2 tbsp red curry paste( 2 = level 3 spicy) more if you want it really spicy, less if you want it milder I use ) *Use the paste not the powder!
2 cups of coconut milk
2 tbspfish sauce
2 large red chillies (sliced diagonally and deseeded)
1/4 cup kaffir lime leaves (I didn't use these)
1 1/4 teaspoon honey or brown sugar ( I tried to leave out the honey and it wasn't the same)
1 cup Carrots cut into sticks
1 cup of chopped zucchini
1/2 cup green beans (chopped)
My Tip: I add about a 1/2 bunch of fresh cilantro on top after it cooks
I add any vegetable I have to this and make it a clean out the fridge dish! It is great if you have leftover veggies from another recipe. I have made many different varieties with this sauce!
Chicken may also be used!
Heat a wok on a medium heat, then add 1 cup of coconut milk, and 2 tbsp of red curry paste. Mix the red curry paste into the coconut milk and cook for about 3 minutes, then add raw shrimp, 2 tbsp of fish sauce and 1 1/4 teaspoon of honey. Stir thoroughly and cook for about 3 minutes until the shrimp begins to turn pink. Remove shrimp and set aside.
Now add 1 cup of carrots, 1/4 cup of kaffir lime leaves, 1/2 cup of green beans, 1 cup of sliced zucchini, and 2 large sliced red chillies. Give everything a stir, then add the remaining 1 cup of coconut milk.
Allow the curry to simmer for about 5 to 10 minutes, stirring regularly, until the vegetables are cooked. Re add the shrimp about a minute or two before the vegetables are done to reheat. Then serve with some steamed jasmine rice or brown rice noodles. *Recipe adapted from Siam Sizzles as seen in video above.