Thai Kitchen Red Curry Recipes

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THAI RED CURRY



Thai red curry image

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

1tbsp vegetable oil
1tbsp ginger & garlic paste
red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs, cut into large chunks
4 lime leaves (ideally fresh)
2tbsp fish sauce
1tsp brown sugar
Thai basil
basil or coriander, plus extra to serve
1 red chilli, sliced diagonally
thumb-sized piece ginger, cut into matchsticks
cooked jasmine rice, to serve

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



Thai Red Curry image

No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!

Provided by Aarti Sequeira

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 small kabocha squash, peel left on, cut into 1 1/2-inch cubes
2 tablespoons neutral cooking oil
2 pounds cremini mushrooms, sliced
One 13.5-ounce can full-fat coconut milk, refrigerated for an hour, not shaken
One 4-ounce can Thai red curry paste, preferably Maesri, or 5 tablespoons jarred red curry paste
2 teaspoons grated fresh ginger (I use a rasp)
2 cloves garlic, minced
1 cup chicken broth or water
1 tablespoon sugar
1 to 2 teaspoons fish sauce
6 ounces green beans, sliced on the diagonal into 1-inch lengths
Zest of 1 lime plus 1 lime wedge
Handful fresh Thai basil
Cooked white rice, for serving

Steps:

  • Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
  • Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
  • Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
  • Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
  • Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.

RED CURRY CHICKEN



Red Curry Chicken image

Authentic Thai flavor is just a can away with Thai Kitchen. Learn more about coconut milk and discover endless ways to use it into your favorite recipes today!

Provided by Thai Kitchen

Categories     Entrees,

Number Of Ingredients 9

1 can (13.66 ounces) Coconut Milk
2 tbsps Red Curry Paste
1 tbsp brown sugar
1 pound boneless, skinless chicken cut into 1-inch chunks
1/3 cup snap peas
1/3 cup bamboo shoots
1/3 cup sliced red bell pepper
1/4 cup fresh Thai basil (optional)
1 to 2 tablespoons premium fish sauce

Steps:

  • BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
  • STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.
  • SERVE with cooked Jasmine Rice, if desired.
  • Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

SPICY THAI RED BEEF CURRY



Spicy Thai Red Beef Curry image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

2 tablespoons roughly chopped fresh cilantro leaves and stems
2 tablespoons neutral oil, such as canola
1 tablespoon grated fresh ginger
1 tablespoon roughly chopped lemongrass (from root end)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon shrimp paste
10 cloves garlic
8 medium red chiles, such as Fresno
4 small shallots, halved
1 Sri Lankan (kaffir) lime leaf, torn into pieces (see Cook's Note)
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 pounds flank steak, thinly sliced against the grain
Kosher salt
1 yellow onion, thinly sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
Two 14-ounce cans coconut milk
1 cup low-sodium chicken broth
2 tablespoons fish sauce
3 tablespoons roughly chopped fresh cilantro
2 tablespoons roughly chopped fresh Thai basil
1 tablespoon roughly chopped fresh mint
Juice of 2 limes

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.

THAI RED CHICKEN CURRY



Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 4

Number Of Ingredients 10

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
  • Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

THAI RED CHICKEN CURRY



Thai Red Chicken Curry image

I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. -Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 can (13.66 ounces) coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
2 cups frozen stir-fry vegetable blend
3 cups cubed cooked chicken breast
Cooked jasmine rice
Minced fresh cilantro, optional

Steps:

  • Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

Nutrition Facts :

RED THAI BEEF CURRY



Red Thai Beef Curry image

Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.

Provided by The Flying Chef

Categories     Curries

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 kg chuck (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r) or 1 kg rump steak, chopped (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r)
2 tablespoons peanut oil
1 brown onion, sliced
3 garlic cloves
2 teaspoons ginger
2 teaspoons lemongrass, sliced thinly
2 tablespoons red curry paste
1/2 teaspoon beef bouillon granules, concentrate (cube, powder, paste etc..)
1/2 cup water
3/4 cup coconut milk
1 teaspoon fish sauce
1 tablespoon lime juice
200 ml coconut cream
1 teaspoon sugar
1/4 cup fresh coriander, Chopped

Steps:

  • Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
  • Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
  • Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
  • Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
  • Serve with Thai fragrant rice such as Jasmine.

THAI RED CURRY OF BEEF



Thai Red Curry of Beef image

I prefer the taste of homemade red curry paste, and the same goes for green curry paste. It is a more authentic flavour, and much more fun to make from scratch in your own kitchen, than to drive to the supermarket to pick up a jar. However, be prepared for lots of chopping! For a change, substitute shrimp for the beef, and add 3/4 cup fresh or canned, drained, pineapple pieces in place of the flaked coconut. Don't forget the basil! If you are accurate in your measurements the curry paste should yield 10 tablespoons - I seem to obtain around 8. The remainder can be stored in a sealed jar in the refrigerator. The recipe feeds 4 people if other Thai dishes are included in the meal. Adapted from a recipe by Vatcharin Bhumichitr.

Provided by Daydream

Categories     Thai

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
1 lb beef steak, thinly sliced (or veal steak)
2 garlic cloves, finely chopped
2 tablespoons red curry paste (Nam Prik Gaeng Daeng paste, see below)
10 ounces coconut cream
3/4 cup beef stock
1 -2 tablespoon Thai fish sauce (amount per your preference)
2 -3 teaspoons brown sugar (amount per your preference)
2 fresh red chilies, seeded and sliced diagonally (optional)
4 ounces fresh coconut, shavings (optional)
3 ounces baby spinach leaves
20 fresh basil leaves
6 large dried red chilies, seeded and roughly chopped
3/4 teaspoon salt (I use less, for preference)
1 teaspoon finely chopped galangal (substitute fresh gingerroot if galangal is unobtainable)
1 tablespoon finely chopped tender lemongrass
3 tablespoons finely chopped garlic
3 tablespoons finely chopped shallots
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon dried shrimp paste

Steps:

  • For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste.
  • For the curry: Heat a wok on high, and add the vegetable oil. When hot, stir-fry the beef strips in batches for 1 minute, removing each batch when cooked. Set aside.
  • Sauté the garlic until golden brown, then stir 2 tablespoons of curry paste into the wok and fry for a few seconds. Add the coconut cream and stir well, bringing to the boil. Add the beef stock, and return to the boil, stirring constantly.
  • Reduce to a simmer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings (if using) and baby spinach leaves. Heat gently but thoroughly.
  • Just before serving, stir in the basil leaves.
  • Serve with rice.

Nutrition Facts : Calories 1059.8, Fat 77.5, SaturatedFat 39.1, Cholesterol 152, Sodium 2109.3, Carbohydrate 42.9, Fiber 8.2, Sugar 22.5, Protein 54.7

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From chindian.kitchen


THAI RED COCONUT CURRY WITH CHICKEN - SLENDER KITCHEN
2022-02-24 Add the curry paste, garlic, ginger, and shallot. Cook for 2-3 minutes until very fragrant. 2. Add the chicken and cook for 3-4 minutes until browned. 3. Add the coconut milk and cook for 5 minutes until chicken is cooked through. Stir in the brown sugar, lime juice, and fish sauce to season the curry.
From slenderkitchen.com


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