Steps to Make Quick (Hotter Than It Looks) Thai Curry Base

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The ingredients needed to make (Hotter Than It Looks) Thai Curry Base:

1. Get 1/4 yellow onion, finely minced
2. Make ready 1/4 cup very finely chopped cilantro and/or basil (This is a great use for all those stems!)
3. Take 2 Tablespoons finely minced ginger
4. Prepare 2 Tablespoons finely minced garlic
5. Take 3 serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.)
6. Make ready 1 Tablespoon crushed red chili flakes (like the kind you use on pizza and pasta)
7. Take the zest of 1 lime (or 3 kaffir lime leaves finely julienned)
8. Get 2 Tablespoons oil
9. Get 1-2 teaspoons curry powder, depending on how strong a curry flavor you prefer
10. Make ready 1 Tablespoon fish sauce
11. Prepare 1 Tablespoon lime juice
12. Make ready 1 teaspoon kosher salt
13. Make ready 1 teaspoon sugar
14. Get 1 can coconut milk (they're usually somewhere between 13 and 15 ounces)

Steps to make (Hotter Than It Looks) Thai Curry Base:

1. In a preheated medium high pan, saute the aromatics - onion, garlic, ginger, chilies, chili flakes, and lime zest - in the 2 Tablespoons of oil until the onions are translucent. Add the curry powder, stir to incorporate, and let the curry bloom for a minute or so.
2. Add the remainder of the ingredients and stir to incorporate thoroughly, turn the heat up to high, and bring the curry to an active boil for a minute.
3. Add in your protein and veg and bring the curry back up to a boil for a minute or so, turn the heat down to medium high, and let it simmer, uncovered, for 5 minutes, or until your protein is cooked through. Bite sized pieces of seafood will take no time at all (3 to 5 minutes), white meat chicken a little bit longer (5 to 7 minutes), and dark meat yet longer (7 to 10 minutes).
4. Give it a stir, adjust the seasoning if needed - a little more salt or fish sauce if you want it saltier, a little more lime juice if you like extra tang, maybe a pinch more of sugar to round out all the flavors - simmer another minute or two, and that's it! Serve with steamed rice.
5. For the curry in this pic I used: 1 pound shrimp, peeled and deveined (I used 31/40 size), 1/2 pound button or crimini mushrooms, 1/2 pound snow peas, 1/2 red bell pepper cut into 1/4-inch strips, and an 8 oz can (the short one) of bamboo shoots, drained. But you can of course use whatever veg you like and have handy, following the general measurement guidelines of 1 pound of protein and 1 pound of veg for 4 servings.
6. Enjoy! :)

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