Public recipe with member extras
Creamy Thai Red Curry
Rice milk used alongside lemongrass, ginger, and chili paste for a lighter, less caloric curry broth.
Savory Soups, Sauces & Entrées · Weeknight Dinners · Lighter Curry Nights
What you need
Ingredients
- 2 tbsp Neutral Oil
- 3 tbsp Red Curry Paste
- 1 stalk Lemongrass, bruised
- 1 tbsp Fresh Ginger, grated
- 1 1/2 cups Rice Milk
- 1 cup Vegetable Broth
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- 2 cups Mixed Vegetables
- 1 tbsp Fish Sauce or Soy Sauce
Method
Instructions
- Heat the oil in a wok or pot over medium heat and fry the curry paste, lemongrass, and ginger for 2 minutes until fragrant.
- Pour in the rice milk and vegetable broth, stirring to combine.
- Add the mixed vegetables and simmer over medium heat for 12 to 15 minutes until tender.
- Stir in the cornstarch slurry and fish sauce, and simmer 2 to 3 minutes until slightly thickened.
- Remove the lemongrass and serve over rice.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen
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