An Easy Red Curry Meal for OneIf I have it on hand, I can always find a gillion different uses for red curry sauce. But if you are wondering what’s in the photo, I made a meal for one (just me!) by doing the following:
- Heat a little unrefined organic red palm oil (you can also use extra virgin coconut oil) in a medium skillet over medium heat. Add a handful of sliced shitake mushrooms–no stems!–and saute until soft. Add 2 handfuls of butternut squash noodles and 1/4 cup of red curry sauce. Cook for 3 to 4 minutes, or until butternut squash noodles are heated through. Remove skillet from heat and sprinkle on 1/4 cup finely chopped cilantro. Serve at once.
***If you want the recipe to serve 2 or 3 people, simply double or triple the ingredients***
The “Champagne of Soy Sauces”Considered the “Champagne of Soy Sauces”, Namu Shoyu is an incredibly healthy fermented soy food. Unlike westernized soy sauce, Namu Shoyu is brimming with probiotics that help aid digestion. Scientists have given particular attention to the high concentration of brown pigment in shoyu, because of its strong antioxidant and anticancer properties. A recent study by the National University of Singapore reports that the dark soy sauce has antioxidant properties that are 10x more potent than the antioxidants in red wine, and 150 times more effective than vitamin C!
Where to Buy Namu ShoyuNamu Shoyu is widely available at natural foods stores nationwide. You can also buy it online at places like Vitacost, Thrive Market or Amazon. Ok! On to the red curry sauce recipe…
Clean & Easy Red Curry Sauce Recipe
This Thai-inspired Easy Red Curry sauce recipe is a creamy and tasty way to instantly dress up vegetables, potatoes, whole grains and all types of protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 1/2 cups 1x
- 2 tablespoons red curry paste (such as Thai Kitchen brand)
- 1/2 cup coconut cream (see notes below)
- 2 tablespoons mirin (look for this in the Asian condiment section of your supermarket)
- 2 tablespoons unpasteurized soy sauce (such as organic OHSAWA Nama Shoyu)
- 3 pitted dates
- 1/2 cup plus 2 tablespoons water
- 1/2 cup all-natural creamy peanut butter
- 2 tablespoons organic (unrefined red palm oil (or extra virgin coconut oil))
- 1/3 cup finely chopped shallots
- 4 cloves minced garlic
- 3 tablespoons lime juice
- In a high speed blender (such as a Vitamix), add the red curry paste, coconut cream, mirin, soy sauce, dates, water and peanut butter: process on high speed until smooth and creamy. Set liquid curry mixture aside.
- In a small saucepan, heat the oil over medium-low heat. Add the shallots and garlic, and cook until soft, about 1 minute. Pour in the liquid curry mixture and whisk until smooth. Bring to a boil, then reduce the heat to low and simmer until the mixture is reduced by half, about 12 to 15 minutes.
- Turn off the heat and stir in the lime juice. Serve warm or cold.
Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the red curry sauce recipe. You can reserve the liquid water for other smoothies.