Good morning and welcome to my kitchen where all my recipes are cooked by me and tried and tested on my family…Trust me they are the harshest of critics…Not only have I reduced the amount of meat I eat I am trying to introduce more meat-free dishes into my family’s diet… of course, I will never cut meat out completely as I believe we need a varied diet…
Today it’s time for another meat-free recipe for the lovely Trish who writes under the pen name of Alex Craigie and I did promise that I would come up with some vegetable-based dishes for her and any others who are either meat-free or like me just upping my vegetable-based dishes…all tried and tested in my kitchen…
Today it’s a Thai Red Curry with Mushrooms and my favourite purple Eggplants...I love these little eggplants and put them in curries, stir-fries or eat them raw just like you would eat a slice of apple…
I was asked in the comments of another post as to the difference between Thai Red Curry and Panang Curry…Thai Red Curry is slightly hotter than Panang Curry as fewer chillies are used when making Panang whose name is derived from the city island called ‘Penang’ of Malaysia although some say it originates from the central region of Thailand, dating back to 1890. The name of the dish translates to the Thai word for cross, in relation to sitting on the floor crossed-legged…In the old Thai cooking style, they would cook a chicken by crossing the legs of the chicken and placing it upright, then they would smother the ingredients of a Panang onto the chicken, along with coconut milk…
Today it is a Thai Red Curry…no folktales just a Thai Red Curry…
- 2tbsp Thai Red Curry Paste
- 200ml Coconut Milk
- Half a cup of water
- 4-6 kaffir lime leaves torn
- 8-10 small purple eggplants
- 2lb mixed mushrooms
- 3-4 stalks of Thai Basil
- 1 scant tbsp Thai Fish Sauce (optional)
Wash and slice mushrooms…I used portabello and white mushrooms.
Prepare eggplants and wash Thai basil.
Add a tiny drop of coconut oil to a pan and add curry paste heat through stirring to loosen the paste if required add the coconut milk, water and torn lime leaves cook for a few minutes to release the fragrance and add the eggplants if using.
Cook for 2-3 mins and then add the mushroom, and stir to combine.
You could add any vegetables to this curry I love purple eggplants and although the original recipe didn’t have fish sauce I felt it needed just a little…This dish would be suitable for vegans if you omitted the fish sauce or used a vegan alternative.
I love dishes like this as they are so quick to make particularly if you are short of time or hungry.
Thank you again to everyone who is suggesting recipes I will try them all…xx
Thank you for reading this post If you have enjoyed this post please leave a comment and any tips or recipes you want to share… I love to chat and share recipes…Love Carol xx