I love curries. I love spicy food and eating just raw green or red chilli with snacks like Indian rojak or go as condiments with some Asian fritters.

Thai Green and Red Curry is a winner too. My favorite is Mae Ploy Red Curry Paste. This is a cheat recipe though. Although making fresh curry will always have the best flavor, this curry paste is exception. It is simply it. Easy, no fuss and taste just as good. Although it says on the tub 50g for 200 meat, I will reduce the curry paste as I think 50g is really too much heat even when I just confessed I was a curry person.

Just a suggestion, I will add potatoes and carrots. And to enhance more authentic Thai flavor and aroma I will always add Kaffir Lime leaves and fish sauce to the curry. Enjoy la!

Serves 2

Ingredients

• 30g red curry paste
• 200g meat ( I use chicken breast )
• 1 cup coconut milk
• 1/2 cup water
• 1/2 cup coconut milk

• 2 medium potatoes
• 1/2 carrot
• 2 Kaffir Lime leaves
• sugar to taste
• fish sauce to taste

Method

1. Stir fry Red Curry paste in 1 tbsp vegetable oil till fragrant and add in 1 cup of coconut, continue to mix.
2. Add in the meat and fry till the meat is almost cook  then add in another 1/2 cup coconut milk and water. Bring to boil.
3. Add in the vegetables and cook till it soften then add in the Kaffir Lime leaves.
4. Bring the curry to simmer, add in sugar and fish sauce to taste. Discard the Kaffir Lime leaves when ready to serve with steam rice. Voila!