Authentic Thai Red Curry Paste Recipes

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THAI RED CURRY WITH CHICKEN



Thai Red Curry with Chicken image

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5).

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 18

5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
1 quantity homemade Thai Red Curry Paste
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated )
1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
3 tbsp vegetable oil ((or canola or peanut))
1 cup (250 ml) chicken broth/stock (, low sodium)
400 ml / 14 oz coconut milk ((full fat!))
6 kaffir lime leaves ((Note 4))
1 tbsp sugar ((white, brown or palm))
2 tsp fish sauce (, plus more to taste)
350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
12 Thai basil leaves ((Note 6))
Fresh red chilli slices ((small chilli - spicy, large = less spicy))
Fresh coriander / cilantro leaves
Steamed jasmine rice

Steps:

  • Heat oil in a large heavy based skillet over medium high heat.
  • Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
  • Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
  • Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
  • Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
  • Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
  • Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
  • Remove from heat. Stir through a handful of Thai basil leaves.
  • Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Nutrition Facts : Calories 530 kcal, ServingSize 1 serving

RED CHICKEN CURRY



Red Chicken Curry image

Chicken curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!

Provided by Rasa Malaysia

Categories     Asian Recipes

Time 20m

Number Of Ingredients 11

2 tablespoons cooking oil
1 lb. (0.4 kg) chicken tenders or boneless skinless chicken breasts, cut into cubes
1 1/2 tablespoons red curry paste
1 cup water
1/2 cup coconut cream (or 3/4 cup coconut milk)
3/4 tablespoon fish sauce
1 teaspoon sugar (or brown sugar)
1 teaspoon lime juice
2 oz. (56 g) red bell pepper, seeded and cut into strips (1 small red bell pepper)
1 tablespoon chopped cilantro
lime wedges, optional

Steps:

  • Heat up a skillet on medium heat and add the cooking oil. When the oil is heated, add the chicken and cook until the surface turns white. Add the red curry paste, stir to combine well.
  • Add the water, coconut cream, fish sauce, sugar and lime juice. Turn the heat to low and simmer until the curry sauce thickens.
  • Add the red bell pepper. Simmer for another 1-2 minutes. Turn off the heat, add the chopped cilantro, lime wedges (optional) and serve immediately with steamed rice.

Nutrition Facts : Calories 408 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 34 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 people, Sodium 535 milligrams sodium, Sugar 2 grams sugar

AUTHENTIC THAI RED CURRY PASTE



Authentic Thai Red Curry Paste image

I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste.

Provided by Kookaburra

Categories     Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 13

15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an
2 small red onions, quartered
12 garlic cloves, fresh, roughly chopped
2 stalks lemongrass, crushed and the white part chopped finely
1 tablespoon galangal, peeled and chopped (galangal from a jar is OK, but ginger is not a good substitute)
2 tablespoons coriander roots, scraped, washed and chopped
1 tablespoon lime zest, finely shredded (I use a microplane shredder)
2 teaspoons white peppercorns
2 teaspoons coriander seeds, roasted in a dry pan until fragrant
1 teaspoon cumin seed, roasted in a dry pan until fragrant
1/2 teaspoon mace, roasted in a dry pan until fragrant (nutmeg will do if you can't get mace)
2 teaspoons salt
2 teaspoons shrimp paste, wrapped in foil and roasted in a 180C/350F oven for 10-15 minutes

Steps:

  • Prepare all ingredients as instructed above.
  • Drain the chillies and discard liquid.
  • In a food processor, puree the chillies and all the other fresh ingredients until very fine.
  • Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
  • Add the roasted shrimp paste to the spices and grind again until combined.
  • Add the spice/shrimp paste mix to the puree and mix well.
  • Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
  • 1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.

Nutrition Facts : Calories 270.1, Fat 3.1, SaturatedFat 0.3, Sodium 3151.7, Carbohydrate 59.2, Fiber 9.8, Sugar 28.1, Protein 11.4

AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!



Authentic Thai Green Curry Recipe (แกงเขียวหวาน) - Best Taste! image

In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai green curry is amazing!

Provided by Mark Wiens

Categories     Thai recipes

Time 2h30m

Yield 1 pot

Number Of Ingredients 21

1 whole chicken (ไก่บ้าน) - I used a free range chicken that was 1.4 kg.
2 cups of water
green curry paste - all of the paste below
2 - 3 cups coconut cream (หัวกะทิ)
6 - 10 Thai eggplant (มะเขือเปราะ)
6 - 10 stems of Thai sweet basil (โหระพา)
2 red spur chilies (พริกชี้ฟ้าแดง)
20 kaffir lime leaves (ใบมะกรูด)
½ tsp. salt, or to taste
150 grams Thai chilies, green color (พริกขี้หนูเขียว)
1 head garlic (กระเทียม)
3 shallots (หอมแดง) - small Thai shallots
1 piece of galangal (ข่า) - about a thumb sized piece
5 cilantro roots (รากผักชี)
1 kaffir lime peel (ผิวมะกรูด)
2 stalks lemongrass (ตะไคร้)
1 tbsp. white peppercorns (พริกไทยขาว)
1 tsp. coriander seed (ลูกผักชี)
1 tsp. cumin seed (ยี่หร่า)
1 tsp. salt (เกลือ)
1 tbsp. shrimp paste (กะปิ)

Steps:

  • The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
  • Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
  • Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
  • Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
  • In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
  • Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
  • While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
  • After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
  • Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
  • The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.

AUTHENTIC THAI YELLOW CURRY PASTE



Authentic Thai Yellow Curry Paste image

You'll taste the difference with this true Thai yellow curry paste made the authentic way. Use right away, or refrigerate or freeze to use anytime.

Provided by Darlene Schmidt

Categories     Dinner     Sauce     Ingredient

Time 20m

Number Of Ingredients 17

1/2 to 1 stalk lemongrass , minced
1 to 2 yellow chilies, sliced
2 shallots, sliced
1 thumb-size piece of galangal, sliced
4 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/4 teaspoon ground cinnamon
2 tablespoons fish sauce
1/2 teaspoon shrimp paste
3/4 teaspoon turmeric
1 large pinch white pepper
2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon tomato puree
3 to 5 ounces coconut milk, divided

Steps:

  • Gather the ingredients.
  • Place all ingredients-lemongrass, chilies, shallots, galangal, garlic, coriander, garlic, coriander, ground cumin, cumin seeds, cinnamon, fish sauce, shrimp paste, turmeric, white pepper, brown sugar, lime juice, and tomato puree-using just 3 ounces of coconut milk, in a food processor or blender . Add more coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well.
  • Use in your favorite curry dish or store for later use. Enjoy!

Nutrition Facts : Calories 166 kcal, Carbohydrate 23 g, Cholesterol 1 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 787 mg, Sugar 10 g, Fat 8 g, ServingSize 4 Servings, UnsaturatedFat 0 g

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