Friday, April 26, 2019

Nikky Phinyawatana: Enjoy Mint's Red Curry

My favorite Thai restaurant in Dallas is Asian Mint, which is run by Nikky Phinyawatana, but it's a bit of a hike from where I live.  About a year ago, she opened another outpost closer to my house called Enjoy Mint; same delicious foods, but more of a take-out atmosphere.  Then she started offering monthly cooking classes.  Let me tell you how fast I signed up.  One of the best things on the menu is the red curry, so I was super excited when she chose that dish for a class.  I think the big thing that impacts the taste of the curry is the curry paste, and the one she calls for below (Maesri) does not have any shrimp paste, so it's actually vegetarian.

Note: This curry is amenable to most any addition you want to make.  You can add Japanese eggplant, kabocha squash, baby corn, broccoli, onion, carrot, mushrooms, whatever really.  Just make sure that everything is in about the same size pieces, and hard vegetables like kabocha and broccoli get added with the chicken, with softer veggies added later in the cooking.

Enjoy Mint's Red Curry
From Nikky Phinyawatana

2 tablespoons Maesri red curry paste
2 teaspoons vegetable oil
1 cup sliced chicken
1 cup bamboo shoots
1 red bell pepper, cubed
4 tablespoons granulated sugar
1 teaspoon sea salt
1 (13.5-ounce) can coconut milk
6 to 12 ounces water
1 teaspoon paprika
8 to 12 Thai basil leaves

In a medium pot, heat the oil and red curry paste on medium heat.  Stir to release the fragrance.

Add chicken or your choice of protein, stirring occasionally until the chicken is almost done.  Add the eggplant and coconut milk and bring it to a boil.  Add the water and bring back to a boil.

Add the remaining ingredients except for the basil and simmer for 10 minutes, or until it reaches your favorite consistency.  Taste and adjust flavors to your liking.  Stir in the basil and garnish with a few more leaves, if desired.  Serve with jasmine rice.

You can make green curry with this same recipe by substituting green curry paste for the red.  You can also substitute 2 teaspoons soy sauce and 1 teaspoon fish sauce for the salt.  You can substitute palm sugar for the granulated sugar.

Makes 4 servings

No comments: