Red Curry of Peas, Potato & Cashews

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red curry of peas, potato & cashews
From ‘5 Ingredients 10 Minutes’ Print Book page 116
serves 2

Along with chicken and cashew nuts, red curry was one of the first Thai dishes I learned to cook. I remember how time consuming it was gathering all the ingredients and then pounding them to make a curry paste.

In my book I used a handful of basil leaves added at the end in place of the peas. Either way you’re just looking for something with a bit of greeness. If you wanted to live dangerously and branch out to 6 ingredients, you could always use both.

3 – 4 tablespoons red curry paste
400mL coconut cream
1 can potatoes (750g / 1 1/2lb), drained
1/2 packet frozen peas (250g / 1/2lb)
1 1/2 cups cashews, roasted ( 225g / 8oz)

1. Heat a few tablespoons peanut or other vegetable oil in a wok over a high heat.

2. Add curry paste and stir fry until fragrant – about 30 seconds.

3. Add coconut cream, potatoes and peas. Bring to the boil.

4. Simmer for 5 minutes or until the sauce has thickened slightly and everything is hot.

5. Stir in the cashews.

6. Taste and season. You might like to add a little brown sugar.

variations for dietary requirements:

nut free – either remove the cashews OR replace with a similar quantity of cooked chicken or tofu.

vegan / fish free – I’ve just realised that many Thai curry pastes contain fish sauce or shrimp paste. The brand I used (Ayam) doesn’t but good idea to check the ingredient list.

carnivores – Add some cooked strips of chicken, beef or even prawns.

troubleshooting guide:

curry lacks flavour – the quality of commercial curry pastes and their intensity varies enormously. If you have time, and some curry paste left, add more and let it simmer for another few minutes. If not season well with salt. Next time try another brand. Look for one that has chilli and lemon grass high up on the ingredient list. My favourite brand claims 13% chilli in the ingredients.

curry tastes bitter – If the curry paste burns in the initial cooking phase, it will give bitter flavours in the final curry. Because of the intense colour of many curry pastes you can burn without noticing a burnt colour. Next time, use a lower heat or even skip the toasting step and add the coconut milk at the same time as the curry paste.

curry too hot – This is a personal preference thing and as I said before different curry pastes vary enormously with . The only way to tone it down is to dilute, preferably with more coconut milk but if that’s not an option, use regular cream or even more water. A few teaspoons of sugar can also help reduce the fiery feel. Serving with some yoghurt and/or cucumber on the side can help sooth sensitive taste buds. The active ingredient in chilli is soluble in fat, not water so drinking water won’t help as much as yoghurt or even a glass of milk.

curry too creamy OR too watery – Like curry pastes, coconut milk varies vastly in intensity. The best way to tell how creamy your coconut milk will be is to look at the fat content on the label. I find around 17% fat to give a good creaminess without feeling like your arteries are going to clog. If it’s too creamy, add a little water. If too watery, you can simmer for longer to reduce a little.

potatoes falling apart – You can overcook spuds, if they fall apart it won’t look as pretty but the flavour will still be delicious.

freaked out by the thought of canned potatoes? – No dramas, just substitute in about 350g (3/4lb) steamed chats or other small potatoes. Cooked kumera, sweet potato, or pumpkin (winter squash) would also be great substitutes.

can’t find coconut milk? – Consider using fresh cream instead. I’d use about 1/2 fresh cream and 1/2 water to replace the coconut milk. The flavour won’t be the same but it will still have all the curry spice.

can’t find thai curry paste? – Make your own 5 ingredient paste – whizz together 1/2 medium red onion, 4 – 6 red chillies (deseed if you don’t like it hot), a piece of ginger about the size of your thumb, 2 stick lemongrass or zest of 1 lemon, 3 cloves garlic until you have a chunky paste. Stir in a few tablespoons peanut or other neutral flavoured oil.

related links:

on stonesoup: http://thestonesoup.com/blog/2009/10/how-to-cook-thai-like-a-native/
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