Red Thai Curry

If you like spicy then this is a great one

2 tablespoons vegetable oil
1 onion, sliced
1 red pepper, sliced
2 cloves garlic, finely chopped
1/2 to 1 red chilli, finely chopped (depends how hot you like)
1 tablespoon of finely chopped fresh ginger
4 heaped teaspoons red thai curry paste
1 heaped teaspoon tamarind
1 tablespoon fish sauce
1 can coconut milk (use half fat to be heathier)
Hand full fresh basil leaves
3 dried kaffir lime leaves
Good squeeze lime juice
1 teaspoon muscavado sugar (or palm suger)

This is for the sauce, you can use cooked chicken, quorn, prawns or just veg. Also nice with extra veg than mentioned, mushrooms, mange tout or baby sweetcorns is good, with prawns I always add some pineapple.

Fry the onion and pepper on a fairly low heat for 7/8 minutes until softened.
Meanwhile in a jug, mix together the garlic, ginger, coconut milk, fish sauce, tamarind and curry paste.
Add this to the onion and pepper, cook for about 10 mins on a fairly low heat, should be slightly bubbling by then, add kaffir lime leaves and muscavado suger plus the chicken/quorn/prawns and any extra veg, cook for another 10 mins, still on a fairly low heat.
Remove the kaffir lime leaves, add the basil and squeeze over some lime juice.
Serve with basmati rice.

looks nice but I would remove the peppers after cooking as they kill me

mmm that looks nice saz did you cook this up then

Dave wrote:looks nice but I would remove the peppers after cooking as they kill me

The onions don't do me any favors to be honest but everything has onion in!!

Steve wrote:mmm that looks nice saz did you cook this up then

Yes it was my tea last night I can't take credit for the recipe though, it's one all my friends use, although I think every does it slightly different but we all started off with the same recipe years ago!!

everything i do is from recipe from other people look very nice saz

Looks yummy, I don't know how you all have the time!

That's looks delicious

It is very yummy, nom nom