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Ingredients requirements of (Hotter Than It Looks) Thai Curry Base:

1. Provide 1/4 for yellow onion, finely minced
2. Provide 1/4 cup very finely chopped cilantro and/or basil (This is a great use for all those stems!)
3. Require 2 Tablespoons of finely minced ginger
4. Require 2 Tablespoons of finely minced garlic
5. Provide 3 of serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.)
6. Require 1 Tablespoon - crushed red chili flakes (like the kind you use on pizza and pasta)
7. Provide - the zest of 1 lime (or 3 kaffir lime leaves finely julienned)
8. Give 2 Tablespoons - oil
9. Give 1-2 teaspoons of curry powder, depending on how strong a curry flavor you prefer
10. You need 1 Tablespoon of fish sauce
11. Make ready 1 Tablespoon - lime juice
12. Get 1 teaspoon of kosher salt
13. Need 1 teaspoon - sugar
14. Get 1 can coconut milk (they're usually somewhere between 13 and 15 ounces)

(Hotter Than It Looks) Thai Curry Base instructions:

1. In a preheated medium high pan, saute the aromatics - onion, garlic, ginger, chilies, chili flakes, and lime zest - in the 2 Tablespoons of oil until the onions are translucent. Add the curry powder, stir to incorporate, and let the curry bloom for a minute or so.
2. Add the remainder of the ingredients and stir to incorporate thoroughly, turn the heat up to high, and bring the curry to an active boil for a minute.
3. Add in your protein and veg and bring the curry back up to a boil for a minute or so, turn the heat down to medium high, and let it simmer, uncovered, for 5 minutes, or until your protein is cooked through. Bite sized pieces of seafood will take no time at all (3 to 5 minutes), white meat chicken a little bit longer (5 to 7 minutes), and dark meat yet longer (7 to 10 minutes).
4. Give it a stir, adjust the seasoning if needed - a little more salt or fish sauce if you want it saltier, a little more lime juice if you like extra tang, maybe a pinch more of sugar to round out all the flavors - simmer another minute or two, and that's it! Serve with steamed rice.
5. For the curry in this pic I used: 1 pound shrimp, peeled and deveined (I used 31/40 size), 1/2 pound button or crimini mushrooms, 1/2 pound snow peas, 1/2 red bell pepper cut into 1/4-inch strips, and an 8 oz can (the short one) of bamboo shoots, drained. But you can of course use whatever veg you like and have handy, following the general measurement guidelines of 1 pound of protein and 1 pound of veg for 4 servings.
6. Enjoy! :)

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