Our red curry
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8 Servings
60 Minutes
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Inspiration
Every curry has its own personality, the consequence of regional spice preferences, religious and cultural restrictions on diet, availability of produce, and poetic license taken by generations of cooks—this one is ours. Lexi and I have been workshopping this recipe back and forth as long as we’ve been dating, and so it’s a mishmash of Indian tradition, Nigerian techniques, and one Italian-American’s memories of Thailand. Hopefully, it’ll fill your belly and warm your heart as well as it does ours’.
- Steve
Ingredients
1 28oz can whole, diced, or crushed tomatoes
½ cup ghee, or substitute:
4 Tbsp softened butter
4 Tbsp olive oil
1 Tbsp garam masala, or substitute:
½ tsp chili powder
½ tsp ground clove
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
½ tsp ground cardamom
1 Tbsp garlic powder
2 Tbsp onion powder
2 cups coconut milk
assorted fresh vegetables (we usually go for some combination of chickpeas, yellow potatoes, and chopped brassicas like broccoli or kale; peppers are a great choice, too)
cooked white rice and/or naan
Method
To start, blend the can of tomatoes into a puree and set aside. Heat the ghee (or the butter and oil) in a large sauce pot until it starts to sizzle, then add in the spices and stir to bloom. Once they smell great, you’re good to go on; pour the tomato puree into the pot and stir.
When the mixture starts producing splattery bubbles, pour in the coconut milk, stir, and cover until it comes to boil. Drop in your vegetables of choice and reduce to a simmer. Once the veggies are cooked through, turn off the heat and serve over rice, with or without naan on the size.