Pinch Boil House's Coconut Curry
San Antonio’s Pinch Boil House owner Andrew Ho learned how to make this coconut curry on the streets of Saigon from a street vendor. It’s aromatic and has just the right amount of heat. It works well with all types of seafood, chicken, and veggies.
Ingredients
- 2 Tablespoons vegetable oil
- 2 Tablespoons red curry paste
- 1 plump stalk of lemongrass tender and white inner bulb only, minced
- 2 teaspoons minced garlic
- 2 14.5-ounce cans coconut milk
- ⅓ cup sugar
- 3 Tablespoons fish sauce
- 1 Tablespoon cayenne pepper or to taste
- 1 teaspoon kosher salt
Serving suggestions:
- Cubed boneless, skinless chicken thighs
- Crab legs
- Shrimp
- Cubed tofu
- Vegetables
- Steamed rice
Instructions
- In a large pot, heat the oil. Add the curry paste, lemongrass, and garlic and cook over low heat until fragrant and tender. Add the coconut milk and stir to combine. Bring to a simmer and add the sugar, fish sauce, cayenne, and salt. Bring to a boil while stirring occasionally.
- At this point, add the protein and vegetables of your choice. Simmer until cooked through and tender. Serve over steamed rice.
Notes
Recipe and photo courtesy of Pinch Boil House in San Antonio.
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