Red Thai Curry


Andy and I have been living the life on the road, eating in Izakaya and convenience stores as we complete the 88 temple pilgrimage here on Shikoku Island. Moving from hostel to hostel, temple to temple and izakaya to izakaya my body is craving fresh foooood or anything that’s not oily.
We have finally finished the pilgrimage, which has taken a year on an off to complete.   The journey has been wonderful and memorable, but we are happy to have completed it.
We are now relaxing at home filling our vacation with Japanese study, yoga, painting, cooking and of course eating.
I wanted a wee break from Japanese food for a night so I decided to throw together a yummy red Thai curry.
This dish never fails to please and extremely easy to make. All I need now is a camera, which takes decent night shots, to do the dish justice.   Thankfully I have an excuse to splash out for (or hint to my folks for) the camera of my dreams in a month, however a little unfortunate that it has to be because I turn th***y.
Until then here is an idea of what it looked like:

Red Thai Curry

I usually serve this curry with soba noodles or brown rice and barley, however anything works.
Ingredients (sauce): (serves 2)
  • tblsp Olive Oil
  • 1 red pepper
  • 1 green pepper
  • 1/2 onion (red is best)
  • 1 inch fresh ginger
  • 2 cloves garlic
  • 1 desert spoon of brown or palm sugar
  • 1/2 can coconut milk
  • 1/4 cup water
  • 1 dessert spoon fish sauce.
  • 2 white fish stakes (chopped into bite size chunks)
  • 1 desert spoon red Thai paste (reduce or increase to your desired spiciness)
  • a handful of chopped fresh coriander
  • 1 chopped scallion(thin green onion) to garnish
Directions:
  1. sweat the onion in a wok or deep pan in the olive oil
  2. add the pepper, ginger and garlic then the fish sauce
  3. Shake the can of coconut milk before opening then add half to the wok
  4. add the water then the Thai paste and the sugar bring to the boil then reduce the heat
  5. Add the fish and cook for 1 to 2 mins
  6. Finally add the coriander then serve with noodles or rice and garnish with the scallion.

Here’s a few more of the sakura images I took today.  Looking forward to Sunday’s picnic, where I can indulge and be indulged.

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