Thai Red Curry 泰式紅咖哩

I had a massive homesick a while back so i found the way to fight with it--food from home.
I was craving for spicy hot pot; however the price of spicy hot pot in Hamburg isn't that cute. 
It will be way too much work if i am gonna prepare all the ingredients just for two. 
In the end, Thai Red curry came up on my mind.
Spicy, tasty, super good with rice.

Thai Red Curry 

Ingredients, (for 4-5 people)

1. Six Potatoes 
2. Two Onions
3. Two cloves of Garlic 
4. Some Cultivated Mushroom
5. Two Carrots
6. One Sweet Pepper
7. Red Curry Paste (I got it from Asian supermarket, some supermarkets might have it as well)
8. A can of Coconut Milk
9. Some Curry powder (optional)

Ingredients

How it's made?

1. Cut potatoes, onions, sweet pepper, carrots, cultivated mushrooms into slices.
   
   

   

   chop chop chop
   

   
   

2. Boil the potatoes (I like the taste of the potato skin so I usually don't peel them just wash them and cut them into slices)
3. Heat the pot with medium temperature and then put two spoons of red curry paste in the pot.
   [1, I didn't put cooking oil since there is oil in the paste.
    2, We will add coconut milk into it later, so i choose the pot instead of the pan. ]
                         
4. Put these following ingredients into the pot to stir fry.
   Put in the garlic to the pot wait till you can smell the smell then put onions and carrots then put in cultivated mushrooms and sweet pepper. Wait for two minutes, pour in the potatoes and stir-fry all the ingredients for another 2-3 minutes.
                         
5. Pour in a can of coconut milk (about 400 ml.) into the pot and bring it to boil then turned down the heat to smallest stew it for 20 minutes.

       

Hope you would enjoy it as much as i do :)

Reminder

1.  The spicy scale of every brand of red curry paste can be very different, so please just put two spoons in the begging. If it's not too enough you can always add more during the cooking.
2. You can change the potatoes into pumpkins and you can also add any kind of vegetables into the curry. 

前陣子有點思鄉，心情煩躁著什麼都吃不下
想吃麻辣鍋的慾望不斷攀升
但是這邊的麻辣鍋的價格實在太不親民 備兩個人的料又不方便
靈機一動想到了紅咖哩，又辣又下飯 ：）


                           

泰式紅咖哩

食材：（4-5人份）

Ingredients

1. 馬鈴薯6顆
2. 胡蘿蔔2根
3. 洋蔥2顆
4. 大蒜少許
5. 洋菇4大朵
6. 甜椒1顆
7. 椰奶一罐（約400CC）
8. 泰式紅咖哩醬少許
9. 咖哩粉（可放可不放）

製作方法

1. 把馬鈴薯，胡蘿蔔，洋菇，甜椒，洋蔥切大塊。
   

   

   chop chop chop
   

   
   

2. 煮一鍋水，待水滾後，把馬鈴薯塊丟入煮熟備用。
   （因為我自己很喜歡馬鈴薯皮的口感所以我通常都是把馬鈴薯洗乾淨後不削皮，不過如果你會介意的話可以先把馬鈴薯整顆丟進去等到滾了之後會比較好剝皮而且也比較不浪費馬鈴薯的肉只是會要煮花比較久的時間煮。）
3. 取一湯鍋或是中式炒鍋，以中火熱鍋（不需要放油）後，加入兩湯匙的紅咖哩醬炒香。
   
                          
4. 首先先加入蒜末爆香，等到聞到香味後，依序加入洋蔥，胡蘿蔔，洋菇，甜椒翻炒一下到上述食材八分熟左右。（確定食材和紅咖哩醬到一種你儂我儂的境界。）
   
                           
5. 接著加入馬鈴薯稍微拌炒一下後，倒入椰奶，滾後轉小火再燉煮20分鐘即可上桌。
   
                            

希望你們可以和我一樣享受這道料理 ：）

小叮嚀

1. 每一款的紅咖哩醬辣度都不同，所以不要一開始就下手太重，不然會超級辣（我就做過這件蠢事，邊煮邊哭。）我的建議是一開始先放兩湯匙，如果不夠辣的話，後面可以再加。
2. 你也可以把馬鈴薯換成南瓜，也很好吃！也可以加入任何你喜歡的蔬菜，只是要盡量避免會出水的蔬菜（例如：高麗菜，白菜等等）