Just like any other countries, Thailand too has its local dishes that it
can be truly proud of. One of which is the Thai red curry which is
usually use meat as its main ingredient. Some prefer it to be very spicy
while others just want it to be mild. But what’s best about these Thai
red curries is that it combines different flavors in one dish that would
send your taste buds into nirvana. Here is the recipe for that spicy
Thai red curry. The red curry paste can be bought in most grocery
stores. However, if you want everything to be home-made, we also
included a recipe for red curry paste as well.
Recipe for the Thai red curry
Ingredients for red curry paste:
3 stalks of lemongrass
3 sliced shallots
3 red chillies or 3 teaspoons of red chilli sauce
1 teaspoon of ground cumin
3 cloves of garlic
¼ teaspoon of pepper
2 tablespoons of grounded coriander seeds
3 tablespoons of fish sauce
1 kaffir lime leaf
1 teaspoon of shrimp paste
1 teaspoon of sugar
1/3 cup of coconut milk
1 ½ tablespoon of regular chilli powder
Ginger
Put all the ingredients in the blender or food processor and wait
until you achieve a paste-like consistency.
Taste-test the red curry paste before serving. Add fish sauce if
there is not enough saltiness in the paste. Lime juice would do the
trick if it is too salty.
Here are the ingredients that you need for the Thai red curry:
2 tablespoons of peanut or canola oil
1 large onion, chopped
2 teaspoons of Thai red curry paste
2 tablespoons of cornflour or cornstarch (mix this with 2 tablespoons of
water to create a paste)
2 cloves of finely chopped garlic
360 grams of skinless chicken breast (cut into small pieces)
1 cup of coconut milk
1 cup of Jasmine rice
1 cup of chicken stock
1 red pepper or capsicum (de-seeded and sliced)
2 tablespoons of fish sauce
1 tablespoon of brown sugar
1 zucchini (courgette), sliced
½ teaspoon of salt
2 tablespoons of freshly squeezed lemon juice
4 basil leaves, finely chopped
How to create the Thai red curry:
Heat a large saucepan and put the oil.
Once the oil is ready, put the onion and sauté it for at least 5
minutes.
Stir occasionally.
Add the garlic and the red curry paste. Cook the garlic and stir for
at least 2 minutes.
Put the chicken stock, coconut milk, sugar, fish sauce, and salt.
Leave it for a while and wait until it boils.
Add the zucchini and the red bell pepper. Cover the pan.
Reduce the heat and let it simmer for at least 12 minutes.
When the curry is already starting to simmer, you may now cook the
Jasmine rice.
Put the pieces of chicken to the pan and let it simmer.
Cover the pan and wait again for at least 8 minutes.
Add the cornstarch-water paste.
Stir consistently until the sauce becomes thick.
Put the basil and the lemon juice.
Serve on top of rice.
Aside from the chicken, you may also use seafood including scallops,
shrimps, or even fish. Some people also use tofu, particularly the
vegetarians. Moreover, you can also make the vegetables varied by adding
cabbage, carrots, or even beans.
