AUTHENTIC THAI RED CURRY WITH CHICKEN
I spent many months traveling in Thailand and Thai Red Curry quickly became my favorite dish. This dish is suppose to be spicy! If your sinuses aren't draining and a little perspiration isn't forming on your forehead halfway through this meal, you don't have the real thing. I know most people don't enjoy their food this spicy, so I toned it down a bit. Also, this dish is flexible and fun to cook. If you like onions, put in more. Like three kinds of peppers, add them. You get the idea. Just go with it. Enjoy!
Provided by Marc Bowman
Categories Curries
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small).
- Shred carrots with a vegetable peeler and set aside.
- Cut tomatoes in half and set aside.
- Cut chicken into bite size pieces and set aside.
- Pour the oil into a five-quart pot and put over medium heat.
- When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
- Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
- After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
- Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
- Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
- Serve with hot Jasmine rice.
RED CHICKEN CURRY
Steps:
- To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed.
- To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.
RED THAI CHICKEN CURRY
Delicious and mildly spicy Red Thai Curry which is easy to make and good for dinner parties - colourful and appetising!
Provided by sofiewood
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
- In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
- Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
- Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.
THAI RED CHICKEN CURRY
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Provided by THEKNACKEREDCHEF
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
- Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g
THAI RED CURRY OF BEEF
I prefer the taste of homemade red curry paste, and the same goes for green curry paste. It is a more authentic flavour, and much more fun to make from scratch in your own kitchen, than to drive to the supermarket to pick up a jar. However, be prepared for lots of chopping! For a change, substitute shrimp for the beef, and add 3/4 cup fresh or canned, drained, pineapple pieces in place of the flaked coconut. Don't forget the basil! If you are accurate in your measurements the curry paste should yield 10 tablespoons - I seem to obtain around 8. The remainder can be stored in a sealed jar in the refrigerator. The recipe feeds 4 people if other Thai dishes are included in the meal. Adapted from a recipe by Vatcharin Bhumichitr.
Provided by Daydream
Categories Thai
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste.
- For the curry: Heat a wok on high, and add the vegetable oil. When hot, stir-fry the beef strips in batches for 1 minute, removing each batch when cooked. Set aside.
- Sauté the garlic until golden brown, then stir 2 tablespoons of curry paste into the wok and fry for a few seconds. Add the coconut cream and stir well, bringing to the boil. Add the beef stock, and return to the boil, stirring constantly.
- Reduce to a simmer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings (if using) and baby spinach leaves. Heat gently but thoroughly.
- Just before serving, stir in the basil leaves.
- Serve with rice.
Nutrition Facts : Calories 1059.8, Fat 77.5, SaturatedFat 39.1, Cholesterol 152, Sodium 2109.3, Carbohydrate 42.9, Fiber 8.2, Sugar 22.5, Protein 54.7
THAI RED CURRY
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Provided by Elena Silcock
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, take off the heat and add ½ small pack Thai basil.
- Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
Nutrition Facts : Calories 425 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
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