Red curry paste fried for a minute in oil or coconut milk until fragrant, then stock and coconut milk; season with fish sauce, soy sauce and sugar, and cook mushrooms, corn, tofu or rice noodles in it. Serve with fresh herbs and lemon.
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: Paste fried in oil · Onion fried before the paste · Garlic with the paste · Fresh ginger with the paste · Turmeric with the paste · Chicken strips seared before the liquids · Carrot coated in the seasoning · Sweet potato coated in the seasoning · Tomatoes in the liquids · Soup cooked before the vegetables (minutes) (10) · salt · Soy sauce · Lemongrass · Kaffir lime leaves · Honey · Cooking after seasoning (minutes) (10) · Fish sauce · Sugar · Mushrooms · Corn · Tofu · Red pepper · Yellow pepper · Zucchini · Rice noodles · Spinach at the end · Basil on top · Cilantro on top · Green onion on top · Chili pepper on top · Lemon for serving · Lime juice off the heat · Lime to squeeze on top · Serving (and jasmine rice on the side)
