Thai Curry Without Tears “Kaeng Sai Mai Rong Hai”
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Ingredients:
1 tablespoon fried garlic
1 tablespoon fried red onion
4 tablespoons red curry paste
1 cup coconut milk
2 tablespoons jalapena peppers
2 tablespoons ginger
2 tablespoons fish sauce
a pinch of sugar
Method
In a wok heat the garlic and shallots,and add the red curry paste,and stir until combined and aromatic.In a wok push it up the side of pan away from the heat.If you are using a saucepan remove and set aside.Heat the coconut milk until nearly boiling and lower the heat.Add the chili paste, a quarter at a time,and stir until dissolved.Now add the remaining ingredients,and stir until heated through.
You can increase or reduce the shallots/garlic and chili paste together by a factor of two (ie if you halve the chili paste, halve the garlic and shallots also. If you double them double them all). Similarly the jalapenas,ginger and fish sauce can be adjusted by up to a factor of two to give the flavor balance you want.
