Quick Red Curry Base

I love how versatile this recipe is—you can switch up the protein with whatever you have on hand. Salmon, prawns or chicken all work perfectly!

Ingredients:

• 400g protein, Chicken, Salmon or Green Prawns

• 3 tbsp red curry paste (I love using Ceres or Maesri)

• 1½ tsp garlic paste

• 1 tsp ginger paste

• 1 cup chicken stock

• 400ml coconut milk

• 2 tsp fish sauce

• ½ tsp white sugar or sweetener (I like monk fruit)

• 1 head of broccoli, chopped

• Fresh coriander & shallots, to serve

• Rice to serve

Method:

1. Sauté the Spices:
   Heat a splash of oil in a large pan or wok over medium heat. Add the red curry paste, garlic paste, and ginger paste. Cook for 1–2 minutes until fragrant.

2. Build the base:
   Pour in the chicken stock and stir to combine, letting it simmer for a minute.

3. Add the coconut milk:
   Stir in the coconut milk, fish sauce, and monk fruit sweetener (or sugar). Bring to a gentle simmer.

4. Toss in the veggies:
   Add the broccoli or pop it in the top of your rice cooker when the rice is almost done. Steam for around 3-5 minutes.

5. Add your protein:
   I like to cook mine on the side with a little olive oil, salt & pepper. I often grab the frozen green prawns from Coles when on sale and enjoy the single packed salmon from ALDI

6. Serve and garnish:
   Spoon the curry into bowls and top with fresh coriander and shallots. Serve with steamed rice

If you’re looking to switch things up, you can even serve this red curry as a soup by adding some noodles, more of a laksa-style dish.

Hope you enjoy!