Red curry paste
May 24, 2008
The first time I used curry paste, I made the mistake of pouring ALL the contents of the packet into the cooking pan. The result was a stew so hot that I needed to drink water after every mouthful. I’ve learned my lesson since. I only used two heaping teasponfuls of red curry paste with my lamb. I placed the excess in a clean jar and put it in the fridge for future use.
After simmering the lamb for an hour, I started working with the aromatics. I sauteed chopped onions and slices of fresh ginger in a little oil then I added the curry paste. I poured the lamb with the remaining liquid into the curry paste mixture, added about a cup and a half of coconut cream and continued simmering the stew for another ten minutes.
After adding the coconut cream, you also want to add a few other ingredients.
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