Jeffrey Starr's recipes - As seen on "California Living"

Thai Red Curry

2          13 ½ oz            Thai coconut milk
            2          teaspoons          Thai red curry paste (or more, to taste)
            3                                  red bell peppers, roasted and peeled, roughly                                           chopped
            2                                  red bell peppers, raw, roughly chopped
            1          stalk                  lemon grass, smashed flat to release juice
            3                                  kaffir lime leaves, crushed (can sub. 1                                                                  tablespoon lime zest)
            3          sprigs                mint
            3          sprigs                cilantro
            4          cloves               garlic
            2          tablespoons       minced fresh ginger
            1          tablespoons       fish sauce
                                                salt, to taste

           
                                   
Combine coconut milk, red curry, roasted and raw red bell peppers, lemon grass, kaffir, mint, cilantro, garlic, ginger, and fish sauce in a saucepan and bring to a boil. Lower heat and simmer for 1 hour. Let cool slightly and transfer to a blender and blend until smooth. Pass curry through a fine mesh strainer.  Season with salt.

Makes 1 quart

Jeffrey Starr
Culinary Director and Executive Chef
Trinchero Family Estates