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
THAI RED CURRY WITH CHICKEN
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
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
SHRIMP RED THAI CURRY
This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.
Provided by MITCHNSTEVE
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
- Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 8.3 g, Cholesterol 63.8 mg, Fat 46.8 g, Fiber 2.4 g, Protein 15.5 g, SaturatedFat 37.5 g, Sodium 506.2 mg, Sugar 0.7 g
THAI RED CURRY PASTE
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
Categories Condiment/Spread Sauce Garlic Pepper Hot Pepper Shallot Lemongrass Cilantro Coriander Gourmet
Yield Makes about 1 cup
Number Of Ingredients 14
Steps:
- Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.
- While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.
- Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.
THAI RED CURRY WITH CHICKEN
Quick and easy 30 minute Thai curry recipe full of flavour!
Provided by Jacinta
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Wash your vegetables. Slice your peppers into medium strips and your green beans in half or quarters. Dice the shallot and mince the garlic. Set everything aside into separate bowls for ease.
- Cut the kaffir lime leaves into strips and roughly chop the coriander. The thai basil can remain whole.
- Wash your chicken then dry and use a meat mallet to lightly tenderise the meat. Then slice into strips discarding of any excess fat.
- Heat oil in your pan and fry the chicken until white all over. Next add the paste and the chopped shallot, minced ginger and garlic. Continue to stir and sauté until the onion is limp and golden - about 4 minutes.
- Add the coconut milk to the pan stir and season with salt and pepper. Cover and leave on high and allow to come to the boil.
- When boiling turn the heat down to medium/low and add your vegetables and leave to simmer for 10/15 mins until the vegetables are to your taste.
- Just before turning off the heat add your fresh herbs and kaffir lime leaf and 3-4 drops of fish sauce. Mix and leave for a further 2-3 minutes and your curry is ready to go!
THAI RED CURRY PASTE
Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.
Provided by Ajlake
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g
THAI RED CURRY PASTE
This recipe is as easy as peeling and throwing a load of ingredients in a food processor or blender, yet makes incredibly fresh tasting curries. I have admitedly cut out and replaced a few hard to find 'oriental' ingredients with supermarket available ingredients, though this has not seemed to impact the flavour too much... anyway, it is only home cooking.
Provided by theaveragejosh
Time 21m
Yield Serves 4
Number Of Ingredients 0
Steps:
- As said in the description, this recipe really is as easy as throwing ingredients into a blender. Start, though, by cutting off the stems of the chillies, coring the peppers and peeling the shallots and garlic. It also helps to give the peppers and shallots a quick chop before throwing them in. Finally, bruise the lemongrass stalk, which simply means pressing down on the stalk with a flat knife, and chop the stalk in half.
- It is better to pulse the ingredients in stages from larger to shorter, just so everything grinds down well. I generally go peppers, shallots, lemongrass stalk, regular chillies, bird's eye chillies, garlic, then coriander and leaves. Everything should be well chopped but not quite yet a paste. (Leave the lime and the wet ingredients out until the next step).
- Season the not-quite paste with the zest and juice of the lime, 1tsp of each fish sauce and soy sauce, and 1-2 tbsp of sunflower oil. Blend the whole mixture again for about 10-20 seconds, and when it starts to look more like a paste it is ready.
- It's hard to say how much exactly this makes, I'd estimate about as much as you'd get in a small jar, so enough for 4 or 5 Tai Red Curries. It should be stored in the fridge for 2 weeks in a jar or airtight container. This paste not only makes great curries but can be used for many Thai soups and broths. Don't worry too much about using it up as the paste can also be frozen, though may loose some flavour in the thawing process.
- Thai Curry Recipe: Begin by warming some wok oil or vegetable oil in a pan and soften 1 chopped spring onion in the oil. Add 2 1/2 tbsp of curry paste to the pan and a packet of sugar snap peas, and after about 1 minute slowly whisk in a can of coconut milk (400ml, light preferably) and about 2 tbsp of water. Bruise a stick of lemongrass and add to the sauce, along with 1 tsp each of soy sauce and fish sauce. Bring the mixture to a simmer, rinse 2 packets (about 400g) of raw jumbo king prawns, frozen are okay, and add them to the curry. By the time the sauce comes to the boil the prawns should be pink and everything should be cooked. Throw in a handful of chopped fresh coriander and the juice of half a lime right at the end. This curry serves 2-4 depending on the ammount of rice made to accompany it.
More about "red thai curry paste recipe recipe for hand"
EASY HOMEMADE THAI RED CURRY RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine AsianCategory Main CourseServings 2-3Total Time 38 mins
- Combine 1/2 tsp black pepper, 1 tsp coriander, and 1/2 tsp cumin. Dry roast for 1-2 minutes or until fragrant but not burnt. Grind to powder. Set aside.
- In food processor jar, add rest of ingredients for Thai curry paste including re-hydrated chilies and process to make paste. Remove in a bowl, set aside.
- For Thai Curry Chicken: In a pan, add 1 tbsp oil, 1/3 cup curry paste, 1/4 cup coconut milk, with 1 tsp spice powder mix (made in step 1), 1/2 tsp salt and small diced chicken. Saute until oil comes on side and chicken is cooked through.. 7-8 minutes
- This is how it looks after saute. Now, add diced veggies, lemon grass green part, and continue saute for 1 more minute. Then add remaining 3/4 cup coconut milk, sugar, and 1/2 cup water. Simmer for 5 minutes or until gravy thickens to your liking.
THAI RED CURRY PASTE | RECIPETIN EATS
From recipetineats.com
5/5 (18)
- Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 340 per servingCategory Entree
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
HOMEMADE THAI RED CURRY PASTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
RED CURRY PASTE - THAI FOOD AND TRAVEL - DEEP KNOWLEDGE
From thaitable.com
3.3/5 (32)Total Time 27 minsServings 10
AUTHENTIC THAI RED CURRY PASTE RECIPE (พริกแกงเผ็ด)
From eatingthaifood.com
4.6/5 (24)Total Time 45 minsCategory Thai Curry Paste
RED CURRY PASTE RECIPE (NAM PHRIK KAENG PHET) » TEMPLE OF THAI
From templeofthai.com
THAI RED CURRY RECIPE - POSH PLATE
From poshplate.us
Reviews 2Servings 4-6Cuisine ThaiCategory Dinner
- In a large skillet over medium-high heat, add the oil, diced onions, diced bell peppers, and add a pinch of kosher salt. Cook until the onions have softened.
- Next, add the curry paste to the onions and fry for about 15 seconds or so—long enough to awaken your senses with the aroma.
- Add the chicken and fry for about 1-2 minutes. This will help add a little color to the chicken and caramelized flavor to the dish.
- When ready, add the potatoes, along with 2 cups of water, and an additional 1/4 tsp of kosher salt (only if using my Thai curry paste recipe, otherwise adjust the salt accordingly). Cook until the potatoes have become fork-tender (about 30 minutes on medium heat).
VEGETARIAN THAI RED CURRY PASTE - COOKING CURRIES
From cookingcurries.com
5/5 (1)Total Time 20 minsCategory Cooking BasicsCalories 6 per serving
- Soak dried red chiles and dried kaffir lime leaves in warm water for about 15-20 mins. If you are using fresh lime leaves, you don't have to soak it with the chiles.
- Toast the coriander seeds and peppercorns over low heat till fragrant and add the shallot to it at the very end and saute for just a minute or so.
- Slice off the lower end of the lemongrass stalk and remove the outer few layers of it. Chop it finely. It should be about 1 tbsp when chopped.
THAI RED CURRY RAMEN 2 WAYS - A MEAL IN MIND
From amealinmind.com
Reviews 10Servings 4Cuisine Asian, ThaiCategory Dinner, Main Dish
- Add the mushrooms and stir quickly so that each one gets a little oil. Continue to cook, stirring, until the mushrooms lose a little of their volume and are slightly shiny, about 3 minutes. Remove to a small bowl for use as a garnish later.
- Add the remaining tablespoonful of oil and the red bell peppers to the pan and saute until they have obtained a thin coating of oil and are just starting to tenderize, about 3 minutes.
THAI CURRY RECIPE (THAI RED CURRY) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
5/5 (15)Calories 252 per servingCategory Main Course
- Take the spices and set aside– bird’s eye chilies, dry red chillies, coriander seeds, cumin seeds and black peppercorns.
- In a pot or pan, heat the toasted sesame oil or coconut oil. Keep heat to a low. Add the prepared thai red curry paste.
- When the vegetables are cooked and tender, then reduce the heat to a low and add ½ cup thick coconut milk. At this step you can also add ¼ teaspoon palm sugar or raw sugar. Addition of sugar is optional and can be skipped. For a bit more sweet taste, increase the amount of sugar.
TOP 10 BEST THAI KITCHEN CURRY PASTE 2018 REVIEWS ...
From recipesliving.com
Estimated Reading Time 7 mins
- Mae Ploy Green Curry Paste, 14 oz. At position one is a product that is more than just a curry paste. Get your curry paste the Thai style. It does not give you a hard time to prepare as all you need to do is to add your preferred vegetable and meet.
- Mae Ploy Thai Yellow Curry Paste – 14 oz jar. You might wonder why we have a yellow curry paste at position two in a list of green curry paste. It is not a big deal as the same manufacturer gives you variety.
- A Taste of Thai Panang Curry Paste, 1.75 oz Box, 6 Piece. At position three we have a curry paste that offers you not only natural quality but also a flavor that will keep you asking for more.
- Thai Kitchen Green Curry Paste, 4-Ounce (Pack of 6) At position four is one of the best that the market has to offer you today. Like a number of the curry pastes that I have mentioned in this article, the pulp is entirely natural.
- Thai Kitchen Gluten Free Green Curry Paste. The paste is an authentic blend of fresh green chilies, Thai ginger, and lemongrass. The combination makes one of the best curries pastes that you can ever come across on the market today.
- Campbell’s Skillet Sauces, Thai Green Curry with Lemongrass and Basil. Are having that particular person coming for dinner? Worry less because I have a perfect recipe for the special occasion.
- Thai Red Curry Meal Kit by Marion’s Kitchen. – 5 Pack, Quick, Easy All Natural Thai Home Cooking. If you have a restaurant or you work in one, then this is a perfect opportunity to try some fantastic recipes.
- Maesri Thai Green Curry Paste – 4 Oz (Pack of 8) It is always vital that you know what you pick before you pay for it. That is not just about the nature of the product but also the ingredients that make up the final good.
- Mekhala Organic Gluten Free Thai Red Curry Paste 3.53oz. The delicacy from Northern Thailand is a hit on the market today. The curry comprises of dried chilies that originate from the small firms in the northern parts of Thailand.
- Thai and True Curry Paste – Green. Who knows the secrete of making the best Thai curry pastes better than the Thai natives? Even though they can always transfer the skills to the non-natives, the dough can never have the same taste if it comes from the non-natives.
THAI RED CURRY NOODLES (BEST EASY RECIPE!) - EAT WITH CLARITY
From eatwithclarity.com
Ratings 7Total Time 15 minsCategory NoodlesCalories 440 per serving
- Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, we'll continue cooking them a bit in the sauce.
- In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.
- Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.
EASY THAI RED CURRY PASTE (5-MINUTE) - ALPHAFOODIE
From alphafoodie.com
5/5 (4)Total Time 5 minsCategory MainCalories 18 per serving
- Start by crushing the coriander seeds, white peppercorn and cumin seeds in your food processor or spice grinder.
- Add all the ingredients (sans spices) to a food processor or a blender. Blitz to break down to crumbs.Add the spices and blend again until you achieve a creamy, smooth paste.Taste and adjust this curry paste as needed. Practically every ingredient can be adjusted; add less/more chilies depending on what heat you want, more lime for extra acidity and zing, salt - for saltiness, and ingredients like the garlic, shallots, and galangal can be adjusted to personal taste.Note* Remember though that the paste will be far more pungent then the final results at this point.
THAI RED CURRY PASTE - HOMEMADE IN 10 MINUTES - PROPERFOODIE
From properfoodie.com
Ratings 7Calories 39 per servingCategory Main Course, Meal Prep, Paste
- Start by preparing the ingredients: Roughly chop the shallots, red chillies (seeds removed), and lemongrass, and peel and slice the garlic and ginger (if using fresh).
- Start the blender and blend until a thick, smooth paste has formed. If the blender has trouble getting going add another tbsp of water. Make sure to only add small amounts of water otherwise your paste will be too thin.
- Use the paste to make a Thai red Curry or transfer to a jar or sealable containers and refrigerate for 1 week or freeze for up to 3 months.
THAI RED CURRY PASTE FROM SCRATCH- WITH TIPS AND TRICKS ...
From saltedmint.com
Cuisine ThaiCategory SauceServings 10Calories 38 per serving
- Freeze the paste in a ziplock or reusable bag. Cut off what you need per recipe and keep the remaining paste frozen.
HOMEMADE THAI RED CURRY PASTE RECIPE - 3 GREAT METHODS
From tastythais.com
5/5 (1)Category Pases, Sauces & SeasoningsCuisine ThaiTotal Time 10 mins
RED CURRY PASTE ( THAI COOKING ) RECIPE, THAI RECIPES
From tarladalal.com
5/5 (8)Carbohydrates 1.1 gServings 1Total Time 25 mins
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