Fire Is Nice

It’s February and the cold weather seems to have broken for a bit.

If you haven’t gone Outside, or have been talking to friends that just got back from Southeast Asia and are raving about all the great food they’ve been eating, do yourself a favor and fire up some curries — rock your taste buds a little.

All of the ingredients you need to make a nice Thai-style curry are available right here in Dodge! Now, you may not find Kaffir lime leafs, but zest from regular limes you’re buying will do the trick.

The combinations of meat and veg are endless, so have fun with it. Don’t rule out tofu either, it really shines in this curry. You will not be disappointed.

This Thai-style red curry can be adapted to the meat and veg of your choice PHOTO: Jeffery Mickleson

No Fail Red Curry

Serves two. (This recipe can be doubled.)


Curry base:

2 oz/4 tbsp Thai red curry paste, more if you want it a little hotter and full-on. (Use store bought, but if you find yourself with all the ingredients, make your own!)

4 shallots, diced

Thumb-sized knob of ginger, minced

1 oz garlic, diced

800 ml coconut milk, plus 1200 ml coconut milk (five cans)

4 Kaffir lime leafs (or sub for the zest of one lemon)

1 lime, or more to taste

1/4 cup fish sauce

1/2 cup brown sugar

To finish:

(All ingredients can be interchanged with similar veg.)

1 eggplant, cubed and seared

Handful green beans, blanched

Morel or porcini mushrooms, soaked and drained

Duck, pork, chicken, shrimp, tofu, or a combination, cooked. (I like duck and tofu, or pork and shrimp.)

5 green onions, chopped

1 tbsp peanuts, toasted (optional)

Dried chilies, to sprinkle on top (optional)

Three or four basil or coriander leaves, ripped up in your bowl (optional, but nice)


Ø Sauté shallots, ginger and garlic for one minute in butter and oil.

Ø Add red curry paste and limes leaves, cook for another minute.

Ø Add 800 ml coconut milk and reduce until very thick. The consistency will be like heavy cream.

Ø When reduced, add 1200 ml coconut milk, fish sauce and brown sugar. 5. And eggplant, beans, mushrooms or whatever veg your using. Simmer for 10 to 15 minutes, or until veg is cooked.

Ø Add cooked meat of choice.

Ø Top with green onions, basil/coriander if using, peanuts and ground chili. Serve with rice or rice noodles.

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