Red WinesWhite WinesRosé WinesSparkling WinesHealdsburg TastingsVineyard TastingsLunch TastingsWinemaker TastingsHelicopter TastingsTastings In Your AreaVirtual TastingsEvent CalendarClub Member EventsEpicurean KitchenCorporate EventsWine & Food TripsWine ClubsCheese ClubSpice ClubCellar ClubConciergeShippingRecipe CollectionSpicesCheesesGourmet FoodTablewareEpicurean KitchenShopReleasesStoriesPressNewsroomBooksAbout UsOur WinesEmploymentFAQPolicyAppreciationShop
Thai-Style Red Curry with Vegetables
You can adapt this curry however you like by adding shredded chicken or beef, tofu or noodles.
Ingredients
peanut oil
·
3 tablespoons
banana shallot, finely chopped
·
1
garlic cloves, finely chopped
·
2
ginger, grated
·
1 inch
Herbie’s Red Curry Spice Mix
·
3 tablespoons
tomato paste
·
1 teaspoon
fish sauce (optional – leave out for vegan)
·
1 tablespoon
brown sugar
·
1 tablespoon
juice of 1 lime
·
tamari sauce
·
2 teaspoons
coconut milk
·
1 cup
water
·
1/2 cup
vegetables
·
1 pound
rice or noodles, to serve
·
basil and coriander, to serve
·
Instructions
Heat 2 tbsp of the oil in a wok, add the onion, garlic and ginger and sauté until soft over low-medium heat.
Increase heat and add last tbsp of oil and spice mix, stirring to combine to make a paste.
Add tomato paste, fish sauce (if using), sugar, lime juice, tamari, coconut milk and water or stock, then gently bring to a simmer, stirring.
Add vegetables and cook until just tender then taste for seasoning and serve.
Jenny's Tip: - For the vegetables we used broccoli, cauliflower and green beans but baby corn, snow peas and zucchini work well too. If using carrots, par boil first.