A family go to recipe, adapted from one of Mum's recipes. This is a great 'base' recipe where you can adapt the ingredients to make it your own, or add many of the things you need to use in your fridge.
See below for the variations that can transform the curry in multiple ways depending on how you're feeling and what's available.
Red curry paste: /3 - 1/2 a can of Maesri red curry paste (1 can = 114g).
Coconut milk: 400ml (1 can)
Ginger: 1 inch knob, sliced
Broccoli: 1 head, cut
Carrots: 2, peeled and sliced
Capsicum: 1, coarsely diced
Meat: Beef, chicken or lamb work well. 200 - 500g
Brown the meat and cook it until it is mostly cooked. Remove the meat from the heat. It will continue to cook when you have removed it and when you add it back into the curry.
Fry the ginger and capsicum until slightly soft. Add the curry paste and fry for a few minutes.
Stir in the coconut milk and add the remaining vegetables depending on how much cooking is required.
Add the meat and simmer for 5 - 10 mins. If you would like to thicken the curry, make a slurry of cold water and corn flour and gradually stir it in until you reach the desired consistency.
Serve with steamed rice.
There are a few nifty variations that really allows the base recipe to take on an entirely new life.
Curried sausages: A family favourite - you can substitute with 3 - 6 cooked sausages as the protein in the curry. This works perfectly after a barbecue with left over snags.
Green curry: You can substitute red curry paste with green curry paste.
Pumpkin curry: You can add ~500g of softened pumpkin (e.g., cooked in the microwave) and add it to the curry at the same time as the coconut milk. This will thicken the curry and add an additional depth of flavour.