WLOS — ASHEVILLE, N.C. -- Most people think "spicy" when they think of curry, but that's not always the case.
Chef Joel Bishop with Blue Dream Curry House visited News 13 This Morning on Monday to teach us a little bit more about the dish, and what the restaurant will feature at the Asheville Wine and Food Festival in August.
Bishop said that curry is really just defined as a well-spiced sauce.
He brought in three examples from the restaurant: masala curry, green Thai curry and vindaloo curry. Each will be featured at the Festival. Bishop said it gives people a great chance to essentially try 30 restaurants in a single night.
Bishop also demonstrated how to make Spicy Thai Red Curry. The recipe is below.
Spicy Thai Red Curry (Vegetarian Friendly)
- 3 Tablespoon Vegetable, Soybean, or Peanut Oil
- 2 Tablespoon Red Curry Paste (Add more if you want to make it spicier)
- 1/2 Teaspoon Grated Ginger
- 1/2 Teaspoon Grated Garlic
- 1 Teaspoon Sweet Paprika
- 1 Can Coconut Milk or Coconut Cream (14 fl oz)
- 1/2 Tablespoon Soy Sauce
- 1 Teaspoon White Vinegar
- 2 Teaspoon Sugar
- 1/4 Cup Onion Diced
- 1/4 Cup Red Pepper Sliced
- 1/4 Cup Summer Squash
- 1/4 Cup Broccoli florets (approximately 1/2 pieces)
- Heat Oil in Pan then add Red Curry Paste, Grated Ginger, and Grated Garlic. Sautee for 10 seconds
- Add Sweet Paprika to Paste and mix
- Add Coconut Milk and mix until paste is dissolved into the Coconut Milk
- Add remaining ingredients and simmer for at least 10 minutes or until veggies are tender
- Best served with Jasmine Rice and garnished with fresh Cilantro and wedge of Lime