanut butter. 10/10 will definitely make again. Thank you, Caroline!
So glad you loved this one!!!
So good! I subbed anchovy paste for the fish sauce (milder) and Golden Curry cubes for the curry paste. Put some spinach and basil leaves at the end. It was delicious. Next time I’m going to put frozen peas in.
This was delish! Love a tasty vegetarian meal and bonus points for freezing well!
Pls help an English person, how many potatoes is 1 1/2 cups? Or how much would it weigh? Thanks! Xx
Use 1/2 pound!
Could I use chick peas in this?
yes, chickpeas are sooo good in a curry!
The link to Thai Curry Turkey Meatballs above is broken, I can't find it in your cookbook or on the index, and I'm convinced it's what I want to make for dinner! Where did it go?
It's in the book!!!
Yesss, thank you! I was looking under Thai and Turkey... should have looked under Meatball. And it IS what I want for dinner. Thank you!
I have a bag of frozen cauliflower rice, can I use that? Or will it change the texture too much?
It'll just totally turn to mush!
So so good. Had with couscous instead of rice and a dollop of Greek yogurt!
Anyone do this with any frozen vegetables? I had to buy frozen cauliflower. I assume I’ll just cook it separately and then add to the last minute.
No add it at the same time as you'd add the cauliflower in the recipe!
Is it just me or was 5 tablespoons of red curry paste way too spicy? Did I do something wrong? Used Thai red curry paste
with thai red curry paste 5 tbsp is usually perfect! i wonder if your batch had a rogue chili. add another can of coconut milk!
Haha ok this makes me feel better. Anything to salage? Or one that I should use 2 tbsp in future?
more coocnut milk will salvage it!!!
and def just use 2 tbsp in the future
Thank you!!!
Thank you! I used Mekhala Thai red curry paste if that provides any context! Will add more coconut milk.
OH i thought you were saying you used thai kitchen brand which is the one most easily accessible in the US. yes, mekhala is really spicy!! i'm so sorry that this guide to curry pastes was not on that post, adding it now https://whattocook.substack.com/p/coconut-curry-lentil-veggie-stew?utm_source=publication-search