I just really like red curry. I haven’t had a chance to make it really recently, unfortunately, as all of my interesting ingredients are either sitting, unused, at my parent’s house in Richmond, or are sitting, hopefully being used, at various friends’ houses. I did make some curry recently using Jamaican curry paste and, while it was pretty good, it didn’t hit the spot like a good red curry does.
This is probably the best photo of red curry I’ve ever gotten, from a meal made a bit over a month and a half go, quite sadly:
It’s this lesson I am slowly and painfully learning. Apparently the key to having visually compelling photos of food is to not have all of your ingredients be the same color. Lessee, this time around, the curry had basil, orange pepper, yellow pepper, bamboo shoots, carrot, and gluten, covering more of the color spectrum then I tend to normally do, I suppose. All I would need is red pepper, eggplant, and blueberries, and I’d have some serious rainbow curry going on! Hmm, I wonder how blueberries would work in curry, anyhow. I do believe there is a serious deficiency in the number of foods that are the color blue. Oh, if my blue food coloring weren’t in Richmond, I could quite easily fix this deficiency!
In any case, I don’t really remember if I’ve typed out how I generally make red curry. It’s not horribly accurate, but generally involves the ingredients listed above plus a few and/or minus a few, along with a lime, red curry paste, coconut milk, sugar (brown, I do believe), fish sauce, garlic, corn starch, and some pepper. This would be vegan were it not for that blasted fish sauce. Soo good, and soo full of dead fishies!