One of my absolute favorite autumn and winter dishes is Thai curry. It is warm, comforting and fragrant, just perfect for those cold days. It is a bit rich due to the coconut milk, but since it’s packed with vegetables, it won’t feel too indulgent. It’s also super easy and quick to prepare, which makes it a great dish for a weekday dinner or gathering with friends.
Another thing to note is how versatile this dish is. Even though I made a list of vegetables in this recipe, it is totally fine to substitute them with the vegetables of your own choosing. You can even add meat, shellfish, and fish into the dish if you like. Just make sure you add them first before the vegetables, so that they can be thoroughly cooked through.
A special element in this dish is the addition of minced lemongrass, garlic, and ginger pesto. This not only adds extra aroma to the dish, but also many nutrients. My trick is to turn them into a pesto, which can be easily done with the KitchenAid® 3.5 Cup Mini Food Processor.
When I first saw the Mini Food Processor, I wasn’t sure if I really needed another gadget for my already-packed kitchen. And it turns out, I do very much so! This Mini Food Processor is compact, powerful, easy to use, and easy to clean (you can dissemble it and put the washable parts in the dishwasher!) I can mince pretty much anything, even when a recipe calls for a small amount of something, as little as 2-3 cloves of garlic.
To make this pesto, remove the outer layers of the lemongrass, then peel the ginger and the garlic. Place all three ingredients into the Mini Food Processor. Start and pause 2-3 times (half a minute each) or until minced to your desired texture. Then place the minced mixture into a sealable jar and take out 2 tablespoons of it for this dish. The rest can be used for other dishes. I have tried it with stir fried chicken, shellfish, and fish, and it tastes delicious. You can keep it in the refrigerator for 2-3 weeks.
To make the Thai Curry, start by heating the skillet on medium-high heat until hot. Then add the oil, red curry paste, and pesto. This step is to bring out the aroma of the paste and the pesto.
Now add the first batch of coconut milk. It is important to add the coconut milk gradually instead of adding two cans in at once. This can make the dish taste like soup. By adding them in batches, it will make the coconut milk extra creamy.
Once the coconut milk is well mixed with the curry paste and pesto, it is time to add the vegetables and gradually add the remaining coconut milk.
Once the vegetables are thoroughly cooked, season with the fish sauce, coconut sugar, and lime juice. Garnish with Thai basil leaves and lime wedges. Serve with fragrant Thai rice.
Share your take on this Thai Red Curry on Instagram using #MadeWithKitchenAid for a chance to be featured.
Thai Red Curry
Makes 4-6 servings
For the ginger pesto
3 stalks lemongrass
5 cloves garlic
1″ long piece of ginger
For the Thai red curry
2 tablespoons vegetable oil or coconut oil
1 tablespoon Thai red curry paste (you can also use green or yellow curry paste), reduce to half a tablespoon if you prefer less spicy
2 cans (14 ounces each) full-fat coconut milk
2 tablespoons lemongrass, garlic and ginger pesto (see above)
1 cup of broccoli, small florets
1 cup of eggplant, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 orange bell pepper, diced
5 stalks of green asparagus, cut into 1″ long pieces
10 stalks of green beans, cut into 1″ long pieces
1 cup of mushroom (any variety you prefer)
2 tablespoons of fish sauce (or soy sauce if you prefer it vegan)
1 teaspoon coconut sugar
Juice of half lime
Handful of Thai basil leaves, stalks moved
For the ginger pesto
Remove the outer layers of the lemongrass, peel the ginger, and garlic. Place all three ingredients into the KitchenAid® 3.5 Cup Mini Food Processor. Start and pause 2-3 times (half a minute each) or until minced to desired texture. Place the minced mixture into a sealable jar and reserve 2 tablespoons for the Thai Red Curry.
For the Thai Red Curry
Heat a skillet on medium-high heat. When the skillet is hot, add 2 tablespoons of oil.
Quickly add the Thai red curry paste, lemongrass, ginger, and garlic pesto. Stir constantly to break the paste and the ginger pesto. Make sure the mixture does not burn. When the paste is fragrant, add a half can of coconut milk and stir again for 2 minutes.
When the coconut milk is sizzling, add the vegetables, and another half can of coconut milk. Stir again. When it starts to boil and the coconut milk is reduced, add another half can of coconut milk. Stir constantly to make sure all the vegetables are coated and cooked with the coconut milk.
Bring the pan to boil again, then add the remaining coconut milk and reduce the heat to medium. Keep simmering until all the vegetables are cooked through. By this point, the coconut milk should be very thick and creamy. If it is not liquid enough, add 1/2 cup of water and mix it well.
Once the vegetables are cooked, turn the heat to low. Add fish sauce, coconut sugar, and lime juice and stir well. Give a taste and add more seasonings if necessary. Add the Thai basil leaves (leave some for final garnish).
Finally, serve with fragrant Thai rice and garnish with more Thai basil leaves and lime wedges.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*