Spicy Thai Red Curry Recipes

THAI RED CURRY

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.

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 THAI RED CURRY CHICKEN CASSEROLE

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.

SPICY RED THAI CURRY

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.

AUTHENTIC THAI RED CURRY WITH CHICKEN

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.

THAI RED CURRY WITH CHICKEN

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!

SPICY THAI RED CURRY

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.

ASIAN MINT'S THAI RED CURRY WITH SHRIMP

Steps:

• In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
• Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
• Add salt.
• Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.