Time to bake
Thai red beef curry
1 sweet potato cut into 1×1 cubes
1 cup squash or courgette in 1×1 cm pieces
1 red pepper sliced
2 green onions- julienne for serving
fresh coriander to serve
10 cherry tomatoes, halved
1 medium sized tomato cut into pieces.
2 green onions sliced
2 1/2 cm ginger sliced
3 cloves of garlic in slices
1 bio lime quartered
1 cup mix of broth and Mizo soup
3 tsp store bought red curry paste
1 tbsp sweet chili sauce
4 star anise
3 tbsp Thai fish sauce
4 tbsp maple syrup or use 2 tbsp brown sugar
1 tsp brown sugar to adjust heat
3 tbsp ketchup or tomato paste
sesame seeds to serve
Sea salt to taste if required. Additional sugar to taste if required.
Add the coconut cream, courgette, red pepper and cook for another 30 minutes on high. Taste for any bitterness or if you need more heat and adjust sugar, lemon juice, salt, and fresh chilis
At this point- if the sauce is too thin you can add a mix of 2 tbsp Maizena and cold water and leave to thicken during the last 30 minutes.
Serve with Jasmine rice and an Asian type salad (try my favorite winter salad but without the walnuts).
I will add the changes to the recipe as a separate chicken red curry recipe, but until i get that done. Leave out the lemon grass and red pepper, Mizo soup and courgette. Use 800 g chicken breast for 4 people and cook for 5-6 hours instead of 8.