Red curry when it rains
I crave spicy food when it rains heavily and I start missing the monsoon in Bombay. But Indian food can take a while to cook so I dish out a quick Thai curry to satisfy my soul while it pours outside.
I usually make green curry paste from scratch a few times a year and freeze it. But I haven't gotten around to making red curry paste ever so I just use a concentrate from Thai Kitchen which I really like because it does not contain fish sauce like some other brands do. Green curry is for happy times when I'm in an easgoing, lighthearted mood. Red curry is for when my spirits are down, my muscles are tense and I need the comfort of a robust curry to calm me down.
I combine 1 tbsp of red curry paste with a 14oz can of light cocount milk and simmer for about five minutes. I then add a handful of fresh basil leaves and a packet of frozen Thai stir-fry vegetable mix that I keep on stock. The secret ingredients are brown sugar (2 tbsps) and vegetable stock (1/3 cup). I also add a small can of baby corn if available. I leave it to simmer for about 15 minutes before taking off the flame.
Red curry is usually best enjoyed over a bed of cooked jasmine rice. I prefer my red curry mixed with Annie Chung's Thai Basil noodles, easily made from the ready made packet I buy from Whole Foods.