In the case of this Thai red curry, the execution is very simple. Use only one big pot or pan and add things one at a time until it is all cooked.
As for ingredients, use a prepared red curry paste to make things both simple and authentic in taste. Add ingredients you have around the kitchen like beef (or another meat or protein) and vegetables (such as pumpkin or another root vegetable). Some sweet basil leaves and kaffir lime leaves (optional) add a nice little touch of differentiation from last night's easy dinner.
And, that's all; the cooking formula describes it all. Simple, delicious ingredients and reliable execution.
Our most recent recipe for the blogging group Wednesdays with Donna Hay is this Thai red curry with beef and pumpkin. It's from Hay's book Modern Classics 1 or available online here. If you want to join us, next week we are making potato, rosemary, and goat's cheese tarts from Modern Classics 1. Visit the others in my blogging group to see if they liked the recipe: Margaret from Tea and Scones and Gaye from Laws of the Kitchen.
Do you have a cooking formula to share?
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