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
SPICY THAI RED BEEF CURRY
Steps:
- For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
- For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.
SPICY RED THAI CURRY
Provided by Sugar Dish Me
Time 45m
Yield 4-6 servings
Number Of Ingredients 22
Steps:
- In a medium saucepan bring the coconut milk to a simmer. Add the red curry paste, fish sauce, peanut butter, garlic, and ginger. Stir to combine and bring to a slow boil. Reduce the heat to medium low, stir, toss in your preferred number of chiles (1 for mild, 2 or 3 for medium, 4 for hot) and let the sauce cook down while you prepare the rest of the meal.
- Start a pot of water and cook rice according to package instructions.
- Heat the 2 tablespoons oil in a a large skillet. Add the chicken pieces and sprinkle with salt and pepper. Brown the chicken and cook for about 7 minutes, until it's cooked through. Remove it from the skillet and set aside.
- Add the onions, mushrooms, and carrots to the skillet. Cook for about a minute. Add the broccoli and continue cooking for about 5 minutes, until the broccoli is tender but still a little bit crisp and bright green. You can add chicken (or vegetable) broth as needed if you feel like the skillet seems dry.
- Toss in the snow peas and add the chicken back in. Cook for another 2 minutes or so.
- Squeeze the lime juice into the Red Thai Curry Sauce and stir just before serving.
- To serve add a scoop of rice to each plate or shallow bowl. Surround the rice with the chicken and vegetables, and the spoon the Spicy Red Thai Curry Sauce over the chicken and vegetables. Garnish with chopped fresh cilantro and chopped unsalted peanuts. Add a little sriracha if you prefer.
SPICY THAI RED CURRY CHICKEN CASSEROLE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
- Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.
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.
SCRUMPTIOUS THAI COCONUT RED CURRY
This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!
Provided by surfin chef
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
- Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
- While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
- Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.
Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4
SPICY THAI RED CURRY
This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g
More about "spicy red thai curry recipes"
SPICY THAI RED CURRY BEEF RECIPE | MYRECIPES
From myrecipes.com
4/5 (13)Calories 334 per servingServings 4
- Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.
- Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.
EASY HOMEMADE THAI RED CURRY RECIPE
From chefdehome.com
THAI CHICKEN CURRY - WELL PLATED BY ERIN
From wellplated.com
THAI RED CURRY PASTE | RECIPETIN EATS
From recipetineats.com
HOMEMADE THAI RED CURRY PASTE RECIPE - THE SPRUCE …
From thespruceeats.com
QUICK THAI RED CURRY FROM SCRATCH RECIPE | HINT OF HELEN
From hintofhelen.com
EASY THAI RED CURRY - DAMN DELICIOUS
From damndelicious.net
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
HEALTHIER RED THAI CHICKEN CURRY - NICKY'S KITCHEN …
From kitchensanctuary.com
THAI RED CURRY WITH BAMBOO SHOOTS - AUTHENTIC THAI …
From thaicookbook.tv
DELICIOUS SPICY THAI RED CURRY CHICKEN RECIPE
From recipeland.com
THAI RED CURRY WITH CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI RED CURRY WITH CHICKEN | RECIPETIN EATS
From recipetineats.com
AUTHENTIC THAI RED CURRY RECIPE, (KAENG PED GAI) …
From simplysuwanee.com
IRRESISTIBLE RED LENTIL CURRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY THAI VEGETABLE RED CURRY - DHERBS, INC.
From dherbs.com
QUICK AND EASY THAI RED CURRY - ERREN'S KITCHEN
From errenskitchen.com
FRESH PREP | SPICY RED THAI CHICKEN CURRY
From freshprep.ca
THAI RED CURRY (PERFECT FOR LEFTOVERS) - CAROLINE'S COOKING
From carolinescooking.com
THAI CURRY RECIPE (THAI RED CURRY) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
RED THAI CURRY SAUCE RECIPE - PINCH OF YUM
From pinchofyum.com
THE BEST THAI PANANG CHICKEN CURRY - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY RED LENTIL CURRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SPICY THAI RED CURRY NOODLES - ONCE UPON A PUMPKIN
From onceuponapumpkinrd.com
HOW TO MAKE PERFECTLY SPICY THAI CURRY | ALLRECIPES
From allrecipes.com
SPICY THAI RED CURRY SOUP - SPOON FORK BACON
From spoonforkbacon.com
CREAMY RED THAI CURRY - PINCH OF NOM
From pinchofnom.com
THAI RED CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICY THAI RED CURRY CHICKEN DRUMSTICKS - STRENGTH AND SUNSHINE
From strengthandsunshine.com
VEGETARIAN THAI RED CURRY - THE YUMMY BOWL
From theyummybowl.com
SPICY THAI RED CURRY SOUP | OH MY VEGGIES
From ohmyveggies.com
THAI RED BEEF CURRY RECIPE - FEED YOUR SOLE
From feed-your-sole.com
20 AUTHENTIC THAI CURRY RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
THAI RED COCONUT CURRY WITH CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
THAI RED CHICKEN CURRY RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
THAI RED CURRY CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
VEGETARIAN THAI RED CURRY RECIPE | EATINGWELL
From yozya.strangled.net
EASY THAI RED CURRY RECIPE WITH CHICKEN - SIMPLE & AUTHENTIC
From notenoughcinnamon.com
THAI RED CURRY WITH CHICKEN - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
THAI RED CHICKEN CURRY - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love