Homemade Red Curry

I'll admit defeat in that Derek will never give me the recipe for his homemade red curry that made our apartment smell for the next two day. The smell wasn't a bad one - and it was actually quite wonderful the night of the meal. However, who wants to continue to smell your food two days later...

The lingering effects say something about the amoung of fresh spices and flavors that went into this dish. Derek's arm got a workout as he had to manually grind up the whole spices for the paste.

Remembering the items that Derek requested for me to buy, I can pull out the following:

- dried red chilis
- galangal
- lemongrass
- cilantro
- shallots (called for Asian shallots - not sure what the difference is)
- anchovie paste (rather than common shrimp paste)
- coriander seeds
- lime
- oil

The curry paste was then mixed with vegetable broth (or chicken, but we were feeding a vegetarian) and coconut milk (lite).

Vegetables used were:
- Eggplant
- Red Pepper
- Onion
- etc.

Made with seasbass for the boys and tofu for the girls.

Served over brown jasmine rice.

Perfect level of spice - quite good!!

TOFU

SEABASS