From the kitchen
Creamy Thai Red Curry
Rice milk used alongside lemongrass, ginger, and chili paste for a lighter, less caloric curry broth.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 tbsp Neutral Oil
- 3 tbsp Red Curry Paste
- 1 stalk Lemongrass, bruised
- 1 tbsp Fresh Ginger, grated
- 1 1/2 cups Rice Milk
- 1 cup Vegetable Broth
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- 2 cups Mixed Vegetables
- 1 tbsp Fish Sauce or Soy Sauce
Method
- Heat the oil in a wok or pot over medium heat and fry the curry paste, lemongrass, and ginger for 2 minutes until fragrant.
- Pour in the rice milk and vegetable broth, stirring to combine.
- Add the mixed vegetables and simmer over medium heat for 12 to 15 minutes until tender.
- Stir in the cornstarch slurry and fish sauce, and simmer 2 to 3 minutes until slightly thickened.
- Remove the lemongrass and serve over rice.
Kitchen note
This curry will taste noticeably lighter than a coconut milk version, and that's the point, rice milk's heat stability lets it simmer right alongside the chili paste and acid without curdling, but the cornstarch is what keeps it from tasting thin.
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