Thai Curry

Ingredients

lime | 1
curry paste | 3 Tsp
coconut milk | 400 ml
water | 200 ml
fish sauce | 4 tsp
brown sugar | 1 1/2 Tsp
lime leaves | 4
fresh basil leaves | 5
red chillies | 2

» combinations

eggplant / red or green peppers / tofu
potatoes / chicken
chicken / pumpkin
snap peas / green beans

Steps

To make the curry, put a bit of coconut milk in the pot and start heating it up. 
With fresh coconut milk, it is possible to break the oil from the milk. It does not work with store bought ones.
Add the curry paste and cook it for 5 minutes.
Deglaze the pan with the rest of the coconut milk and the water.
Add the lime leaves, the sugar and the fish sauce and bring to a boil.

» chicken curry

If making a chicken curry, add the chicken right after adding the curry paste and let it brown a bit.

» vegetarian curry

If making a vegetarian one, boost the flavor with tomato concentrate, ginger, garlic and lemon grass.
Mince the ginger, garlic and add them after adding the curry paste. Throw in the lemon grass stalks as well.
Add as well a table spoon of tomato concentrate.

» cont´

Dice the veggies into bit size pieces and add them to the curry. 
Cook it half covered for 30 minutes.
Finally add some chopped fresh chillies and cook for 10 minutes more.

Remove the pot from the fire and add some fresh lime juice and the basil leaves.

To make it more punchy, add some extra fish sauce or lemon juice.

Notes

fish sauce can be replaced with soy sauce
if adding bamboo shoots, add them at the end with the chillies
if adding tofu, fry it first and add it at the end to the curry